Candied cherries

It’s bright red but slightly translucent, has a peculiar flavour, is full of sugar, keeps for a long time and used in typical British cakes. When using them in a cake, you should be cutting them in small pieces, rinse them and dust them with flour ensure they don’t sink …

The Dorito Effect – Book review

Some books change the way you look at the world. They might change your opinion on a certain topic, teach you something new or appreciate something new. I like those books, it’s why I read books, to re-adjust and calibrate my view on the world. Being a food scientist I …

How an ice cream bar is made

Ice cream bars seems to become more and more fancy. They used to be a creamy center, on a stick, with a simple chocolate or fruity layer around them. However, nowadays there are ice cream bars with up to three layers covering the ice cream, caramel, chocolate, maybe even something …

How whisk(e)y gets its flavour

What’s the similarity between vanilla ice cream and whisky? Any clue? It’s the vanilla. Whisky often contains vanilla flavours, just like ice cream does. But no vanilla bean has been added to whisky of course. How vanilla is formed and created in vanilla pods is what I explain on a guest …

Cookie icing science – Science guide of cookie decoration

Every Christmas, Easter, Halloween, Valentine’s day or any other big holiday decorated cookies will start popping up all over the internet. Decorated pumpkins, heart, eggs and trees with beautiful colours. Here at FoodCrumbles we’re not really good in cookie decorating, but we consider ourselves decent cookie decoration analyzers. Because what if …