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 …

Macaroni pie /Baked macaroni – Dried pasta science

Sometimes making and using fresh homemade pasta is worth it (in lasagna for instance), however, I can understand that in a lot of cases people mostly consider it a lot of work without too many benefits. And in some cases, it’s downright inconvenient/impossible. And that’s the case we’ll be discussing …

Pita bread – Science of flat bread

Sometimes I’m amazed by the shear amounts of recipes for breads. Unbelievable what you can make with flour, water and yeast and now and again some other minor ingredients! After making Indian style flatbreads (e.g. chapati & paratha), I decided to give pita breads a try. One of my favorite …

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 …

Brownie Science – Some chemistry & A recipe

One of my favorite sweets to bake must be brownies. Reason? They’re super simple to make and just about everybody likes them. Also, it’s easy to vary the recipe: what about walnut brownie, almond brownie or raspberry brownie? I’ve made them all, and they all taste good. But it’s not …

Making chapati – And why they puff up

Chapati, or roti, are a really nice and easy to make flatbread! It’s for sure one of my favorite carbs with a meal. They’re not hard to make, require only two ingredients (three if you want to be a little more fancy) and at the same time are complex enough …

Homemade lasagna & bechamel sauce – some lasagna science

Nothing better than a lasagna coming out of the oven, bubbling like crazy, with a perfect light brown cheesy top. Even though there are loads of ways to make a lasagna, our favorite remains one with tomato sauce and a creamy bechamel sauce on top. Lasagna is made best (I find) …