Swiss cheese (Emmental) gets its famous holes from bacteria known as P. shermanii that are added to the milk before formation of the curds.
Brain freeze happens when blood vessels in the roof of your mouth rapidly constrict when cold food or drink, like ice cream, touches it.
Oxygen in the air activates enzymes (catalysts of biochemical reactions) in apple flesh. These enzymes trigger natural plant chemicals called polyphenols to start producing melanins.
Bananas release a gas known as ethylene that begins the ripening process.
Salt attracts water, so when you eat a salty diet it increases the amount of water retained by the body.
Seedless grapes aren’t actually completely seedless, but have naturally mutated to have fewer and smaller seeds, without a tough coat.
Processing tomatoes through canning or cooking makes them a better source of lycopene – the red antioxidant that has been linked with a lower risk of heart disease and stroke.
When microwaves pass through foods, they make the water molecules in it vibrate, creating the heat energy which cooks the food.
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