Fermentation has been used to preserve food for ages. It also allows us to create unique flavors and textures. Learn about the microorganisms and chemistry that make it possible.
The perfect combination of tangy and sweet. These treats combine the best of both worlds: cookie and cake.
Ketchup doesn’t play by the rules. Physics is all around us, even in our food. Learn about viscosity, fluid flow, and why it’s important in foods.
Preparing for interviews is tough and there’s not a lof of information out there for food science interviews. I’ve shared my experience to help you get a better idea of what to expect.
We love foods that are colorful and vibrant. But as consumers continue to demand natural ingredients, how will this change food as we know it? A look at where we’ve been and where we’re going.
Celebrate Mardi Gras by learning about a traditional New Orleans treat – the beignet! These French donuts have a unique history and are super easy to make.
Red meat and processed meats have been implicated as cancer causing, dangerous ingredients. What’s the real story? Should you stop eating bacon?
GMOs are a highly debatable topic and there are lots of resources out there on both sides of the argument. But, what exactly are GMOs and what might be the benefits?
Madeleines are as iconic as the Eiffel Tower in France. But don’t let these delicate tea cakes fool you, they’re deceptively difficult to master. By understanding the basic techniques of baking, you’ll be chowing down in no time.
As the world looks for alternative sources of protein and nutrients, plant milk has emerged as king. But how do these beverages truly compare to dairy?