Blog posts

peanut shelled and unshelled

Deciding whether & how to roast nuts

Walking into a kitchen or production location where nuts are being roasted tends to be a delight. The air is full of nutty, caramelly aroma’s. Taking it one step further and burning those nuts deftly removes all...

dropzak

What is Dutch liquorice (drop)?

In the past decade or so I have lived abroad in several countries. One of the aspects of living abroad is sharing (or telling about) the food from where you’re from. The Dutch stroopwafels (syrup waffles) so far...

cultured (left) vs uncultured (right) butter

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, harder or...

close up of cinnamon sticks

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 natural. In...

jaggery, panela, evaporated cane sugar

Jaggery (evaporated cane sugar) manufacturing

Humans have been sweetening their foods for thousands of years. Whether it’s through honey, natural sugar syrups such as maple syrup, or by using sugar beet or cane sugar, it’s all done to sweeten our dishes...

stack of brown butter almond tuiles

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...