Sweet (Yotam Ottolenghi) – A cookbook review

Creating original, good dessert recipes isn’t easy. There are so many brownies recipes out there already, the same for a cupcake or ice cream recipe. Finding a book that really teaches you something new...

Why not all butters are the same

If you’ve ever switched butter brands, and most of us probably have, you’ve probably noticed that one butter isn’t necessarily the same as another. Your new butter might be paler or yellower...

Where cinnamon comes from

That cinnamon powder that you buy in your supermarket has come a long way. Because, even though cinnamon is such a complex and rich product, consisting of hundreds of different molecules, it is completely...

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

Purple carrot cake – Baking with purple carrots

Carrots are orange, aren’t they? No, not necessarily! Purple and yellow carrots are a relatively new variation of carrots in our supermarket (at least in my perception, until I found out it’s actually the...

Bread Science

How papadums (papads) work and are made

Indian food is known for all its accompaniments on the plate. Whether it’s a chutney, a pickle or some type of bread, most meals aren’t just made of one dish. For bread, there are a lot of different options...

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

How coffee beans are processed

Long before that steaming cup of (Turkish?) coffee stands in front of you, or even before you buy that bag of coffee beans, your coffee beans have been through quite a bit. From plant to farmer to processor and finally...

Fruit Science

The power of lemons – Lemon science

After reading Salt, Fat, Acid, Heat I became a lot more aware of the importance of acid in food. Not just in a lemon meringue tart (even though those are delicious), in lemon bars or as a drizzle over a salad. Instead...

Cheese Science

Pie Science

Cookie Science