Why?
Short explanations for the science behind common cooking phenomena.
Why Onions Make You Cry When Cutting
There are two chemicals inside an onion that never meet as long as the onion is intact — like two reactive substances kept in two separate jars. When we cut…
⏱️ 2 min Read articleWhy Should You Soak and Pierce Dried Limes (Limoo Amani)?
Dried limes (limoo amani, also known as black lime or loomi) sit on a spectrum of bitterness: some are noticeably bitter, others much less so. That bitterness…
⏱️ 2 min Read articleWhy Legumes Cause Gas and How to Prevent It
Chickpeas and beans contain a type of complex sugar (oligosaccharides) that our body has no enzyme to digest. So the body passes it on to the large intestine,…
⏱️ 1 min Read articleWhy You Should Never Brew Saffron in Boiling Water
Saffron should always be ground first: grinding increases its surface area, so the color and aroma are released faster and more easily. But once it is ground,…
⏱️ 2 min Read articleWhy You Should Not Sear Meat with Onions
The best way to sear meat for stews is to brown it on its own, without onions. Onions are roughly 90% water, and that water drops the temperature of the pot —…
⏱️ 1 min Read article