Author

Armando Juarez Page 9

Armando Juarez teaches culinary arts and practical home skills at a public high school. In the classroom, he instructs teenagers on everyday cooking methods and explains the chemistry behind each food preparation lab. He writes about kitchen science. Juarez earned his bachelor’s degree in family and consumer sciences.

What Makes Purple Potatoes Purple? The Science of Their Color Chemistry
Why Is Corn Yellow? The Science of Its Color Edibles
Why Your Banana Is Purple Inside and What It Means Nutrition
Why Does Lettuce Get Red Spots and Is It Safe to Eat?Nutrition
Why Are Things Spicy? The Science Behind the Sensation Chemistry
Why Does Fish Stink? The Science Behind the Odor Chemistry
Why Does Cough Syrup Taste So Bad? The Science Behind It Drugs
Why Does Broccoli Taste Bad? The Scientific Reasons Nutrition
Why Onions Make You Cry: The Scientific Reason Chemistry
Why Is Meat Red? The Science Behind Its Color Chemistry
Why Are Beets So Red? The Science of Their Deep Color Nutrition
What Is Glutamate Taste? The Science of Our Fifth Taste Biology
What Makes an Apple Taste the Way It Does?Nutrition
The Science of Sugar Coating and Its Purpose Chemistry
How the Sugar Production Process Works Chemistry
Pectin in Plants: What It Is and Where It’s Found Botany
Why Does Pineapple Erase Fingerprints and Tingle Your Mouth?Nutrition
Apple Cool Storage: How Science Keeps Apples Fresh Biology
Can You Really Make Honey Without Bees?Botany
Why Does Shaking a Soda Make It Explode?Physics
Flavor Principles: The Science Behind Taste Synergy Nutrition