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!
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…
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…
Whoever decided to make red velvet cake must have had some strong bright red color at hand. Red velvet cakes also contain a good amount of dark brown cocoa powder. It’s not easy to color these products red. Unless, that is,…
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,…
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,…
Adding cinnamon to a sweet sticky roll immediately makes it less sweet. An apple pie with cinnamon is so much richer in flavor. A hint of cinnamon in a stew adds a lot more depth to the dish. The aromatic…
It takes a lot of resources to produce animal products, so when we use them, let’s make sure to make the most of them. And that starts by throwing away as little as possible. One way to do so when…
After harvest, fruits and vegetables continue to ‘live’. The respiration of fruits and vegetables keeps on going until all supplies have been depleted. For keeping fruits and vegetables fresh it is essential that you try to keep respiration going on…
Tea should be as sharp as a two-edged sword and as bitter as wormwood. It’s a well known saying about British tea, but too be honest, not very applicable to me, which is why in my last post in the…
Additives in food, a lot of people start cringing simply by hearing the word. Whereas it’s good to look at what’s in your food, it’s not good to just cringe by every chemical word you hear. Not everything that sounds bad is bad, just like not…