What is chocolate tempering?
Let’s talk about something sweet again! What comes to your mind first? Chocolate, of course! Today we come to you with an interesting topic. Do you know what chocolate tempering is? It’s not a very common term and we won’t be surprised if it’s your first time hearing about it. So let’s start from the […]
The gut – link to depression
Over the years and through research, experts and studies have increasingly highlighted the role of the intestines in our body, often describing them as our “second brain.” But why? That is because the nervous system of the intestines is similar in structure to the nervous system. Both are based on the same type of neurons […]
My ice cream looks salty: the taste expectations
Surely you’ve heard that the taste buds on our tongue are responsible for whether we feel the sweet, bitter, salty, or sour taste of a dish. You may even know that the tongue is not as rigidly divided into taste zones as the illustrations of a biology textbook suggested. However, this still does not fully […]
The most important ingredient in cooking – time
Soups, stews, or other spicy dishes – uneaten in the depths of the fridge, or standing alone on the turned-off burner. When do they get a patch – leftovers, and when should they not? What processes take place in them? Someone will say that they ferment, as with leftovers. And others will say: lie. However, […]
A Culinary Odyssey with Chef Albert Adrià
At the core of Chef Albert's culinary ethos lies a profound connection with the product and a deep appreciation for its seasonality. He passionately declared, "This is my karma—what is the product? This is what characterizes my work—the product, the seasonality of the product."
Understanding Component Communication in a Globalized Culinary Landscape – Debora Fadul
A profound exploration of this culinary globalization occurred during the enlightening event, Food Meets Science, where Chef Debora Fadul (DIACA), in collaboration with producer Carmen Rueda (Traspatio Maya), delved into the critical importance of communication at the level of individual ingredients for both chefs and farmers.
The honey made from bread – Jordi Roca
The feast of the Food Meets Science Conference started unusually: with the desert. The first Speaker to host a presentation was Jordi Roca, a famous pastry chef from El Celler De Can Roca.
Exploring the Intricacies of Yucatecan Cuisine through Recado Negro – Roberto Solís
"Since childhood, the color black has been associated with mysticism for me," says Mexican Chef Roberto Solís.
The miracle of tortilla – Karime López
According to Karime López, corn connects cultures, being a staple of the diet or the basis of popular dishes worldwide.
Culinary trips to Mexico with the creations of Diego Guerrero
The first Mexican-inspired dish from the restaurant’s repertoire presented by Diego Guerrero in front of the audience was Cochinita Pibil.