Food Science and Molecular Gastronomy
As for any traditional recipe, the original version of bonet, as chocolate Piedmontese pudding, is almost impossible to find. I am quite sure each family has a special recipe that is passed from generation to generation.
Read MoreThis post might generate some disappointments among few of my readers, as I might reveal something you don’t want to hear ;) Anyway, as many people asked me about that, let’s face this widely debated topic: refined sugar. Are there really nutritional advantages in selecting unrefined sugar over the white one?
Read More“Choose whole wheat flours and bran!” How many time we heard that? This motto propagates from nutritional to fashion magazines, it’s an evergreen that always works and, as black color, never goes out of style.
Read MoreAs anticipated in the former post, here the first recipe of the series: gels with eggs!
Today, we will make quiche, the popular savory French pie. I don’t know you, but I find quiches a brilliant invention. Here three good reasons, why you should make them more often:
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