What Is Fermentation and Why It Is Everywhere
Fermentation is the ancient process of letting microbes transform food. Here is how it works, the everyday foods it creates, and why people…
Dr. Nadia Okoro
410 reading now
#Food Science
Stories tagged “Food Science”.
8 stories
The Maillard Reaction: The Science of Browning
The Maillard reaction is the chemistry behind browned, savoury food. Here is what happens when amino acids and sugars meet heat, why it…
Dr. Nadia Okoro
426 reading now
What Is Umami? The Fifth Taste Explained
Umami is the savoury fifth basic taste, alongside sweet, sour, salty and bitter. This explainer covers the glutamates behind it, the foods…
Dr. Nadia Okoro
451 reading now
The Science of Baking
Baking is chemistry you can eat. This explainer covers gluten, leavening, the Maillard reaction and the ingredient ratios that turn flour…
Dr. Nadia Okoro
467 reading now
The Science of Coffee
How coffee works, from caffeine and the chemistry of extraction to roasts and what the evidence says about health - a clear guide to the…
Dr. Nadia Okoro
416 reading now
What Is Proving Dough?
Proving is the rest that lets dough rise before baking, as yeast produces gas and the dough develops flavour and structure. Here is what is…
Amelia Hart
478 reading now
What Is Emulsification?
Emulsification is the trick that makes oil and water mix, turning two stubborn liquids into smooth mayonnaise, vinaigrette or hollandaise…
Amelia Hart
448 reading now
What Is Caramelisation?
Caramelisation is what happens when sugar is heated until it browns, sweetens and turns nutty. Here is the science behind it, how it…
Amelia Hart
430 reading now