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.
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.
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?