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Something clearly happens when you roast cumin seeds. You can clearly smell the aromas rising up from a hot pan. But what causes those smells? Which chemical party causes those odors to be formed and enter my nose? Turns out,…
A good sauce doesn’t just depend on its flavor. The consistency of that sauce is just as important. Is it runny and thin, or thick and gloopy? To control consistency, cooks all over the world have developed a wide range…
Any and all food is made up of countless different molecules. Whether it’s the molecules that give cinnamon its distinctive taste, or those that color your orange, yes, orange. There simply are too many to count, and studying them may…
HM, LMA, LMC, rapid-set, slow-set. There are a lot of different types of pectin, some of which sound like code names! But which one do you need to make a sugar-free jam? Or a tart raspberry gummy? Or a new…
Semifreddo, a frozen light, and airy dessert is a great example of using the power of eggs and cream to hold onto air. With just three simple ingredients: eggs, sugar and cream, you can make a delightful dessert. But having…
Want a smooth, slightly crackly, top on your brownie, but have no clue on how to get there? There are ample hypotheses floating around online. Some say you need to mix sugar with melted butter, others say to add more…
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: