Tag Archives: recipe development

How my background in chemistry shapes the way I work as a food photographer, stylist and creative

Most food photographers will give you images that look nice. What a chemistry MSc, years in research labs, and nearly a decade of brand work actually adds to that — and why it matters for your brand.

The science of food styling: how chemistry shapes what food looks like on camera

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.

How to know if your food brand is ready to outsource content creation

Outsourcing content creation can transform a food brand’s marketing — or waste everyone’s time. Here’s what actually determines which one it’ll be.

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.

Food chemistry 101: what acidity really does in your cooking

Acidity shapes taste, texture, and even colour in food. Discover the simple science behind how acidic ingredients transform your cooking every day, understand and use acidic ingredients with confidence, and see the science behind cooking in action.

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.