Popcorn pops due to the high moisture content of the kernel's starchy endosperm. When heated, the moisture turns to steam, creating pressure inside the kernel until it finally bursts and turns inside out. The unique composition of popcorn allows for it to pop, while other grains do not have the same effect. This process has been enjoyed for centuries, with evidence of popcorn dating back thousands of years. The article explores the science behind popcorn popping and explains why it is a popular snack enjoyed by people of all ages.