All science you can learn from orange juice – The Orange

Most of my ideas for topics to write about come when eating, cooking, baking or walking past shops and restaurants. I love to try out new foods, but when it comes to drinks it’s a slightly different experience. I kind of always drink tea or water, and might go ‘crazy’ …

Enzymatic browning & lots about Bananas

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 will be all about bananas, more specifically, brown bananas and enzymatic browning. Who hasn’t eaten a banana in their life? (If you haven’t let …

Making jam – the Science

This month is fruit & vegetable science month on my blog! All posts are somehow related to fruits and vegetables. We’re discovering the amazing science involved when cooking or baking with them! Today it’s all about making jam. In our garden we have several fruit trees, including two fig trees. …

Dutch Food – Apple beignets, Deep fried apple

This month is fruit & vegetable science month on my blog! All posts are somehow related to fruits and vegetables. We’re discovering the amazing science involved when cooking or baking with them! This post evolves around apples! New Year’s Eve means eating oliebollen in the Netherlands. But of course, once you …

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 …