Blog posts

Italian meringue cheesecake

Saving collapsed Italian meringue

Have you ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making crispy meringues from the oven, again? Good thing there are other options such as these soft and...

Van Leeuwen artisan ice cream book cover

Van Leeuwen Artisan Ice Cream – A book review

Reading a cookbook from authors passionate about their topic, who write a cookbook about a topic because it’s what they do day in day out is always great. These books ‘shine’ more than those in which...

Gastrophysics - book cover ebook-1

Gastrophysics (Charles Spence) – A book review

We don’t talk about if often here, how to make sure that the food you make, is actually liked and desired by your customers. Whether that’s your family eating a meal, or millions of people buying your food...

almond rice pudding

The science of a rice pudding

A rice pudding, isn’t that just a regular, simple dessert? Nothing special or fancy? After making a rice pudding the other day (for testing The Turkish Cookbook), and of course, making several steps along the way...

hazelnut crumble bundt cake

Why & how sour cream is used in cakes

You can make a cake with very few ingredients, equal amounts of flour, butter, eggs and sugar will give you a delicious pound cake. However, you can tweak the flavour and texture of your cake in an unlimited number of...

clotted cream and scones

Science of your clotted cream

There are a lot of different creams out these in the supermarket nowadays. An acidic sour cream to top a baked potato, a heavy whipping cream to top your apple pie and so many more. Clotted cream is yet another one and...

What makes Turkish coffee unique?

Do you drink your coffee while walking, from a cup with a plastic lid on top (American), from a small espresso cup while standing at the bar (Italian) or do you take it slowly while sitting down, from a small narrow cup...