Making Yeast-Free Pizza
Yeast is a key ingredient in many pizza doughs; as the yeast ferment sugars in the dough, they produce carbon dioxide which bubbles into the dough, creating the light and airy texture necessary for a good crust. It's a slow process, though, often requiring several hours for the dough to rise. Recently, researchers studied an alternative pizza-making method that generates bubbles in the dough via pressurization -- with no yeast required. (Image credit: B. Huff; research credit: P. Avallone et al.) Read the full article
Culinary Fluid Dynamics
I've long been a fan of exploring fluid dynamics from my own kitchen, and I'm far from the only one. (Image credit: steam - Z. Lezniewicz, coffee drip - N. Dumlao, whipped cream - T. Gak, cocktails - G. Yerden, crepe chef - C. Urrutia; research credit: A. Mathijssen et al.; submitted by multiple readers) Read the full article
Kneading bread dough is something of an art. (Image credit: G. Perricone; research credit: L. Abu-Farah et al.; via Physics World; submitted by Kam-Yung Soh)