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Have you tried making a nice round bread, only to end up with a flat, deflated disk? It just wouldn’t hold its shape, despite your care. There are several reasons as to why this might have happened: you might not…
Whether you used to have dinner at the dining table with the whole family as a kid, whether you’re used to getting food as a reward or whether you grew up in times of hunger, all of these have a…
There are so many different techniques and skills in the world of cooking and baking. Once you look beyond your basic pound cake or apple pie you will find that there are a lot of other possibilities. Since I just…
If you’ve been with us for a while, you might have noticed by now that one of our passions is bread and bread making. It is something we can do every week (or day) since bread is definitely one of…
Before reading ‘Hello, my name is ice cream‘ – which is a great book if you’d like to learn more about the science behind ice cream – I had never heard of Philadelphia-style ice cream. Also known as American ice…
There aren’t a lot of books out there that combine science and recipes in a way that it’s accessible for the non-scientist, but also fun and interesting for a food scientist. Hello, my name is ice cream (affiliate link), the…
Baking bread is one of my favorite things to do in the kitchen since it’s a great way to experiment new recipes and involves plenty science and ingredients understanding. And the good thing is, we eat bread every day, but…
If you’ve made both flour-based flatbreads, such as chapati or tortillas, as well as corn-based corn tortillas. You’ll have noticed that the two doughs behave very differently. The corn-based tortilla isn’t as stretchy and can’t be rolled out as easily.…
It is super easy to whip up egg whites and create a light and foamy consistency. The tricky bit though, is to ensure that the air stays inside and doesn’t deflate out again! This is a common challenge, whenever you…
Just like a sourdough starter, yogurt is a self supplying food. Once you’ve got yogurt, all you need is extra milk and some patience. With those you continue making new yogurt from your yogurt! Just as with a sourdough starter,…
Learning how to bake bread is not something you finish within a few days. Instead, the more you do it, the more you realize there still is so much to learn, which, being a scientist by training, is exactly why…
Have you also noticed that a lot of store bought chocolate milks do not split whereas in your homemade chocolate milk the cocoa powder sinks down in a matter of minutes? Have you wondered how store bought ice cream is…