coffee creme brulee

Science of creme brulee

Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee...

onion tartlets-4-1

The flavour science of onion

The other day we made an onion tart that was so incredibly sweet, it was hard to believe the topping was made of just about nothing but onions. It tasted nothing like raw pungent onion and definitely reminded me that...

top view of maple cream

Science of maple cream

If there’s anything more maply than maple syrup, it’s maple cream. It’s not as common as maple syrup and you won’t find it in most supermarkets. Which is a shame, because if anything, it tastes...

Squeezing tomato ketchup in a bowl to observe flow behaviour

Science of tomato ketchup

It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment to bite...

cows eating

Where milk comes from

Almost all of our food starts at a farm where plants are grown, animals are raised or fish are kept. Here’s where farmers use photosynthesis and biology to convert sunlight into high quality foods. It’s...

side view of pice of torta setteveli

Torta Setteveli

Making a complicated dessert once in a while is a good way to practice a lot of techniques and to learn something new. The French in particular are good in making pastry which consists of a lot of different (complex)...