Why to use orange zest (instead of juice)

If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case? That orange zest is actually...

The benefits of using Maltogenic Amylase when baking bread

This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us! Using enzymes in baking is...

Cook’s Science & Science of Good Cooking – Book review

If you’re like me, you believe there’s always something new to learn. And if you would like to learn something about food & science, in a very accessible way, the two books we’re...

Pie Science

Caramel nut tart

Making a pastry that beats or rivals that of a pastry shop isn’t something that happens to me very often. I mean, a good cookie or muffin are doable, but those more delicate, often French, pastries, aren’t...