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!
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…
This is a guest post by a fellow food technologist (in training), Shriya Kumar. She is currently working towards a Master’s degree at Wageningen University & Research and soon, a career in the food industry. Before you start reading this…
Ever unknowingly took a bite or big sip from a dish or a newly developed product and suddenly had your mouth on fire? Scrambling to find a glass of water (even though it doesn’t really help), some yogurt, a piece…
This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. What flavor is Mountain Dew? How does someone make a…
Have you ever noticed in stores that some peanut butters have a layer of clear liquid on top of the peanut butter? It doesn’t seem to matter whether it’s chunky or not, some brands just do. Other brands though do…
If you have your own sourdough starter, kept alive by carefully feeding it on a regular basis, you are growing your own micro organisms. Micro organisms are all around us, in the air and on most surfaces. In most cases…
After kneading the chapati dough, rolling it into circles and baking it on our tawa, we never skip one essential last step. Adding a thin layer of ghee on top. Whereas the ghee is hard when it comes from the…
Every time we make a flavourful Indian butter chicken or spicy taco mixture, I’m surprised by the power of spices. Combining them well can create such a depth of flavour, that would have been almost impossible to achieve with an…
Peanut butter cookies, peanut butter brownies, peanut butter ice cream, chocolate filled with peanut butter, dip your vegetables or fruit in peanut butter. If you’re in the USA especially, you won’t even think it’s strange that peanut butter is added…
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…
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…