Learn the science behind:
Almost all of our food starts at a farm where plants are grown, animals are raised or fish are kept. Here’s where farmers use photosynthesis and biology to convert sunlight into high quality foods. It’s where grass is transformed into…
It’s still a mostly brown and grey world, with just a light dusting of snow covering the fields and forests. The grass hasn’t started to grow yet, the trees haven’t yet budded and people only come outside when they need…
We know how to make spirits (we discussed that here), and we know that to make spirits (or liquors) you need to distill fermented grains. Distillation isn’t just used in spirits production though. It is one of any chemical engineer’s…
What is better marketing than inviting some interested customers to your facilities, touring them around, giving them a few tasters and telling them all about your company? It my experience, it works great (at least on us it does). Touring…
You don’t really understand food and recipes, until you’ve tried them. At least, that is my opinion. Once you’ve tried something a few times, it starts making more sense. This strawberry mousse mirror cake covers several learning points which we’ll…
Making puff pastry sounds very daunting to a lot of home bakers. Folding and folding of doughs, butter sticking out, hours and hours of work. You might have seen contestants struggling with it on tv baking shows or you’ve read…
Chocolate, lemon, red velvet or maybe you prefer just a plain donut? There’s so many donuts out there, it can be hard to choose. Even though flavours might be overwhelming to say the least, texture wise most of us know…
If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case? That orange zest is actually packed…
This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us! Using enzymes in baking is not…
If you’re like me, you believe there’s always something new to learn. And if you would like to learn something about food & science, in a very accessible way, the two books we’re reviewing today might be a great fit…
When we went to India, we had a whole list of foods to eat. Some because we had never had them before, others, because we couldn’t get them anywhere else. Naan, butter chicken, paneer in all varieties we could get,…
If you have ever made American-style pancakes (those thick fluffy ones) at home, you know with how little ingredients you can whisk up a perfectly fine pancake. Take some flour, salt, baking powder and a little sugar, mix it with…