Torta Setteveli – Using Science to Make This Challenging Italian Cake

Making a complicated dish, with a lot of different components can be a true project to plan and execute. But it’s a great way to practice a lot of techniques in one go and learn something new. Generally...

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...

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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!

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Brown butter is a flavor bomb for cookies

You can make a great cookie with sugar, butter and flour (that is, shortbread), you can make a delicate crispy almond tuile by adding some egg and almonds. But, your tuile (and a lot of other cookies as well!) become so...

The Science of Cold Brew Coffee

This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. Cold brew coffee has been taking over the...