Category - Understanding Food Ingredients

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...

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...