What makes Oreo cookies black – On cocoa powder science

Oreo cookies are that type of cookie that’s combined with everthing and used for all sorts of baked goods. There’s Oreo cookie ice cream, Oreo cookie pie crust, etc. The super black outer cookie with the snow white gooey inside make it look different than a lot of cookies out …

Chemistry behind brownies – Science & A recipe

One of my favorite things to bake most definitely are brownies. Reason? They’re super simple to make and just about everybody likes them. Also, it’s nice to vary around with them. What about walnut brownie, almond brownie or raspberry brownie? I’ve made them all, and they all taste good. When …

Mandarin panna cotta – Using gelatin

Ever made a beautiful, arty looking, dessert within 45 minutes which consists of more than 6 complex elements, of which two contain gelatin (thus require time to set)? I for sure didn’t, but the contestants on my favorite (and one of the only tv shows I watch) tv show did. …

Food Truck Brownie & Macaron Science

You know that feeling: having only one ticket left at a food festival and deciding what to buy with it? Because of course, you don’t want to have any left-over tickets, but ooh, there’s so much to choose from! It’s exactly what we had at our previous food truck festival. …

Chocolate mousse – stabilizing a foam

Chocolate mousse definitely is one of my favority desserts to eat. It’s a great combination of ‘heavy’ chocolate, with a light foam. Until not too long ago I had never been able to make a good chocolate mousse. They tended to sink in right after I made them, resulting in …

Chocolate milk & Sedimentation

In the Netherlands we don’t have any mountains, we have a hill and are pretty proud of the fact that our highest point is only a little more than a 100m above sea level. What’s more, most of our country is below sea level! Nevertheless, I adore skiing, as a …

Pear pie – On baking pears and their texture

Ever wondered why there’s ample recipes for apple pies and barely any for pear pies? I did for sure, and guess it has to do something with the availability of apples vs. pears and the way they cook. The last has to do with the difference in texture of apples and …