#oxidation

#oxidation

Freezing seafood seems like it should be a two-step process: open freezer, put fish in, but it's deceptively unforgiving. Fish and shellfish are mostly water (just like us!), with delicate muscle fibers and comparatively low connective tissue, which means small mistakes in freezing technique have noticeable quality consequences once thawed. Unlike red meat, which has a dense structure and intramuscular fat to buffer damage, seafood can't hide any missteps,

It makes perfect sense that you would want to have your cooking oil within easy reach of the cooktop. Unlike other ingredients that might be measured out first, oil is something to be added with a flourish at any time throughout the cooking process. It turns out, however, that cooking oil is one of the items you should never store above the stove.

Pistachios are having quite the moment. As the star of the now-famous "Dubai chocolate bar," these shelled glories have really gone viral, so much so that there was even a shortage at one point. If you're someone who hoarded up during the frenzy, you might want to keep an eye on your stash. Contrary to what you might think, pistachios do go bad - and it doesn't take that long for them to deteriorate.

Scientists have found that oxygen particles blown from Earth to the Moon can turn lunar minerals into hematite, also known as rust. The discovery adds to researchers' growing understanding of the deep interconnection between Earth and the Moon - and shows how the Moon keeps a geological record of those interactions, says Ziliang Jin, a planetary scientist at Macau University of Science and Technology in China. He and his colleagues reported their findings earlier this month in Geophysical Research Letters.