Food Chemistry



Chip pan fire demonstration in a laboratory.
Have you ever experienced a chip pan fire or other kitchen grease fire? This photograph actually is a simulated chip pan fire, produced as a demonstration. I have to wonder if the simulation was intended to be that spectacular. Also, I bet that fire was pretty intriguing to people passing by the […]

About the Chip Pan Fire Demonstration


Blue (left) is butterfly pea flower in water; purple (right) is flower tea dripped into white wine. Pink (center) is lemonade colored with the flower.
Many flowers, fruits, vegetables, and spices are natural pH indicators. Examples include rose petals, red cabbage, beets, onions, violets, and blue morning glory flowers. These substances change color in response to acidic or alkaline ingredients. Some natural pH indicators taste terrible, while others are expensive, hard to find, or weakly […]

Easy Color Change Drinks That Actually Taste Good




A packet of powdered alcohol rehydrates to one shot of liquor, so it can be mixed in water or non-alcoholic drinks to like a shot. (Lisa Fotios)
You may not have heard much about powdered alcohol until recently, but General Foods filed the patent for a process to make it way back in 1972.Powdered alcohol is a dehydrated form of ethanol or grain alcohol that mixes with water to produce an alcoholic beverage. Its made by combining […]

How Powdered Alcohol Works


Absinthe is an anise-flavored distilled alcoholic beverage. (Eric Litton)
What Is Absinthe? Absinthe is a wormwood and anise flavored distilled liqueur made popular in France circa 1880 – 1914. Although sometimes colorless, the slightly bitter spirit is traditionally bright green. It is also known as ‘la fée verte’, or ‘the green fairy’. Absinthe History Dr. Pierre Ordinaire, a French doctor, is […]

What Is Absinthe? Absinthe Chemistry and Recipes   Recently updated !