Category - Making Food

Deconstructing Recipes

The Science of Cold Brew Coffee

This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. Cold brew coffee has been taking over the...

May 29, 2020

9 min read

Deconstructing Recipes

The Science of a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

There aren’t a lot of desserts that require quite minimum effort and still look highly sophisticated. Panna cotta though is one of the few desserts that does fall into that category. Made with as little as three...

May 23, 2020

13 min read

Deconstructing Recipes

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

Most flatbreads are daily staple foods. They’re easy and quick to make, often without the need for an oven. This of an Indian chapati or a Greek pita bread. But just like you can make complicated breads such as...

May 14, 2020

5 min read

Deconstructing Recipes

The Science of Biscuits and Gravy (+ Recipe)

If you read this title and are wondering why on earth people would eat a biscuit with gravy, you’re probably not from the South of the USA. You probably prefer eating your biscuit with a cup of tea. Even though at...

April 27, 2020

10 min read

Making Food

Step by Step Guide to Scaling Up Your Food or Beverage Product

This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. So you have a food or beverage product...

April 24, 2020

13 min read

shortbread cookie different sugar content

Deconstructing Recipes

The Science of Shortbread – Role of Flour, Butter, Sugar

Feel like eating a cookie? But want something simple, with only a few ingredients? Shortbread cookies are what you should be looking at. You can make this cookie style with as little as three ingredients. Mix flour...

April 20, 2020

8 min read

How Food Works

How to Make Poffertjes (Dutch Mini Pancakes)

If you want to have your taste of some pretty unique Dutch foods, I’d recommend you visit a fair or market. You’ll get your chance to eat oliebollen (only eaten with New Year’s or on a fair), kibbeling...

April 14, 2020

4 min read

Deconstructing Recipes

How to Make and Store Almond Paste (+ Recipe)

We eat strawberries in summer, Brussel sprouts and kale in winter. Chocolate Easter eggs in the weeks before Easter and pumpkins in autumn. We eat pepernoten (a Dutch cookie) in the month of November. Almond paste fits...

April 11, 2020

8 min read

How Food Works

Why Dalgona (Whipped) Coffee is so Foamy

Trends, and especially those on social media, can pass me by without me having noticed them at all. I have one of our readers to thank for discovering one of the big drink trends on Tiktok and Instagram in spring 2020:...

April 6, 2020

15 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

Category - Making Food

The Science of Cold Brew Coffee

The Science of a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

The Science of Biscuits and Gravy (+ Recipe)

Step by Step Guide to Scaling Up Your Food or Beverage Product

The Science of Shortbread – Role of Flour, Butter, Sugar

How to Make Poffertjes (Dutch Mini Pancakes)

How to Make and Store Almond Paste (+ Recipe)

Why Dalgona (Whipped) Coffee is so Foamy

The Science of Macarons – Busted Myths and Tips for Success

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