The Science of Caramel Popcorn

Caramel popcorn is full of contrasts. Light, fluffy and airy inside with a dense outside, savory corn with a sweet, buttery caramel sauce. Vegetables + candy (yes, you’d almost forget corn is a...

The Chemistry of Olive Oil (And Why It’s Stored in Green Bottles!)

Ever stood in front of the shelf spaces full of olive oil bottles and cans and wondered why there are so many different types of packaging? Non-transparent plastic bottles, slim and tall transparent plastic...

Baking cookies – What happens in the oven?

Are your cookies in the oven (or did they just come out)? And are you wondering what it is that transforms the uncooked raw dough into crispy or chewy cookies? Of course, the heat causes these transformations...

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!

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The story (and science) of processed cheese

Are you a fan of cheese burgers? If so, what type of cheese do you put on top? Do you buy those individually wrap thin ‘cheddar’ slices? I’m not a fan of cheese burgers myself, but we do always have a...

The Science of Creme Brulee (+ Recipe)

Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee...