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!
Top 5 Flavor & Food Trends for Fall
What can you expect on your plate this fall season? Read on to find out!
Taste of Tallinn: The Food and Flavor of Estonia
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.
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?
Organic Food 🍓 A Scientific Debate
Organic foods are all the rage right now, but what are the real benefits?
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.
Hormones in our food supply?
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.
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?