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When you zoom in on your food, what will you see? First thing you’ll notice is the detail in all the complex structures of food. Zooming in closer you’ll probably run into some cells. When you ‘look’ even closer though…
Summer’s there! Warm temperatures, sun and long long light days. Living in the Netherlands, summer is no guarantee for nice weather, rain and cold(er) days are no exception. Summer for me is a synonym for berries, more specifically strawberries. It’s…
When you’re eating your ice cream, your caramel or a nice piece of fudge you might not realize that you’re actually consuming a scientifically highly complex product! The interactions between concentrations of sugar and water combined with temperature make for…
No, it’s not the typical British breakfast, there’s no bacon, no beans, no tomate, no mushrooms, no toast. It’s more the opposite of a classical British breakfast: sweet vs. savoury, sugar vs salt. The only similarity? They both fill you…
Have you ever tried chopping peanuts and walnuts and just being frustrated with them jumping over literally everywhere? Nuts are quite hard, so not the easiest foods to chop into pieces for sure. However, there’s a really simple trick for…
Tea should be as sharp as a two-edged sword and as bitter as wormwood. It’s a well known saying about British tea, but too be honest, not very applicable to me, which is why in my last post in the…
I’m lucky enough to be able to travel through Europe and sometimes out of Europe a few times a year. One of the best things about travelling for sure is trying out new and different foods. Even a country not…
While drinking a glass of freshly made orange juice a little while ago I noticed orange juice is a great vehicle for explaining all sorts of science related phenomenon. This last post in its series is all about orange juice…
In our home we don’t drink a lot of juices or soft drinks, it’s mainly water, tea, coffee and maybe some lemonade. Nevertheless, when we have visitors we tend to stack up on some juice, often orange juice as well.…
Not too long ago I got a question from someone who wanted to know the freezing point of caramel. Thinking about it, caramel in ice creams are just about always soft… This got me interested, because answering this question allows…
(Dis)coloration of foods is a well-beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially is a favorite. It’s interesting because there are various chemically completely different ways to turn something…
It’s eaten for breakfast (with a fried egg), put on burgers, in salads, with Brussels sprouts, crispied up, candied, or slothered with maple syrup. What we’re talking about? Bacon! Somehow, many people seem to be obsessed with bacon. About time…