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Abbey Thiel

Abbey Thiel

I am a food scientist currently working towards my PhD. I’m hoping to educate the public by disproving food myths, explaining food ingredients, & structure.

8 posts •
food

Feel the Churn

The science and history behind the making of butter

  • Abbey Thiel
    Abbey Thiel
alcohol

The Proof is in the Powder

How the early methods of testing alcohol content were completely absurd (and deadly).

  • Abbey Thiel
    Abbey Thiel
food

Science of Salt

We have become a salt-obsessed society, but maybe we can blame our ancestors for that?a

  • Abbey Thiel
    Abbey Thiel
food

Bubbly Beverages

The 17th-century mistake that put the ‘fizz’ into fizzy

  • Abbey Thiel
    Abbey Thiel
food

A Vanilla Story

The highly processed history of a much overlooked fruit When  something is plain and boring, we call it vanilla. “Vanilla ice cream”,  we say, and think of the “default flavour”: a bit dull,...

  • Abbey Thiel
    Abbey Thiel
Air Fryer

Air Frying

Ever wondered how to deep-fry without oil? This is almost, if not quite, the same. Deep  frying might be the only cooking technique that seems to make  everything better, from the mundane, l...

  • Abbey Thiel
    Abbey Thiel
chemistry

The Attack of the Onion

Most of our vegetables can’t fight back. So how do onions bring us to tears? Onions  are one of those flavourful foods that compliment almost any dish. So  much so, we’ve even learned to pow...

  • Abbey Thiel
    Abbey Thiel
biology

Cheese Crystals

White spots are good: are you throwing away a perfectly good cheese? The  funny thing about being a food scientist, is that before meeting me,  most people have never even heard of my field....

  • Abbey Thiel
    Abbey Thiel
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