The science behind no-churn ice cream and the one pantry ingredient that makes it work. No-churn ice cream is easy, but only if you use the right ingredients—namely, sweetened condensed milk. In this ...

A study conducted by researchers from the Changchun Institute of Optics, Fine Mechanics and Physics (CIOMP) of the Chinese Academy of Sciences has demonstrated how nitrogen vacancies (VN) resolve ...

The study of liquid crystals and glycolipid phase behaviour addresses the intriguing intersection between soft condensed matter physics and biochemistry. Glycolipids are amphiphilic molecules that can ...

Invented in 1856 as a way to keep regular milk from spoiling, take a look at what makes the creamy, sugar-laden condensed milk an ideal ingredient for desserts A can of condensed milk didn’t last long ...