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.
Wondering why some cookies, such a Melting Moments, just seem to melt in your mouth? They’re delicate and only just hold together before they crumble apart once you bite into them. By simply choosing the right ingredients you can make…
A cappuccino wouldn’t be the drink it is without a foamy milk layer on top. The same goes for a latte, macchiato and many other fancy ‘coffee shop drinks’. It changes them from a simple cup of coffee into something…
Ever wanted to pour some honey out of a jar, only to find it hardened up completely? It no longer flows and the only way to get some out is with a spoon. If so, you’re not alone! This is…
Ever opened a new pot of peanut butter only to find a thin liquid layer lying on top of the peanut butter? If so, don’t worry! This is a completely natural thing to happen for unstabilized, natural peanut butter. That…
If you’ve ever switched butter brands, you might have noticed that one butter isn’t necessarily the same as another. Your new butter might have a paler color, be harder, or differ in flavor from what you’re used to. Sometimes, the…
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?…