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MIT engineers subjected the iconic cookie to rigorous tests to get to the center of a tantalizing question.

Oreo creme is flowable soft solid known as a “yield stress fluid,” that act as soft solids when undisturbed and only flows under enough applied stress.

When you twist open an Oreo cookie to get to the creamy center, you’re mimicking a standard test in rheology — the study of how a non-Newtonian material

MIT engineers subjected Oreo cookies to rigorous materials tests to get to the center of a tantalizing question: Why does the cookie’s cream stick to just one wafer when twisted apart?