Sugar acts as a kind of water sponge when used to preserve food. Essentially, it "captures" the available water by binding it to itself, thereby...
Berries (raspberries, blueberries, blackberries, strawberries...) are packed with dietary fibers, those small plant molecules that our body does not digest directly, but that do a...
An egg may seem simple but actually has a truly unique structure. On the outside, a porous shell made mostly of calcium carbonate protects the...
While the dish rests in the fridge, subtle chemical reactions occur between the ingredients, like a flavor exchange that intensifies over time. Some proteins partially...
When you cook mushrooms without oil, the heat first causes the evaporation of the water they contain. This concentrates their flavors and avoids the slightly...
Sparkling water contains dissolved carbon dioxide under pressure, which forms those little sparkling bubbles. When you use it in your batter, these bubbles get trapped...
When the bread is baking, the heat causes the moisture present, especially on the surface, to escape. The water in the dough then transforms into...
Potatoes contain plenty of small grains called starch granules. When heated, these granules absorb hot water, swell, expand, and burst. This process is known as...
When milk curdles, it is primarily because the proteins it contains, especially casein, clump together under the action of enzymes or an acidic environment. At...
Tea arrived in England as early as the 17th century, brought by merchants from the Far East. At that time, it was expensive and reserved...
