Yes, you can make rhubarb ice cream! foodcrumbles.com/rhubarb-scienc… #foodscience #icecream

In extensive sheep farming, sheep more or less just get to roam around. Jacques, our guest author, takes us on a journey into sheep farming. foodcrumbles.com/lamb-and-mutto…

Not happy how your French meringue turned out? Make it crisper by extending the baking time, add more sugar to make it denser, or consider experimenting with stabilizers. foodcrumbles.com/how-to-optimiz…

There are literally countless recipes for caramel sauces. But, if you look more closely, you’ll find just 3 recurring patterns in these recipes. foodcrumbles.com/three-ways-to-…

There's a reason olive oil is mostly stored in green bottles or cans. It helps maintain quality. foodcrumbles.com/chemistry-of-r…

Making fudge is all about controlling crystallization. You'd want to make sure the sugar crystallizes to get that just slightly crunchy, firm fudge. Some real science involved ;-). foodcrumbles.com/how-to-make-fu…

Did your salad leaves turn yellow in the fridge? Or did you end up with some very pale cooked broccoli? Let's set up some time with you and chlorophyll to get that fixed. #foodchemistry foodcrumbles.com/how-to-keep-gr…

The difference between these two caramel sauces? One is made with cow's milk (right), the other with oat milk (left). Otherwise, identical! Helpful to know how they're different when developing new products. #foodscience

What happens when roasting a marshmallow over a campfire? Gelatin melts (hence why it slides off!), sugars and proteins react (Maillard reaction) and the outside dries out. foodcrumbles.com/roasting-marsh… #foodscience #campfire

Once you get chemical formulas, a whole new world of chemistry just opens up! 😃 To get started, read our introduction to chemical formulas in food. foodcrumbles.com/chemical-formu… #foodscience #foodchemistry #chemistry

LM, HM, LMA, rapid set, slow set. We're talking pectin code today. Wondering how all these different types of pectin vary? We dig into it: foodcrumbles.com/the-scientific… #foodscience

All those bubbles? It's what sets this semifreddo (ready to be frozen) apart from many other ice cream styles! foodcrumbles.com/semifreddo-sci… #foodscience #icecreamscience

Wondering why cashews are so great for thickening sauces? Their neutral flavor helps, but also their high fat and low moisture content do! foodcrumbles.com/using-cashews-…

It's time to get back to school. So, if you'd like to learn more about the science behind your food, why not take one of our courses? This month only, 20% discount on all courses! courses.foodcrumbles.com #foodscience

It's one of our favorite experiment from the ice cream science course: comparing melting rate of 4 different ice creams with different amounts of sugar! Why not join the fun, in September you get a 20% discount (use code BackToSchool)? courses.foodcrumbles.com/product/ice-cr…

Do churros need eggs? No, they don't, but plenty recipes do use them. We dig into some churro science to find out why. foodcrumbles.com/how-churros-ke… #foodscience #foodchemistry

We've scheduled a next live Food Science class! Just in time for the holidays, we'll dedicate a class to the hows and whys of making FUDGE! We'll make fudge (and you can join along) while discussing the science of fudge as well. Sign up here: eventbrite.com/e/lets-make-so…

Making a nice pointy churro is a balancing act. The batter shouldn't be too thick, nor too thin. The 'secret' trick? Pre-cooking the flour to prevent excessive expansion! foodcrumbles.com/how-churros-ke… #foodscience

Check out "Let's make choux pastry & Discuss science" eventbrite.nl/e/lets-make-ch… Eventbrite

What happens when you roast cumin seeds? Well, you certainly smell something is happening, but what happens on a chemical level? Turns out, we don't know much... foodcrumbles.com/what-happens-w…