Science of making bagels – Why & How to boil bagels

You boil pasta, noodles, and gnocchi. You bake breads. But, as is typical for food, definitions aren’t that straightforward. Some breads are boiled, not just baked. That chewy, slightly tougher structure...

Managing enzymes in food – Basics of enzyme science

Have you ever made a beautiful pesto blend, full of basil flavour, with a vibrant green colour, that didn’t look all that vibrant anymore the day after? Or left that peeled banana or sliced apple for a...

Acid/base reactions in food – The basics

Red cabbage juice changes colour when you add a squirt of lime juice or a spoonful of baking soda. Baking powder causes your cake to rise beautifully in the oven. You can ‘cook’ fish by adding...

Cookie Science

Hydrox vs. Oreo cookies

When entering the cookie isle in most large American supermarkets you will probably run into this large blue section, full of similar packages. Full of Oreo cookies. It’s one of the biggest cookie brands in the US...