> America's Test Kitchen, back when it was good (AKA when Chris was in control), said that the easiest thing to do was just use the pods that had as many colors of liquid as possible.

1. I don't see any/much difference in pre- and post-Christopher Kimball ATK. The rest of the senior staff is basically the same, so I'm not sure what would have changed.

2. What exactly is so special about the colored liquids? What is the chemical make-up of them and their purpose? And are the liquids the same between difference brands? Is the red of one the same as the red as another? Or is the red of one have an equivalent to another (brandA->red = brandB->blue)?

Because unless you know what the liquids are/do, you're just cargo culting. By some account the liquids to nothing practical:

> Chemistry expert and former detergent chemist here, chiming in. Modulo some small semantic differences, you're 100% spot on. Functionally, there is zero difference in the formulations. Every powder dish detergent on the market comprises the same functional components, though the exact chemicals selected may vary. It's always some combination of detergent, anti-deposition agent, water conditioners, strong base, oxidizers, enzymes, buffers, "processing aids", and what I call "foo foo juice" - colors and fragrances.

* https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j...