Learn the science behind:
Trends, and especially those on social media, are short-lived. They’ve often passed well before I even noticed them. I have one of our readers to thank for discovering the Dalgona coffee trend in spring 2020. This creamy, airy coffee drink…
Light brown, or almost black. Runny and oozy, or firm and chewy. Sweet, slightly salty, or with a hint of bitterness. Caramel comes in all shapes and sizes. You can easily tweak it to your liking, once you understand how…
Borstplaat is a sweet, creamy piece of typical Dutch candy. It literally melts in your mouth, thanks to the tiny tiny sugar crystals within. It’s a scientific feat and just one example of a crystalline candy. As a matter of…
You may have eaten it without realizing. The ‘sister’ of the famous fondant used to decorate cakes: confectionery fondant. Made with just sugar, it’s a scientific feat. A delicate balance between crystallization & utter stickiness. Confectionery fondant literally melts in…
You boil pasta, noodles, and gnocchi. You bake cake, cookies, and bread. Bagels, on the other hand? You bake AND boil them. As a matter of fact, doing both is crucial for getting that chewy, characteristic bagel texture. And there’s…
Do you like to experiment with scones? Try to take shortcuts or make improvements whenever you can? If so, this article is for you. We’re going to tell you which steps are crucial (don’t skip the rubbing in of the…
If you’ve caramelized sugar before, you might recall there are two ways to do so: the ‘dry’ and the ‘wet’ method. The only difference being the presence, or absence, of water. Both work fine and turn your previously white sugar…
This rich, creamy, sweet, brown, milky sweet is downright delicious. Dulce de leche is immensely popular in Latin America and there exist a lot of ways to make it. We experimented with several methods: using a pressure cooker, oven, and…
Every New Year’s Eve, families all over the Netherlands grab their frying pots, oil, and flour. Ready to make, a lot of oliebollen – the ‘Dutch donut’, if you will. Best eaten with (lots) of powdered sugar, they’re an integral…
New year’s celebrations have resulted in a lot of, once-a-year snacks, all over the world. In the Netherlands, you’re bound to find a pile of oliebollen in most homes. But, aside from this typical staple, don’t discount its fruity alternatives,…
Crispy, spiced, papadums (or papads) make a great starter or side dish to a meal. But what is the best way to make these thin Indian ‘crackers’ – and why are they so crispy? Let’s figure it out! Aside from…
Vanilla beans are expensive and have been so for a long time. So, to satisfy our desire for vanilla-flavored foods, we humans have found a way to make our own vanilla. Or at least, something that tastes like it: vanillin.…