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Category Making Food
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 kurma” since the recipe comes from…
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 skills. The opposite is…
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 longer,…
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 wanted to…
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 without the invention…
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 is…
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,…
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 U.S. coffee…
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 ingredients (cream, sugar,…
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 croissants…
The Science of Biscuits and Gravy (+ Recipe)
If you read this title and are wondering why on earth people would eat a biscuit with gravy, you’re probably not from the South of the USA. You probably prefer eating your biscuit with a cup of tea. Even though…
Step by Step Guide to Scaling Up Your Food or Beverage Product
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. So you have a food or beverage product that you…