How does popcorn pop?
1) Each corn seed has a hard outer casing called the hull. Inside is a mix of starch, protein, and moisture. (The seeds are kinda like us!)
2) When the kernel heats to 350 degrees Fahrenheit, the moisture inside turns to steam, which creates pressure. The starch inside breaks down, absorbs additional moisture, and swells, until...
3) Pop! The outer casing finally explodes in less than a millisecond, which creates the fluffy white we all know as popcorn. This is all the cooked starch from inside the seed.