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...
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How to Prevent Fried Eggs from Sticking on a Cast-Iron Skillet
Bacon and eggs for breakfast, a classic. On a lazy Sunday morning you’ll talk your time to make some. Grab some eggs and slice some bacon. You pre-heat the skillet while doing so and once it’s nice and warm...
How to Make Eggnog – Science of Steeping Spices & Whipping Egg Whites
There are plenty foods you will only come across in a certain time of year and eggnog is definitely one of those. If you’ve never heard of eggnog you’re probably not the only one. Eggnog is a typical...
The Science of Brick Pastry/Warqa – How to Make Thin Dough
The more you learn about different cuisines, the more similarities you can see between them. So, when recently learning about brick pastry, which is a very thin dough cooked on a flat griddle, I quickly learned that a...
What Are Papadums (Papads) and How Are They Made
Indian food is known for all its accompaniments on the plate. Whether it’s a chutney, a pickle or some type of bread, most meals aren’t just made of one dish. For bread, there are a lot of different options...
How to Choose the Correct Oven Temperature When You’re Unsure
Updated: 8-Feb-2017 I used to be pretty worried about using the correct temperature for my oven when baking something. I’d check carefully in the recipe, whether I chose the correct setting. If the recipe was in...
Where Milk Comes from – Visting a Dairy Farm
Almost all of our food starts at a farm where plants are grown, animals are raised or fish are kept. Here’s where farmers use photosynthesis and biology to convert sunlight into high quality foods. It’s...
Life of a Food Scientist – Interview with Helen Mitchell
Using your understanding of respiration of vegetables to improve their shelf life, making a better cheese by knowing how casein proteins work, or coming up with a new way to bake bread. These are all things food...
Marshmallows – a peak into a fascinating history
It’s like a cloud, white, light and fluffy. A typical example of a foam with plenty of air bubbles throughout coated in sugar and gelatin. It’s a bit of a hassle to make them (though certainly not...
