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Amanda Greene
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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 www.decodingdelicious.com.

Entries by Amanda Greene

Beer Science: Sour and Funky Beers

(0) Comments | Posted October 1, 2014 | 11:11 AM

Sour Beer close up WM 3

Sour beer isn't a new concept; in fact, the earliest beers were probably all sour by today's standards. This is largely due to the wild yeasts and bacteria that would infiltrate old-world open-container brewing systems and...

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MSG: A Complete Guide to Health and Nutrition

(2) Comments | Posted July 18, 2014 | 12:54 PM

Tomatoes
Several weeks ago, I wrote an in-depth article on MSG for 75ToGo.com. A summarized version is below. For the full content, including tables and additional interviews and sources, go to www.75togo.com/msg-health-nutrition-guide.

To set the...

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

(1) Comments | Posted January 30, 2014 | 11:51 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 | 1:37 PM

Papillae

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 | 11:57 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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The Difference between Baking Soda and Baking Powder

(0) Comments | Posted July 8, 2013 | 11:23 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 | 10:56 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 | 4:54 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 | 4:48 PM

2013-04-25-Artichoketrimmedandseasoned550.jpg
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 | 11:10 AM

2013-03-16-DarkChocolate.jpg
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?

First...

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Understanding Gluten

(46) Comments | Posted March 8, 2013 | 7:16 PM

2013-03-09-Breadtexturelarge.jpg

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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