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Category Making Food
The Science of Shortbread – Role of Flour, Butter, Sugar
Feel like eating a cookie? But want something simple, with only a few ingredients? Shortbread cookies are what you should be looking at. You can make this cookie style with as little as three ingredients. Mix flour, butter, and some…
How to Make Poffertjes (Dutch Mini Pancakes)
If you want to have your taste of some pretty unique Dutch foods, I’d recommend you visit a fair or market. You’ll get your chance to eat oliebollen (only eaten with New Year’s or on a fair), kibbeling (fried fish)…
How to Make and Store Almond Paste (+ Recipe)
We eat strawberries in summer, Brussel sprouts and kale in winter. Chocolate Easter eggs in the weeks before Easter and pumpkins in autumn. We eat pepernoten (a Dutch cookie) in the month of November. Almond paste fits well in that…
Why Dalgona (Whipped) Coffee is so Foamy
Trends, and especially those on social media, can pass me by without me having noticed them at all. I have one of our readers to thank for discovering one of the big drink trends on Tiktok and Instagram in spring…
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 in texture,…
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 light bread in a bagel? Boiling the…
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…
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 thicken a…
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 that pleasantness and…
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 have been…
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. Which sugar you use,…
Brown Butter is a Cookie’s Best Friend
It smells nutty, almost vanilla-like, buttery, and just generally delicious: brown (or burnt) butter. It requires only one ingredient and just a little bit of patience. That simple process unleashes a series of chemical reactions which all contribute to the…