Archives

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  What Ingredients Become

  Vol. 2 No. 1 (2026)

  Ingredients do not enter the professional kitchen as neutral materials. Their qualities become visible through treatment: how they are cut, soaked, extracted, fermented, acidified, structured, seasoned, cooked, evaluated, and finally positioned as culinary products. Under the title What Ingredients Become, the articles in this volume examine that movement from raw material to culinary meaning, where technical intervention is inseparable from sensory judgment and practical use.

  The studies gathered here move across distinct but connected culinary processes. Vanilla planifolia is explored through glycerin-based extraction and its application in pastry products. Job’s Tears (Coix lacryma-jobi L.) is developed as a non-soy substrate for tempeh. Tamarind vinegar is examined as a souring ingredient in a standardized pickled-fruit preparation. Snakehead fish (Channa striata) meatballs are reformulated with κ-carrageenan to evaluate hedonic acceptability. Palekko seasoning is adapted into dry rub form for poultry dishes. Each article begins from a specific ingredient problem, yet each also asks a larger culinary question: what changes when an ingredient is subjected to methodical experimentation?

  Across these works, ingredient transformation is treated not as novelty for its own sake, but as disciplined culinary inquiry. Extraction, fermentation, acid development, hydrocolloid formulation, seasoning adaptation, and product standardization are used to clarify how ingredients behave, what functions they can assume, and how their sensory and cultural identities may be extended without losing practical relevance. The professional kitchen appears here as a site where materials are not only prepared, but also questioned, tested, and made to become something more precise.

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  Food in Progress

  Vol. 2 No. 2 (2026)

  Food in Progress brings together five studies concerned with the development and assessment of culinary products. Each examines specific choices involving ingredients, formulations, or production methods, with attention to how these choices are investigated in practice. Although the studies address different products and employ different approaches, they share an interest in examining the decisions involved in culinary product development. The issue opens with an investigation of an apple-origin wild starter in fresh noodle development, followed by an iterative study of crème anglaise-based mousse mini gâteaux through structural and visual observations. The third article examines the reformulation of a chocolate loaf using apple pomace, while the fourth explores Barongko crèmeux formulations in choux au craquelin. The final study addresses the development and sensory appraisal of a soybean aquafaba marble cake prepared using the reverse-creaming method. These contributions illustrate different ways of investigating culinary formulations and production practices. Their methods and forms of assessment are not interchangeable, and the conclusions drawn from each must be considered in relation to the attributes examined and the evidence obtained. Food in Progress places this relationship between culinary decisions, production observations, and evaluative evidence at the centre of the issue, recognising product development as a subject of systematic enquiry within culinary practice.

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  Culinary Breakthroughs

  Vol. 1 No. 1 (2024)

  'Culinary Breakthroughs' refer to significant innovations and advancements in the culinary world that reshape traditional cooking practices and introduce modern techniques. This concept encompasses the creative transformation of classic dishes, using unconventional ingredients, and integrating new technologies in food preparation. By redefining established methods, culinary breakthroughs push the boundaries of conventional gastronomy, offering fresh perspectives and possibilities within the culinary arts.