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The Science of Bread

cross section of bread

You can spend a life time studying the science behind bread, if not several lifetimes. From optimizing a sourdough, to understanding gluten, and perfecting your grain mix. There are so many different aspects to bread that will keep you going…

How Meat Terrines Work

front view of terrine

Most meat preparations take anywhere from a few minutes – think grilled steak – to several hours – a pie or stew – to prepare. But if you have a couple of days, why not get your hands on a…

The Science of Cheese

Dutch cheese gouda

From protein science, to milk analysis, from paneer, to Parmigiano, the world of cheese is a big and complex one. It’s easy to build an entire career around the topic of cheese-making, make that more than one career if you…

TaaiTaai – A Tough Dutch ‘Cookie’

taaitaai

Taaitaai, literally translated, it means ‘toughtough’. It’s a Dutch style of cookie that you’ll only find in stores in November, until early December. With a slight anise seed flavor it’s a main stay of the ‘Sinterklaas’ celebration season. The reason…