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The science of food

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  • September 26 2016 . The science of food

    Curious about curd

    Fruit curd is a paradox in a saucepan – how can something be tart and fresh whilst at the same time be rich and creamy? We look at the chemical reaction that chefs have been taking advantage of for centuries and sugar's role in preventing curdling.

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  • June 26 2016 . The science of food

    The secret ingredient

    Air. It’s not on the ingredient list, and it’s rarely talked about. But air, or lack thereof, in a cookie, cake or biscuit is the key difference to a good product. There are three ways to create air in baking: mechanically, chemically, and physically.

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  • June 21 2016 . The science of food

    Easy as pie

    6 scientific tips for perfect pies. Whether or not we’re aware of it, the scientific process is often an integral part of cooking and baking.

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  • June 19 2016 . The science of food

    The Science of Icecream

    The science of ice cream is fascinating. There is so much going on with ice cream that there is plenty to learn and perfect for this mainstay of summer.

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