Why do grilled dishes taste so good?
The science behind the process Have you ever heard of the Maillard reaction? It was first described by the French chemist Louis-Camille Maillard in 1912, and it is also referred to as non-enzymatic browning. It affects the final taste of the products and the color of the food. Where can this phenomenon be observed? Welcome […]
What great taste!
We often wonder if we like something or not – we comment on whether we prefer spicy or mild cuisine, and we know how enormous our craving for sweets can be. The sense of taste is a real blessing. The Best Chef Awards exist because of it! Thank goodness for the sense of taste! The […]
What is the lyophilization process?
Do you go mountain climbing, or maybe you practice survival? If so, you’ve probably heard of freeze-dried food. Contrary to appearances, such food will be useful not only when you need light and durable food supplies, but also when you need healthy food. The great advantage of this method is that it preserves food without […]
Genes and diet – what do they have in common?
It would seem they are in no way related, however, this is a false assumption. The Genotype diet is a DNA-based diet that can be very effective. This diet can help prevent and even treat many diseases. In pop culture, the diet is most famous for its slimming properties. Nutrigenetics and nutrigenomics are dynamically developing […]
Caramelization – what is it?
We often say that something is caramelized, but do we know exactly what this means and how the process works? We will try to answer this question. The sweet science Caramel is a word that evokes good associations for most people around the world. Caramel apples, caramel candies, salted caramel – all these things increase […]
Kitchen in space – Bernd Breiter and Matthias Maurer – FMS21
“For as long as people have looked up at the night sky, they have asked themselves: ‘How did the universe come about’ ‘or ‘is there life elsewhere in the universe?’...
Fulani Kitchen – Fatmata Binta – FMS21
“We have a very sustainable way of living. Because we are always on the move, we are minimalists. This is reflected in our cooking, as well.” said Fatmata Binta about the Fulani kitchen.
Nice to Meat – Rüdiger Brümmer and Mikel Pouw – FMS21
Authentic Wagyu beef is among the most sought-after and luxurious meats in the world. What makes it so special? Why is it healthier and tastier than the other meats?
Khichdi – Himanshu Saini – FMS21
An Indian dish for health and sickness. Cooked for people who cannot afford to eat. It can be found in both the poorest and richest homes – meet khichdi!
Mould aged meat – Manuel Kälin – FMS21
Meat aged under controlled conditions in Switzerland for 12 weeks using the patented improved fungus. Can mold-covered meat be safe?