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.

Recently by Nadia Arumugam

Showing 1–16 of 16

What’s Cream of Tartar? Do I Have to Buy It?

Nadia Arumugam

Nov 29, 2013 10:06 AM

Why Does Some Deli Meat Have a Weird Iridescent Shimmer?

Nadia Arumugam

Sept 09, 2013 12:14 PM

Food Explainer: Why Does Food Taste Better When It’s Browned?

Nadia Arumugam

July 25, 2013 8:30 AM

Why Does Microwaving Water Result in Such Lousy Tea?

Nadia Arumugam

June 04, 2013 1:34 PM

What’s the Difference Between Yogurt and “Cultured Dairy Blend”?

Nadia Arumugam

Jan 30, 2013 9:01 AM

Why Does Tomato Sauce Splatter Everywhere When It Cooks?

Nadia Arumugam

Dec 13, 2012 2:29 PM

Why Does Baking With Steam Make Yeast Bread So Amazing?

Nadia Arumugam

Nov 19, 2012 8:15 AM

Why Does Eating Hot Chilies Make My Nose Run?

Nadia Arumugam

Oct 22, 2012 8:15 AM

Why Are Some Hardboiled Eggs Easier To Peel Than Others?

Nadia Arumugam

Sept 20, 2012 8:45 AM

Why Does Fish Sauce Have an Expiration Date? Hasn’t It Already Gone Bad?

Nadia Arumugam

Aug 16, 2012 8:20 AM

Why Is Cheese Yellow Even Though Milk Is White?

Nadia Arumugam

July 26, 2012 11:13 AM

How Food Manufacturers Test Products on Consumers Who Are Too Young To Read, Write, or Make Rational Decisions

Nadia Arumugam

June 26, 2012 3:49 PM

How Japan Learned To Love Wheat Instead of Rice

Nadia Arumugam

April 02, 2012 6:15 AM

Nutella lawsuit: Why it’s bunk.

Nadia Arumugam

Aug 03, 2011 8:17 AM

Americans Overwhelmingly Prefer White Chicken Meat. What Happens to the Dark Parts?

Nadia Arumugam

Jan 26, 2011 10:07 AM

Expiration dates mean very little.

Nadia Arumugam

Feb 10, 2010 11:39 AM