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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


How oat milk stacks up to cow’s milk


Tips and tricks based on science

Abbey

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

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