Brain Food 101
I love to write about the science behind food to make it accessible to everyone, and I love hearing suggestions from you about topics you want me to cover!
Please, let me know if there are any food science questions you would like answered at savvyjulie at gmail dotcom.
How to Store Everything | Baking | Produce and Grains | Tea and Other Drinks
How to Store Everything
- The Science of Canning Safely
- Basil
- Cookies: Storing and Shipping
- DIY Frozen Pizza
- Dried Beans: Cooking and Freezing
- Eggs: Refrigerating and Freezing
- Lettuce
- Muffins and Quick Breads
- Nuts and Seeds
- Potatoes
- Sandwich Bread
- Soft Pretzels: Freezing
- Tomatoes
- Waffles: Freezing
Baking Ingredients
- The Different Types of Wheat Flours
- Making Your Own Cake Flour
- Quick Breads v. Yeast Breads
- All-Purpose v. Pastry Flour
- Whole Wheat v. White Flour
- What is the Difference Between Baking Powder and Baking Soda?
- Replacing Eggs with Flax “Eggs.”
- Baking Drop Cookies Without Eggs.
- Baking Drop Cookies Without Butter.
- Why You Need to Boil Pretzels in Baking Soda.
Produce and Grains
- What is the Nutritional Value of Frozen Produce versus Fresh?
- Perfect Baked Potatoes
- What Are the Health Benefits of Quinoa?
- How to Store Tomatoes
- How to Store Lettuce
- How to Store Basil
Tea and Other Drinks
- The Caffeine in Tea
- Types of Tea
- Loose-Leaf v. Bagged Tea
- How to Brew the Perfect Cup of Tea
- Cold-Brewing Tea
- Keeping Your Hot Chocolate Hot
- Hot Cocoa v. Hot Chocolate
