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Food & nutrition

The Secret Behind Chewy Dough: Gluten

Gluten is a net-like mass of protein that forms when two wheat proteins meet water and become entangled. We look at how it forms, how flour types differ, the cooking tricks that st

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Design

Modular Design: The Key to Efficiency and Consistency

Design does more than pursue visual beauty; it plays an important role in maximizing information communication and the user experience. In this process, the concept of a 'module' h

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Food & nutrition

The Secret of Foods That Don't Spoil: Water Activity

Why doesn't honey spoil easily even though it contains water? This article explains water activity, a measure of the free water in food, and how it is measured, the limits below wh

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Food & nutrition

Cooking Food Sealed in a Bag Under Water: Sous Vide

Sous vide is a cooking method in which food is vacuum-sealed in a plastic bag and cooked slowly for a long time in water held at a precise temperature. This article covers how it c

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Journalism & communication

The Thoughts That Come After the News: Media Priming

Media priming is the phenomenon in which issues the media highlights become the standards we use to judge people and policies later. From Iyengar and Kinder’s 1987 experiments and

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Chemistry

Particles That Neither Dissolve Nor Sink: Colloids

A colloid is a mixture in which particles too small to see are evenly dispersed and suspended in another substance. This article explains how colloids differ from solutions, the co