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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:

  • 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, […]
  • freshly baked corn tortillasMaking corn tortillas – Masa harina science
    If you’ve ever eaten corn tortillas you will know that they behave and taste very different than flour tortillas. The texture is different, it breaks rather than tears but also their shelf life […]
  • spare ribs - close upFood Science in large scale catering – Netflix’ Mega Food
    Making food in a factory and making food at home are two very different and unique disciplines. The advantage of making food at home is that you’ll only do it for a few people. Food made in a […]
  • lemon meringue tart cut in twoSwiss meringue – Science of this pipeable topping
    Whenever you add air into your food to create a foam and lighten it up, your main challenge is how to keep that air inside and prevent it from escaping again. In a lot of cases you will handle the […]
  • homemade yogurt with strawberries and oatsHow yogurt is made – In a factory & At home
    All you need to make yogurt is milk, a little scoop of good bacteria and a little patience and you’re good to go! The bacteria will do all the work for you, by fermenting the milk and […]
  • pain-de-campagne-brilliant-breadBooks for bread baking scientists
    Learning how to bake bread is not something you finish within a few days. Instead, the more you do it, the more you realize there still is so much to learn, which, being a scientist by training, is […]
  • Bastognekoeken ice cream with just 3 ingredientsScience of carrageenan – Thickening and gelling foods with seaweed
    Have you also noticed that a lot of store bought chocolate milks do not split whereas in your homemade chocolate milk the cocoa powder sinks down in a matter of minutes? Have you wondered how store […]
  • sedimentation experiment chocolate milk 10 minChocolate milk & Sedimentation
    Nothing fits a good wintery day better than a warm chocolate milk, don’t you agree? The heat of the milk warms you up just a little and it gives you enough of a boost of energy to get going […]
  • Strawberry pie moisture migrationPreventing soggy pie crust – On moisture migration
    Water can be a food’s best friend, but also worst enemy. Water keeps a cake moist, strawberries juicy and ice cream solid (thanks ice crystals). But water can also make a cookie soggy, make oil […]