Food Science - DouglasDanceAcademy

Illustration of pasta boiling in salted water at a rolling boil, being tasted and timed to capture the 30-second al dente window

Food & Cooking

December 16, 2025

Perfect Pasta Texture with a Dash of Salt: Why it’s al dente in 30 seconds

Discover how a dash of salt shapes pasta texture and unlocks a tight 30-second al dente window, with precise salinity, timing, and sauce-finishing tips.

Illustration of a sterilised eggshell ground into fine powder and added to cake batter, resting overnight in the fridge for a taller, fluffier cake

Food & Cooking

December 16, 2025

Elevate Baking with a Simple Eggshell: Why it delivers fluffier cakes overnight

Discover how a sterilised eggshell’s calcium carbonate fine-tunes pH, stabilises bubbles, and—after an overnight rest—delivers safer, fluffier, taller cakes.

Illustration of deglazing a hot stainless-steel pan with vinegar, steam lifting browned fond into a pan sauce in under one minute

Food & Cooking

December 16, 2025

Effortless Pan Deglaze with Vinegar: Why food lifts off in 1 minute

Discover how vinegar’s acid and steam deglaze pans in under a minute. Learn the science, best vinegars, safety tips, and quick steps for silky sauces.