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Madeleines: the embossed form is part of the baked
Madeleines are small cakes whose moulded shape contributes to their appearance and baking.
Published22 Oct 2026
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Food
Mango: the cut follows the pit
The flat pit determines how to separate the two fleshy sides.
Published22 Oct 2026
Food
Marshmallow: syrup becomes an air structure
King Arthur’s homemade marshmallow combines soaked gelatin with hot sugar syrup, then whips the mixture into a thick, airy mass.
Published22 Oct 2026
Food
Melon and watermelon: washing is before cutting
The crust is not eaten, but the knife runs through it to the inside.
Published22 Oct 2026
Food
Membrane filtration: separation of milk components
Membranes allow streams of different composition to be obtained by controlled separation. The type of process determines what passes and what is retained.
Published22 Oct 2026
Food
Milk as a system: water, fat, protein and lactose
The familiar liquid contains different components with different organization. The composition and structure help to understand its handling behavior.
Published22 Oct 2026
Food
Milk concentrate: how evaporation removes water
Concentration by evaporation keeps the product liquid, while drying results in another final form. Vacuum is an important tool in the industrial process.
Published22 Oct 2026
Food
Millet: small grains with different culinary roles
Millet is a common name for a group of small-seeded cereals. The amount of liquid and the selected form of the product are important for the desired texture.
Published22 Oct 2026
Food
Naan at home: what replaces tandoora
Naan is a South Asian flatbread traditionally baked in a very hot tandoor.
Published22 Oct 2026
Food
Nutrition Facts: the portion of the label is not the whole package
In the American label, the values for one serving should be associated with the amount eaten.
Published22 Oct 2026
Food
Oatmeal: whole, cut and rolled forms
Different oat products can start from a single grain, but their preparation changes the cooking time and texture. The form should not be mixed with the composition of the finished mixtu...
Published22 Oct 2026
Food
Okra: why the way of slicing affects the dish
Sticky texture can be a sought effect in a soup, not necessarily a drawback.
Published22 Oct 2026