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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:

  • slice of instant pot cheesecake with some raspberries (2)Super smooth Instant Pot cheesecake
    When cooking or baking, food scientists (that’s me!) like to disseminate their food and all what’s going on. So when you’re baking a cheesecake and it’s in the oven, you start […]
  • pepernoten in a bowlSpeculaaskruiden – A Dutch spice mix for pepernoten
    Every year, at the start of autumn, all over the USA (and the internet), pumpkin spice mixes pop up. Even in Europe you can see it popping up in autumn, though not (yet) as prevalent. Pumpkin spice […]
  • homemade yogurt with strawberries and oatsWhy yogurt marinades soften meat so well
    Whenever we make butter chicken, or just tandoori chicken, we marinate the meat in yogurt. Even though it is only in the marinade for 30 minutes or so, it makes the meat beautifully soft and tender. […]
  • scoops of cream cheese ice creamWhy cream cheese works great in ice cream
    My ice cream skills and knowledge have been increasing steadily ever since buying ‘Hello, my name is ice cream‘ and practicing ice cream making in our ice cream machine. The other day, I […]
  • InstantPot spare ribs
    Spare ribs can take hours to prepare, whether it’s in an oven or on the barbecue. They slowly heat up and become tender and soft with regular basting and watching over the spare ribs. If […]
  • pumpkin pancakes with sugar syrupPumpkin pancakes
    We’ve made carrot pancakes, a Dutch style, French crepes, pancakes from the oven, milk-free pancakes and pancakes without eggs. Plenty types of pancakes (and the failed rhubarb pancakes)! So […]
  • 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 […]