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Category Deconstructing Recipes
Optimizing Your Babka Filling (+ Several Babka Recipe Variations)
It’s impossible to count all the different types of breads made in this world. There are simply too many. It’s even more impossible to count all the different iterations within one bread. Everyone makes their baguettes, naans, challah, or tortillas…
The Science of Fluffy Naan (+ Guide and Recipe)
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…
Torta Setteveli – Using Science to Make This Challenging Italian Cake
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…
The Science of Caramel Popcorn
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…
Baking cookies – What happens in the oven?
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…
Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation
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…
Making Trini Kurma – Short crust + Ginger sugar science
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…
The Science of French Toast – Choosing the Best Ingredients
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…
The Science of Pork Ribs (+ Oven Baked & InstantPot Recipe)
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,…
The Science of Cold Brew Coffee
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…
How (Not) to Make a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)
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,…
How to Make Trinidad Paratha Roti (Super Flaky Flatbread)
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…