17 Food Science Facts That'll Change The Way You Cook (And Eat)

    Everything you do while preparing food changes its chemistry and how it interacts with your body and mind.

    You love food, but what do you really know about it?

    Food is magic, but food is also science.

    I'll admit that I know what tastes good and what doesn't, but beyond that, I've never really delved into the science behind food.

    Check out these science-backed facts about food.

    1. Crunchier food is perceived to taste better.

    tray of different kinds of chips

    2. Nutmeg is a hallucinogen.

    Ground nutmeg and whole on white background, close up

    3. Food tastes different when you're on a plane.

    tray of food on an airplane

    4. There are three categories of tasters: regular tasters, nontasters, and supertasters.

    woman making a face after sipping a bitter coffee

    5. Cooked foods contain more calories than raw foods.

    beef steak cooking in a pan with butter and herbs

    6. Pineapples picked during the day are sweeter than pineapples picked at night.

    Pineapple plants starting to grow pineapples

    7. Lactose tolerance varies around the world.

    man handing a woman a glass of milk that she looks at with deep concern

    8. Kale, cabbage, broccoli, cauliflower, kohlrabi, and brussels sprouts are all derived from wild mustard.

    Broccoli and cauliflower on display

    9. Every part of the potato plant is toxic to people except for the potato itself.

    side view of a potato plant in the dirt and sprouting above

    10. Fugu, or pufferfish, is a dangerous delicacy that can be fatal if prepared incorrectly.

    Dried puffer fish

    11. Peanut butter is so carbon-rich that it can be made into a diamond.

    Peanut paste in an open jar and toast

    12. Salt, sugar, rice, and raw honey will never go bad.

    Pantry shelves stocked with food storage jars

    13. Microwaving a grape will create a tiny fireball of plasma.

    Fresh fruit green grapes

    14. If you like chewy cookies, you should melt the butter in your recipe instead of creaming it.

    a tray of chocolate chip cookies

    15. Salt will take the bitterness out of coffee better than sugar does.

    person holding a cup of coffee, shot from above with an orange background

    16. Cellulose (aka wood pulp) is in shredded cheese and helps it stay creamy instead of clumpy.

    cheese shredded in a skillet

    17. Orange carrots are mutations of purple carrots, which were the main variety up until the 16th century.

    Variety of colored organic carrots

    What blew your mind? Do you have a fun fact to share? End culinary gatekeeping in the comments.