Trinidad paratha – super flaky flatbread

One of my favorite meals is paratha with butter chicken or paneer or another great Indian style sauce. Whereas I like the sauces, the best part really is the paratha. When eating it with rice it simply doesn’t taste as good. Paratha is a type of roti pretty characteristic to …

The best oil to fry in? – A reader’s question

I can keep on being surprised by discovering that some sort of basic food such as rosemary, apples, or, in this case, frying oils has been researched extensively! When diving into ‘frying with oil’ I found complete books dedicated on the topic and loads of articles. Who would have thought …

Basics of lard & the world of fats

Just the other day we went out for dinner to celebrate a special occasion. The weather was great and we sat outside in the sun until late in the evening. We chose the surprise menu, so had no clue what we would get. It all turned out great, and the …

Food Science Basics in 6 weeks – part 2: Food Chemistry Basics

Welcome to the second week of this mini course, making you familiar with the basics of food science and hopefully igniting a little food science spark in you. Last week was all about introductions. This week will be all about food chemistry basics. You can follow this course in two …

Food hack – a great simple trick to chop nuts

Today’s not going to be a long post evaluating the deep science of food and food production, instead, it’s a really simple trick for chopping nuts that I discovered a little while ago when making a raisin and hazelnut bread (unfortunately, I forgot to make photos…). Recipes often call for …

Why to use (orange) zest in baked goods – Chocolate babka

Not too long ago I felt like baking something new and saw a beautiful photo flashing by of a chocolate babka. It looked like delicious, a bread (I love bread in case you forgot) with chocolate (which I also happens to enjoy quite a bit). So I decided to give …

Chemistry of rancidity & Olive oil

Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Today we focus on the science of fats, zooming in on rancidity of fats and olive oil. Food chemistry studies molecules and their reactions, as I …