All about the scientific theories behind food. Cooking myths debunked here.
Questions in this tag usually begin with "why", although the food-science tag may also apply to more experimental science.
If you're looking for a scientific explanation of why a particular technique works (or doesn't work), or why some food looks or tastes the way it does, or if some common bit of cooking wisdom has ever been proven or disproven experimentally, then this tag is for you.
If you just want to know why your recipe didn't turn out right, please don't use this tag.
Note that we also have a molecular-gastronomy tag which should be used for applied science questions, especially those on the subject of food additives such as buffers and hydrocolloids.
