Category - Making Food

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

Deconstructing Recipes

The Science of Making Bagels (Why and How to Boil Bagels)

You boil pasta, noodles, and gnocchi. You bake breads. But, as is typical for food, definitions aren’t that straightforward. Some breads are boiled, not just baked. That chewy, slightly tougher structure than a...

March 29, 2020

9 min read

Comparing processes

Tea Bag Science – Should You Dunk or Steep Your Tea Bag?

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...

March 16, 2020

6 min read

Deconstructing Recipes

Crunchy cranberry pie – On (not) dissolving sugar

Sugar definitely is one of the most complex and fascinating ingredients in the kitchen. It sweetens your food, but can also be used to create a whole lot of different textures and structures in your food! Sugar helps...

February 25, 2020

5 min read

Comparing processes

When You Should Roast Nuts (And How to Do It)

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...

February 11, 2020

6 min read

How Food Works

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...

January 28, 2020

7 min read

Making Food

How Jaggery (Evaporated Cane Sugar) Is Made

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...

December 23, 2019

8 min read

Deconstructing Recipes

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...

December 17, 2019

5 min read

How Food Works

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...

December 16, 2019

8 min read

Comparing processes

Calculating the time it takes for a pie to cook – Fourier’s law

Cooking a pie in the oven is always a delicate balancing act. You don’t want the pie to dry out and become tough. But under cooking is probably worse, with raw liquid filling being left in the pie. Imagine how...

December 9, 2019

7 min read

Category - Making Food

The Science of Macarons – Busted Myths and Tips for Success

The Science of Making Bagels (Why and How to Boil Bagels)

Tea Bag Science – Should You Dunk or Steep Your Tea Bag?

Crunchy cranberry pie – On (not) dissolving sugar

When You Should Roast Nuts (And How to Do It)

What is Dutch liquorice (drop)?

How Jaggery (Evaporated Cane Sugar) Is Made

Brown butter is a flavor bomb for cookies

Science of Chicago Deep Dish Pizza

Calculating the time it takes for a pie to cook – Fourier’s law

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