Category - Making Food

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

Making Food

A Short History of (White) Bread in the USA

Have you ever thought about how major historical events relied on seemingly small inventions? Napoleon has Nicolas Appert to thank for his invention of canning. The US would have had a harder time in World War II...

July 21, 2020

11 min read

Making Food

How Oat Milk is Made

“Making” milk from a cow is ‘easy’, that is, from a chemist’s perspective. All you have to do is feed and grow a cow, let her give birth and the cow will make milk all by herself. Your cow...

July 14, 2020

7 min read

Deconstructing Recipes

The Science of Pork Ribs (+ Oven Baked & InstantPot Recipe)

Ribs had never really been my favorite meal. Too much bone, too much sauce, too much salt, too much fat and too little good taste. That was, until we made spare ribs at home: tender meat, falling off the bone, with tons...

July 5, 2020

10 min read

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

How (Not) to Make 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

Category - Making Food

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

A Short History of (White) Bread in the USA

How Oat Milk is Made

The Science of Pork Ribs (+ Oven Baked & InstantPot Recipe)

The Science of Cold Brew Coffee

How (Not) to Make a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

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