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.
Sometimes it’s amazing how a small process step can make such a big change in a food. Merely heating some butter, until it turns brown transform a yellow/white solid fat into a flavor bomb. It’s promoted from being just another…
Want to give your red cabbage salad a nice vibrant pinkish color? Just sprinkle in a little lime juice and your previously purple cabbage will turn pink! Or, to lighten up your cooked cabbage, add a few pieces of apple…
Ice cream made with just 2 ingredients, made without using an ice cream maker, or even a stove? Real ice cream? Yes, you can make ice cream using only cream and sweetened condensed milk, in just 3 simple steps. Since…
Every year in August/September our pear trees give us a good supply of pears. They’re not the pretties, but sure are tasty. We have two types: Conference and Doyenne du Comice and once they start coming off that tree we…
Have you ever wondered why some potatoes brown easily upon frying or baking, while others remain a pale yellow? Good news: you can influence this browning process yourself. According to theory, at least… Of course, we put this to the…
When it comes to science experiments, you might think about beakers, dangerous chemicals, complicated set ups, safety goggles, and lab coats. We don’t think that’s a proper representation though. You can do science experiments in so many more places, in…
Always looking for something new to learn and investigate, we were intrigued by a recent question that was sent in by a FoodCrumbles reader. She enjoyed making and eating mastic ice cream, as did a friend who came over to…
It’s not the most common baking ingredient, but it shows up here and there. You might have come across it if you’re into baking cookies or cakes of a Northern European origin. Or, if you’re looking for gluten-free alternatives. It’s…
Potatoes are one of the most versatile foods out there. You can bake, fry, boil or mash them. Eat them warm or cold, with plenty of seasonings, or just plain. You can eat them months after they’re harvested, or fresh…
Have you tried making a recipe that calls for potato starch and wondered what it is and why it’s in your recipe? If so, you’re at the right place. We’re going to dig into the science of potato starch, explaining…
Is there a food you can’t go without? The one that you take with you on every vacation? If you’re Dutch, born and raised in the Netherlands, that one food might well be chocolate sprinkles. We Dutch don’t just use…
The secret behind that yellow dal, yellow rice, or beautifully colored curry? Chances are, it’s turmeric! A mere teaspoon can color a sauce or dish. Aside from those ‘typical’ dishes, you might also find it added to cheese, butter, or…