Perfect popcorn, the physicist’s way
Tired of unpopped kernels and burnt popcorn? Sick of that yellow salty/greasy artificial “butter”? Upgrade your popcorn experience with these simple tricks a...
physics
Liquid Nitrogen: making ice cream the physicist’s way
Making ice cream with liquid nitrogen is a delicious way to observe the phenomenon of phase transition, but the real reason physicists make ice cream that wa...