Baking cookies – What happens in the oven

Cookies + science = happiness, isn’t it? We’ve discussed cookie science quite a few times here on the blog. Whether it’s the role of different ingredients, the role of food colouring or just to share recipes. We haven’t discussed though what happens in the oven, where the cookie actually gets transformed …

Roasting marshmallows – Science over a campfire or barbecue

Want to sound fancy during your next barbecue or outdoor outing? Tell your fellow roasters what happens when roasting those marshmallow you’re making over the campfire or last heat of the barbecue! Don’t know what happens yourself? Good thing we’ve written this post on exactly that topic :-). Even though not …

Spinach quiche – On the science of melty (brown) cheese

Who doesn’t like bubbly, melty, brown cheese on top of a pizza, lasagna, quiche or just about anything else? Even though I’m not the biggest melted cheese fan (I prefer a good Dutch or French cheese, at room temperature), it does make food look good and make a lot of …

Food Science Basics in 6 weeks – part 6: Packaging & Technology

Can’t believe this is the last week of this first course on foodcrumbles.com already. It’s been all about teaching you the basics of food science to help you in your food blogging, chef, high school, food industry or whichever other career you’re aiming for or working in! This last week will …

Food Science Basics in 6 weeks – part 3: Chemical reactions

Welcome back to the 6 week mini-course teaching you all about the basics of food science. You’re already in week 3! Last week I introduced you to the wonderful world of food chemistry. We discussed chemical formulas, structural formulas, learned more about atoms and how they form the basis of …

Maillard reaction mechanism – hard core chemistry

(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are various chemically completely different ways to turn something brown, with the same end-result: they’re brown (think old …

Deciding on oven temperature – When a recipe doesn’t tell

Updated: 8-Feb-2017 I used to be pretty worried about using the correct temperature for my oven when baking something. I’d check carefully in the recipe, whether I chose the correct setting. If the recipe was in Fahrenheit I would ask Google to convert it to Celsius again for me (I …