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 […]
Is palm sugar a superfood?
If you are from Europe and you think about sweetening your coffee or baking a cake, the first things that come to your mind are probably white or brown sugar. If you like old-school recipes or natural antibiotics, perhaps you thought about honey. However, none of those are the most popular sweeteners in Southeast Asia. […]
The Pastry Scene in the next years – Antonio Bachour (Bachour Coral Gables) – FMS22
The last Food Meets Science guest this year was Antonio Bachour. Antonio Bachour grew up in Puerto Rico and was hooked on a pastry from a young age, thanks to spending his childhood in his family’s bakery. Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y […]