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!
Should you buy a banana ripe or unripe? And what about strawberries? Or pineapple, avocado, green beans or Brussels sprouts? Your first reaction might be that it depends. It can depend on when you’ll be eating it. If you don’t…
Have you ever looked closely at the label of your ice cream containers? If you did, you might have noticed ingredients on there that you don’t normally use when making ice cream at home. Often, these are called emulsifiers and…
All of a sudden, somewhere in September, supermarkets start filling up with pumpkins. The common orange, but also green, yellow and even blueish pumpkins. Pumpkins work great in a lot of dishes, whether it’s pies, cakes, breads, pancakes, soups or…
Whoever decided to make red velvet cookies with dark cocoa powder must have had some strong bright red coloring. Coloring a dark brown recipe to become red is a lot harder than coloring a simple whitish batter or cookie dough. Real…
A while back I prepared a red cabbage salad for a meal later that day. I added all the ingredients and ended with a sprinkle of lime juice over the top. I must not have mix the salad well, because…
Sugars are hot nowadays. Is it still ok to eat sugars? Should you eat honey instead of regular sugar? Or would it be better to stick to maple syrup or dates in your pies? And what about those (artificial) sweeteners,…
There are so many different types of cheese: brie, fresh cheese, mozzarella, gruyere, parmezan, Gouda, paneer, emmentaler and I could go on for a lot longer. What’s interesting though is how they just about all depend on one type of…
In some cases, making and using fresh homemade pasta is worth it. In lasagna for instance where the pasta will actually absorb some of those sauces and doesn’t need as long to cook in the oven if it’s fresh. However,…
Oreo cookies seem to be omni-present in recipe world. You seem to be able to use them for anything (besides just eating them as such of course). There’s Oreo cookie ice cream, Oreo cookie milk shakes, Oreo cookie pie crust,…
Adding cinnamon to a sweet sticky roll immediately makes it less sweet. An apple pie with cinnamon is so much richer in flavour. A hint of cinnamon in a stew adds a lot more depth to the dish. The aromatic…
Ever seen and eaten a bright green pistachio ice cream which didn’t taste like pistachio at all? I surely have. Ever tried making pistachio ice cream and had it turn out brownish instead of the nice bright green? Again, I…
Just the other day we went out for dinner to celebrate a special occasion. The weather was great, we sat outside until late in the evening. Since the restaurant had a surprise option we went for that one, of course.…
