Category - Comparing Ingredients

Why would you use one cocoa powder over the other? How do you choose a replacer for egg? Sometimes, you learn the most about an ingredient when you compare it with another one. It forces you to think about what’s important and what makes it work. That’s what we do in all these posts, whether it’s butter, cocoa powder or tomatoes.

If you want to learn more about how ingredients change when you use them check out our posts on using ingredients. If you prefer a deeper dive in specific ingredients, we have a category for that too!

Previous step: all these ingredients started out at a farm!

cultured (left) vs uncultured (right) butter

Why not all butters are the same

If you’ve ever switched butter brands, and most of us probably have, you’ve probably noticed that one butter isn’t necessarily the same as another. Your new butter might be paler or yellower, harder or...

collection of donuts

The history of cake & yeast donuts

Have you ever wondered about the difference between cake and yeast donuts? Wondered where donuts come from and how they’re made? If so, you’re in luck because we’ll be diving into the inspiring world...

Hydrox (left) vs. Oreo (right)

Hydrox vs. Oreo cookies

When entering the cookie isle in most large American supermarkets you will probably run into this large blue section, full of similar packages. Full of Oreo cookies. It’s one of the biggest cookie brands in the US...

Oatly pancakes with Oatly milk

Milk free pancakes – Using oat milk

Milk free, gluten free, sugar free, you see these recipes all the time. Since I don’t have an allergie for milk, gluten or sugar, I don’t really use these, unless, they’re simply good recipes...