Hydrocolloids at Home: The Science Behind Thickeners, Gels, and Foams
Hydrocolloids may be the key to the differences between a dish ordered at a restaurant…
Hydrocolloids at Home: The Science Behind Thickeners, Gels, and Foams
Hydrocolloids may be the key to the differences between a dish ordered at a restaurant and one made at home. Obviously, restaurants hire chefs, and these professionals are great at combining the right ingredients to achieve excellent culinary outcomes. So, the knowledge of texture engineering is one of the chief reasons restaurant-bought meals seem better…
Wooden vs Plastic vs Metal Cutting Boards: Which Is Safest for Your Kitchen?
Not everyone pays attention to cutting board safety when shopping for the essential kitchen utensil. While scanning the utensils section of a hardware store, shoppers often struggle with deciding on the best cutting board material. However, aside from kitchen sanitation science, the choice of cutting board material is mostly driven by personal preference. The clean,…
The Environmental Cost of Snacking — and How It’s Changing
Do the regular quick fixes you have during lunch breaks qualify as sustainable snacks? Just a couple of decades ago, only a handful of people gave a hoot about the eco-friendliness of anything—food, automobiles, or clothing. However, times have changed, and there’s an ongoing global advocacy for industries to go ‘green.’ Consequently, individuals and organizations…
The Rise of Fusion Desserts: Where Culinary Traditions Collide
Chefs and food connoisseurs tend to be quite adventurous with appetizers and fusion desserts. However, desserts have emerged as a more experimental domain in modern cuisines. Fusion dishes have always been a thing among renowned chefs and food service establishments. Yes, people slapping together stuff like ice cream and cheesecake in their home kitchens may…
The Truth About ‘High-Protein’ Labels: What Food Science Really Says
Scan an average grocery store aisle, and you are likely to encounter several acclaimed ‘high-protein foods.’ Cookies, cereals, energy bars, name it, now have some form of protein claim on their labels. This new trend raises questions about the reliability of protein content claims on food labels. Consumers who gravitate towards protein claims on food…
