Science Archives - Тhe Sauce Lab

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November 9, 2025

Sauce Chimichurri: From Asado Tradition to Global Kitchens

Introduction Chimichurri is an uncooked, rich, and fresh sauce coming from South America (Argentina and Uruguay, but also Paraguay, Chile, Brazil, Peru), made with chopped green herbs like parsley and oregano, together with aromatics like garlic and chili peppers, in combination with olive oil and …

Sauces

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November 2, 2025

Parsley Uncovered: The Herb That Elevates Every Dish

General Information about Parsley Parsley is one of the most commonly used culinary herbs. It’s a member of the Apiaceae family of plants and is a leafy, herbaceous herb with a bright green colour. It’s a cousin of other well-known herbs and vegetables such as …

Spices & Flavors

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October 26, 2025

Baked meatballs — Bulgarian style

Baked meatballs is ground meat tossed together with herbs and spices, then baked in the over at high temperature until golden brown and perfectly cooked. There is a myriad of ways you can make them, but the combination of those spices and herbs, along with …

Main Dishes

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October 19, 2025

Core Principles of Food Fermentation

What Is Fermentation In this article I will try to explain some of the scientific principle and processes involved in fermentation. Interestingly, this process is older than humas species itself. In fact, it was and it’s an ongoing process even before the first human was …

Fermentation weeks, Food Science