Every wondered why onions make you cry or how these beauties caramelize?
Today on Food Science Friday we’re peeling back the layers and talking onion chemistry.
Rain, snow, or shine, Winter is soup time! It's been a rainy winter in California, and this week was no different. I remember having a winter or two like this as a child, where there were just days of endless rain and rain puddles to play in, but I certainly haven't seen a winter like [...]
Understanding egg chemistry is the key to perfectly fluffy scrambled eggs. Not only are eggs an extremely nutritious food, but because of their unique protein structure, eggs are one of the most versatile ingredients.
If any of you are wondering why I've been MIA for a few weeks, I have recently moved to Berkeley and am exploring and enjoying myself too much to sit still and write a blog post. Although I have had many blog worthy experiences, none have come together as simply as my recent kitchen exploration [...]