Learn the science behind:
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!
Being one of the most popular beverages in the world, coffee is always under the microscope for its many known and unknown aspects. Speaking of which, we’ll address one of the most commonly asked scientific coffee question — whether coffee…
Ever tried making pistachio ice cream? And ended up with brown ice cream? Not at all like the vibrant green pistachio ice creams you’d find in ice cream shops? Turns out, creating bright green pistachio ice cream needs some help…
You may have seen it used in a recipe for a loaf of bread, or a recipe for bagels: non-diastatic or diastatic malt powder. It claims to improve the consistency and flavor of your bread. But, does it really do…
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…
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…
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…
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…
Ever stood in front of the shelf spaces full of olive oil bottles and cans and wondered why there are so many different types of packaging? Non-transparent plastic bottles, slim and tall transparent plastic bottles, oils in greenish plastic, some…
When looking into scientific literature you will find that some ingredients have been researched very intensely, whereas others have barely received any attention at all! Western staple ingredients such as wheat and potatoes have millions of hits when searching for…
The simplest of breads are made with just water and flour (such as a chapati). Add a little yeast and maybe some salt or fat and you can make a wide range of breads from a wide range of cultures…
The other day, having some rhubarb left and not wanting to make a rhubarb pie, cake or crumble (>90% of rhubarb recipes online seem to be for one of those!), I decided to try a rhubarb ice cream. I had…