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....
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,...
Influence on the texture of puff pastry When butter is chilled before being incorporated into puff pastry, it allows for better control of its consistency...
When pizza dough rests in the refrigerator, part of the water contained in the dough slowly evaporates. This process of moisture loss contributes to the...
The richness of local flavors is an essential dimension to discover the culinary culture of a region. Each terroir has its own specialties, the result...
Baking powder is a leavening agent widely used in baking to help cakes rise and achieve a light and airy texture. It generally consists of...
The egg is composed of three main parts: the yolk, the egg white, and the shell. The yolk is rich in fats, proteins, minerals, and...
Some flavors may seem to fade after the food has been refrigerated. This phenomenon is due to different chemical reactions that occur during storage at...
Mushrooms are composed of 90% water, giving them a juicy and delicate texture. They are also rich in dietary fibers, minerals such as potassium, selenium, and phosphorus,...
