Nadia Arumugam

Nadia Arumugam is a New York City-based food writer and contributer to Forbes.com. Follow her on her blog Chew on This and on Twitter.

Brow Beat
Nov. 29 2013 10:06 AMWhat’s Cream of Tartar? Do I Have to Buy It?
Brow Beat
July 25 2013 8:30 AMFood Explainer: Why Does Food Taste Better When It’s Browned?
Brow Beat
Jan. 30 2013 9:01 AMWhat’s the Difference Between Yogurt and “Cultured Dairy Blend”?
Brow Beat
Nov. 19 2012 8:15 AMWhy Does Baking With Steam Make Yeast Bread So Amazing?
Brow Beat
Sept. 20 2012 8:45 AMWhy Are Some Hardboiled Eggs Easier To Peel Than Others?
Brow Beat
July 26 2012 11:13 AMWhy Is Cheese Yellow Even Though Milk Is White?
Food
April 2 2012 6:15 AMWaves of GrainHow did Japan come to prefer wheat over rice?
Food
Jan. 26 2011 10:07 AMThe Dark Side of the BirdFor years we've exported dark chicken meat to Russia—but that market is drying up.
Brow Beat
Sept. 9 2013 12:14 PMWhy Does Some Deli Meat Have a Weird Iridescent Shimmer?
Brow Beat
June 4 2013 1:34 PMWhy Does Microwaving Water Result in Such Lousy Tea?
Brow Beat
Dec. 13 2012 2:29 PMWhy Does Tomato Sauce Splatter Everywhere When It Cooks?
Brow Beat
Oct. 22 2012 8:15 AMWhy Does Eating Hot Chilies Make My Nose Run?
Brow Beat
Aug. 16 2012 8:20 AMWhy Does Fish Sauce Have an Expiration Date? Hasn’t It Already Gone Bad?
Future Tense
June 26 2012 3:49 PMThe Littlest TastersHow do food manufacturers conduct sensory research on consumers too young to read, write, or make rational decisions?
Food
Aug. 3 2011 8:17 AMGo Ahead, Eat Chocolate for BreakfastWhy the lawsuit against Nutella is bunk.
Food
Feb. 17 2010 10:18 AMIgnore Expiration Dates"Best by," "Sell by," and all those other labels mean very little.
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