Cravings of a Food Scientist

A blog dedicated to food + science, cooking, nutrition, and everything in between

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Food chemistry

Macarons Part II: Troubleshooting

September 25, 2018 No Comments

Practice makes perfect, even in the kitchen. I explore common downfalls of making macarons at home and how to fix them.

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Baking, Food chemistry

The (Food) Science of Chocolate Chip Cookies 🍪

May 20, 2018 1 Comment

Take a unique look into the science of one of my favorite sweet treats. From ingredient functionality to what happens in the oven, you’ll never look at a cookie the same way again!

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Food chemistry, Your Favorite Foods Explained

Why do shellfish turn red when cooked?

March 6, 2018 No Comments

How does the color change from brown to red occur in lobster and other shellfish? The answer lies in pigments proteins.

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Latest Posts

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    A Day in the Life of a Food Scientist: Quality Systems Manager

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  • April 19, 2019
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    Chocolate Chunk Cheesecake Cookies

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Certified Food Scientist with a weakness for desserts and wine

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Cravings of a Food Scientist

A blog dedicated to food + science, cooking, nutrition, and everything in between

 

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