The texture of a noodle is a ... which is why we suspect that bubbles in fresh dough are smaller still." Their results open up a rich line of inquiry into the fundamental chemistry and physics ...

Every cook knows that boiling water bubbles, right? New research turns ... long time by using the right kind of texture and chemistry to prevent bubbling during boiling," said Neelesh A.

Inspired by naturally occurring air bubbles in glaciers, researchers have developed a method to encode messages in ice.