Blog posts

Food Physics Basics

The Science of Foams in Food

Think you need to be a molecular gastronomist, pr a chef at a fancy restaurant to try your hand at making food foams? Nothing could be further from the truth! Even though a lot of articles online write about these...

April 5, 2020

9 min read

How Food Works

The Science of Macarons – Busted Myths and Tips for Success

Some recipes are super flexible. Add a little more butter or flour to these chocolate cookies, and they’ll still look and taste great. And a little more or less butter to your brownie and it will slightly change...

April 2, 2020

7 min read

Understanding Ingredients

Where Your Flour Comes From – Roller & Stone Milling Explained

The smooth soft white, or slightly brown powder is one of the most common staples in stores around the world. With a little help from water and a few other ingredients, you can transform it into cakes, bread, muffins...

March 31, 2020

10 min read

Deconstructing Recipes

The Science of Making Bagels (Why and How to Boil Bagels)

You boil pasta, noodles, and gnocchi. You bake breads. But, as is typical for food, definitions aren’t that straightforward. Some breads are boiled, not just baked. That chewy, slightly tougher structure than a...

March 29, 2020

9 min read

Food Chemistry Basics

Managing enzymes in food – Basics of enzyme science

Have you ever made a beautiful pesto blend, full of basil flavour, with a vibrant green colour, that didn’t look all that vibrant anymore the day after? Or left that peeled banana or sliced apple for a few hours...

March 23, 2020

7 min read

peanut butter from the fridge - keeps its shape

Researching Ingredients

Why Do Some Peanut Butters Split? – Science of Peanut Oil

Have you ever noticed in stores that some peanut butters have a layer of clear liquid on top of the peanut butter? It doesn’t seem to matter whether it’s chunky or not, some brands just do. Other brands...

March 22, 2020

7 min read

Food Chemistry Basics

An Introduction to Acid/Base Reactions in Food

Red cabbage juice changes colour when you add a squirt of lime juice or a spoonful of baking soda. Baking powder causes your cake to rise beautifully in the oven. You can ‘cook’ fish by adding lemon and lime...

March 22, 2020

8 min read

Researching Ingredients

How baker’s yeast is made and which type to use

If you have your own sourdough starter, kept alive by carefully feeding it on a regular basis, you are growing your own micro organisms. Micro organisms are all around us, in the air and on most surfaces. In most cases...

March 21, 2020

14 min read

Understanding Ingredients

What Is Ghee and Where Does It Come From

After kneading the chapati dough, rolling it into circles and baking it on our tawa, we never skip one essential last step. Adding a thin layer of ghee on top. Whereas the ghee is hard when it comes from the fridge, it...

March 17, 2020

10 min read

Comparing processes

Tea Bag Science – Should You Dunk or Steep Your Tea Bag?

Nothing better on a cold day: a warm cup of tea. Not just to warm the inside, but to warm my hands as well. Making the cup sounds simple, just bring some water to the boil. Pour the water in a cup and add a tea bag...

March 16, 2020

6 min read

The Science of Foams in Food

The Science of Macarons – Busted Myths and Tips for Success

Where Your Flour Comes From – Roller & Stone Milling Explained

The Science of Making Bagels (Why and How to Boil Bagels)

Managing enzymes in food – Basics of enzyme science

Why Do Some Peanut Butters Split? – Science of Peanut Oil

An Introduction to Acid/Base Reactions in Food

How baker’s yeast is made and which type to use

What Is Ghee and Where Does It Come From

Tea Bag Science – Should You Dunk or Steep Your Tea Bag?

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