This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. Cold brew coffee has been taking...
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How to Make Honeycomb (And the Science Behind Caramelization)
Never knew that a little bit of a staple white powder could cause so much bubbling and flowing. Resulting in a super crunchy, slightly sweet/slightly bitter snack. No clue what we’re talking about? It’s...
The Science of Tomato Ketchup (And How It’s Made)
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...
How to Use Aquafaba Instead of Egg Whites to Make Meringue
For years, if not decades, meringues, whether Italian, French or Swiss, relied heavily on eggs to make that light and airy texture. If you didn’t eat eggs, meringues were out of the question. Egg whites are just...
Why Is an Orange Actually Orange Colored?
Just imagine how the world would look like if there weren’t any colors. Everything would be in black and white, light and dark. Life would be less interesting, nature less beautiful and, oranges wouldn’t be...
How Eggless Philadelphia Style Ice Cream Works (+ Recipe)
Before reading the book ‘Hello, my name is ice cream‘, I had never heard of Philadelphia style ice cream. Most of the ice creams I made myself were either by making a custard which I then churn in the ice...
The Science of Brownies (+ 3 Recipes!)
One of my favorite sweets to bake must be brownies. Reason? They’re super simple to make and just about everybody likes them. Also, it’s easy to vary the recipe: what about walnut brownie, almond brownie or...
Beer fermentation process
Blub, blub, blub, blub. That’s what our huge (25l) vessel of ‘beer-to-be’ sounds like when it’s becoming beer. It’s the gas escaping from the ‘brewing bucket’ through a...
Spoilage of orange juice – a lesson in microbiology
In our home we don’t drink a lot of juices or soft drinks, it’s mainly water, tea, coffee and maybe some lemonade. Nevertheless, when we have visitors we tend to stack up on some juice, often orange juice as...
