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Puzzling food and drink mysteries solved

Culinary conundrums
Why does honey never go bad?
Why does skimmed milk make more froth than whole milk?
Why does Swiss cheese have holes?
What causes brain freeze?
What’s the difference between baking soda and baking powder?
Why do cut apples go brown?
Why do bananas make other fruit go off quicker?
Why do prawns go pink when cooked?
Why do eggs yolks sometimes get a grey ring around them?
And why do hard-boiled eggs sometimes smell so bad?
What’s the white stuff that comes out of salmon when you cook it?
Why is months-old, air-dried ham safe but fresh meat goes off in a few days?
Why does bread dry out but biscuits go soft?
Why mushrooms don’t go to mush when cooked?
How does salt increase blood pressure?
Why does asparagus make your pee smell funny?
How can seedless grapes reproduce?
Why do hot and cold water sound different when you’re pouring them into a glass?
Are canned tomatoes healthier than fresh?
Can you eat mouldy cheese?
What's the liquid on top of yogurt?
How do microwaves cook food?
Why do British people call sausages bangers?
Can I still cook minced beef if it's gone brown?
Why are nitrates in bacon a cancer risk?
But the nitrates in beetroot, spinach and carrots are supposedly healthy?
Is it true nutmeg is a mind-altering drug?
Why do onions make you cry?
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MaraZe/Shutterstock

Culinary conundrums

Ever wondered why prawns turn pink when cooked, or why bananas ripen everything in your fruit bowl? How about why chopping onions makes you cry? Read on for the answers to all those “I wonder why” questions about your favourite foods.
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Angela Dowden

22 March 2021

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