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Mayonnaise is made by whisking oil into egg yolks with lemon juice or vinegar to create a stable emulsion, then seasoning and adjusting thickness.

Pink lemonade gets its color from red fruit juices, grenadine, or FDA-approved dyes added to regular lemonade.

Tomato ketchup is cooked, acidified, and hot-filled from tomato concentrate, sugar, vinegar, salt, and spices to create a shelf-stable sauce.

Traditional pastrami is cured beef (often navel or brisket), desalinated, pepper-coriander crusted, smoked low, then steamed until slice-tender.

Kombucha is made by fermenting sweet tea with a SCOBY, first to acidify, then to carbonate in bottles.

Malt is made by steeping barley, germinating it under air, then kilning to stop growth and set flavor and enzyme power.

Liquid smoke is made by burning hardwood, condensing the smoke into water, then separating and filtering it to remove tars and unwanted compounds.

Mayonnaise is an oil-in-water emulsion made by blending oil into egg yolk, acid, and seasonings under steady, controlled mixing.

Liquid egg whites are made by breaking eggs, separating whites, filtering, then pasteurizing and packaging the whites under USDA inspection.

Classic kettle corn is popped in oil with sugar and salt, then cooled fast so a thin, crackly caramel shell coats each kernel.