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.
Ever made your own stock, stored it in your fridge overnight and ended up with a jelly instead of liquid? Ever made a wobbly sweet, soft panna cotta that only just sets in the fridge? Or made a shiny, thin…
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 of donut science, discussing doughs, yeast…
Have you ever wonder why you can pull pulled pork into a lot of tiny strands? Why it’s so different from a quickly grilled pork chop? Why it isn’t tough, but soft and tender (despite having been cooked for hours)?…
Every year, around the American Thanksgiving holiday, the internet seems to be full of cranberries again. We’ve looked at these native to North America fruits before, when using a flavour pairing tool to determine that they work great with brie…
Every year, at the start of autumn, all over the USA (and the internet), pumpkin spice mixes pop up. Even in Europe you can see it popping up in autumn, though not (yet) as prevalent. Pumpkin spice though isn’t that…
Whenever we make butter chicken, or just tandoori chicken, we marinate the meat in yogurt. Even though it is only in the marinade for 30 minutes or so, it makes the meat beautifully soft and tender. If you leave it…
My ice cream skills and knowledge have been increasing steadily ever since buying ‘Hello, my name is ice cream‘ and practicing ice cream making in our ice cream machine. The other day, I tested yet another recipe from the book,…
We’ve made carrot pancakes, a Dutch style, French crepes, pancakes from the oven, milk-free pancakes and pancakes without eggs. Plenty types of pancakes (and the failed rhubarb pancakes)! So why not make some pumpkin pancakes? What’s great about these pancakes…
The other day we bought a beautiful fresh bunch of basil. Whereas you can use the dried version of a lot of herbs in a lot of recipes, I find that basil is almost always best when you use it…
If you’ve made both flour-based flatbreads, such as chapati or tortillas, as well as corn-based corn tortillas. You’ll have noticed that the two doughs behave very differently. The corn-based tortilla isn’t as stretchy and can’t be rolled out as easily.…
Have you also noticed that a lot of store bought chocolate milks do not split whereas in your homemade chocolate milk the cocoa powder sinks down in a matter of minutes? Have you wondered how store bought ice cream is…
When visiting Great Britain, there are a few foods that are almost impossible to miss: an afternoon tea (with scones and clotted cream), fish and chips and, of course, an English breakfast. Mushrooms, tomato, beans, eggs, sausages and toast are…