The thought of making dough seems to scare many people, as if there is some mystical art to achieving the perfect dough consistency. But science … Read More ›
Category: Cooking Science
There’s a real skill when it comes to making macarons, something I didnt quite appreciate when embarking on this baking challenge. I was feeling rather … Read More ›
It’s not just what you eat that’s important, but when you eat too. New research has found that’s especially true for shift workers, where regular, … Read More ›
MSG has got to be one of the most controversial ingredients in all cooking. It’s been blamed for headaches and bloating, it’s considered contraband in … Read More ›
This is a recount of my first attempt at making croissants. It’s less of a recipe, more of a pictorial guide to my process and what … Read More ›
“Sear meat to seal in the juices” – this phrase is one of the most commonly uttered on cooking shows or recipes books. It’s a … Read More ›
One of the simplest, yet most luxurious desserts must be panna cotta. It’s so rich that every bite feels like it’s bringing you closer to … Read More ›
One of my favourite breakfast dishes is sautéed mushrooms. When added as a side to bacon and eggs, butter-soaked mushrooms can impart a sense of … Read More ›