Italian researchers recently revealed how to make perfect cacio e pepe, according to a scientific study. Their findings ...

I. The reaction between iodate and bisulfite in acid medium produces iodine. Solutions A (iodate) and B (bisulfite) are mixed at room temperature in differing concentrations, producing a blue-black ...

First, the team mixed cheese with fixed amounts of water and varied the temperature and starch concentration of the water. The temperature was varied in 5°C increments from 50°C to 95°C ...

To test this hypothesis, we conducted experiments at a fixed cheese-to-water ratio while varying the starch concentration in the water and the temperature of the system.” They found starch reduced ...

In a new study, a group of researchers says the classic Roman dish can be “scientifically optimized” with the addition of ...