Techniques
Smoking with plant‑based fuels preserves and flavors foods by depositing phenolic smoke onto the surface while applying controlled heat.
A zero‑waste broth made by simmering mushroom stems and concentrating the extract to a viscous, umami‑rich base.
Thermal‑gelation of polysaccharides is the process by which heating a polysaccharide solution to its gelatinization temperature causes polymer chains to swell and form a network that sets upon cooling.
A Maillard-driven transformation where coconut milk's sugars and amino acids form complex flavor compounds through controlled evaporation.
Fermentation with plant-based microorganisms involves the action of microorganisms on plant-based substrates, producing compounds with unique flavors and aromas.
Cryogenic ice crystal engineering uses ultra‑rapid freezing to produce sub‑10‑µm ice crystals, preserving cell integrity and texture.
Acid-induced denaturation and aggregation of milk casein proteins to form a fresh cheese curd.
Cold-smoking fruit prior to acetic fermentation creates vinegar with complex smoky-umami depth.
Jaggery is a solid caramel produced by concentrating sugar‑cane juice through controlled heating and caramelization.
A method of dehydrating food using solar power
Regional variations of traditional dishes illustrate how temperature, time, and ingredient chemistry converge to create distinct textures and flavors.
Using upcycled ingredients to reduce food waste and create unique dishes
Dry roasting whole spices volatilizes aromatic terpenes and initiates Maillard browning, concentrating flavor and aroma.
Creative reuse of food waste and by-products to create new products
Early anaerobic fermentation of soybeans using salt-tolerant microbes rather than cultivated koji molds.
Fermentation transforms raw ingredients into culturally iconic foods through controlled microbial activity.
Molecular events and aroma compounds in natto fermentation.