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Home Kitchen Science
The chemistry and physics hiding in your kitchen.
Fact-based Kitchen Science
Ice on its own is not cold enough to freeze ice cream, but add a few handfuls of salt and the mixture drops far below freezing, all because salt gets in the way of water trying to become ice.
Fact-based Kitchen Science
Plain water can bubble away for an hour and stay politely in its pot, but drop in some pasta and a white foam climbs the sides, because starch turns ordinary bubbles into a stretchy blanket.