How bread goes stale – Science & Tricks

One of my favorite foods by far is freshly baked bread. Unfortunately, bread doesn’t stay fresh for a long time. As soon as it comes out of the oven, the ageing process sets in. It starts getting old as soon as it comes out of the oven. Preventing ageing of …

Homemade eggless icecream – Science of corn starch custard

Not too long ago we had visitors over who don’t eat eggs. For a main course this isn’t a problem, there are plenty of things we can make without eggs. However, when it comes to dessert the eggless choices aren’t as prevalent. Therefore I experimented making homemade eggless ice cream …

Maillard reaction & Dark roux for Gumbo

When on holiday in the United States, we visited New Orleans. Even though I think most American cities aren’t the best for tourists (being used to European cities you can stroll through by foot), I liked New Orleans. We could wander around instead of having to use a car all …

Why does popcorn pop? – Exploring the science of popcorn

Updated: 16-Feb-2017 Just the other day, when making stovetop popcorn at home, I was listening to the popping sounds of kernels transforming into fluffy popcorn. It got me thinking: why does popcorn pop? How do these stiff hard kernels transform in such a soft product?   To answer those questions, …

Science of making bagels – Boiling them

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 it’s bagel day, yes, I know, what’s better than bagels and science? Nothing, isn’t it ;-). Have fun learning (and baking)! Here in the Netherlands …

Microwave potatoes – why does it work?

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 one of my favorite discoveries I made in cooking: using a microwave to cook potatoes. Microwave …

Infographic Flour – Explaining the science of flour in one page

Wheat flour is one of those staple ingredients that’s in just about any pantry in this world. And if you don’t have wheat flour, you probably have some other sort of flour in your cupboard for sure. It’s also one of those ingredients that’s used in an awful lot of …