Sugar caramelization is a complex chemical process that occurs when sugar is heated to a sufficiently high temperature, usually above 170°C. When sugar is heated, sucrose molecules...
Starch is a polysaccharide found in many foods, including rice. It is composed of two types of glucose molecules, amylose and amylopectin. Amylose is a...
Consuming insects in some Asian countries is often linked to poverty and food insecurity. In these regions, insects are a cheap and easily accessible source...
The phenolic compounds in red wine are molecules present in the skin and seeds of grapes used in its production. These compounds include flavonoids, tannins, and anthocyanins....
Baking soda, also known as sodium bicarbonate, is a widely used chemical compound in cooking for various applications. It is primarily used as a leavening...
When the tomato is cooked, one of the main reasons for the change in its taste lies in the loss of water. Indeed, cooking leads...
Steaming helps reduce the loss of water-soluble vitamins compared to other more aggressive cooking methods such as boiling or frying. Water-soluble vitamins, like vitamin C...
Honey is sweet due to its particular chemical composition which contains a large amount of sugars, mainly glucose and fructose. These two simple sugars are...
Eggs are often used as a binding agent in many recipes because of their ability to act as binders thanks to the proteins they contain. In fact,...
Wasabi is a perennial plant native to Japan, known for the spicy taste of its root. This characteristic burning sensation is due to the presence...
