Food styling is usually talked about as a visual skill. It’s also applied chemistry. Here’s how six fundamental food science principles shape what food looks like on camera and why understanding them changes the way you work on set.
Tag Archives: food styling
The Maillard reaction explained: the chemistry behind why browned food tastes so good
The Maillard reaction is behind the crust on bread, the sear on steak, the colour of roasted coffee — and it’s widely misunderstood. A chemist explains what’s actually happening, why it’s not just about sugar, and why it matters for how food looks as much as how it tastes.
Food trends for 2026: what’s staying, what’s shifting, and where we’re slowing down
Food trends for 2026 are less about extremes and more about intention. From tea beyond matcha and the rise of beans and fibre, to sourdough, sour flavours, and a push back against food rules, this post explores what’s staying, what’s shifting, and how we’ll really be cooking and eating in the year ahead.
Emulsions explained: the science behind sauces, dressings and mayonnaise
Emulsions, vital in cooking, occur when two immiscible liquids, like oil and water, blend into a uniform mixture. They require energy and emulsifiers to maintain stability. Common examples include mayonnaise and vinaigrettes. Understanding emulsions aids in controlling texture and flavor in recipes while recognizing ways to troubleshoot common issues.
Cooking at the molecular level: what actually happens when you boil, bake, or roast
What actually happens to food when you cook it? This guide explains the science behind baking, boiling, and roasting (from starch gelatinisation to protein denaturation) so you can troubleshoot recipes and style food with confidence.
Why some recipes fail: a chemist’s guide to fixing common kitchen mistakes
Why do recipes fail? A chemist and recipe developer explains the science behind the most common kitchen mistakes (sunken cakes, broken sauces, dense bread) and how to fix them.
How to choose the right food photographer for your brand
Choosing a food photographer isn’t just about images — it’s about strategy, storytelling, and connecting with your audience. Here’s how to find the right fit.
What’s the difference between food photography and food styling?
Food photography and food styling are two sides of the same delicious coin. Understand how they differ — and why your brand needs both.
Pasta with tomatoes and anchovies
Pasta, tomatoes, anchovies, spices, and extra virgin olive oil: a totally not fancy pasta sauce recipe and a demonstration that with simple and good quality ingredients you don’t need much to create a delicious meal.
Zuppa di fagioli rossi e carote
Ricetta per una zuppa veloce di fagioli rossi e carote
A MATTER OF NOURISHMENT 