Learn more about the science of food!

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Flowers on plates
Products

Flowers on plates

We eat with our eyes first. There was a lot of research proving how much colors and the general look...
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Bacillus cereus: Rice and Grain Poisoning
Science

Bacillus cereus: Rice and Grain Poisoning

The United States reports approximately 63,400 cases of Bacillus cereus each year. The consequences of poisoning can be severe, and...
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Insects in fine-dining?
Products Sustainability

Insects in fine-dining?

Insects are an excellent source of pure protein. They are free of hormones, growth promoters, and other substances that we...
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A fairy tale about umami
Science

A fairy tale about umami

For many of us, the fifth flavor is just a curiosity, a nice story about the cuisines of the Far...
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Is white chocolate an oxymoron?
Products

Is white chocolate an oxymoron?

What is white chocolate? Does it have the same properties as its black counterpart? And most importantly, can we call...
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Kimchi fashion
Products

Kimchi fashion

Kimchi comes from the word "gimchi", which literally means "dipped vegetables". This is how vegetables were stored for the winter...
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The Culinary Potential of Pine
Products

The Culinary Potential of Pine

The use of pine in the kitchen has a long history in various cultures, despite seeming like a fairly new...
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Yeast – what is it?
Science

Yeast – what is it?

Yeast is an amazing product. We pay little attention to it, although they it served humanity for centuries. Initially, people...
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Is coffee good for you?
Products

Is coffee good for you?

We often hear that drinking coffee is harmful and that you should not drink it too often or make it...
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“Reduce, Reuse, Recycle” by Roca Brothers
Science Sustainability

“Reduce, Reuse, Recycle” by Roca Brothers

When we think of recycling in a restaurant, we often think of colored bins, sometimes a composter or activities leading...
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Confit means long and tasty
Science

Confit means long and tasty

In fact, the confit method has its roots in France (confire - to conserve). It consists of long cooking in...
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Ubiquitous microplastic
Science

Ubiquitous microplastic

Microplastics are ubiquitous and scientists have found traces of them in unexpected places such as the top of Mount Everest...
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Cachirra and anchovies – does it mean the same?
Products Science

Cachirra and anchovies – does it mean the same?

Cachirra and anchovies are both types of dried fish that are used in various cuisines around the world. While they...
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Flambéing
Products Science

Flambéing

A spectacular way of thermal processing, but is there more to it? The name "flambe" comes from the French "flambé"...
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The Fine Taste of Labels
Products Science

The Fine Taste of Labels

Knowledge of wines makes you seem more classy and helps with the impression of a cultured and refined person. Sommeliers...
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Smoke point – what is it exactly?
Products Science

Smoke point – what is it exactly?

We know that fried foods are not the healthiest, but by gaining knowledge, you can slightly improve this process.
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A world without plastic
Sustainability

A world without plastic

Can we imagine a world without plastic packaging and disposable bags? Plastic is ingrained in our lives more than we...
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Smoking – the oldest food preservation method
Science

Smoking – the oldest food preservation method

Smoking food is one of the oldest and most popular preservation methods known to humans. For centuries, people have used...
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