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...

Italian meringue cheesecake

Saving collapsed Italian meringue

Have you ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making crispy meringues from the oven, again? Good thing there are other options such as these soft and...

almond rice pudding

The science of a rice pudding

A rice pudding, isn’t that just a regular, simple dessert? Nothing special or fancy? After making a rice pudding the other day (for testing The Turkish Cookbook), and of course, making several steps along the way...

clotted cream and scones

Science of your clotted cream

There are a lot of different creams out these in the supermarket nowadays. An acidic sour cream to top a baked potato, a heavy whipping cream to top your apple pie and so many more. Clotted cream is yet another one and...