Food chemists! Help me make a sorbet! Challenge level: Spoonable AND sugar free. [more inside]
posted by sourwookie on Aug 20, 2012 - 8 answers

Crockpot yogurt: I've tried this twice now, both times delicious and creamy...but the viscosity of glue. What's going on here? [more inside]
posted by iamkimiam on Nov 29, 2011 - 30 answers

I'm throwing a chemistry themed birthday party. I need help generating some awesome ideas. [more inside]
posted by Carhart on Jan 20, 2010 - 35 answers

hotdogfilter - Why do BallPark Franks plump when you cook them? [more inside]
posted by Paleoindian on Aug 6, 2009 - 22 answers

ChemistryFilter: What chemicals are out there that can stain a t-shirt, but then be quickly dissolved with a chemical? Bonus points: Chemicals are safe enough for compost heap, and won't dissolve in a washing machine. [more inside]
posted by mccarty.tim on Dec 3, 2007 - 8 answers

This question is about chinese fast-food orange chicken (the deep-fried amorphous nuggets with a thick tangy glaze). When I take a deep smell from a hot bowl of this chicken, or hold it in my mouth and breathe around it, some sort of irritating vapor makes me cough (or stings my nose). Just one cough – enough to keep it from getting into my lungs. Once the chicken cools down (to mouth temperature, even) it doesn't happen. It reminds me of the reaction I've had sniffing acid in lab – could it be lots of volatile vinegar? I've experienced this with fast-food chicken in more than one college food court.
posted by lostburner on Mar 8, 2007 - 20 answers

SoupFilter: Why do soups taste better after aging? [more inside]
posted by Blazecock Pileon on Nov 25, 2006 - 8 answers

Why does cookie dough taste better than cookies? [more inside]
posted by coolhappysteve on Mar 24, 2006 - 20 answers

Does squeezing a 2-liter Coke bottle before putting the cap on help keep the Coke from going flat as quickly, or not? [more inside]
posted by msittig on Aug 30, 2005 - 15 answers