A chemist explains the chemistry behind decaf coffee. Three methods strive to retain the bean's flavor while removing its caffeine.
13
votes
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Tastes like chicken? Think again—edible ants have distinctive flavor profiles.
16 votes -
Synthesizing chicken noodle soup from pure chemicals
8 votes -
Tallow to margarine
11 votes -
Climate change is altering the chemistry of wine
5 votes -
How to get that great “hoppy” beer taste without the exploding bottles
6 votes -
Brewing a great cup of coffee depends on chemistry and physics
9 votes