Cravings of a Food Scientist

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

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Baking

Macaron Science 101

September 20, 2018 5 Comments

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.

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Baking, Food Science, Hot Topics, Ingredients

What exactly is gluten and why are people avoiding it?

September 16, 2018 5 Comments

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!

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Food Science, Food Trends

Low Calorie Ice Cream – too good to be true?

June 12, 2018 1 Comment

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?

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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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Careers & Education, Food Science

What is food science and why does it matter to me?

January 10, 2018 No Comments

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?

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Latest Posts

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  • April 19, 2019
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    Chocolate Chunk Cheesecake Cookies

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About Me

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