Category - Researching Ingredients

Why is a tomato red? Why an orange orange? What does an egg consist of? Why is an Oreo black?

Those are just a few of the questions we ask ourselves when truly digging into our food ingredients. When you really understand and research your ingredients, you will better understand how your food is made. So, we research food ingredients extensively, to help you feel more comfortable using them and knowing how they work.

If you want to learn more about how ingredients change when you use them check out our posts on using ingredients.
If you want to compare ingredients and know which one to choose for which application, we have a category for that too!

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

lemon custard pies

The power of lemons – Lemon science

After reading Salt, Fat, Acid, Heat I became a lot more aware of the importance of acid in food. Not just in a lemon meringue tart (even though those are delicious), in lemon bars or as a drizzle over a salad. Instead...

bunch of red onions

The flavour science of onion

The other day we made an onion tart that was so incredibly sweet, it was hard to believe the topping was made of just about nothing but onions. It tasted nothing like raw pungent onion and definitely reminded me that...

Squeezing tomato ketchup in a bowl to observe flow behaviour

Science of tomato ketchup

It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment to bite...

Dutch microwave pancake

Decoding pancake package labels

If you have ever made American-style pancakes (those thick fluffy ones) at home, you know with how little ingredients you can whisk up a perfectly fine pancake. Take some flour, salt, baking powder and a little sugar...

bunch of fresh basil leaves

Flavour of basil – Herb science

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 fresh. It is no use making a...