Learn the science behind:
Learning how to bake bread is not something you finish within a few days. Instead, the more you do it, the more you realize there still is so much to learn, which, being a scientist by training, is exactly why…
Have you also noticed that a lot of store bought chocolate milks do not split whereas in your homemade chocolate milk the cocoa powder sinks down in a matter of minutes? Have you wondered how store bought ice cream is…
Water keeps a cake moist and strawberries juicy. But water can also make a cookie soggy, or ruin the crispiness of baked chicken skin. Water can be a food’s best friend or its worst enemy. Controlling just where water sits…
Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious) thanks to lactic acid bacteria. In this post we’ll explore…
Whether you make one bowl of ice cream at home, or 1000 liter in a factory, the science of ice cream stays the same. You’d still want small ice crystals, to make a super smooth ice cream and you’d like…
When visiting Great Britain, there are a few foods that are almost impossible to miss: an afternoon tea (with scones and clotted cream), fish and chips and, of course, an English breakfast. Mushrooms, tomato, beans, eggs, sausages and toast are…
For as long as I can remember Brussel sprouts have been one of my favorite foods to eat. Up to this day that is still the case, I still enjoy eating those mini cabbages, whether it’s boiled, grilled or sauteed.…
Poached pears are soft and juicy, whereas a ripe fresh pear has a nice crunch to it. Raw carrots crunch and you need a firm bite to break a bit of, but, the carrots which have been boiling in your…
Long before kale was a super food, and a real hit in foodie land, we Dutch used to eat it all the time during the winter months. We’d use it to make ‘boerenkoolstamppot’ which is mashed potatoes mixed with lightly…
We humans like crispy foods. Whether it’s munching on a potato chip, cracking through some crispy pork belly or enjoying a crispy bread crust, somehow we crave for it. There’s a reason chefs (and contestants on cooking shows) always talk…
Back in the days, before they had access to baking powder and baking soda, bakers had to be a bit more creative in how they were going to create light airy cakes and sponges. They couldn’t use the chemical reactions…
Using your understanding of respiration of vegetables to improve their shelf life, making a better cheese by knowing how casein proteins work, or coming up with a new way to bake bread. These are all things food scientists know and do, but there’s…