In this engaging episode of "Become a Popcorn Genius," host Frank DeMaio dives deep into the science that makes popcorn pop. Frank starts by introducing the structure of a popcorn kernel, which includes the hard, moisture-impervious pericarp, the starchy endosperm, and the vital germ. He highlights the importance of the 14% moisture content required within the kernel for optimal popping.You'll be left with a deeper appreciation for the simple yet fascinating process that turns a tiny kernel into a beloved snack. Get FREE Gourmet Popcorn Recipes: https://www.popcorngenius.com/get-recipeshttps://www.popcorngenius.comhttps://www.youtube.com/@popcorngenius

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