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Award-winning croissants and galettes: what competitions reveal about laminationTwo bakers from Hauts-de-France have been recognised for their precision. Layers of butter, fermentation and consistency: the keys to a successful product go beyond appearance alone.
Upgredient: fermented oil cakes to replace some of the cocoaThe project developed by Les Kojiteurs turns hazelnut and sunflower co-products into an aromatic powder. It offers a possible option for sweet recipes, but should not yet be confused with chocolate ready to replace cocoa.
Kefir, yoghurt, sourdough: what fermentation really changesBacteria, yeasts, kefir grains and live cultures: how these foods are transformed, and why fermented does not necessarily mean probiotic.
Maury: what fortification changes in a natural sweet wineThe appellation, recognised in 1936, celebrates its 90th anniversary. Fortification, grape sugar and ageing help explain its sweet wines and distinguish them from dry reds.
What fermentation changes on the plateBread, cheese or fava beans: research into fermentation connects practices, micro-organisms and the properties of food. The findings should be distinguished from the promises.
Science at the tableUntil 12 October, France’s Fête de la science explores cooking, taste and food. Family experiments and a children’s podcast announced for 5 October.