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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!

Our latest content:

  • top view of nut caramel tartCaramel 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, […]
  • bunch of fresh basil leavesFlavour of basil – Herb science
    The other day we bought a beautiful fresh bunch of basil. Whereas you can use the dried version of a lot of herbs in a lot of recipes, I find that basil is almost always best when you use it fresh. […]
  • bread shaped in a pan started the carving10 ways to shape a bread
    Have you tried making a nice round bread, only to end up with a flat, deflated disk? It just wouldn’t hold its shape, despite your care. There are several reasons as to why this might have […]
  • cooked rhubarb with pancakesRhubarb – Science of a fibrous vegetable
    One of the best things of writing this blog is the questions we get from you. So far they vary from black salt to collagen drinks to olive oil oxidation to rhubarb. It’s always interesting to […]
  • First Bite book coverFirst bite – How we learn to eat – Book review
    Whether you used to have dinner at the dining table with the whole family as a kid, whether you’re used to getting food as a reward or whether you grew up in times of hunger, all of these have […]
  • top view of small pate sucree tart shells‘Fraiser’ a dough – Pastry technique science
    There are so many different techniques and skills in the world of cooking and baking. Once you look beyond your basic pound cake or apple pie you will find that there are a lot of other […]
  • English muffins(Science) guide of English muffins – Homemade vs store bought
    If you’ve been with us for a while, you might have noticed by now that one of our passions is bread and bread making. It is something we can do every week (or day) since bread is definitely one […]
  • scoop of chocolate ice creamPhiladelphia style ice cream – An eggless chocolate ice cream
    Before reading the book ‘Hello, my name is ice cream‘, I had never heard of Philadelphia style ice cream. Most of the ice creams I made myself were either by making a custard which I then […]
  • hello my name is ice cream book coverHello, my name is ice cream – Book review
    There aren’t a lot of books out there that combine science and recipes in a way that it’s accessible for the non-scientist, but also fun and interesting for a food scientist. Hello, my […]
  • cross section of buckwheat walnut breadWalnut buckwheat bread – Understanding a recipe
    Baking bread is one of my favorite things to do in the kitchen since it’s a great way to experiment new recipes and involves plenty science and ingredients understanding. And the good thing is, […]