The Sporkful Why Are Root Beer Floats Special? Because Science!
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Jan 5, 2026 Joining the discussion are Daniel Gritzer, an editorial director at Serious Eats and former pro cook, and Swetha Sivakumar, an industrial engineer turned food writer. They tackle fascinating food science questions, from how rinsing ice affects carbonation to why root beer floats create such stable foam. Swetha shares insights on storing fresh bread without starting marital disputes, while Daniel explains the science behind ice cream texture changes when soda is added. Prepare for a deliciously nerdy ride!
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Warm Ice Cream Or Your Mouth To Taste More
- Warm your mouth between bites or let ice cream soften a bit to boost flavor volatility and aroma perception.
- Drink room-temperature water between bites or briefly microwave ice cream for a more flavorful experience.
Why Root Beer Floats Hold Foam Longer
- Root beers often contain additives (like soap-bark extract) that promote larger, longer-lasting foam heads.
- Ice cream's fats and proteins stabilize bubbles, producing an airier, more persistent float foam.
How Soda Changes Ice Cream Texture
- Ice cream is a three-phase colloid of ice crystals, sugar solution, and trapped air bubbles.
- Pouring soda causes rapid local melting and refreezing that can create icier patches in the float.