Cookies are great to explore science with. It’s easy to adjust recipes and see differences happening right in front of your eyes. We have a great collection of sciency posts on cookies for exactly that reason. Scroll through the cookie science archives and learn about the baking process, influence of ingredients and on cookie science in general.
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 and has claimed even more shelf life by creating tons of variations on …
Cooling cookies according to instructions is not my ‘forte’. I tend to pull the cookies out of the oven, place them on any spot I can find and continue doing what I was doing. Even if instructions say otherwise, I tend to do it the easy way. And since I …
Cookies + science = happiness, isn’t it? We’ve discussed cookie science quite a few times here on the blog. Whether it’s the role of different ingredients, the role of food colouring or just to share recipes. We haven’t discussed though what happens in the oven, where the cookie actually gets transformed …
Before making a red velvet cake or making red velvet cookies I never knew what red velvet cake or cookies were. I assumed they were plain vanilla cookies with a bright red colour. How could I know they contain cocoa powder (= brown!)? Why on earth are we trying to colour a …
Feel like a dessert after a barbecue but don’t know anything that seems fitting? Good thing we’ve got a solution for you: how better to end your barbecue than with a dessert made on the barbecue? Introducing the barbecookie, a cookie made on the barbecue, even better, made on the …
One of my favorite flavours for cakes and cookies is chocolate. It just about always tastes good! Also, it fits well with a lot of other flavours I like, such as fruits. However, the past few weeks I wasn’t very happy with the chocolate bakes I made. They somehow tasted …
Oreo cookies are that type of cookie that’s combined with everthing and used for all sorts of baked goods. There’s Oreo cookie ice cream, Oreo cookie pie crust, etc. The super black outer cookie with the snow white gooey inside make it look different than a lot of cookies out …
Just like with any food, I like to understand the science of cookies. Why do I have to add certain ingredients and why do I have to do certain processes? If I don’t see a reason to add or do something, chances are I won’t. If ingredients have to be added …
Since I miserably failed making a short crust pastry and ever since I found out how to fix it, I’ve been making far too many short crust pastries! I’ve made a chocolate tart, with short crust pastry, a chicken and leek pie, with short crust pastry, a beef pie, with …
One of the more popular posts on this website is one explaining the role of ingredients in choux pastry. Which I completely understand, it’s a bit of a strange process to make choux pastry and a little harder to understand. It’s also something I really like, I like understanding what and why I do …
