Art and Flavour!
Think that what you see has no influence on flavour? Look at the surprising results of scientific studies made with participants who had no idea […]
Did you know that?
Flavour? Just what does flavour mean?
Taste or gustatory perception is the sensory impression of food or other substances by the taste buds on the tongue. But the signals to the […]
Ogourmet Food Guides
Did you knw that Ogourmet has meticulously prepared seven food guides? They all have been designed to provide sound scientific and technical information on the […]
Molecular Gastronomy? What’s that?
Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy is based on the scientific observation […]
New Guide to Jams and Jellies
There is a lot of confusion about the differences between compotes, jams, jellies, marmalades, spreads, etc., all sweet things cooked for our pleasure. To get […]
Kitchen Myths – Searing Meat to Seal in the Juices
To minimize the lost of juices when cooking, sear the meat quickly. True or false? This idea, introduced by Justus von Liebig around 1850 and […]
Export your Fine Food Products to Canada
Are you a producer located outside-Canada of food products for gourmets? Would you like to export your products to Canada? Except a few rare exceptions, […]
Food Aroma Affects Bite Size
Increasing aroma intensity reduces bite size, making for smaller mouthfuls. So the stronger the aroma, the smaller the mouthful. This intriguing observation is of interest […]
From Molecular Gastronomy to Gastrophysics
Molecular gastronomy has been defined by molecular gastronomy pioneers Kurti and This as the scientific discipline that studies the physical and chemical processes that occur […]
Does e-Commerce Really Work?
E-commerce in Canada is growing steadily. The volume of transactions to consumers (B2C) now exceeds 100 million transactions per year, and the total value of […]