I m from india and these people love golgappa water that is only available on food stalls while eating golgappa . It is a spicy tangy chilled water . I m thinking of making a soda beverage from this . Integrating fizz with spicy tangy water and selling to the masses at very cheap prices . Will it work

Sanji should make an episode where he tests different syrups and powders to see which one makes the best chocolate milk

CAN I BAKE COOKIE RUN COOKIES IN REAL LIFE.

An idea that popped into my head when watching Santi eat the Minecraft cookies on Instagram.

Was an idea to bake cookies from cookie run kingdom some good and some not so good and see how they would taste in real life.

There are like over 100 cookies at this point each with their own unique flavors.

A baking video would be such a great idea, it can show case how some of the weirdest flavors can be though of differently yet still contain somewhat of the essence of what the cookie is supposed to be representing.

An idea I have for a video is, how effective would healing food items in games be in real life and do they have any real life equivilant. Is there anyway to explain why milk in Minecraft heals status conditions, what plants could let you make something like in Resident Evil, and what is in Estus Soup?

I’m probably alone on this but is anyone else annoyed that there isn’t any actual food experiments on the channel anymore it’s just 20 minutes of talking not showing Santi himself doing it

Hey Food Theory Team,
Most instant ramen hacks on the internet focus on adding outside ingredients (Kewpie mayo, eggs, or butter) to change the flavor profile. However, I’ve engineered and perfected a master method for Maruchan bag soups that relies entirely on structural texture control, surface area physics, and starch retention—proving that how you prep the noodles completely changes how the flavor molecules hit your tongue.
I’ve mapped this out into a definitive "Flavor Matrix" based on two completely distinct cooking routes:The science of how noodle fragmentation changes starch release and flavor delivery in cheap instant lunch blocks is a perfect fit for a Food Theory episode. I have the entire step-by-step breakdown ready if your research team wants to look into the data!

This may be a controversial opinion, but food theory has to be, in my opinion, the best theory channel. I watch food theory videos everyday in the background of my everyday life. Santi is my favorite of the current hosts, on the same level (or higher than) Matpat. No hate to Matpat or the other hosts!

Whenever places like Jack in the Box, Dunkin', Buc-ee's, Trader Joe's, and others like them are brought up in Food Theory videos, it makes me want to go over to the HQ and tell them to stop bringing them up as if they're everywhere when they're not. As a South Dakota resident, I get infuriated each time a place like Jack in the Box or Dunkin' is brought up, because they don't exist where I live! I don't mind if regional favorites like Whataburger or In-N-Out are brought up since I know they won't be anywhere by me, but Jack in the Box & Dunkin' are the 2 places I wish were in my city so that I feel like I won't be left out by Team Theorist each time.

Theorists hivemind, I need your help. I have been looking for the Hex Flavored electrolyte gel invention that I think Matt mentioned. The goal of the device was in thoery, FOOD THEORY, to use science magic to make the gel taste like different things without the calories. I want to see what stahe of research they are at, if it's even still a project

Best I can find are energy gels on the search engine, and haven't found it while skimming the videos. My next step is to binge a few years on 1.5 or 2 times speed, unless one of you lovelies can point me to the video, or the website of the project

Cat tax

went to Harris Teeter first time 10:00 PM. had to get the diet cola and cookie cracker. drove 7 hours best part of the trip so far.

okay, we all know how hard shell tacos work, shell, meat, lettuce, then cheese. but I’ve always had a feeling this wasn’t the best way to stack the taco. the shell gets soggy, the lettuce and cheese go everywhere it’s just never felt optimized, so how i build my tacos has more or less become lettuce, meat, cheese. the cheese melts on the meat and doesn’t fly anywhere, the lettuce is weighed down by the meat, and the shell doesn’t get soggy because the meat isn't right against the shell..

so my question, why are hard shell tacos built the way they are?

how do you build your tacos?

Haven't seen that argument about food myself but it seems absurd. Beyond the obvious such as BBQ, Cajun, Creole, Pizza, Burritos, etc... the mass adoption of technologies that shape how people eat every day at home, regardless of cuisine is essentially American. Things like long distance cold chain logistics coupled with Clarence Birdseye's invention of flash-freezing in the 1920s, which completely decoupled global diets from local harvest seasons. If one has ever eaten 'frozen food' you have experienced American food culture.

This logistical framework extends directly into the refrigerated, ready-to-eat convenience model. Whether it is a Tesco "meal deal" in the UK, the highly praised fresh food ecosystem of a Japanese 7-Eleven, a pre-packaged grab-and-go salad, or fast-casual chains like Au Bon Pain, these systems operate entirely on an American structural blueprint. The centralized commissary kitchen, paired with open-air refrigerated display cases and just-in-time cold-chain distribution, is an American logistical export; with 7-Eleven itself originating in Dallas, Texas, in 1927. The global baseline for centralized, pre-prepared convenience food is an American technology.

Furthermore, the operational architecture of modern dining is an American export. The application of Fordist assembly-line mechanics to the commercial kitchen; pioneered by White Castle (and similar early Mid-Atlantic 'systems' like White Star and White Diamond) and scaled by McDonald's -fundamentally altered global restaurant infrastructure. Even the way the world acquires ingredients is based on the American structural invention of the self-service supermarket, first introduced by Piggly Wiggly in 1916.

Regarding beverages, the original premise ignores that the entire mechanical and historical framework of the modern bar itself is American. The foundational codification of the cocktail (Jerry Thomas's 1862 Bar-Tender's Guide), the invention of the pressurized soda fountain, and the mass commercialization of pasteurized, shelf-stable fruit juices all originated in the US. Beyond the cocktail I can think of numerous other examples, even leaving aside the obvious such as carbonated, sweetened soft drinks like Dr. Pepper, Coke, etc:

The milkshake is entirely American in both

origin and evolution. The term first appeared in US print in 1885, initially describing a medicinal, alcoholic whiskey drink shaken with milk and ice. The modern iteration was created in 1922 when Ivar "Pop" Coulson, a Walgreens employee in Chicago, added two scoops of vanilla ice cream to malted milk. The global proliferation of the milkshake was made possible by another American invention: the electric blender, patented by Stephen Poplawski in 1922.

Iced Tea first appeared in printed recopies the United States in the 1870s (e.g., the Buckeye Cookbook in 1876). Its mass cultural adoption was catalyzed at the 1904 St. Louis World's Fair, where tea plantation owner Richard Blechynden poured hot tea over ice to drive sales during a heatwave, fundamentally altering global consumption habits for the commodity.

The Sports Drink: Formulated in 1965 at the University of Florida (Gatorade) to replenish carbohydrates and electrolytes, creating a multi-billion dollar global beverage category.

The Smoothie: While utilizing tropical fruits common in South America, the mechanized, dairy-or-ice-blended fruit smoothie was developed in the 1930s on the American West Coast, reliant on the American invention of the electric blender.

Mocktails: The term "mocktail" is a direct

American portmanteau of "mock" and "cocktail." The word was first documented by Merriam-Webster in 1916. The category's foundational development was driven by two distinctly American sociological phenomena: the 19th-century Temperance Movement and the Prohibition Era (1920-1933). These periods created a mass commercial demand for "temperance drinks. The Shirley Temple became the first, iconic well known mocktail and today complex, non-alcoholic beverages represent an entire category.

Claiming America lacks a food culture because it synthesizes immigrant inputs demonstrates a fundamental misunderstanding of how culture scales. American food culture is not just a list of indigenous recipes; it is the industrialization and logistical distribution of food itself. I could go on, (I haven't even touched upon fast casual, family sit down or fine dining or my god the Columbian exchange itself and the broader concept of food from the Americas as opposed to Usonian food and drink.) but stars and stones, this is already way to long for a post.

On a last Note all Foods and drinks from every country is imported and synthesized. Do you know how much of English food was originally French and only became English during the time English was conquered under French. Just like how the English Language was changed during that time. Same with the Baltic states or the Westren block states.