Category - How Food is Made

top view of maple cream

Science of maple cream

If there’s anything more maply than maple syrup, it’s maple cream. It’s not as common as maple syrup and you won’t find it in most supermarkets. Which is a shame, because if anything, it tastes...

Squeezing tomato ketchup in a bowl to observe flow behaviour

Science of tomato ketchup

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...

close up of puff in the puff pastry

Puff pastry – Science of flaky layers

Making puff pastry sounds very daunting to a lot of home bakers. You can see contestants struggling with it on tv baking shows, like the Great British bake off. And why make it, when you can buy it? It took me a long...

yeast donut dough is ready to proof

Science of a basic yeast donut

Chocolate, lemon, red velvet or maybe you prefer just a plain donut? There’s so many donuts out there, it can be hard to choose. Even though flavours might be overwhelming to say the least, texture wise most of us...

mozzarella making step 5 finished mozzarella

How mozzarella is made

Chances are you’ve had a pizza that was covered with mozzarella. It is one of the most common cheeses for a pizza. It melts very well on top of your pizza and turns a nice brown. The mozzarella used on top of a...

isidor beer

What makes Trappist beer unique

There are some very unique places on this world where our food and drink is produced. Whereas a lot of it is manufactured in factories, in industrial areas, some comes from more exquisite places. Some beer for instance...

Anova Nano

An introduction to sous vide cooking

It shows up in any cooking competition, or fancy restaurants. There’s even cookbooks devoted to it: sous vide cooking. Sous vide cooking seems to be the perfect match for food scientists and engineers. Cooking in...