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From the POV of a food scientist

The science behind this common baking step

Cultured vs. uncultured butterwhat’s the real difference?

The science and history behind the making of butter

Here’s how sweet, sour, salty, bitter, and umami guided early humans and still impact us today

Three reasons to punch the dough between the first and second rise

From the perspective of a carbohydrate-loving food scientist

I hope you’re not afraid of some pressurized candy

But do you know how these little fermented fruits are made?

A food scientist explains the origins of these headlines

Image by DanaTentis from Pixabay


Food scientist by PhD. Sharer of food structure, processing, nutrition, trends, & history. Disprover of food myths, lies, & misinformation.

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