I’ve decided to create an “Ingredient Spotlight” series to highlight food ingredients you may have seen on the label or hear about in the news. I hope this will help give a better understanding of an unfamiliar area for most people and answer some of your questions. If you have a specific ingredient you’d like to learn about, let me know! Today’s topic: MSG.
A scientific look at the different types of flour and their effects on finished bread.
Practice makes perfect, even in the kitchen. I explore common downfalls of making macarons at home and how to fix them.
There is a lot of confusion out there surrounding gluten: what it is and whether or not you should eat it, Take a look to have all your questions answered with science!
Formulating food products with reduced fat is a challenge! Fat contributes smooth texture and flavor, especially in a product like ice cream. Can low calorie products really compete?
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!
How does the color change from brown to red occur in lobster and other shellfish? The answer lies in pigments proteins.