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Food and Drink · entry 42 of 52
Mushrooms are fungi, and they are more closely related to animals than to plants.
The longer version
Fungi form their own kingdom, separate from both plants and animals, and genetic comparisons place them closer to animals than to plants. They do not photosynthesize; instead they secrete enzymes into their surroundings and absorb the small molecules released, which is a strategy animals share in broad outline.
Their cell walls contain chitin, the same tough material found in the outer skeletons of insects, rather than the cellulose found in plants. The visible mushroom is only the reproductive structure of a much larger network of threads running through soil or wood, most of which stays hidden. Spores form under the cap and disperse on air currents.
Where this entry sits
Everyday ingredients turn out to be full of quiet chemistry and long history. This collection gathers short, plain explanations of how bread rises, why onions sting, where common spices originate, and how coffee, tea, and chocolate reached the modern kitchen. The full list sits on the Food and Drink page, where every entry is listed in order.
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Read 46Potatoes are mostly water, which is why they lose weight when baked for a long time.
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Read 48Mustard gets its sharp heat from a reaction between enzymes and compounds inside the crushed seeds.
Read 49Bread staling is caused by starch molecules slowly recrystallizing, not simply by drying out.
Read 50Tomato sauce tastes richer after simmering because water evaporates and flavors become more concentrated.
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