Why Do Popcorn Kernels Pop?

Popcorn kernels contain tiny drops of water inside. When heated, the water becomes steam, expands rapidly, and pops the kernel. It's a miniature explosion—a burst of fluffy goodness.

But what's happening inside? Think of it as a pressure cooker. Each kernel is a tiny sealed container.

As heat rises, water becomes steam. It seeks more space, but the kernel's hard shell resists.

Pressure builds. The steam expands—finally, the shell cracks.

Then, the starch inside expands. It transforms into the popcorn shape. It's a rapid change.

The "pop" is the release of steam and the expansion of starch—a quick, dramatic event.

Why don't all kernels pop? It's about moisture content. And the kernel's integrity.

The perfect pop needs the right balance. Too little water, and nothing happens. Too much, and it's a soggy mess.

Popcorn is a simple snack, but it's also a lesson in thermodynamics: heat, pressure, and phase changes at work.