Food with freezer burn may look damaged but it’s unaffected nutritionally and safe to eat. Revive the flavour with careful ...

Italian ice has a sorbet-like texture, but these frozen desserts really aren't the same thing. So, where does this summer ...

The ice crystals are in the 10 to 20 micron size range. It really is a beautiful thing to look at under an electron microscope, depending on the technique that you use (see image). Close up Ice cream ...

Snow. It's made up of tiny ice crystals that can transform into a variety of intricate symmetrical patterns forming a beautiful snowflake. Have you ever wondered how snowflakes form?

There are methods to keep crystals tiny in ice cream and other frozen desserts; one involves constant stirring while the product is gradually chilled to the final storage temperature.

DGCA revises adverse weather guidelines urging pilots to prioritise safety over schedule. Includes new measures on turbulence ...

As the ice crystal falls to the ground, water vapor freezes onto the primary crystal, building new crystals. Microscopic view of snowflakes by Wilson Bentley.

The banging of the steel balls applied a shearing force on the ice crystals, enough to knock the water molecules out of their crystal positions, allowing them to be packed more tightly.