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.

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Recently by Nadia Arumugam

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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
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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
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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
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