Science of making bagels – Why & How to boil bagels

You boil pasta, noodles, and gnocchi. You bake breads. But, as is typical for food, definitions aren’t that straightforward. Some breads are boiled, not just baked. That chewy, slightly tougher structure...

Managing enzymes in food – Basics of enzyme science

Have you ever made a beautiful pesto blend, full of basil flavour, with a vibrant green colour, that didn’t look all that vibrant anymore the day after? Or left that peeled banana or sliced apple for a...

Acid/base reactions in food – The basics

Red cabbage juice changes colour when you add a squirt of lime juice or a spoonful of baking soda. Baking powder causes your cake to rise beautifully in the oven. You can ‘cook’ fish by adding...

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

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

Victoria sandwich – History & science of a cake

The Victoria sandwich is one of those bakes with a very rich history to it. It is believed to have been (one of) Queen Victoria’s favorite cake(s). It is a round cake of two layers with jam in the middle. As is...

Bread Science

LoafNest - dough ready to bake

LoafNest: How a new way to bake bread was developed

Have you ever dreamed of developing your own kitchen tools to sell to others? Slightly overwhelmed by the long journey from idea, to prototype, to fundraising and actual manufacturing? We got to speak to the developers...

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

Vegetarian Chicken – How is it made?

What do you think the dish at the top of this photo consists of? Looks like chicken with rice to you? It does so to me as well! However, it is ‘chicken’, but, it’s vegetarian… Most of us know: we...

Pulled Pork Science

Have you ever wonder why you can pull pulled pork into a lot of tiny strands? Why it’s so different from a quickly grilled pork chop? Why it isn’t tough, but soft and tender (despite having been cooked for...

Fruit Science

Orange and lemon zest extract – Alcohol extraction

When making a dessert (hot cross waffles!) the other I needed the zest of about 1/5 of an orange and of a lemon. I don’t like using half products though. So I wanted to use all the zest in some useful way and...

Candied cherries – Science of preserving cherries

You can find these bright red, slightly translucent fruits on top of cocktails, or topping off your refreshing sundae. The British also like to put them on top of their cakes. I’m talking about glac√© or candied...

Cheese Science

Pie Science

Cookie Science