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Even though you can make a lot of different types of cheese from cow’s milk, at their core, they all work the same way. Whether it’s brie, a fresh herby cheese, mozzarella, Gruyere, Parmesan, Gouda, paneer, or Emmentaler, they all…
You may have seen it used in a recipe for a loaf of bread, or a recipe for bagels: non-diastatic or diastatic malt powder. It claims to improve the consistency and flavor of your bread. But, does it really do…
Once you’ve peeled your banana or apple, you’d better eat it. Leave it unattended for a couple of hours and you’ll get back to an unappetizing brown piece of fruit. Same for pears, avocados, potatoes and plenty of other fruits…
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 few hours to…
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 not…
Ever found back an old bag of peanuts that just didn’t taste or smell good anymore? A little sour maybe but otherwise just not as good as a fresh peanut? Or have you had a similar experience, but with butter? It’s…
Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be applied in a kitchen…
After harvest, fruits and vegetables continue to ‘live’. The respiration of fruits and vegetables keeps on going until all supplies have been depleted. For keeping fruits and vegetables fresh it is essential that you try to keep respiration going on…