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Blog posts
Faux Fish is the New Vegan Trend for Seafood Lovers
This is a guest post by Carla Zarazir, a fellow food scientist, with a PhD in Food Science and Technology. You can find her on LinkedIn. A wide variety of reasons (e.g. sustainability and health & nutrition) is shifting people’s…
How Alcoholic Apple Cider is Made
As a people, we seem to have managed to make alcoholic drinks from all sorts of produce. Grains are transformed into beer, or spirits (e.g. whiskey). Grapes are transformed into wine, pears into perry, and apples, into cider. Making an…
Why a Water Roux Improves Your Donuts
Who doesn’t want a light and fluffy, airy, donut? Well, maybe not everyone, but I sure prefer a light and airy donut over a dense greasy one. So when reading that a water roux (also referred to as tang zhong)…
Science of Pears: From Harvest to Cake
Every year in August/September our pear trees give us a good supply of pears. They’re not the pretties, but sure are tasty. We have two types: Conference and Doyenne du Comice and once they start coming off that tree we…
Potato Science – Why Some Potato Fries Brown and Others Don’t
If you’ve ever made your own french fries, you might have had both great successes and failures with the exact same recipe. In some cases, the fries just turned out perfect, in other cases, they browned way too quickly and…
How to do Your Own Food Science Experiments at Home
When it comes to science experiments, you might think about beakers, dangerous chemicals, complicated set ups, safety goggles, and lab coats. We don’t think that’s a proper representation though. You can do science experiments in so many more places, in…
The Science of Meringues: Egg Whites, Sugar & Heat
Every time we whip up some egg whites into a white, light, and airy foam we’re a little amazed. It’s pretty special how such a simple ingredient can hold on to so much air! Even more special, when you consider…
Mastic Flavor Science – Why Mastic Ice Cream Tastes Different Than Pure Mastic Gum
Always looking for something new to learn and investigate, we were intrigued by a recent question that was sent in by a FoodCrumbles reader. She enjoyed making and eating mastic ice cream, as did a friend who came over to…
An Interview With Bryan Quoc Le – Author of “150 Food Science Questions Answered”
We recently got the chance to talk to Bryan Quoc Le, fellow food scientist and author of 150 Food Science Questions Answered (affiliate link). We had a great conversation about our passions for food science and about Bryan’s journey to…
How the LoafNest, a New Way to Bake Bread, Was Developed
Have you ever dreamed of developing and selling your own kitchen tools? Have you never been fully satisfied with the tools that are already out there? Do you see plenty of opportunities to tweak and improve existing designs? If so,…
The Science Behind Cooking Sugar Syrups For Candy Making
Making candy is often described as a science, requiring thermometers to boil that sugar syrup to the exact right temperature. Alternatively, you can cook the syrup to a prescribed stage, “cook to hard crack”, which can be daunting. If you…
How to Use LoafNest: a Smart Way to Bake Beautiful Bread
We love kitchen tools that 1) don’t take up too much space and 2) have a good chunk of science to them that we can discuss in detail here on the website. We’re fans of our InstantPot (aka pressure cooker)…