Making a complicated dish, with a lot of different components can be a true project to plan and execute. But it’s a great way to practice a lot of techniques in one go and learn something new. Generally...
Welcome to FoodCrumbles.com!
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
Explore
Why can 100% Whole Wheat Bread be Difficult to Bake?
The basis of making bread is simple. You knead flour + yeast + water, possibly with some salt, into a nice dough. You leave it to proof, might shape it along the way, and bake it. In some cases you can even skip the...
The Science of Macarons – Busted Myths and Tips for Success
Some recipes are super flexible. Add a little more butter or flour to these chocolate cookies, and they’ll still look and taste great. And a little more or less butter to your brownie and it will slightly change...
Brown butter is a flavor bomb for cookies
You can make a great cookie with sugar, butter and flour (that is, shortbread), you can make a delicate crispy almond tuile by adding some egg and almonds. But, your tuile (and a lot of other cookies as well!) become so...
How to Make Your Own Vanilla Extract (Extraction Chemistry)
One of the things I like best about enjoying food science, is the fact that once you’re into it, you see food science all around. I can’t bake a bread without thinking about the Maillard reaction or the...
How a (Hydrofresh) Fridge Drawer Improves the Shelf Life of Fruits and 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...
The Science of Marshmallows (and a Recipe)
Whether you want to roast marshmallows, dunk some marshmallows in a warm cup of chocolate milk, or just want to eat marshmallows; you might just want to know what marshmallows are, how they’re made and why...
The Science of Cold Brew Coffee
This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. Cold brew coffee has been taking over the...
Beer Brewing Science – How to Brew Your Own Beer at Home
Brewing beer at home or in little breweries has become a lot more popular over the past few years. And long before that became a rage, monastries all over Europe has their own (small) breweries, some of which still brew...
