If you’ve ever whacked the bottom of a ketchup bottle to get that tasty tomato goop flowing, you’ve put some serious physics to work. Ketchup is a non-Newtonian fluid. So are toothpaste, yogurt, ...

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The findings, published this month in the journal Physics of Fluids, highlight how processes that unfold in the kitchen — from making foie gras to whipping up a plate of cacio e pepe — can ...