Interesting Facts About Food and Cooking Science

Honey is the only food that never spoils, making it edible even after thousands of years.

The sense of taste is about 80% dependent on your sense of smell, which is why food tastes bland when you have a cold.

Microwaves heat food by causing water molecules in the food to vibrate, creating heat through friction.

Pineapples contain an enzyme called bromelain which breaks down proteins, making it an effective meat tenderizer.

Carrots were originally purple, not orange, and the orange variety was developed by Dutch growers in the 17th century.

Most wasabi served is actually a mixture of horseradish, mustard, and food coloring, as real wasabi is expensive and difficult to cultivate.

The Maillard reaction, responsible for the browning of food, is a chemical reaction between amino acids and reducing sugars.

Adding salt to water increases its boiling point, but the effect is so small that it doesn't significantly speed up cooking.

The ghost pepper is so hot that it can be used to make non-lethal grenades to immobilize people due to its intense heat.