The cold prevents the tomato from producing and maintaining certain volatile aromatic compounds responsible for its flavor. Essentially, these molecules release the typical aroma of...
The spiciness of pepper mainly comes from a molecule called piperine. This organic molecule is primarily found in the outer coating and seeds of the...
Raw eggs can harbor a bacteria called Salmonella. It often hides on the shell but can also enter the inside after contamination. This little bug...
Chocolate has a long history, well before the bars and filled candies we devour today. It was the peoples of Mesoamerica, particularly the Olmecs around...
Once picked, the tomato continues to ripen by mobilizing several processes that gradually change its color, texture, and taste. Most importantly, it increases its production...
Metal conducts heat very well because inside, the atoms and their free electrons move easily. When you heat a metal spoon, for example, the heat...
When you cut your avocado, you damage its cells and release an enzyme called polyphenol oxidase (PPO). This enzyme, naturally present in many fruits and...
Pineapple is packed with a super effective enzyme called bromelain, which has a true superpower: it breaks down the long chains of proteins found in...
Spices have long been among the most coveted products in ancient trade. Since antiquity, people exchanged cinnamon, pepper, and cloves, traversing thousands of kilometers on...
Amphorae were super practical for ancient peoples: easy to stack, store, and especially transport. Their pointed shape allowed them to be wedged in the holds...
