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Do you like to experiment with scones? Try to take shortcuts or make improvements whenever you can? If so, this article is for you. We’re going to tell you which steps are crucial (don’t skip the rubbing in of the…
If you’ve caramelized sugar, you might recall there are two ways to do so: the ‘dry’ and the ‘wet’ method. The only difference? The presence, or absence, of water. But which is ‘best’? Does it even matter? We’re going to…
Ever opened a pack of grated cheese, left it in the fridge, and had it turn moldy, even well before its expiry date? If so, you’re not alone! By opening the pack you broke down an important barrier against mold…
This rich, creamy, sweet, brown, milky sweet is downright delicious. Dulce de leche is immensely popular in Latin America and there exist a lot of ways to make it. We experimented with several methods: using a pressure cooker, oven, and…
Tried making light and fluffy wheat-free bread? Or accidentally over-kneaded your scones? If so, you’ve ‘met’ a unique group of proteins: gluten. These molecules can form amazing, elastic networks. We’ll have a look at how and when they do so!…
Have you had cooked red beetroots turn an unappetizing brown color? Luckily, there’s a simple way to keep cooked beetroots red. All you need is some acid! We regularly do science experiments in our kitchen. Most of them are done…
Every New Year’s Eve, families all over the Netherlands grab their frying pots, oil, and flour. Ready to make, a lot of oliebollen – the ‘Dutch donut’, if you will. Best eaten with (lots) of powdered sugar, they’re an integral…
For some reason, staying up past midnight during New Year’s Eve and celebrating the new year has resulted in a lot of, once-a-year snacks all over the world. In the Netherlands, you’re bound to find a pile of oliebollen in…
Crispy, spiced, papadums (or papads) make a great starter or side dish to a meal. But what is the best way to make these thin Indian ‘crackers’ – and why are they so crispy? Let’s figure it out! Aside from…
If you want to give your food a vanilla flavor, you have a range of options to choose from. You can use vanilla vs vanillin, or ethyl vanillin. Synthetic or natural vanilla flavoring. Or, choose between a vanilla extract, a…
Vanilla beans are expensive and have been so for a long time. So, to satisfy our desire for vanilla-flavored foods, we humans have found a way to make our own vanilla. Or at least, something that tastes like it: vanillin.…
If you google vinegar + eggs, you’ll find plenty of articles discussing: “why to use vinegar when poaching eggs” OR “how to dissolve eggshells with vinegar”. But none explaining why vinegar added to raw egg whites changes the texture of…