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'I'm a Food Scientist, and This Is Why You Should Always Add Lemon Juice to Scrambled Eggs'

‘I’m a Food Scientist, and This Is Why You Should Always Add Lemon Juice to Scrambled Eggs’
Francesca Krempa
© Getty Images/Cavan Images
Scrambled eggs with lemon
While cooking scrambled eggs seems fairly straightforward, it often feels like everyone has a different way of whipping up the protein-packed breakfast. Some people like to get creative one Well+Good editor loves swirling in some pesto at the end for extra flavor, while another swears that bananas (yes, bananas) can be a weirdly delicious add-in. But if you don’t want to venture too far away from the classic dish, consider whisking in a squeeze of lemon juice for seriously fluffy scrambled eggs. ....

Makenzie Bryson Jackson , Cavan Images Scrambled , Bryson Jackson , மகேஞ்சிஎ பிரைசன் ஜாக்சன் , பிரைசன் ஜாக்சன் ,

'I'm a Food Scientist, and This Is How To Make a Perfect Cup of Tea'

‘I’m a Food Scientist, and This Is How To Make a Perfect Cup of Tea’
Tehrene Firman
© Photo: Stocksy/Aleksandra Jankovic
how to make a perfect cup of tea
Making a cup of tea is pretty straight forward, right? You boil the water, dunk a tea bag, and take a sip. Well, food scientists do things a little differently. Makenzie Bryson Jackson, MS, product development manager at Panaceutics, knows all the tricks you ll need to make a perfect cup of tea every time.
The tea you ll find in stores is made up of dried and crushed leaves of the tea plant. When you put it in hot water, the compounds of those leaves are extracted, leaving you with a wide range of amazing flavors depending on which variety you choose. ....

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'I'm a Food Scientist, and These Are the Very Best Coffee Beans'

‘I’m a Food Scientist, and These Are the Very Best Coffee Beans’
Tehrene Firman
© Photo: Stocksy/Rob and Julia Campbell
how to choose coffee beans
While there s nothing wrong with a no-frills bag of coffee beans, taking the time to learn how to choose the best coffee beans makes all the difference in the quality of your morning brew.
The coffee aisle in the past few years has exploded from the basic ground beans in a can to a variety of options like single-origin, roast level, tasting notes, whole beans, and different certifications, says Makenzie Bryson Jackson, MS, food scientist and product development manager at Panaceutics. Specialty coffee is a booming sector and it’s getting almost as complex as choosing a bottle of wine. And while there are many ways to brew coffee, if you don’t start with fresh, high-quality beans, you won’t be able to extract high-quality flavors. ....

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