Sour Cream vs Creme Fraîche – Digging into Cultured Creams

In the Netherlands, sour cream and creme fraîche often share a shelf in the supermarket. They’re packaged in very similar packaging and even look and taste alike to some extent. But recipes can be very...

Optimizing Your Babka Filling (+ Several Babka Recipe Variations)

It’s impossible to count all the different types of breads made in this world. There are simply too many. It’s even more impossible to count all the different iterations within one bread. Everyone...

The Science of Fluffy Naan (+ Guide and Recipe)

Before ever trying to make naan ourselves, we bought a bag of pre-packed naan, which was immediately also our last time we did so. It was a true disappointment. They were dense and slightly tough, a far cry...

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How Jaggery (Evaporated Cane Sugar) Is Made

Humans have been sweetening their foods for thousands of years. Whether it’s through honey, natural sugar syrups such as maple syrup, or by using sugar beet or cane sugar, it’s all done to sweeten our dishes...

Where Cinnamon Comes from (Cinnamon Science)

That cinnamon powder that you buy in your supermarket has come a long way. Because, even though cinnamon is such a complex and rich product, consisting of hundreds of different molecules, it is completely natural. In...

How to Make Sourdough Donuts

Ever been to a donut shop with only five types of donuts? I definitely haven’t. Most donut shops excel in giving you choice overload. Way too many variations to choose from. But, if you look more closely, you will...