Macarons are both beautiful and delicious, but they are infamous for their difficulty in the kitchen. I share my experience at macaron prep with an experienced pastry chef.
Macaron Science 101
What exactly is gluten and why are people avoiding it?
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!
Low Calorie Ice Cream – too good to be true?
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?
The (Food) Science of Chocolate Chip Cookies 🍪
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!
Why do shellfish turn red when cooked?
How does the color change from brown to red occur in lobster and other shellfish? The answer lies in pigments proteins.
What is food science and why does it matter to me?
When I tell most people that I’m a food scientist, they usually think that means I’m either a dietitian or a chef. What does a food scientist actually do?