steeping tea

Tea Bag Science – Dunking vs. Steeping

Nothing better on a cold day: a warm cup of tea. Not just to warm the inside, but to warm my hands as well. Making the cup sounds simple, just bring some water to the boil. Pour the water in a cup and add a tea bag...

peanut shelled and unshelled

Deciding whether & how to roast nuts

Walking into a kitchen or production location where nuts are being roasted tends to be a delight. The air is full of nutty, caramelly aroma’s. Taking it one step further and burning those nuts deftly removes all...

dropzak

What is Dutch liquorice (drop)?

In the past decade or so I have lived abroad in several countries. One of the aspects of living abroad is sharing (or telling about) the food from where you’re from. The Dutch stroopwafels (syrup waffles) so far...

jaggery, panela, evaporated cane sugar

Jaggery (evaporated cane sugar) manufacturing

Humans have been sweetening their foods for thousands of years. Whether it’s through honey, natural sugar syrups such as maple syrup, or by using sugar beet or cane sugar, it’s all done to sweeten our dishes...

stack of brown butter almond tuiles

Brown butter is a flavor bomb for cookies

You can make a great cookie with sugar, butter and flour (that is, shortbread), you can make a delicate crispy almond tuile by adding some egg and almonds. But, your tuile (and a lot of other cookies as well!) become so...

chicago style deep dish pizza

Science of Chicago Deep Dish Pizza

If you’ve never been to Chicago, chances are small you have come across Chicago-style deep dish pizza. It’s a pretty regional phenomenon and personally I haven’t seen it outside of the city, whereas in...