pasta – The Loh Down On Science

Pasta, Perfected

January 9, 2026 Jacqueline Lampert

Does the perfect pasta sauce come down to… PHYSICS?! This is Sandra Tsing Loh with the Loh Down on Science. Cacio e pepe: it’s just cheese and pepper, how hard can it be? Turns out, deceptively hard! It eludes perfection due to its temperature sensitivity AND precise ingredient ratios. So

Nano-Noodles

February 3, 2025 Emily Silzel

Uh oh, spaghetti-o! This is Sandra Tsing Loh with the Loh Down on Science. Foodies know, there’s a type of pasta for every occasion! Not just meat or cheese – we’re talking filters, biofuels, even wound healing! Really! But how do they get ‘em that small? Usually, we’d use nanofibers.