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Why and When to Use Potato Starch in Baking (Tested Cakes, Cookies & Brownies)

May 11, 2021

It’s not the most common baking ingredient, but it shows up here and there. You might have come across it if you’re into baking cookies…

microwaved potatoes ready for the final bake in the oven

What Happens When You Cook Potatoes?

May 6, 2021

Potatoes are one of the most versatile foods out there. You can bake, fry, boil or mash them. Eat them warm or cold, with plenty…

What is Potato Starch and How is it Made?

May 4, 2021

Have you tried making a recipe that calls for potato starch and wondered what it is and why it’s in your recipe? If so, you’re…

How to Measure the Color of Food

April 27, 2021

Would you buy a raw brown steak? What about a blue apple? Green coconut flakes? Or a grey orange? Probably not. If the color of…

How Dutch Chocolate Sprinkles Are Made (& Eaten)

April 20, 2021

Is there a food you can’t go without? The one that you take with you on every vacation? If you’re Dutch, born and raised in…

How Turmeric Gets its Color (& How to Make it Turn Red!)

March 9, 2021

The ‘secret’ behind that yellow dal, yellow rice, or beautifully colored curry? A decent chance that it’s turmeric. A mere teaspoon can help color a…

Learn how your food ‘works’

We love Food + Science. We experiment and enjoy sharing what we learn and know with others. Anyone who is interested can join, whether you’re a student, chef or manufacturer!

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Don’t understand what’s going on with your food? Bread not rising? Broccoli turning brown? Oat milk confusing you? Recipes failing? Let us know!

What do you want to learn?

shortbread cookie different sugar content

What is Food Science?

Food Science is science (e.g. physics, chemistry & microbiology) applied to food. It picks up where agricultural sciences wrap up and hands over to the nutritional sciences once the food has been made.

Want to know what food science is all about? Start here and read our intro to food science!

A Food Science Example

Do’s & Don’ts of Scones

We, food scientists, want to know why food behaves the way it does. We can look at large-scale processes, but often digging into small-scale recipes teaches you plenty as well!

Our post discussing the do’s and don’ts of making scones is a great example!

Has a specific food spiked your scientific curiosity?

Take a Course

Looking for more in-depth learnings? Take one of our food science courses. What about the science of ice cream? Or, the science of cake? Or start with the basics of food chemistry!

Sign up for our Newsletter

Want to learn something new about food science every week?

Ask a Question!

Don’t understand what’s going on with your food? Bread not rising? Broccoli turning brown? Oat milk confusing you? Recipes failing?

What stage in the food production process do you want to learn more of?