Category - Using ingredients

Once you start using food ingredients in your cooking, or your production process, all sorts of changes will happen to the ingredient. It may soften, change colour or thicken.

You might also be using an ingredient for a very specific role in your food. Why would you use sour cream in cakes for instance? Or why would you use a zucchini in that same cake?

All these posts focus on digging into what happens to a specific ingredient once you start using it and it’s fascinating science!

If you want to learn more specific details of ingredients, check out our posts on researching 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!

oxtail bones

Why Oxtail Is Perfect For Soup

For years I’d been making a family recipe for brown bean soup with a packet of dried oxtail soup, not thinking much about it. The soup always turned out great, with a lot of flavor. Never did I think twice about...

freshly popped popcorn

Why Does Popcorn Pop? – Popcorn Science

Whenever you’re popping corn, whether it’s in a microwave, or on the stovetop, your ears play a crucial role. At the start, the kernels are quiet, not a lot of going on and at some point, your start hearing...

black bean brownie stack

Why Would You Use Black Beans in Brownies?

Always looking for a new experiment, I decided to try my hand at some black bean brownies the other day. Looking for a fun variation on brownies, and having some left-over sweet potato, I ended up making sweet potato...

oat milk pancakes with cheese

How to Make Oat Milk Pancakes

Just because you are allergic to milk, use less dairy milk out of concern for the environment doesn’t mean you can’t eat pancakes anymore! It so happens, pancakes don’t really need (cow’s) milk...