You can use science to make phenomenal snacks.

PLAY WITH VAPOR PRESSURE BY POPPING CORN IN A MICROWAVE OVEN, DEHYDRATE DELICIOUS FRUIT LEATHER, PICKLE SOME MOUTH-PUCKERING CUCUMBERS IN ACETIC ACID, OR WHIP UP SOFT PRETZELS BY BATHING THEM IN BAKING SODA.

A good story makes food more fun. So tell your friends that German soft pretzels were invented when a baker accidentally brushed bread sticks with laundry detergent made of lye. Luckily, a baking soda pretzel bath is safer than lye and initiates the same chemical reaction, giving pretzels a gorgeous brown crust that will have everyone reaching for more.

THE HOT CRUNCH OF POPCORN IS A DELICIOUS WAY TO SATISFY A SALT CRAVING OR MAKE WATCHING A MOVIE AT HOME FEEL MORE SPECIAL. POPPING CORN IN A PAPER BAG IS QUICK AND SIMPLE AND DOESN’T GET ANY DISHES DIRTY, WHICH IS ALWAYS A BONUS.

  1 teaspoon (5 ml) canola or other vegetable oil

  Salt

  Microwave oven

  Small bowl (optional)

Popping time will depend on the microwave you are using.

2. Pour the popcorn into a small bowl. (Fig. 1)

Fig. 1: Measure the popcorn.

3. Add the oil to the popcorn and mix with a spoon. Alternately, add the popcorn and oil directly to the bag and shake it up. (Fig. 2)

Fig. 2: Add oil and mix.

4. Pour popcorn and oil into the doubled paper bag and fold the top over. (Fig. 3)

Fig. 3: Pour the popcorn into a bag and fold the top over.

5. Microwave on high for 3–4 minutes, until the popping has almost stopped. Open the bag carefully to avoid getting burned by steam. (Fig. 4)

Fig. 4: Microwave until popping stops. Open the bag carefully.

6. Share your snack with a friend. (Fig. 5)

Fig. 5: Share your snack with a friend.

BOILING DOUGH IN BAKING SODA-INFUSED WATER GIVES SOFT PRETZELS THEIR UNIQUE FLAVOR AND COLOR. DEVOUR THESE TREATS WHEN THEY’RE FRESH FROM THE OVEN.

Adapted from Food & Wine magazine and a recipe from my mom’s cooking school, the Cook’s Workshop.

  1 teaspoon salt

  1/2 cup (75 g) light brown sugar

  2 envelopes (14 g) active dry yeast

  1/4 cup (60 ml) vegetable oil

  6 cups (750 g) all-purpose flour

  Cooking spray or butter

  1/2 cup (110 g) baking soda

  1 large egg

  Kosher salt or flaky salt for topping pretzels

  Basting brush

  Knife or kitchen scissors

  Large, deep skillet

  Large bowl

  Oven

  Paper towels

  Parchment paper

  Slotted spoon

  Small bowl

  Spoon

These tasty snacks are easier to handle if you don’t make them too big. If your pretzel sticks are falling apart when you boil them, cut them into shorter pieces.

RECIPE

1. Rehydrate the yeast by dissolving 1/2 cup (75 g) brown sugar in 2 cups (475 ml) warm water and adding the dried yeast. Stir the mixture and let it sit for 5 minutes. (Fig. 1)

Fig. 1: Add yeast to water and brown sugar.

2. Add 1/4 cup vegetable oil to the yeast mixture.

3. Combine 1/2 teaspoon salt and 3 cups of the flour. Mix well and stir into the yeast and oil mixture. (Fig. 2)

Fig. 2: Add the dry ingredients.

4. Use your hands to knead an additional 2 3/4 cups (340 g) of flour into the dough and dump it out onto a flat surface covered with flour.

5. Continue to knead the dough until it is soft and silky, adding the remaining 1/4 cup flour if needed so the dough is not too sticky to work with. (Fig. 3)

Fig. 3: Knead the dough on a floured board.

6. Coat a large bowl with vegetable oil. Add the dough and let it rise at room temperature until it has doubled in size (30–45 minutes, depending on the temperature).

7. Preheat your oven to 450°F (230°C).

8. Line baking sheets with parchment paper that has been greased with cooking spray or butter.

9. Punch down the pretzel dough and knead it a few times. Flatten it out and cut it into 24 pieces of similar size. (Fig. 4, 5)

Fig. 4: Let the dough rise and then punch it down.

Fig. 5: Flatten the dough and cut it into sections.

10. Roll each piece into sticks around 1/2 inch thick, then cut each pretzel stick in half. Position them on the parchment on the baking sheets with space for them to double in size. Let them rise for 25 minutes. (Fig. 6)

Fig. 6: Roll out the pretzels and cut them in half.

11. While they rise, beat an egg and 1 tablespoon water in a small bowl to create an egg wash for the pretzels.

12. Bring 2 quarts of water and 1/2 cup baking soda to a simmer in a deep skillet. Reduce the heat to medium. Put some paper towels on a large plate for draining bread sticks.

13. Use slotted spoons to transfer 6 to 8 bread sticks to the simmering water. After about 20 seconds, flip them over and simmer for another 20 seconds. (Fig. 7)

Fig. 7: Boil the pretzel dough in baking soda and water.

14. Drain the boiled sticks on the paper towels and return them to the parchment paper on the baking sheets. Continue boiling the remaining pretzel sticks. When you’re about halfway through, add a cup of hot water to the cooking liquid to replenish it.

15. Snip or score the tops of the pretzels lightly, brush them with egg wash, and sprinkle them with salt. Bake them at 450˚F (230˚C) for 10 minutes or until they’re a rich brown color. (Fig. 8, 9)

Fig. 8: Score the pretzels and brush them with egg yolk mixture.

Fig. 9: Bake the pretzel bread sticks until they’re a nutty brown color.

16. Enjoy the soft pretzels plain or serve them with your favorite dipping sauce. (Fig. 10)

Fig. 10: Share your pretzel bread sticks with a friend.

YOU WON’T BE ABLE TO STOP EATING THESE NATURALLY SWEET FRUIT SNACKS! WRAP THEM IN PARCHMENT TO MAKE HOMEMADE FRUIT ROLL-UPS OR CUT THEM INTO CREATIVE SHAPES BEFORE YOU GOBBLE THEM UP.

  1 tablespoon (15 ml) lemon juice

  1–4 tablespoons (20–80 g) honey

  1/4 cup (60 ml) water (optional, depending on fruit)

  Fork

  Kitchen shears or clean scissors (optional)

  Saucepan

  Standard or immersion blender (optional)

  Silicone mat or parchment paper

  Stove

  Wooden spoon

  Plastic bag with end cut off, for piping (optional)

Silicone mats work better than parchment for drying fruit leather, but you can use either.

Frozen mango is our family’s favorite fruit for fruit leather.

Make several batches of fruit leather at once to create multiple flavors and colors.

Some fruit combinations dry out more quickly than others. Fruit leather like mango that dries quickly can be removed from the pan while other fruit purée continues to dry in the oven.

2. Place the chopped fruit and lemon juice in a saucepan.

3. Add honey to the fruit. Fruit such as blueberries and strawberries tastes better with more honey, while peaches and mango require less. (Fig. 1)

Fig. 1: Add honey to the fruit.

4. Cook the fruit over medium heat, stirring occasionally until most of the water evaporates and it is thick like jam. The fruit should be soft enough to crush with a fork. Some fruit that contains less water, such as mango, will require the addition of 1/4 cup water as you cook it. (Fig. 2)

Fig. 2: Cook over medium heat.

5. Remove the fruit mixture from the heat and allow it to cool.

6. When fruit is at room temperature, transfer it to a mixing bowl and use a fork or a blender to mash it into a smooth paste.

7. Taste the mixture to see whether it needs more honey. It should be tart, but flavorful. Add another tablespoon of honey, if needed.

8. Spread or pipe the fruit mixture onto a silicone baking sheet or parchment that has been placed on a baking sheet. Use a knife or spatula to spread it into a thin layer. (Fig. 3)

Fig. 3: Spread or pipe fruit onto a silicone baking mat.

9. Put the fruit in the oven to dry until it is no longer sticky to the touch. (Fig. 4)

Fig. 4: Dry the fruit leather in the oven until it is no longer sticky.

10. When it is dry, peel the fruit leather off the silicone sheet or parchment. Roll it up in parchment or cut it into fun shapes. Try to eat it within a week or so of making it. (Fig. 5)

Fig. 5: You’ve made fruit leather!

VINEGAR IS DILUTED ACETIC ACID AND IS GOOD AT PRESERVING AND FLAVORING FOOD. TAKE THE EDGE OFF THE ACIDITY WITH SOME SUGAR AND POUR IT OVER SLICED CUCUMBERS TO MAKE QUICK REFRIGERATOR PICKLES THAT LIVEN UP PICNICS AND SUMMERTIME BARBECUES.

  Onion or garlic (optional)

  Large container of white vinegar, cider vinegar, or rice vinegar

  Salt

  Sugar

  Mixing spoon

  Knife

  Small jars

If using cider or rice vinegar, reduce the amount of sugar by half.

RECIPE

1. Slice cucumbers into coins or spears. (Fig. 1)

Fig. 1: Slice cucumbers into spears or coins.

2. Pack them tightly into jars. Add onion or garlic, if desired. (Fig. 2)

Fig. 2: Pack the cucumbers tightly into jars.

3. Mix 2 cups (475 ml) vinegar, 2 teaspoons salt, and 8 teaspoons (36 g) sugar. Stir until the sugar dissolves.

4. Pour the vinegar mixture over the cucumbers. Make more vinegar solution if you need it, or top jars off with plain vinegar. Screw the jar lids on loosely. (Fig. 3, 4)

Fig. 3: Pour the vinegar solution over the cucumbers.

Fig. 4: Screw the lids on loosely.

5. Refrigerate pickles for 1–2 days. Pair them with a snack or pile them on a sandwich. (Fig. 5)

Fig. 5: Pair your pickles with a snack.

To make Southern-style pickles, slice cucumbers very thin, sprinkle them with salt and let them sit for half an hour. Dry them with a paper towel, and add them to the vinegar-sugar mixture. Refrigerate and serve them as an appetizer.

Pickle other veggies, such as thinly sliced onions. Experiment with different seasonings.

USE TECHNOLOGY ADAPTED FROM SCIENTIFIC RESEARCH LABS TO POLYMERIZE TASTY FRUIT SPAGHETTI AND POPPING BOBA.

  1/4 teaspoon sodium alginate

  2 teaspoons calcium chloride

  4 cups (946 ml) water, plus extra

  Blender, hand blender, or wire whisk)

  Medium bowl

  Mixing spoon or whisk

  Slotted spoon

  Squeeze bottle or medium to large syringe

Fruit juice containing too much calcium will solidify immediately when you add the sodium alginate, so it’s a good idea to have a few different juice options on hand.

2. Blend or whisk the cold juice and sprinkle the sodium alginate into the agitated liquid. Mix well, trying to minimize bubbles. The liquid may thicken slightly. (Fig. 1)

Fig. 1: Blend sodium alginate into juice.

3. Put the liquid in the refrigerator and let it sit for 2 hours to overnight, to remove bubbles.

4. When the alginate mixture is ready, fill a large bowl with water.

5. Add the calcium chloride to the water and whisk it in until dissolved, creating a calcium chloride bath. (Fig. 2)

Fig. 2: Add calcium chloride to the water.

6. Fill the syringe or squeeze bottle with the juice/sodium alginate mixture and try to drip the juice into the calcium chloride bath one drop at a time to form popping boba, also called spherified caviar. (Fig. 3)

Fig. 3: Use a syringe or squeeze bottle to make popping boba.

7. Let the boba sit in the bath for 1–3 minutes and remove them using a slotted spoon.

8. Fill a bowl with clean water and use it to rinse the boba.

9. To make fruit spaghetti, squeeze a continuous stream of fruit juice solution into the calcium chloride bath. Let sit until firm and then remove and rinse as before. (Fig. 4)

Fig. 4: Thick juice solution makes great fruit spaghetti.

10. Taste your creation. Boba and fruit spaghetti can be stored in fruit juice without sodium alginate. (Fig. 5)

Fig. 5: Garnish and enjoy!

Experiment with different juices to see which ones work best for making popping boba and fruit spaghetti.