Category - Making Food

Deconstructing Recipes

Optimizing Your Babka Filling (+ Several Babka Recipe Variations)

It’s impossible to count all the different types of breads made in this world. There are simply too many. It’s even more impossible to count all the different iterations within one bread. Everyone makes...

February 16, 2021

5 min read

Deconstructing Recipes

The Science of Fluffy Naan (+ Guide and Recipe)

Before ever trying to make naan ourselves, we bought a bag of pre-packed naan, which was immediately also our last time we did so. It was a true disappointment. They were dense and slightly tough, a far cry from the...

February 6, 2021

7 min read

Deconstructing Recipes

Torta Setteveli – Using Science to Make This Challenging Italian Cake

Making a complicated dish, with a lot of different components can be a true project to plan and execute. But it’s a great way to practice a lot of techniques in one go and learn something new. Generally I stick...

January 24, 2021

12 min read

Deconstructing Recipes

The Science of Caramel Popcorn

Caramel popcorn is full of contrasts. Light, fluffy and airy inside with a dense outside, savory corn with a sweet, buttery caramel sauce. Vegetables + candy (yes, you’d almost forget corn is a vegetable). The...

January 12, 2021

8 min read

Deconstructing Recipes

Baking cookies – What happens in the oven?

Are your cookies in the oven (or did they just come out)? And are you wondering what it is that transforms the uncooked raw dough into crispy or chewy cookies? Of course, the heat causes these transformations, but...

December 23, 2020

11 min read

chocolate cupcakes with swiss chocolate meringue buttercream

Deconstructing Recipes

Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation

Up to not too long ago, I’d consider myself a muffin fan over a cupcake lover. I never really understood the craze around cupcakes with their (too) sweet toppings. But, that changed after seeing yet another season...

December 22, 2020

9 min read

Deconstructing Recipes

Making Trini Kurma – Short crust + Ginger sugar science

No matter where you look, there’s a good chance you’ll find some surprising science hidden in a seemingly not sciency dish. That is definitely the case for these kurma, which we lovingly call “Trini...

November 14, 2020

9 min read

Comparing processes

How to Make Stovetop & Microwave Popcorn

Humans have probably eaten some sort of popped corn for hundreds, if not thousands of years. Nevertheless, for a long time, I thought making your own popcorn would require all sorts of special equipment and advanced...

October 19, 2020

6 min read

Making Food

Popcorn History – From the Iroquois to Microwave Popcorn

For a lot of people, including myself, popcorn is closely associated with cinemas or even watching movies at home. Even though popcorn did get a huge boost thanks to cinemas, popcorn has been around as a snack for much...

September 29, 2020

10 min read

Cinnamon french toast with icing sugar and grapes

Deconstructing Recipes

The Science of French Toast – Choosing the Best Ingredients

One of the first foods I learned to cook is French toast. Don’t ask me why, but our school’s cooking classes started by teaching us how to make French toast. Of course, over the next several weekends, I...

August 26, 2020

11 min read

Category - Making Food

Optimizing Your Babka Filling (+ Several Babka Recipe Variations)

The Science of Fluffy Naan (+ Guide and Recipe)

Torta Setteveli – Using Science to Make This Challenging Italian Cake

The Science of Caramel Popcorn

Baking cookies – What happens in the oven?

Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation

Making Trini Kurma – Short crust + Ginger sugar science

How to Make Stovetop & Microwave Popcorn

Popcorn History – From the Iroquois to Microwave Popcorn

The Science of French Toast – Choosing the Best Ingredients

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