Subscribe to the OSS Weekly Newsletter!

Trottier Symposium Registration

 

baking

(Sept. 10, 2020) "COVID & More" with Guest Dr. Yoni Freedhoff

10 Sep 2020

Video of (Sept. 10, 2020) "COVID & More" with guest Dr. Yoni Freedhoff

The Science of Sourdough and How a Jar of Microbes Could Help Keep Your Bread Fresher Longer

28 Jul 2020

Its catapult to popularity may have been triggered by the pandemic-induced yeast shortages, but even months later, when instant yeast is once again available at most grocery stores, sourdough’s...

Science Can Help Us Make Better Pizza and Better Roasted Potatoes

15 Mar 2019

Students from the Edge Hotel School have brought us some starchy math that can improve the quality of roasted potatoes the world over....

What is Aquafaba?

1 Nov 2018

Aquafaba (literally the amalgamation of the Latin words for water and bean) is the liquid that remains after boiling legumes. In 2014 a French musician discovered this liquid’s ability to create a...

Sugar-Free Goodies Are Missing an Important (and Tasty) Chemical Process

26 Dec 2017

You might think sugar only sweetens your favourite cupcakes, but it actually plays a couple of other roles as well. The Maillard reaction for example, which is responsible for many of the...

Cream of Tartar

6 Nov 2017

Cream of tartar is close to the heart of any organic chemist because the study of this compound by Louis Pasteur in 1848 was pivotal in leading to the understanding of the three dimensional...

That’s The Way the Cookie Crumbles

30 Oct 2017

"That's the way the cookie crumbles!"  How often have you heard that expression?  It is usually a statement of disappointment which may be paraphrased as "tough luck."  But why does a cookie...

Back to top