The Science of Food

The Science of Food
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Food Mythbusters: does a potato reduce the saltiness of a dish?
Article
Food Mythbusters: does a potato reduce the saltiness of a dish?
Despite the simplicity of the actual gesture, that of adding the right quantity of salt is one of the most difficult and risky operations in cooking<
The science of thickeners
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The science of thickeners
Discover the scientific secrets beyond the additional ingredients which can affect the consistency of our dishes. Do you know how to thicken without starch?
The Science of... Slow Cookers
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The Science of... Slow Cookers
How does a slow cooker work? And why meat is the perfect food to slow-cook? Discover all the scientific secrets behind cooking at a low temperature.
The science of melted cheese
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The science of melted cheese
Is fondue an easy "emergency" dish? Not at all! Here you go with our scientific tips from the best melting cheese to the right way keep it melted.
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The science of ramen
Discover how to prepare a delicious tonkotsu ramen in your own kitchen. Did you know that it's not a Japanese dish but a Chinese one?
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The Science of Pulled Pork
What is the perfect cooking time for pulled pork? The best meat to use? Discover the secrets behind this seriously delicious dish.
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The Science of Italian Lard
Pork fatback, herbs, spices, the proper aging process: all the secrets beyond lard, the Italian charcuterie delicacy. Do you know you can make it on your own?
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The Science of Express Risotto
Do you strictly need half an hour to prepare a tasty risotto? Discover how to cook a perfect risotto in two steps and a few minutes.
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The Science of Meringue
The scientific secrets behind the perfect meringue, from the correct amount of sugar and egg whites, to ideal oven temperature.
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The Science of Meat Fat
The amount of fat in meat influences its flavor, tenderness and juiciness. Don't miss these tips for trimming meat and improving its cooking process.
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The Science of Cooking Vegetables
The cooking of vegetables is a matter of science and chemistry. Don't miss these tips for improving their cooking process.
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The Science of Knife Sharpening Explained
Do you know how to sharpen a knife blade correctly? Here are some invaluable science-led tips and secrets to keeping your kitchen knives on point.
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The Science of Circulators
A closer look at the science of circulators, the tools you need to practice the sous-vide cooking technique, which can produce incredible results.
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The Science of Mirepoix
Mirepoix, the mix of fried diced vegetables used as a base for cooking, is a matter of chemistry. Don't miss these tips to adjust its flavour intensity.
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The Science of Cryo-blanching
A closer look at cryo-blanching, a rapid freezing method capable of preserving the color and flavor of green vegetables. Discover its secrets.
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The Science of Butter Pastries
How to make butter pastries according to chemistry and physics: it will amaze you to learn how much scientific theory is contained in each single pastry.
The Science of The American Pie
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The Science of The American Pie
How to prepare the perfect American pie? To enjoy a pie at its best, it is important to come to terms with a few scientific facts. Try our no-fail tips!
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The Science of Liver
Science helps us to understand what liver is, and how to cook this offal to appreciate it the best. Don't miss the tips!
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The Science of Melting Sugar
What's the science of melting sugar and how do these chemical reactions give sweets and biscuits a softer consistency? Let's find out.
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The Science of Salami
A closer look at one of the most delicious charcuterie specialities: salami. Why is it so irresistible? Science answers.
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The Science of Slicing Garlic and Onions
Garlic and onion slicing is a matter of chemistry and technique. Don't miss these tips on how to maximise their flavour to their full potential.
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The Science of Dry Brining
A closer look at dry brining method: it's a brining method capable of transforming the flavour and tenderness of barbecued dishes. Discover its secrets.
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The Science of Cocotte
A closer look at cocotte cooking method: healthy and simple, it's a cooking technique with many advantages. Discover its secrets.
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The Science of Raw Ham
A closer look at one of the most popular charcuterie specialities: raw ham. Why is it so delicious and irresistible? Science answers.
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The Science of Sauces
What's the science of sauces and how can we apply it at home? A focus on the process to prepare the perfect sauce every time.
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The Science of Food 'Rest'
Ever wondered why some recipes – mostly meat-based – are better “the day after”? Here's the scientific reasons why certain dishes should be left to "rest."
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The Science of Eggs: How to Make the Perfect Fried Eggs
The perfect eggs every time: from how to boil eggs, to cooking the perfect fried egg – let FDL's appliance of science transform how you make eggs.
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The Science of Milk Fermentation
What's the science of milk fermentation and how can we apply it at home? A focus on the fermentation process and a list of fermented milk products.
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The Science of Perfect Pizza
How to make pizza according to chemistry, physics and maths: it will amaze you to learn how much scientific theory is contained in each single slice.
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The Science of Sauce Reduction
Reduction is the process of thickening a watery liquid using heat: don't miss these tips and cooking techniques.
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The Science of Homemade Bread
It's no exaggeration to say that our universal love of bread is a matter of chemistry. Find out how to make homemade bread.
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The Science of Bacon
A closer look at one of the most delicious and tempting foods: bacon. Why is it so delicious and irresistible? Science answers.
The Science of Steam Cooking
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The Science of Steam Cooking
A closer look at steam cooking method: healthy and versatile, it's a cooking technique with many advantages. This is the science.
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The Science of Egg Whites
A look at the science of egg whites: whoever considers it a "less noble" ingredient than the yolk is mistaken, and here's why.
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The Science of Pressure Cooker
It's one of the most common kitchen tools, but are you sure you know how a pressure cooker actually works? Here are some basic principles and tricks.
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The Science of Edible Flowers
Let's celebrate spring with a look at a list of edible flowers, used for centuries in cooking all over the world: find out how to grow and buy edible flowers.
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The Science of Spherification
Once linked with molecular gastronomy only, spherification is a fascinating food technique, a reaction reproducing in the kitchen what caviar does in Nature.
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The Science of Cold and Freezing Food
What's the difference between cool and freezing when it comes to food preservation? A closer look at freezing food preservation, explained by science.
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Science of Chocolate Tempering
Mastering the art of chocolate tempering is an important step towards the preparation of excellent home-made desserts: find out all about this process.
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The Science of Nougat, Italian Torrone
How to make nougat recipe, thanks to some scientific principles and cooking tips that will afford us a lot of satisfaction: a Christmas treat you can't miss!
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The Science of Agar Agar
A closer look at agar agar, a carbohydrate-based substance derived from certain species of algae with a high jellifying capacity.
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The Science of Double Cooking
Wondering how to cook meat tender and tasty? Try the "double cooking" technique, using the oven and a pan, inverting the process: science explains you why.
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The Science of Soy Sauce
What is soy sauce and how is it made? From the ingredients to the preparation, here's a closer look at one of the world's most famous and tasty sauces.
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Menu Engineering, the Art and Science of a Perfect Menu
How do restaurant menus influence us when eating out? A closer look at menu engineering, a science founded in 1982, become an academic subject to all effects.
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The Science of Crisp Skin
Let’s learn how to cook chicken paying special attention to the skin: with these tips even meat will have “something” extra. A clue? It all depends on salt.
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The Science of Edible Seeds
Edible seeds - walnuts, almonds, flax, sunflower, sesame and their closest relatives - are spreading into the culinary culture: science tells us why.
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The Science of Ground Beef
Craving a burger? Science helps us to understand what ground beef is, and how to cook with ground beef to appreciate it the best. Don't miss the tips!
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The Science of Food Smells
Why do we like some aromas much more than others? And why a specific smell indicates how good the food is? The answers come from science.
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The Science of Green Vegetables
The age-old problem of green vegetables, often considered to be uninteresting, lies in the cooking methods used to treat them: here's how it's can be remedied.
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The Science of Sourdough: How to Make Sourdough Starter
Fresh yeast in the form of a starter dough is not a technique easy to master, but by following few elementary rules you'll learn how to make sourdough starter.
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The Science of Low-Temperature Cooking
What makes the difference between a piece of meat soft as butter or tough as an old boot? A series of low-temperature cooking techniques that break down fibers.
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The Science of Starch
What is starch, how can we use it at the stoves and how shall we dose it in our dishes? Here it is science that comes to our aid in the kitchen.
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The Science of Homemade Butter
What is butter? Is butter good for you? The answer comes from science, that also demonstrates how to prepare some excellent homemade butter.
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The Science of Tempura Japanese Batter
What is tempura and how to make the perfect tempura batter? Some science tips will let you know how to prepare this Japanese recipe to fry fish or vegetables.
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The Science of Salting: How to Preserve Food With Salt
Salting is a food preservation method that confers a unique flavour to food whose refinement derives from its high degree of salinity: here it's how it works.
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The Science of Spicy Food
What makes food spicy? We still know very little about it, but science can explain much of this phenomenon and help us to prepare delicious spicy dishes.
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The Science of Dry Braising: How to Braise Meat With No Liquid
How to cook braising meat without using broth, water or any other liquid: science and physics with dry-braising, a less well known cooking technique.
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The Science of Sushi: What is Sushi and How to Make It
What is sushi and how to make it the best way possible? Helped by science and physics, we provide you a guide to become the ultimate sushi masters at home.
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The Science of Fruit Salad
Fruit, sugar and lemon: preparing a fruit salad could seem easier than it is. Find out science secrets and trips to find out how to make a perfect fruit salad.
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The Science of Cakes and Biscuits
Pastry chefs pay a lot of attention to the consistency of their dishes using the right ingredients: let's find out how to make soft cakes and biscuits.
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The Science of Breading Food
Many culinary schools teach that breading is an easy way to better a dish, but it needs to be perfect: if not it will actually ruin the food.
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The Science of Marinade: the Secrets for the Perfect Meat
Its classic version is a mix of wine and spices, but a good marinade is much more: it makes the meat tender with a very refined taste, here are the secrets.
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The Science of Salad: How to Make the Perfect Salad
It's not easy to define a salad, and making the perfect one can be harder: from the leaves to the dressing, enjoy the first Spring days preparing a tasty salad.
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The Science of Cheese: How to Make It At Home
How to make cheese at home? Mostly we think that making home-cheese is a difficult task, but mastering a few scientific facts you can certainly make your own.
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The Science of Microwave: How To Use it With a Gourmet Twist
One of the most famous kitchen appliances helps you while preparing complex and gourmet recipes: the only thing you need to know is a bit of science.
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The Science of Vermouth, Italian Drink Back in Style
After nearly thirty years of anonymity, vermouth is very much back in style: find out more about a fancy drink you can even try to make and taste at home.
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The Science of Bones in the Kitchen
Be brave enough to use bones in the kitchen, here a scientific approach to cooking with bones that will change your cuisine forever.
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The Science of Halloween Candies
Ready to master your fear and start making horrific looking candies? Don't worry they will look scary, but taste delicious for your Halloween party.
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The Science of Smoking Salmon: How to Smoke Salmon
Did you ever want to smoke a salmon at home? Learn how by following this scientific recipe and technique to make the best smoked salmon you'll ever taste.
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The Science of French Fries
Ever asked yourself what makes a perfect French fry? Here is a scientific answer to that question, try making them at home and of course taste until perfection.
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The Science of Caramel: How to Make Crème Brulée
Learn the tricks behind one of the most delicious desserts, it requires a perfect method, the right type of sugar and the correct amount of heat
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The Science of Pasta: How to Make Italian Pasta
Learn the right technique to make fine dining Italian pasta, from the way it should be cooked to the sauce
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The Science of Vinegar
Vinegar has much to teach us about life: while unpleasant and acidic on its own, in the right amount and with the right pairings, it can render a dish heavenly
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The Science of Yogurt
While the end product is nothing short of a magic potion, making your own yogurt doesn’t require any particular wizardry—just a firm grasp on what it is
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The Science of Champagne: Take Care of Your Bubbles
Do you know how to keep and serve your Champagne? When it comes to this expensive drink, you need to preserve the precious bubbles the right way
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The Science of Cider: Behind Julius Cesar's Favorite Drink
Based on alcoholic fermentation, the science and physics of cider do not only rely on good apples or ripe apples, but on century long techniques
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The Science of Frying: How To Make The Perfect Fried Chicken
Which is the best oil to use? And what about temperature? Find out how physics and chemistry could help you while making fried food at home
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The Science of Aspic: How To Make The Perfect Jelly
Whether you call it gelatin, jelly or 'aspic', here are some secrets to prepare it at home just using some physic and chemistry rules
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The Science of Ice Cream: How To Make It At Home
Learn how to make a mouth-watering ice cream without an ice cream maker, with few physics notions and some smart tips
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The Science Of Roast: How To Make The Perfect Roasted Meat
It's one of the family meal dish par excellence, but it's not so easy to make as it seems: find out how physics could help you while making this famous recipe
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How To Make Yeast And Use It At Home: The Science Of Yeast
Yeast is the key ingredient for a tasty piece of bread: find out how chemistry and physics could help you while making it yourself at home.
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The Science Of Wine Aging
The aging process is one of the most important factors when it comes to wine: find out how physics and chemistry affect it
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The Science of Purée: How to Make Homemade Mashed Potatoes
A not-to-miss guide for the perfect potato purée: from ingredients to the cooking techniques, find out how to make homemade mashed potatoes.
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The Science of Jam: How To Make The Perfect Jam
It's just sugar and fruit, but don’t let the small number of ingredients fool you: find out how physics and chemistry could help you to prepare the perfect jam
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The Science Of Chocolate: How To Make Sicilian Chocolate
One of Sicily's most famous food is the gourmet chocolate from Modica: let FDL's appliance of science transform how you make (and enjoy) chocolate
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The Science of Soufflé: How to Make the Perfect French Baked Cake
The soufflé, a French dish, is every chef’s nightmare: will it rise as it should, or collapse? The answer comes from science: take care of steam and egg whites
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The Science of Meat: How to Grill the Perfect Steak
Science helps us in the kitchen while making the perfect grilled steak: it depends on Maillard's chemical reaction
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The Science of Sauces: How to Make the Perfect Mayonnaise
Curdled sauces? It's all a matter of chemistry and physics: understanding a few simple reactions will enable us to rescue even the most desperate situations
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Modernist cuisine cookbook: The Art and Science of Cooking
Two chefs, a professor and a photographer, join forces to create a culinary bible: Modernist Cuisine. A fascinating look into the heart of our food