Blog posts

Using ingredients

Should You Rinse Rice? – The Science of Cooking Rice

Once you’ve decided which of the many rice dishes you want to cook and once you’ve decided which specific rice variety to use, you’ve got another decision to make. How to cook your rice? And, just as...

July 7, 2020

10 min read

Deconstructing Recipes

The Science of Pork Ribs (+ Oven Baked & InstantPot Recipe)

Ribs had never really been my favorite meal. Too much bone, too much sauce, too much salt, too much fat and too little good taste. That was, until we made spare ribs at home: tender meat, falling off the bone, with tons...

July 5, 2020

10 min read

Using ingredients

How to Use Starch Thickening Agents for Baking

This is a guest post by Karen Rutherford founder and editor-in-chief at the Cakedecorist. I was making cheesecake the other day and thought it could do with a strawberry sauce on top. So, I set out to boil down my fresh...

June 29, 2020

12 min read

rhubarb ice cream with chocolate and star anise

Researching Ingredients

The Science of Rhubarb (+ Rhubarb Ice Cream Recipe)

The other day, having some rhubarb left and not wanting to make a rhubarb pie, cake or crumble (>90% of rhubarb recipes online seem to be for one of those!), I decided to try a rhubarb ice cream. I had no idea how it...

June 28, 2020

7 min read

Farming

Where Rice Comes From

Brown rice, Basmati rice, par-boiled rice, whole grain rice, there are a lot of different types of rice. Some are actually different types of rice, others are simply processed in a different way, causing them to behave...

June 23, 2020

7 min read

Researching Ingredients

How Lactose Free Milk is Made – Lactose 101

This is a guest post by a fellow food technologist (in training), Shriya Kumar. She is currently working towards a Master’s degree at Wageningen University & Research and soon, a career in the food industry. Before...

June 5, 2020

9 min read

Deconstructing Recipes

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...

May 29, 2020

9 min read

close up of ice crystals on frozen raspberries

Storing Food

When & How to Use Frozen Berries

Fresh blueberries, strawberries, raspberries, they’re delicious and juicy. But, they’re also very seasonal and fragile. There’s a reason they tend to be sold in sturdy plastic containers, even a slight...

May 25, 2020

10 min read

Deconstructing Recipes

How (Not) to Make a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

There aren’t a lot of desserts that require quite minimum effort and still look highly sophisticated. Panna cotta though is one of the few desserts that does fall into that category. Made with as little as three...

May 23, 2020

13 min read

Various peppers, fresh, dried and powdered, plenty of capsaicin on this photo

Researching Ingredients

What Makes Food Spicy? – The Science of Capsaicin and Peppers

Ever unknowingly took a bite or big sip from a dish or a newly developed product and suddenly had your mouth on fire? Scrambling to find a glass of water (even though it doesn’t really help), some yogurt, a piece...

May 21, 2020

9 min read

Should You Rinse Rice? – The Science of Cooking Rice

The Science of Pork Ribs (+ Oven Baked & InstantPot Recipe)

How to Use Starch Thickening Agents for Baking

The Science of Rhubarb (+ Rhubarb Ice Cream Recipe)

Where Rice Comes From

How Lactose Free Milk is Made – Lactose 101

The Science of Cold Brew Coffee

When & How to Use Frozen Berries

How (Not) to Make a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

What Makes Food Spicy? – The Science of Capsaicin and Peppers

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