Food science can explain why mozzarella melts like a dream while feta and ricotta don’t
Meghan Bartels is a Senior News Reporter at Scientific American. She specializes in science journalism with a focus on space, climate change, and natural sciences, having previously reported on topics such as NASA, hurricanes, and wildfires during her time at Space.com and Newsweek. Her work has been featured in various outlets including Live Science, Yahoo News, and Business Insider.