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A good sauce doesn’t just depend on its flavor. The consistency of that sauce is just as important. Is it runny and thin, or thick and gloopy? To control consistency, cooks all over the world have developed a wide range…
Ever tried making pistachio ice cream? And ended up with brown ice cream? Not at all like the vibrant green pistachio ice creams you’d find in ice cream shops? Turns out, creating bright green pistachio ice cream needs some help…
Have you ever noticed in stores that some peanut butters have a layer of clear liquid on top of the peanut butter? It doesn’t seem to matter whether it’s chunky or not, some brands just do. Other brands though do…
Walking into a kitchen or production location where nuts are being roasted tends to be a delight. The air is full of nutty, caramelly aroma’s. Taking it one step further and burning those nuts deftly removes all that pleasantness and…
Peanut butter cookies, peanut butter brownies, peanut butter ice cream, chocolate filled with peanut butter, dip your vegetables or fruit in peanut butter. If you’re in the USA especially, you won’t even think it’s strange that peanut butter is added…
Baking bread is one of my favorite things to do in the kitchen since it’s a great way to experiment new recipes and involves plenty science and ingredients understanding. And the good thing is, we eat bread every day, but…
Have you ever tried chopping peanuts and walnuts and just being frustrated with them jumping over literally everywhere? Nuts are quite hard, so not the easiest foods to chop into pieces for sure. However, there’s a really simple trick for…
If you’ve ever eaten both a freshly roasted as well as a raw nuts of any type, you will have noticed how different the two are from one another. An unroasted walnut can be kind of boring and flat in…