Mushrooms are difficult to burn due to the large molecular structure called chitin, which is contained within the cell walls. Chitin stays relatively stable in high amounts of heat.

  Apples turn brown because of an enzyme called polyphenol oxidase (PPO) that is naturally occuring within the fruit. As apples are sliced, tissue cells along the cut surface are ruptured. This reaction causes PPO to react with other cells and create the brown discolouration.

  Ready-to-eat cereals are dehydrated to a moisture level of 1-3% to achieve their crispness. The pieces are coated with carbohydrate ingredients, such as molten sugar or honey, creating a barrier to slow the penetration of milk. This makes cereals less soggy and extends their “bowl-life”.

  Honey will never go bad because it is extremely low in moisture and very acidic, two highly formidable ways to prevent food spoilage. When those environments are sealed in a jar, bacteria will die almost immediately.

Chili peppers contain a chemical called capsaicin which tricks your mouth into thinking that it’s being burned. Capsaicin is bound to the pain receptors in our nerves, and when the brain thinks you are ingesting something hot, it will try to cool you down by sweating.

  Monosodium glutamate (MSG) is the sodium salt of amino acids. While it is found naturally in food such as carrots, onions, and potatoes, scientists can also extract it by fermenting carbohydrates. MSG is commonly added to enhance the flavour of foods. Contrary to popular belief, MSG is not harmful to consume and actually contains less sodium than table salt.

Pineapples contain a protein-digesting enzyme called bromelain. When eating a pineapple, bromelain dissolves the protective mucuous that coats your tongue and roof of the mouth, causing a stinging sensation.