Just Eat It: 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 dot com.
Baking | Food Storage | Produce and Grains | Tea and Other Drinks
Baking Ingredients
- Replacing Eggs with Flax “Eggs.”
- What Are the Different Types of Flour, and When Can I Substitute One for the Other? Parts 1, 2, 3, 4, 5?
- What is the Difference Between Baking Powder and Baking Soda?
- Baking Drop Cookies Without Eggs.
- Baking Drop Cookies Without Butter.
- Why You Need to Boil Pretzels in Baking Soda.
Food Storage
- The Science of Canning Safely
- The Best Way to Store Muffins.
- Freezing Soft Pretzels.
- The Best Way to Store Bread
- How to Store and Ship Baked Goods
- How to Store Potatoes
- How to Store Nuts and Seeds
Produce and Grains
- What is the Nutritional Value of Frozen Produce versus Fresh?
- Perfect Baked Potatoes
- What Are the Health Benefits of Quinoa?
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
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dear savvy julie – i am requesting a follow up post to the flour series. I’d like to know more about spelt flour. thanks.
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