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...
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...
The history of tea dates back about 5000 years in China, where according to legend, Emperor Shennong discovered this drink by chance when some leaves...
Fish is mainly about proteins, water, and fats. It contains a large amount of collagen, but unlike animal meat, its collagen is different: it melts...
The Italian expression al dente literally means "to the tooth," referring to a cooking method where pasta remains slightly firm to the bite without becoming...
Traditional bread generally consists of flour, water, salt, and yeast. This flour contains two key proteins: gliadin and glutenin. When mixed with water and kneaded...
Meat and potatoes make an effective duo because their nutritional qualities complement each other very well. Potatoes mainly provide complex carbohydrates, which give you stable...
When you cook onions, they lose a lot of water, which is why they shrink during cooking and become all soft. Since there is much...
