Learn the science behind:
The starting point of your food: the INGREDIENTS. They’re key to making a successful product, so you’d better understand them. What they’re made of, how they work, and what to look out for when choosing just exactly which ingredient to use.
Have you ever experienced making a trusted chocolate cookie or cake recipe that somehow tasted different? Despite having made it the exact same way, several times before. Did you by any chance switch out cocoa powders? If so, that will…
There are only a few food products that truly make it to worldwide stardom, and Oreo cookies are one of them. You can buy them in so many places around the world, it’s pretty incredible. Why they’re so popular? I…
A lot of recipes for cakes call for eggs. In a pound cake, they even make up about a quarter of the recipe. But, what if you don’t have eggs on hand, or can’t or don’t want to eat eggs?…
No, we can’t answer the philosophical question, of why a lemon has a yellow color. But, we can explain what it is that makes a lemon yellow. Hint, it’s molecules, a specific group of molecules called carotenoids.
When eating your cereal, whether it’s early in the morning, or late at night, have you ever thought about the texture of the soft raisins and hard crunchy bits? If you did, by any chance, you might have been wondering…
Some say you need a year, others say you can’t start any later than at Stir-Up Sunday, and yet others make it in a day: Christmas cake (or pudding, definitions overlap somewhat but not completely). So what’s the correct answer?…
Oranges are orange. Not sure which was named first here, the fruit or the color? But, that’s not what we’re interested in anyway. We want to know, why do oranges have this bright, orange color? What is the underlying chemistry?…
Custard ice cream, creme brulée, lemon meringue pie. They all rely on egg yolks. Without them, custards melt too quickly, creme brulées are runny, and the pie filling wouldn’t set. Egg yolks can thicken liquids. But, it’s a fine balance.…
A lot of cake recipes rely on eggs, or parts of an egg to succeed. Without them, the cake might not set or rise. Or the batter, or the final cake itself, turns out dry. But, if you design a…
If you’ve ever watched a tv baking show, chances are, you’ve seen participants trying to temper chocolate at some point. Often, this is a recipe for some drama (which is of course why it’s part of a tv show…). Chocolate…
Paneer is a style of fresh cheese, originally from South Asia, but now eaten more globally. Depending on where you live, you may find paneer being made from cow’s or buffalo milk. Both make a seemingly similar product, but they’re…
After searching for and buying the right types of cheese, you’re finally ready to start making your cheese fondue. You enthusiastically add the cheese to that special cheese fondue pot, only to end up with a mess of stringy, clumpy…