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!
What can you expect on your plate this fall season? Read on to find out!
I traveled to Estonia this summer and had an amazing (culinary) experience! I’m excited to share the food and culture of this unique Baltic country.
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?
Organic foods are all the rage right now, but what are the real benefits?
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.
I get a lot of questions regarding the use of hormones and antibiotics in the food supply. This post explores many different facets of the current regulations and socioeconomic impact of hormones.
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?