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A good chocolate mousse is smooth, airy, chocolatey, and melts in your mouth. It definitely isn’t gritty, watery, dense, or even clumpy. Making chocolate mousse is all about creating that light foamy texture, without having it collapse on you. And…
Oranges are orange. Not sure which was named first here, the fruit or the color? But, that’s not what we’re interested in anyway. We want to know, why do oranges have this bright, orange color? What is the underlying chemistry?…
Custard ice cream, creme brulée, lemon meringue pie. They all rely on egg yolks. Without them, custards melt too quickly, creme brulées are runny, and the pie filling wouldn’t set. Egg yolks can thicken liquids. But, it’s a fine balance.…
A lot of cake recipes rely on eggs, or parts of an egg to succeed. Without them, the cake might not set or rise. Or the batter, or the final cake itself, turns out dry. But, if you design a…
If you’ve ever watched a tv baking show, chances are, you’ve seen participants trying to temper chocolate at some point. Often, this is a recipe for some drama (which is of course why it’s part of a tv show…). Chocolate…
There are a lot of food books out there. The vast majority are of course cookbooks, collections of recipes. Some with an educational aspect, others purely for entertainment, and yet again others even take some time to discuss the science…
From protein science, to milk analysis, from paneer, to Parmigiano, the world of cheese is a big and complex one. It’s easy to build an entire career around the topic of cheese-making, make that more than one career if you…
Paneer is a style of fresh cheese, originally from South Asia, but now eaten more globally. Depending on where you live, you may find paneer being made from cow’s or buffalo milk. Both make a seemingly similar product, but they’re…
Taaitaai, literally translated, it means ‘toughtough’. It’s a Dutch style of cookie that you’ll only find in stores in November, until early December. With a slight anise seed flavor it’s a main stay of the ‘Sinterklaas’ celebration season. The reason…
After searching for and buying the right types of cheese, you’re finally ready to start making your cheese fondue. You enthusiastically add the cheese to that special cheese fondue pot, only to end up with a mess of stringy, clumpy…
Brewers need malt to make delicious beer. Bakers use malt or diastatic powder to optimize their daily bread. Malt is a grain that’s been allowed to sprout, but only just a little. This ensures that all valuable sugars and proteins…
There is not one way to make cheese. Instead, there are hundreds, if not thousands of ways to make cheese. Resulting in countless different types of cheese with each their own characteristics. Even within one variety, there are countless little…