Cooking Wines & Cultured Meats
One ambitious cook aims to settle if wine quality affects wine dishes, while an equally ambitious researcher attempts to create a lab-grown hamburger.
About Grant Alkin
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But we are proud to say that Grant Alkin contributed 272 entries already.
Entries by Grant Alkin
Food, Wine, and Biochemistry
/in Science & Food/by Grant AlkinWine and food pairing may seem like a refined art form, cultivated through trial and error to best suit the individual, but what if we told you there was also a science to it? When it comes to wines, the word “tannin” is thrown around a lot. In broad terms, tannins are a type of […]
Pop Rocks and Carbonation
/in Science & Food/by Grant AlkinSome might say one of life’s little pleasures is eating candy. Those who have tried Pop Rocks, however, know that its sugary glory and dare-devilish allure warrant an entirely new adventure. Although it appears harmless, a handful of Pop Rocks candy will set off a fizzy explosion of sugar crystals and popping noises in your […]
Food Science Careers & Bad Apples
/in What We're Reading/by Grant AlkinKirsten Schimoler at Ben & Jerry’s talks about food science as a career and scientists figure out how to keep produce healthier.
Watermelon
/in Flavor of the Month/by Grant AlkinNothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat. So what gives watermelon its refreshingly delicate flavor? Turns out the answer is pretty complicated. Over […]
Coffee Brewing Chemistry: Hot Brew vs. Cold Brew
/in Science & Food/by Grant AlkinHot or cold, temperature won’t stop many from obtaining their caffeine fix. Depending on the weather and personal preferences, coffee drinkers at home can brew coffee by one of two ways: hot brew or cold brew. Many are familiar with hot brew coffee. The equipments used for hot brew are widely recognized, and even iconic: […]
Scrumptious Strawberries & Caffeine Jitters
/in What We're Reading/by Grant AlkinSupermarket strawberries have become bland through decades of agriculture, so now scientists are figuring out how to bring its flavor back. In the meantime, that banana isn’t going to help with your caffeine jitters.
Fruit Salad
/in Science & Food/by Grant AlkinFruit salad can be made throughout the year, but nothing beats a crisp fruit medley on a hot summer afternoon. There are very few limits on what can be a fruit salad ingredient. If the object in question is fruit, it can go in. Segregating fruit from non-fruit seems simple, but from a botanical point […]
Vinegar
/in Flavor of the Month/by Grant AlkinImagine yourself in elementary school parading through the auditorium during your school’s coveted science fair. You round the corner, nearly knocking over the perfectly aligned row of tri-fold poster boards, when you happen upon the fair’s pièce de résistance. Suddenly, science has never been so cool. It’s an erupting volcano! You’re ooh-ing and ahh-ing as […]
Plant-based Foods & Soylent
/in What We're Reading/by Grant AlkinOn one hand, plant-based alternatives to meet the growing global demand for meat may be the future of food. On the other hand, Soylent has been heralded as the end of food.