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Before ever trying to make naan ourselves, we bought a bag of pre-packed naan, which was immediately also our last time we did so. It was a true disappointment. They were dense and slightly tough, a far cry from the…
Making a complicated dish, with a lot of different components can be a true project to plan and execute. But it’s a great way to practice a lot of techniques in one go and learn something new. Generally I stick…
Caramel popcorn is full of contrasts. A light, fluffy, and airy on the inside. Dense on the outside. Savory corn vs a sweet, buttery caramel sauce. Vegetables with candy, you’d almost forget corn is a vegetable! The contrasts make caramel…
Are your cookies in the oven (or did they just come out)? And are you wondering what it is that transforms the uncooked raw dough into crispy or chewy cookies? Of course, the heat causes these transformations, but what’s the…
Up to not too long ago, I’d consider myself a muffin fan over a cupcake lover. I never really understood the craze around cupcakes with their (too) sweet toppings. But, that changed after seeing yet another season of Sugar Rush…
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…
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…
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,…
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…
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,…
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…
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…