The Proper Popper: Corn kernel’s chemistry is key to its ka-pop

For the hungry snacker, unpopped kernels at the bottom of a bag of microwavable popcorn are missed opportunities. In a constant quest to lessen such disappointments, food manufacturers relentlessly breed corn with their sights set on varieties that pop best. Now, a group of chemists claims to have found that the secret to better popping is the crystalline structure of the kernel’s hull.