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...

decaffeinated coffee benas

How coffee beans are processed

Long before that steaming cup of (Turkish?) coffee stands in front of you, or even before you buy that bag of coffee beans, your coffee beans have been through quite a bit. From plant to farmer to processor and finally...

pie made with brick pastry

Science of Brick pastry & Warqa

The more you learn about different cuisines, the more similarities you can see between them. So, when recently learning about brick pastry, which is a very thin dough cooked on a flat griddle, I quickly learned that a...

bowl of choux pastry puffs with craquelin chocolate

How craquelin on choux pastry works

Have you ever seen those profiteroles or cream puffs with a speckled decorated top? The pattern on top almost looks like dried out earth, with a lot of cracks and spaces in between the darker spots of decoration? Note...