Know Your Food: Our Daily Bread

August 5, 2026 by Jenny List 50 Comments

It’s time to return to our no-punches-pulled look at food manufacture, and this time we’re looking at the humble loaf of bread. As before, we’re approaching the subject with a look at breadmaking both in the traditional sense that marketing people would like you to imagine, and in the modern sense of the loaf you’ll find on your supermarket shelf.

A Food Of Great Cultural Significance

An ancient Egyptian relief, showing stylised figures at work on a variety of baking tasks. — An ancient Egyptian bakery, depicted in the reign of Ramesses III. Scanned by Peter Isotalo, CC BY-SA 4.0.

Perhaps there are few foods with as much cultural significance as bread. If your distant ancestors took the path of growing grain as their major subsistence carbohydrate, the chances are there will be some form of bread woven into your identity. Where this is being written for example were I to head for the cathedral of a Sunday morning I would recite the Lord’s Prayer as part of the service, Give us this day our daily bread. Whether your culture leavens its bread or not, or whatever grain it uses, the chances are that there will be something similar about the humble foodstuff within it.

Continue reading “Know Your Food: Our Daily Bread” →

A zoomed out screenshot of a flow chart recipe. It is made of 8 bit ingredient icons with their name and amounts moving through steps to the finished "Vegan Chicken Parmy Feast."

An LLM In The Kitchen

July 22, 2026 by Navarre Bartz 37 Comments

Have you ever been looking up a recipe for something new and been stymied by the directions being a wall of text, especially to find that one detail right when you’re in the middle of making the dish? Recipe Lanes by [bohemian-miser] leverages an LLM to create flow charts to make the process more straightforward.

As someone who has mostly avoided LLM use thus far, I found the examples in the Gallery helped inform what the LLM was expecting for prompts as my first attempts were unsuccessful. Once you know the language expected from the computer, you can get it to generate icons for each ingredient and a flow chart of the steps to cook the food. While it does organize the chart when it is generated, each element can be independently moved across the canvas to put things in a more sensible order, especially as I found it can generate elements with overlapping text.

The 8-bit icon style and button text on the site give it a fun bit of flair that adds to the overall experience. The tool is still in its infancy, but it’s Open Source, so we hope to see it improve over time. If you’d like to see some more interesting kitchen hacks, how about ramen in edible packaging, this rotary phone kitchen timer, or these automated Arduino splash guards.

Know Your Food: Organic Production

July 2, 2026 by Jenny List 37 Comments

A few weeks ago we published the first in a new series of articles, Know Your Food. It was born out of the realisation that most people know surprisingly little about what they eat, and to apply a bit of Hackaday curiosity to received opinion on the subject. As we put it then: “To know both how common foodstuffs should be made, as well as how they are made industrially, should be an essential for everyone” We’ll continue in that vein, with a look at organic food.

If you buy your food in a supermarket it’s likely that in the vegetable aisle you’ll be presented with a choice. On one hand you will have the normal vegetable, and on the other and usually for a slightly higher price, the organic version of the same vegetable. What’s going on?

So What Is This Organic Stuff All About?

A watercolour picture of a bucolic scene with a farmhouse surrounded by trees, and some cows in the foreground. — It is unlikely that a typical organic farm in the 2020s will resemble this John Constable painting. John Constable, Public domain.

Organic production is a system of agriculture that emphasises natural fertilisers, pesticides, and farming methods over synthetic or intensive ones. It has its roots in the first half of the 20th century, and as the decades progressed it has become an important sector of agricultural industry. I grew up steeped in organic agriculture because my grandfather was an early adherent in the years following the war, so I’ve seen it from the sharpest end. There is a lot to commend organic production for and plenty of reasons to embrace it, but with that come some problematic aspects, and even dubious claims. Here I’ll try to unpick some of that.

It’s tempting to believe that all organic production is somehow a return to a 19th century rural idyl, complete with the obligatory chickens in the farmyard. Some organic producers do take a slice of this back-to-the-land approach to their craft, but the reality of organic farming is a very modern approach to managing the ecosystem. Organic farmers are not wary of progress, and neither are they reluctant to use pesticides or other chemicals. Instead they do so according to the principles of organic agriculture, so any techniques they use are designed to be beneficial to the ecosystem, and any chemicals have a natural origin. Continue reading “Know Your Food: Organic Production” →

An AI-generated diagram of the coffee-making process is shown. A filter holds a basket of coffee grounds, which are contained in a paper filter. An ultrasonic transducer vibrates the basket.

Brewing Espresso With Ultrasonic Assistance

June 21, 2026 by Aaron Beckendorf 43 Comments

There are as almost as many kinds of coffee as there are of coffee drinkers, with each method for preparing the beverage appealing to a different kind of palate: moka pots, filter coffee, pour-over coffee, French presses, cold brews, espresso, and more produce their own unique flavours by extracting different compounds from the grounds to different degrees. Now, a new method has joined the throng: ultrasonic-assisted extraction, which can produce even an espresso at room temperature.

Espresso is normally made by forcing hot water through tightly-packed, finely-ground coffee beans, quickly producing a concentrated extraction. Its one of the hardest kinds of coffee to consistently make well, since the outcome is influenced by everything from grind size and packing density to temperature, pressure, and more. Ultrasonic agitation helps here by creating cavitation bubbles, which form shock waves as they collapse, breaking open the bean structure and producing small, strong jets of water. The experimental apparatus was built into a modified espresso machine. An ultrasonic transducer delivers vibrations to the basket containing the room-temperature slurry of coffee grounds for two or three minutes.

To quantify the results, the researchers analysed total dissolved solids, extraction yield, pH, colour, volatile components, and caffeine and chlorogenic acid contents. By varying ultrasonic power and grind size, the extraction yield and dissolved solids could be adjusted to closely match traditional espresso or cold-brew coffee. The other metrics had no significant differences, and a survey of 100 coffee drinkers found no preference between this and traditional espresso. When the drinkers tried the cold-brew coffees, they preferred the version made with ultrasonic assistance. The experiment succeeded in its goal of reducing energy consumption: the ultrasonic-assisted coffee took about a quarter as much energy to make.

If you still prefer a more traditional approach, we’ve covered some beautiful espresso machines before, including one made out of motorcycle engine parts.

Three brown pancakes are sitting in a frying pan.

Optimizing Pancakes From Chemical Principles

June 8, 2026 by Aaron Beckendorf 38 Comments

Although parents and teachers like to point out the deep link between cooking and chemistry, most people don’t deliberately apply any chemical principles beyond acid/base reactions to their recipes. Not so [Ben Kazez]: he’s written a thorough exploration of the chemical journey to the perfect pancake, and made a calculator for others to use with their own ingredients.

The goal is to optimize the pancakes along four dimensions: interior texture (light and smooth), a tangy flavour, rise, and a crisp, brown exterior layer. The tang comes from residual acids, and since lactic acid produces the best taste, dairy-based acid sources (such as Greek yoghurt or buttermilk) are preferable. Acids also react with baking soda to release carbon dioxide, making them a part of one of the four rising agents. The other three are carbon dioxide released when double-acting baking powder is heated, steam released from the batter, and air bubbles stabilized by egg white foam.

Dairy products, besides contributing acid, also provide a protein structure to keep the interior smooth. In a normal wheat-heavy pancake, two proteins (glutenin and gliadin) interact to form tough strands of gluten. Fats bind to hydrophobic amino acids in these proteins and shorten the gluten chains, hence the name shortening. Adding ricotta cheese also replaces some of this gluten network with a smoother structure of previously-denatured dairy proteins. Dairy products also contribute to the Maillard reaction between reducing sugars (such as lactose, glucose, and fructose) and amino acids, which causes the browning of the pancake’s surface. Besides being brown, the surface should be crisp; since amylose, found in corn starch, forms a brittle, glassy, crackly network when dehydrated, corn starch was added.

The result is a set of chemical equations which can be tuned to create perfect pancakes, combined in the calculator. This summary doesn’t do justice to the depth of the research here; [Ben] also investigated optimal batter resting times, fermentation, cooking fats, cooking surfaces, and spatula properties. If all this has you interested in more about dairy proteins, check out our article on cheesemaking.

Featured image: “Buttermilk pancakes from a recipe by Darina Allen” by [Didym].

Cookies, Baked The 3D Printer Way

June 2, 2026 by Jenny List 20 Comments

Imagine for a moment that the Cookie Monster is going to visit, but all the cookie baking utensils in your house have been mislaid. The horror! Fortunately [Startup Chuck] is here with a video showing the process of baking cookies in a 3D printer, and as an extra treat he’s using entirely 3D printed utensils too.

The utensils are comprehensive array of all you’d need for serious cookie production, even going as far as to print a mixing bowl and beater for a KitchenAid mixer. There are scoops aplenty, and something we’re particularly impressed with, a spatula with a TPU blade. We’re guessing that FDM prints might not be the best for cooking because all manner of food could get caught in those layer lines and go off, but let’s face it, this is a bit of fun rather than a forever cooking project. We like the AI generated spork for its near-flatness, reminding us of our AI-generated breakfast. Finally he even prints a cookie baking sheet using nylon filament.

An enclosed 3D printer makes a surprisingly effective low-temperature oven, with the heated bed as the element. It works, and makes recognizable cookies, though they’re not browned. As entertaining as this experiment may be, we can’t recommend following his example — at the very least, moisture and food ingredients in your printer probably aren’t conducive to good future printing.

Continue reading “Cookies, Baked The 3D Printer Way” →

Know Your Food: Cheesemaking

June 1, 2026 by Jenny List 81 Comments

There’s a thing that people who grew up on farms all share: a connection with food production that isn’t some mystical rose-tinted woo from a TV chef, but instead a practical general knowledge from being there on the ground. A glance at a crop in a field and you immediately recognise what it is, if it’s ploughing time you’ll know the soil type, and there’s always either too little, or too much rain. For a given foodstuff you’ll know far too much about where it came from, because if your dad wasn’t involved in its production, the chances are someone he knew was. You take this for granted, after all doesn’t everyone have this general knowledge? Seemingly not.

Hackaday is not a cooking channel, but I know we’re all interested here in how things are made. Shouldn’t that also extend to what we eat? It’s fashionable to follow a back-to-nature line that all commercial foodstuffs are somehow over-processed junk, but without the requisite knowledge you’re flying blind there. To know both how common foodstuffs should be made, as well as how they are made industrially, should be an essential for everyone.

Continue reading “Know Your Food: Cheesemaking” →