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Amanda Greene
Amanda is a food scientist with a passion for food and a thirst for knowledge. After years of working in research and development for a private food company, she has struck out on a mission to discover and share fascinating information about the science of food. She is the owner of Decoding Delicious and blogs at

Entries by Amanda Greene

Progressive Christian Festivals Put Spotlight On Visual Art, Sustainability

(1) Comments | Posted June 25, 2014 | 5:34 PM

(RNS) Words and music are the stock-in-trade at most Christian festivals, but the Wild Goose Festival is adding another component: the visual arts.

wild goose

The 2013 Wild Goose Festival featured a gallery called “Imaginarium.” RNS photo courtesy Wesley Duffee-Braun

This year’s progressive Christian smorgasbord of...

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WikiWorship Lets Church Members Help Edit The Sermon

(2) Comments | Posted March 16, 2014 | 8:41 AM

WILMINGTON, N.C. (RNS) Turning part of the message over to church members is the concept behind a new worship model called WikiWorship.

Yes, that’s wiki as in Wikipedia.

It was developed by the Rev. Philip Chryst, pastor of a United Methodist mission in Wilmington, as part of an evangelism course...

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Moral Mondays Team Led By Rev. William J. Barber II Hold 'Moral March' On North Carolina State Capitol

(21) Comments | Posted February 5, 2014 | 7:58 AM

(RNS) North Carolina’s weekly protests against Republican-backed legislative initiatives last year brought thousands of people to the state Capitol in Raleigh each Monday chanting, “Forward together, not one step back.”

Now the movement is ready to reprise its demonstrations, which recall the tactics of the civil rights era.

The Rev....

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The Gluten-free Evolution, With Insight From Dr. Lucy of Lucy's

(1) Comments | Posted January 30, 2014 | 10:51 AM

Gluten Free Grocery AisleHave you noticed the prevalence of gluten free (GF) foods lately? They're for sale at grocery stores, specialty shops, cafes and restaurants. I covered what gluten is in a previous article titled "Understanding...

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Making "Sense" of Flavor: How Taste, Smell and Touch Are Involved

(4) Comments | Posted September 27, 2013 | 12:37 PM


Tongue Papillae Diagram

Have you taken a close look at your taste buds lately? Go ahead -- take a look! When you stick out your tongue, you see that it's covered in lots of little bumps. We like to think of...

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Mystery of the Smoke Ring Solved!

(3) Comments | Posted July 23, 2013 | 10:57 AM

Pork Rib, whole

A few weekends ago, I was at a barbecue with my family, and my cousin, Matt, (who is a barbecuing genius) allowed me to tag along and help him smoke all the meats. It was amazing! There's so much...

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Trappist Monks Business Secrets Book Teaches Unconventional Path To Success

(147) Comments | Posted July 21, 2013 | 8:19 AM

(RNS) Driving through the Spanish moss-draped gates of the Mepkin Abbey Trappist monastery in Moncks Corner, S.C., businessman August Turak felt as if he had just lost a whole lot of weight.

Not physical weight, but the weight of emotional and spiritual burdens.

After a corporate career with companies like...

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The Difference between Baking Soda and Baking Powder

(0) Comments | Posted July 8, 2013 | 10:23 AM

Cookies (Control) 3

Have you ever worked with a recipe that called for baking powder, but all you have is baking soda? You sit there for a minute debating whether you really need to go all...

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What Is Lactose Intolerance?

(11) Comments | Posted May 29, 2013 | 9:56 PM

Many adults struggle with lactose intolerance and do their best to avoid dairy. There are a lot of misconceptions, however, about the biology behind it and which dairy products are the best and worst. I've compiled some basic information...

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Back to Basics: The Science of Frying

(1) Comments | Posted May 16, 2013 | 3:54 PM

French FriesFrench Fries. Source: Brett Jordan, Flickr Creative Commons, Jan 9, 2012

Frying is a cooking technique that has been used for centuries. Sautéing, stir-frying, pan frying and deep frying all operate on the same principles -- what differentiates them is...

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Artichokes: Bake, Boil or Steam?

(15) Comments | Posted April 29, 2013 | 3:48 PM

It's peak artichoke season from March to May, so don't let this intimidating vegetable scare you away! It's delicious, fun to eat, and high in antioxidants.(1) Most recipes call for baking, boiling or steaming, but which is the best way? I tried all...

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Soy Lecithin: Why Is It In Everything?

(19) Comments | Posted March 18, 2013 | 10:10 AM

Have you ever noticed soy lecithin on the ingredient statement of your pre-packaged food? It sometimes seems like it's in everything! It makes you wonder--how could one little additive be so pervasive? Well, because it's really useful.

What does it do?


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Understanding Gluten

(46) Comments | Posted March 8, 2013 | 6:16 PM


Gluten: It's an important component in the structure and texture of baked goods as we know them. Gluten is mostly found in wheat and, to a lesser extent, in barley and rye. What is it? Well, it's a protein -- or more...

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