Jessica Gavin

Discovering the scientific side of food

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Science Tips

Geeking out on why things work the way they do. Food facts, consumer tips, learn the culinary science behind your favorite recipes or creations. Improve your home cooking with the power of science.

How to Make an Oven Proofing Box

How to Make an Oven Proofing Box

Maillard Reaction: The Key to Flavor Development

Maillard Reaction: The Key to Flavor Development

The Science Behind Overcooked Hard-Boiled Eggs

The Science Behind Overcooked Hard-Boiled Eggs

What is a Thickening Agent and How to Use it

What is a Thickening Agent and How to Use it

What is an Emulsion? The Secret to Sauces and Dressings

What is an Emulsion? The Secret to Sauces and Dressings

Smoke Points of Cooking Oils

Smoke Points of Cooking Oils

Panade: The Secret to Keeping Ground Meat Tender

Panade: The Secret to Keeping Ground Meat Tender

Food Temperature Guide For Cooking

Food Temperature Guide For Cooking

The Benefits of Brining

The Benefits of Brining

Baking Soda vs Baking Powder: What’s the Difference?

Baking Soda vs Baking Powder: What’s the Difference?

Becoming a Certified Food Scientist

Becoming a Certified Food Scientist

Cooking Conversions

Cooking Conversions

What is Gluten? and Why it’s so Important

What is Gluten? and Why it’s so Important

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Welcome Jessica Gavin (Author)
Hi, I'm Jessica Gavin, a certified culinary scientist and author. I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. (More About Me)

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