Even into adulthood, pizza becomes a treat that you get yourself when you’re feeling low and wish to be cheered, or it’s what you eat when you’re having a party, or maybe if you’re out on an epic night with friends you go for after-hours pizza. It’s a food that’s always eaten with good cheer, as opposed to, say, broccoli.
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Why do people love to eat pizza? The answer is chemistry. Pizza is one of the world’s most popular foods. In the United States, 350 slices are eaten every second, while 40 percent of Americans eat pizza at least once a week. There’s a reason pizza is so popular.
- Humans are drawn to foods that are fatty, sweet, rich and complex.
- Pizza has all of these components.
- Cheese is fatty, meat toppings tend to be rich and the sauce is sweet.
- Pizza toppings are also packed with a compound called glutamate, which can be found in the tomatoes, cheese, pepperoni and sausage.
When glutamate hits our tongues, it tells our brains to get excited — and to crave more of it. This compound actually causes our mouths to water in anticipation of the next bite. Then there are the combinations of ingredients. Cheese and tomato sauce are like a perfect pairing.
- On their own, they taste pretty good.
- But according to culinary scientists, they contain flavor compounds that taste even better when eaten together.
- Another quality of pizza that makes it so delicious: Its ingredients become brown while cooking in the oven.
- Foods turn brown and crispy when we cook them because of two chemical reactions.
The first is called caramelization, which happens when the sugars in a food become brown. Most foods contain at least some sugar; once foods are between 230 degrees and 320 degrees, their sugars begin to turn brown. Caramel is made from several thousand compounds, making it one of the most complex food products.
On a pizza, ingredients such as onions and tomatoes become caramelized during baking, making them rich, sweet and flavorful. That brown and crispy crust is also the result of the dough caramelizing. While the meat and cheese on your pizza also get brown, this is due to a different process called the “Maillard reaction,” which is named after French chemist Louis-Camille Maillard.
The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated. Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction.
With bread, cheese and tomato sauce as its base, pizza might seem like a simple food. It isn’t. And the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our mouths to water. Miller is an associate professor of hospitality management at Colorado State University.
This article was originally published on, : Why do people love to eat pizza? The answer is chemistry.
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Contents
Why do people love pizza?
Why do people love to eat pizza? The answer is chemistry. Pizza is one of the world’s most popular foods. In the United States, 350 slices are eaten every second, while 40 percent of Americans eat pizza at least once a week. There’s a reason pizza is so popular.
- Humans are drawn to foods that are fatty, sweet, rich and complex.
- Pizza has all of these components.
- Cheese is fatty, meat toppings tend to be rich and the sauce is sweet.
- Pizza toppings are also packed with a compound called glutamate, which can be found in the tomatoes, cheese, pepperoni and sausage.
When glutamate hits our tongues, it tells our brains to get excited — and to crave more of it. This compound actually causes our mouths to water in anticipation of the next bite. Then there are the combinations of ingredients. Cheese and tomato sauce are like a perfect pairing.
On their own, they taste pretty good. But according to culinary scientists, they contain flavor compounds that taste even better when eaten together. Another quality of pizza that makes it so delicious: Its ingredients become brown while cooking in the oven. Foods turn brown and crispy when we cook them because of two chemical reactions.
The first is called caramelization, which happens when the sugars in a food become brown. Most foods contain at least some sugar; once foods are between 230 degrees and 320 degrees, their sugars begin to turn brown. Caramel is made from several thousand compounds, making it one of the most complex food products.
On a pizza, ingredients such as onions and tomatoes become caramelized during baking, making them rich, sweet and flavorful. That brown and crispy crust is also the result of the dough caramelizing. While the meat and cheese on your pizza also get brown, this is due to a different process called the “Maillard reaction,” which is named after French chemist Louis-Camille Maillard.
The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated. Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction.
- With bread, cheese and tomato sauce as its base, pizza might seem like a simple food. It isn’t.
- And the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our mouths to water.
- Miller is an associate professor of hospitality management at Colorado State University.
This article was originally published on, : Why do people love to eat pizza? The answer is chemistry.
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Why do we crave pizza toppings?
Pizza is one of the world’s most popular foods. In the United States, 350 slices are eaten every second, while 40 percent of Americans eat pizza at least once a week. There’s a reason pizza is so popular. Humans are drawn to foods that are fatty, sweet, rich and complex.
Pizza has all of these components. Cheese is fatty, meat toppings tend to be rich and the sauce is sweet. Pizza toppings are also packed with a compound called glutamate, which can be found in the tomatoes, cheese, pepperoni and sausage. When glutamate hits our tongues, it tells our brains to get excited — and to crave more of it.
This compound actually causes our mouths to water in anticipation of the next bite. Then there are the combinations of ingredients. Cheese and tomato sauce are like a perfect pairing. On their own, they taste pretty good. But according to culinary scientists, they contain flavor compounds that taste even better when eaten together.
- Another quality of pizza that makes it so delicious: Its ingredients become brown while cooking in the oven.
- Foods turn brown and crispy when we cook them because of two chemical reactions.
- The first is called caramelization, which happens when the sugars in a food become brown.
- Most foods contain at least some sugar; once foods are between 230 degrees and 320 degrees, their sugars begin to turn brown.
Caramel is made from several thousand compounds, making it one of the most complex food products. On a pizza, ingredients such as onions and tomatoes become caramelized during baking, making them rich, sweet and flavorful. That brown and crispy crust is also the result of the dough caramelizing.
While the meat and cheese on your pizza also get brown, this is due to a different process called the “Maillard reaction,” which is named after French chemist Louis-Camille Maillard. The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated.
Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction. With bread, cheese and tomato sauce as its base, pizza might seem like a simple food. It isn’t. And the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our mouths to water.
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How many slices of pizza does the average American eat?
Why do people love to eat pizza? The answer is chemistry. Pizza is one of the world’s most popular foods. In the United States, 350 slices are eaten every second, while 40 percent of Americans eat pizza at least once a week. There’s a reason pizza is so popular.
Humans are drawn to foods that are fatty, sweet, rich and complex. Pizza has all of these components. Cheese is fatty, meat toppings tend to be rich and the sauce is sweet. Pizza toppings are also packed with a compound called glutamate, which can be found in the tomatoes, cheese, pepperoni and sausage.
When glutamate hits our tongues, it tells our brains to get excited — and to crave more of it. This compound actually causes our mouths to water in anticipation of the next bite. Then there are the combinations of ingredients. Cheese and tomato sauce are like a perfect pairing.
- On their own, they taste pretty good.
- But according to culinary scientists, they contain flavor compounds that taste even better when eaten together.
- Another quality of pizza that makes it so delicious: Its ingredients become brown while cooking in the oven.
- Foods turn brown and crispy when we cook them because of two chemical reactions.
The first is called caramelization, which happens when the sugars in a food become brown. Most foods contain at least some sugar; once foods are between 230 degrees and 320 degrees, their sugars begin to turn brown. Caramel is made from several thousand compounds, making it one of the most complex food products.
On a pizza, ingredients such as onions and tomatoes become caramelized during baking, making them rich, sweet and flavorful. That brown and crispy crust is also the result of the dough caramelizing. While the meat and cheese on your pizza also get brown, this is due to a different process called the “Maillard reaction,” which is named after French chemist Louis-Camille Maillard.
The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated. Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction.
- With bread, cheese and tomato sauce as its base, pizza might seem like a simple food. It isn’t.
- And the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our mouths to water.
- Miller is an associate professor of hospitality management at Colorado State University.
This article was originally published on, : Why do people love to eat pizza? The answer is chemistry.
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Do you hate cheese on pizza?
Here’s why I hate pizza (yes, that’s right, I hate pizza) Okay, so. Hear me out, Internet. I might not have the most popular opinion on pizza, but I promise you it’s not what you think. Yesterday, while working on an article about my dark secret was revealed: I can’t stand pizza.
More specifically, I can’t stand melted cheese, period. And the two are sort of a package deal. The reactions of my coworkers were immediate and strongly worded. “How can you not like pizza?” they asked. “Are you even human?” My coworkers mean well, but these kinds of questions make me feel insecure. So, I normally keep my feelings about pizza on the down-low.
It’s silly, I know, but I’m a natural born introvert. I mean, hell, I write for a living. Dealing with an existential crisis on the daily is pretty much part of the job. Whenever there’s pizza at a work event, I’ll grab a slice and go hide somewhere. No, I’m not working on a witch’s brew or anything.
- I’m, well, dissecting my pizza like it’s a frog in science class.
- And by dissecting, I’m actually removing the cheese from the pizza.
- Deep breaths, Ashley.
- You can do this.
- Now, I get that people love pizza, but I always gag at the sight of stringy cheese, or the thought of that melty ooze pooling in my mouth.
It’s mainly a texture issue—one that makes me incredibly nauseous. I guess it’s just the way I’m hardwired. It’s mainly a texture issue. When I do eat pizza, I end up scraping the cheese off and—depending on who I’m with—either hide it under a napkin or build miniature buildings out of the shredded remains. Now I’m just tormenting myself. Sigh. The sacrifices I make for digital journalism. And okay, “hate” is a strong word for how I feel about pizza. It’s not really the pizza I hate so much as the melted cheese that plays such an integral role in making pizza, well, pizza.
- That’s really the issue here.
- I’ll eat pizza happily—if it’s the type of pizza they sell at a tiny restaurant near my apartment, which they make sans cheese.
- Sorry, not sorry.
- This particular delicious type of pie is called and, yes, it’s a real thing.
- Between the sweet tomato sauce and the savory basil leaves, it’s freaking delicious.
I even burned myself once because I couldn’t get it into my face hole fast enough. So yes, if you consider Pizza Marinara to be pizza (and Serious Eats does!) then I love pizza. With abandon. And without cheese. At the end of the day, we just have to let bygones be bygones.
Some people love pizza and others have a more complicated relationship with the cheesy, topping-covered dish. I don’t enjoy pizza in the traditional sense, but that’s okay. It’s just who I am. I guess I’d rather eat sauce-slathered bread. Just because something is immensely popular doesn’t mean it’s for everyone.
So it’s confession time: Do you secretly hate something everyone else seems to love? Let us know in the comments! : Here’s why I hate pizza (yes, that’s right, I hate pizza)
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Why is pizza so popular?
Why do people love to eat pizza? The answer is chemistry. Pizza is one of the world’s most popular foods. In the United States, 350 slices are eaten every second, while 40 percent of Americans eat pizza at least once a week. There’s a reason pizza is so popular.
- Humans are drawn to foods that are fatty, sweet, rich and complex.
- Pizza has all of these components.
- Cheese is fatty, meat toppings tend to be rich and the sauce is sweet.
- Pizza toppings are also packed with a compound called glutamate, which can be found in the tomatoes, cheese, pepperoni and sausage.
When glutamate hits our tongues, it tells our brains to get excited — and to crave more of it. This compound actually causes our mouths to water in anticipation of the next bite. Then there are the combinations of ingredients. Cheese and tomato sauce are like a perfect pairing.
On their own, they taste pretty good. But according to culinary scientists, they contain flavor compounds that taste even better when eaten together. Another quality of pizza that makes it so delicious: Its ingredients become brown while cooking in the oven. Foods turn brown and crispy when we cook them because of two chemical reactions.
The first is called caramelization, which happens when the sugars in a food become brown. Most foods contain at least some sugar; once foods are between 230 degrees and 320 degrees, their sugars begin to turn brown. Caramel is made from several thousand compounds, making it one of the most complex food products.
On a pizza, ingredients such as onions and tomatoes become caramelized during baking, making them rich, sweet and flavorful. That brown and crispy crust is also the result of the dough caramelizing. While the meat and cheese on your pizza also get brown, this is due to a different process called the “Maillard reaction,” which is named after French chemist Louis-Camille Maillard.
The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated. Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction.
- With bread, cheese and tomato sauce as its base, pizza might seem like a simple food. It isn’t.
- And the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our mouths to water.
- Miller is an associate professor of hospitality management at Colorado State University.
This article was originally published on, : Why do people love to eat pizza? The answer is chemistry.
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How many slices of pizza does the average American eat?
Pizza is one of the world’s most popular foods. In the United States, 350 slices are eaten every second, while 40 percent of Americans eat pizza at least once a week. There’s a reason pizza is so popular. Humans are drawn to foods that are fatty, sweet, rich and complex.
- Pizza has all of these components.
- Cheese is fatty, meat toppings tend to be rich and the sauce is sweet.
- Pizza toppings are also packed with a compound called glutamate, which can be found in the tomatoes, cheese, pepperoni and sausage.
- When glutamate hits our tongues, it tells our brains to get excited — and to crave more of it.
This compound actually causes our mouths to water in anticipation of the next bite. Then there are the combinations of ingredients. Cheese and tomato sauce are like a perfect pairing. On their own, they taste pretty good. But according to culinary scientists, they contain flavor compounds that taste even better when eaten together.
- Another quality of pizza that makes it so delicious: Its ingredients become brown while cooking in the oven.
- Foods turn brown and crispy when we cook them because of two chemical reactions.
- The first is called caramelization, which happens when the sugars in a food become brown.
- Most foods contain at least some sugar; once foods are between 230 degrees and 320 degrees, their sugars begin to turn brown.
Caramel is made from several thousand compounds, making it one of the most complex food products. On a pizza, ingredients such as onions and tomatoes become caramelized during baking, making them rich, sweet and flavorful. That brown and crispy crust is also the result of the dough caramelizing.
- While the meat and cheese on your pizza also get brown, this is due to a different process called the “Maillard reaction,” which is named after French chemist Louis-Camille Maillard.
- The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated.
Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction. With bread, cheese and tomato sauce as its base, pizza might seem like a simple food. It isn’t. And the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our mouths to water.
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What do you do with leftover pizza when you eat out?
5) Two words: Left overs. Pizza usually comes in a handy little pizza box that it can be stored in. Whether you like to refrigerate it (I would recommend this) or not, you can always save your extra slices for your next mealor if you’re really nice, for your roommate!
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