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Compare eating a popsicle, scoop of vanilla ice cream, and a slice of semifreddo. They are pretty different in texture. A popsicle is hard, a scoop of vanilla ice cream is softer and can be scooped, a semifreddo is even…
Wondering why your brittle remains soft, instead of getting crunchy? Or want to know how candy floss works? Then you might come across an important, but quite a complex concept: the “glass transition temperature”. It can be a tricky concept…
If you’ve ever moved between countries or went to a specialized (online) baking store, you might have experienced it: flour analysis paralysis. There are so many different types of wheat flour, making it hard to decide which one you need.…
Granita: you can’t scoop it into a nice ball. And it’s a little watery, slushy even. But, this refreshing, versatile treat is a hot weather mainstay that features prominently in many delicious desserts around the world. Making light and flaky…
So, you’ve decided you’re ready to scale up your small food production business. Those homemade cookies, jams, or jars are simply flying off the shelf, and you’re itching to make more for your adoring fans. But, when you’re talking to…
If made well, it can have a pristine white color and be light and fluffy. But, nougat is probably one of the more daunting candies to make. Luckily, a little bit of practice can make perfect, especially if you:
Yes, you can determine the nutritional value of a product, by sending it to a laboratory. But, there are other (cheaper) ways to do so. For instance, you can use some simple math, as well as trustworthy literature sources.
You’ve successfully started a small food business. You’re selling your delicious products to friends, family, and a growing group of happy customers. But, you can no longer keep up with the demand. It’s impossible to continue making the food at…
Making food at scale vs making food at home, presents a set of challenges. How do you store your ingredients? What does it take to ensure even baking in a huge oven? How do you produce freshly smoked meat on…
Being one of the most popular beverages in the world, coffee is always under the microscope for its many known and unknown aspects. Speaking of which, we’ll address one of the most commonly asked scientific coffee question — whether coffee…
When rendering beef fat, there may be a point during which you wonder whether it will all work out. Will that gooey, octopus-like mass truly turn into pure liquid fat? Be patient. If done well, the previously hard, unappetizing pieces…
You may not want to admit it, but isn’t roasting marshmallows just as must fun for adults as it is for kids. Isn’t it delightful to see the marshmallows shiver, sweat, turn brown, hopefully without burning or falling in the…