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!
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 (a great book by Samin Nosrat by the way) my eyes were opened to the importance of acid in food. Not just in a lemon meringue tart, or as a drizzle over a salad.…
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…
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 into a perfectly fine juicy hamburger and then discover…
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, mix it with…
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…
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…
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…
For as long as I can remember Brussel sprouts have been one of my favorite foods to eat. Up to this day that is still the case, I still enjoy eating those mini cabbages, whether it’s boiled, grilled or sauteed.…
Poached pears are soft and juicy, whereas a ripe fresh pear has a nice crunch to it. Raw carrots crunch and you need a firm bite to break a bit of, but, the carrots which have been boiling in your…