Cardamom science – What is its flavour made of?

Every time we make a flavourful Indian butter chicken or spicy taco mixture, I’m surprised by the power of spices. Combining them well can create such a depth of flavour, that would have been almost...

How craquelin on choux pastry works

Have you ever seen those profiteroles or cream puffs with a speckled decorated top? The pattern on top almost looks like dried out earth, with a lot of cracks and spaces in between the darker spots of...

The science of choux pastry in profiteroles

Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into a light, airy and fluffy hollow ball in the oven! It makes delicious profiteroles, éclairs, cream...

Welcome to!

Here we love to dig just a little deeper into food and science. We explain how food is made, how it's preserved & packaged and what the role of the ingredients in your food are. We also analyze recipes, so you understand why a recipe is the way it is! Last but not least, we give you tools to develop a basic understanding of food science! Have fun browsing around and don't forget to ask a question if you can't find the answer here!

Latest articles

Food Science Basics

Just getting started in the world of food science and want to get your fundamentals straightened out? No problem, we've got a good selection of articles for you.

The science of distilling liquors

We know how to make spirits (we discussed that here), and we know that to make spirits (or liquors) you need to distill fermented grains. Distillation isn’t just used in spirits production though. It is one of any...

Lactic acid fermentation in food

Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious)...

Cake Science

Bread Science

How papadums (papads) work and are made

Indian food is known for all its accompaniments on the plate. Whether it’s a chutney, a pickle or some type of bread, most meals aren’t just made of one dish. For bread, there are a lot of different options...

Babka, half a circular babka swirled with chocolate

How to shape a bread with a filling

Bread can be as easy or as complicated as you want it to be. You can make a perfectly fine loaf from just flour, water, salt and yeast, shaped into a nice simple boule (or not shaped at all and just put into a baking...

Vegetable Science

Ice Cream Science

How ice cream is made in a factory

Whether you make one bowl of ice cream at home, or 1000 liter in a factory, the science of ice cream stays the same. You’d still want small ice crystals, to make a super smooth ice cream and you’d like to...

Meat Science

Van Leeuwen Artisan Ice Cream – A book review

Reading a cookbook from authors passionate about their topic, who write a cookbook about a topic because it’s what they do day in day out is always great. These books ‘shine’ more than those in which...

Fruit Science

Cheese Science

Pie Science

Caramel nut tart

Making a pastry that beats or rivals that of a pastry shop isn’t something that happens to me very often. I mean, a good cookie or muffin are doable, but those more delicate, often French, pastries, aren’t...

Super smooth Instant Pot cheesecake

When cooking or baking, food scientists (that’s me!) like to disseminate their food and all what’s going on. So when you’re baking a cheesecake and it’s in the oven, you start thinking about...

Cookie Science