Popcorn is basically a tiny pressure cooker. Inside each kernel there's a bit of water trapped in the starch. When you heat it, the water turns to steam and builds pressure until the shell can’t hold it any longer. Then the kernel explodes, turning inside out and puffing up. It’s the same principle we use in demolition, only on a much smaller scale. The key is controlling the temperature and timing so the pressure builds just right—no more, no less. That's why the pop is so precise, like a well‑planned blast.

Yeah, if you keep the heat steady and use a proper container—like a microwave‑safe bowl or a stovetop pot with a lid—you’ll get a clean pop and little mess. Just make sure the lid stays on so the steam can build up, then vent it after the popping slows. That way the snack‑lab stays safe and tidy.