It's one of the few foods that doesn't spoil thanks to high acidity (a pH of around 4), low water content and low water activity.
As the cheese ages, the P. shermanii release carbon dioxide that expands and causes the holes.
Brain freeze happens when blood vessels in the roof of your mouth rapidly constrict when cold food or drink, like ice cream.
Oxygen in the air activates enzymes (catalysts of biochemical reactions) in apple flesh.
A loaf of bread will harden over time due to a process called starch retrogradation, which involves the starch giving up the water it absorbed during the baking process.
Salt attracts water, so when you eat a salty diet it increases the amount of water retained by the body.
Seedless grapes aren’t actually completely seedless, but have naturally mutated to have fewer and smaller seeds, without a tough coat.
Processing tomatoes through canning or cooking makes them a better source of lycopene.