Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. With a few noticeable exceptions, such as ...
Why, when pressed garlic is put on roasting red pepper, does it turn bright turquoise? This discoloration is the result of some complicated chemistry involving the garlic’s flavour compounds. The ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback