3 Quick Bites: Science explains why Indian food is so delicious

Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.

Science explains why Indian food is so delicious
Indian food, to the many who love it, is complex, warm and intoxicating all at once. To those who are afraid of it, it’s simply way too spicy. Love it or fear it, you have to admit Indian food is unique. But why do curries and dals spiced with cardamom, cayenne and tamarind taste so different from anything else in the world? Food scientists have found that Indian food flavor combinations are different on a molecular level: combinations clash rather than overlap, according to an article in the Washington Post. 

Read more about the fascinating science>>

Genius use for Girl Scout cookies 
In spite of the time-honored Girl Scout tradition of eating Thin Mints by the sleeve, this is a pretty cool idea. NPR spoke with Dan Pashman, author of “Eat More Better,” who has created a “unity cheesecake” that’s a mashup of Do-si-dos, Thin Mints, Trefoils and Samoas. The iconic cookies make up both the filling and the crust.

Order from your neighborhood Girl Scouts now so you can make this>>

What is a pawpaw?
Described as a mix between a mango and a banana, the mysterious pawpaw is an Appalachian fruit worth getting to know. “It’s not like anything in Southern cooking, or in most cooking, period,” Richmond chef Travis Milton told Bon Appetit. “It’s the least understood fruit in the country.” Pawpaw can be part of a gelato, a curd, a creme pie and more.

Learn more about the pawpaw>>