Author

Alan Abboud

Alan Abboud is a staff writer at Biology Insights with a focus on kitchen chemistry. He has spent 13 years working around food science, including an earlier role formulating ingredients for commercial bakery suppliers. Abboud has a BS in food science and lives in Sacramento, California.

What Makes Ice Clear or Cloudy? The Science Explained
Why Does Water Boil at a Higher Temperature Than Butter?
Does Sugar Make Ice Melt Faster?
What Changes Occur at the Molecular Level When Butter Melts?
Can You Put Boiling Water in a Glass?
Does Rock Salt Melt in Heat? The Science Explained
Why Does Honey Form Hexagons in Water?
Why Do My Ice Cubes Shatter? The Science Explained
Why Does Boiling Water Make Clear Ice?
Is Ketchup a Shear-Thinning Fluid?
What Makes Something Sticky? The Science of Adhesion
Is Baking a Cake Radiation? The Science of Heat Transfer
Why Does Salt Help Water Boil?
What Is a Foam? The Science Behind Bubbles and Air
Why Does Chewing Gum Make Water Feel Cold?
Why Is Cinnamon Hydrophobic? The Science Explained
Why Does Water Feel Colder After Mint?
Why Does Mint Burn? The Science of a Sensation