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 colors and general appearance of the food are crucial to the taste. We wouldn’t eat a blue tomato with that much appetite (it would probably bring to mind mold and rot); or a yellow blueberry (that would seem sour and unripe). But not only the look of the food affects the taste experience – […]
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 […]
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 […]
Chocolate is a confectionery product made from cocoa mass, cocoa butter or other vegetable fat, sweetener, and other additives, and in the case of milk chocolate also from milk. We all know not to eat too many sweets. However, some are worth eating. One of them is chocolate. Today we will devote a moment to […]
Hands up if you like sweets! Chocolates, candies, cakes, and cookies… Why can’t we just get enough of them? How do we perceive taste? Let’s start by looking at the mechanism of taste perception. What we perceive as a sweet taste is usually caused by sugars and their derivatives as fructose or lactose. Sometimes responding to […]
Our star Natsuko Shoji’s presentation began with a short speech, followed by a video. She spoke about her early beginnings and her interest in cooking, sculpture, and fashion.
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 […]