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.
Are your cookies in the oven (or did they just come out)? And are you wondering what it is that transforms the uncooked raw dough into crispy or chewy cookies? Of course, the heat causes these transformations, but what’s the…
No matter where you look, there’s a good chance you’ll find some surprising science hidden in a seemingly not sciency dish. That is definitely the case for these kurma, which we lovingly call “Trini kurma” since the recipe comes from…
Feel like eating a cookie? But want something simple, with only a few ingredients? Shortbread cookies are what you should be looking at. You can make this cookie style with as little as three ingredients. Mix flour, butter, and some…
You can make a great cookie with sugar, butter and flour (that is, shortbread), you can make a delicate crispy almond tuile by adding some egg and almonds. But, your tuile (and a lot of other cookies as well!) become…
If you’d ask me to bake cookies, cakes or pies, chances are it will be a chocolate flavoured one. A good dark brown, slightly bitter, not to sweet, chocolate cookie or cake is almost always a guarantee for success. However,…
If you’ve ever moved between countries or went to a specialized (online) baking store, you might have experienced it: flour analysis paralysis. There are so many different types of flour out there that it’s hard to decide which one you…
If you’re a fan of cooking/baking shows you will have probably seen them come by: almond tuiles. Pretty, delicate and tasty cookies, but, the special bit is that they’re very flexible when they come out of the oven. You can…
Every year, at the start of autumn, all over the USA (and the internet), pumpkin spice mixes pop up. Even in Europe you can see it popping up in autumn, though not (yet) as prevalent. Pumpkin spice though isn’t that…
Every Christmas, Easter, Halloween, Valentine’s day or any other big holiday decorated cookies will start popping up all over the internet. Decorated pumpkins, heart, eggs and trees with beautiful colours. Here at FoodCrumbles we’re not really good in cookie decorating,…
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…
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…
Colour is so important in food. A colour can make or break a food (or drink for that matter). But it also gives you a cue as to what flavours to expect. Research has shown repeatedly that the colour of…
