Why Does Bread Go Stale? It’s Not Just About Drying Out
Most people believe bread goes stale simply because it loses water. After all, fresh bread is soft and fluffy, while...
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Why Garlic Tastes Different Every Time
Garlic is one of those ingredients we use almost without thinking. A quick chop, straight into the pan, and dinner...
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“The 5-Second Rule”: Science or Just a Habit?
Imagine you’re extremely hungry and finally ready for a nice jelly sandwich. But, as in every good comedy – and...
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Can the way you cut meat affect its taste?
Believe it or not, the way you cut meat—its direction, thickness, and technique—can significantly impact its taste, texture, and overall...
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Every bite counts – the Nose-to-Tail philosophy
Nose-to-tail cooking represents more than a culinary trend—it embodies a philosophy that honors the life of the animal by ensuring...
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How gluten is made and how to go gluten-free?
Gluten is one of the most talked-about ingredients in our food, often beloved for its role in baking or avoided...
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Love, Sugar, and Beauty: The Many Faces of Beetroot
Once upon a time, there was a beetroot. How long ago? Research shows that people were cultivating beetroots as early...
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What People Eat at Christmas
Sweet Traditions from Families Around the World Christmas is coming: homes are adorned with decorations, family members come together, and...
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Sous-vide – what is it about?
Sous-vide (fr. - vacuum) is a method of cooking. This method of food preparation allows you to bring out the...
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The sea from another perspective
Ángel León https://youtu.be/-6bs0kp-hPY Ángel León, known as the "Chef of the Sea," founded the Aponiente restaurant in southern Spain, in...
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How did fermentation shape pre-modern Arab cuisine?
Tala Bashmi & Prof. Daniel Newman https://youtu.be/BoIuBrWb7NU At the Food Meets Science conference in Dubai on November 5th, two important...
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The ancient Japanese art of cutting a bluefin tuna specimen – Kaitai Show – Balfegó
https://youtu.be/fPjM3ZmqY8Q During the 8th edition of The Best Chef Awards at the "Food Meets Science" conference, Jamal Debdi Merabet Masaudi...
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First drop in the desert – Christophe Devoille, The Royal Tearoom at Atlantis The Royal
https://youtu.be/qX88APTDbP8 At the "Food Meets Science" conference in Dubai on November 5th, Christophe Devoille, Executive Pastry Chef at The Royal...
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Inspiration “SADYA” celebration of flavors – HIMANSHU SAINI – TRèSIND STUDIO
https://youtu.be/0G6rUKu7a4c Hailing from the renowned Trèsind Studio in Dubai, Chef Himanshu Saini has gained widespread international recognition for his innovative...
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Excluded, forbidden, banned- the evolution of food choices
While some foods have remained staples for thousands of years, others have fallen out of favor, banned, or forbidden, becoming...
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Plant-based meat: the sustainable alternative
Plant-based meat, also known as vegan or vegetarian meat, consists of protein-rich food made entirely from plant-based ingredients.
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Great expectations for pesticides
The European Union watches agriculture and related problems very closely. It is an essential part of sustainable development policy for...
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Copper pots
There are different perceptions about restaurant kitchens. However, there is a certain detail that is often present in each image....
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