Discover the science behind everyday food, cooking techniques, ingredients, texture, taste, colour and food reactions explained simply by Chef RBS.
1. Can Food Really Be Made From Plastic? What if a plastic bottle could someday become part of a meal? It sounds like science fiction, but researchers are exploring a very different way of thinking about food production. Instead of treating plastic waste only as something to recycle or throw away, scientists are investigating whether…
Why does healthy food sometimes taste so boring? You can have fresh vegetables, lean protein, whole grains, and good ingredients on the plate, yet still finish the meal thinking, “I don’t want to eat this again.” I have seen this problem in professional kitchens too. The issue is often not the ingredients. It is how…
A good dinner does not have to mean eating the same grilled chicken and vegetables every night. As a chef, I think a good dinner should do three things: taste good, feel satisfying, and be practical enough to make on a busy day. Protein can come from much more than chicken. Eggs, fish, yogurt, cottage…
What Is Umami? Some of the most satisfying foods I cook do not necessarily taste salty, spicy, or sweet. They have something else. A good mushroom sauce. A slow-cooked stock. A piece of aged Parmesan. Ripe tomatoes cooked down until they become rich and concentrated. Soy sauce added to a broth. There is a depth…
Ube Is Going Global I first noticed ube because of its color. That deep purple immediately catches your eye, especially when it appears in a latte, ice cream, cake, or pastry. But the more I looked into Ube, the more interesting the story became. Ube is not a new food trend. It is a traditional…
I have always found sweet and spicy combinations interesting. At first, they seem like opposites. Sweetness feels comforting, while chili gives you heat. But put them together in the right balance and something changes. The sweetness doesn’t simply remove the heat. It can make the chili feel more rounded, while the chili stops the sweetness…
Have you ever wondered why cabbage can become tangy sauerkraut, milk can become yogurt or cheese, and soybeans can develop completely different flavors after fermentation? The original ingredient may still be recognizable, but something has changed. The flavor becomes deeper. Acidity can increase. New aromas appear. Texture can change. In some foods, fermentation creates savory…
Food is becoming more connected. A spice that was once strongly associated with one region can now appear in kitchens, restaurants and food products thousands of kilometres away. A traditional sauce can become a marinade, a street-food flavor can find its way into a snack, and ingredients from completely different culinary traditions can come together…
There was a time when a snack was simply something you ate between meals. A biscuit with tea. A handful of nuts. Some fruit in the afternoon. Breakfast, lunch, and dinner were the proper meals, and snacks filled the gaps. That boundary is becoming much less clear. Today, a yogurt drink can become breakfast. A…
Have you noticed how often food is described by the sound it makes? Crunchy. Crispy. Crackly. Gooey. Chewy. A good crunch can make a simple snack feel exciting. A crisp coating around a soft filling can make a familiar food feel completely different. Even a cold drink can become more interesting when it has popping…
