Yellow vs red tomatoes – Colour science

Fruits and vegetables are probably the most colourful foods on our table. Meats and fish are all pretty similar (white/reddish), carbs are often yellow/brown/white, but fruits and vegetables can be so many different colours. These colours aren’t just pretty, they are also fascinating for scientists to study. Colour molecules are …

Growing Tomatoes – Greenhouse efficiency

Knowing where my food comes from and how it’s made, is something that makes me understand my food even better. It’s where the science of our foods start and has a lot of influence on how they taste, react and behave. So when a Dutch supermarket held their ‘visit the …

Saag paneer – Using homemade cheese

After writing about the science of cheese making and how to make your own paneer cheese at home, I figured that you need a recipe to apply this, or else you won’t be able to practice! No reason making paneer, if you have no clue on how to use it. …

Vegetable and fruit texture

Poached pears are soft and juicy whereas a ripe fresh pear has a nice crunch to it. Raw carrots crunch and you need a firm bite to break a bit of, but, the carrots which have been boiling in your soup for more than an hour are beautifully soft and …

Food Truck Lebanese Food – Cooking Eggplant Science

Food Truck festivals seem to pop up everywhere nowadays. Every city seems to have at least one a year, if not more. So, the other day we headed out for one in a city close to us. Weather was good, we were feeling hungry, so we were set to go …

Hydrofresh drawer – Improves the shelf life of fruits & vegetables?

Fresh fruits and vegeables are very perishable. It’s a lot harder to keep these well, especially in comparison to something like dried grains, breakfast cereals or sweets. Since most of us don’t want to buy fresh fruits and vegetables every day it is a matter of storing the fresh products …

Modified atmosphere packaging of vegetabes

Ever tried to squeeze all the air out of a pack of pre-cut vegetables? Noticed that instead of collapsing, it would just let out all air and return to its original size once you stopped pressing? Ever had a closer look at your bag of fresh spinach and noticed a …