The dairy way

The secret of milk is that it is actually a very complex food, a living thing, which can be measured at micro- and nano- scale.


Cooking with yogurt

Manipulating the intestinal microbiota could be beneficial for our health. Yogurt would do so, although evidence on the health effects of consuming these types of microorganisms is very limited.


A day’s worth of bread

In addition to producing new flavours, scents and textures, fermentation allows to preserve large quantities of food surplus, since it creates an acidic or alcoholic medium that prevents the growth of microorganisms that spoil food.


The invisible forest

From a culinary standpoint, mushrooms have a high level of free amino acids, among which there is glutamic acid, so they become flavour enhancers in many dishes.


The Everlasting Ice Cream

An ice cream can be defined as a preparation which is solid or semisolid due to the action of freezing. We have two main groups: water-based products like slushies and sorbets, and dairy products made with milk and cream.

Post Feature Image

Truffle, that Obscure Object of Desire

Truffles, like mushrooms, establish a symbiosis relationship with trees and shrubs.

Foto cireres

In the time of cherries…

Cherries, plums, peaches, apricots and almonds are all fruit of trees of the Prunus genus. Cherries, in particular, are the fruit of Prunus avium, and there are around 900 varieties in production worldwide.

Foto defenses químiques de l'all i la ceba

Onion and garlic: Chemical protection

Alliaceae is a subspecies of the genus Allium. Some of them are used as food or condiments. These plants have evolved to develop different protection mechanisms against predators, insects and microorganisms.


Wine flavours

Hi ha molts factors que intervenen en la nostra percepció dels aliments. En el cas del vi, primer tenim el color.


The Slightly Sweet Scent of Orange Blossom

For centuries, humans have considered the way in which we sense smell. We obtained the answer to this question mainly in the last twenty years. Naturally, the answer is still incomplete: recent discoveries keep opening new fascinating questions.