Know-how
Kitchen knowledge from the Traubenliebe archive — polished, bilingual, sources included.
Interactive
Sous-vide Lab
Temperatures and times for everything that belongs in the water bath — with an interactive chart.
The Ice Lab
Five calculators for perfect ice cream: PAC, sweetness, freezing time — Remy does the math, you do the licking.
The Mix Lab
Cocktail physics per glass: final ABV after meltwater, sweetness, standard drinks — with Remy's verdict.
All articles
Cheese Fondue Wine Pairing
Discover the best white, red, and sparkling wines to pair with your next cheese fondue, along with the science behind why cheese melts.
Bake a Cake on a Stove
Discover how you can easily bake a delicious cake without an oven by using a large pot and a temperature sensor.
Indonesian Cooking Terminology
A handy glossary of Indonesian cooking terms and ingredients to help you master your next Southeast Asian culinary adventure.
Cups, Metric and Conversions
An easy, comprehensive guide to converting American cups, ounces, and Fahrenheit into metric measurements for your kitchen.
The Ice Cream Lab Manual: the science behind perfect ice cream
PAC, POD, the Leighton table, Plank's equation, sorbet Brix and the Pearson square — the complete theory behind the Ice Cream Lab's five calculators, explained clearly.
Remy's Bar School: the science of a perfect cocktail
Five ideas — balance ratios, dilution, shake vs stir, ice, ABV math — and you can fix any drink on earth.
Daifuku Mochi - Simply Delicious
Join me as I recreate one of my favorite Japanese desserts, Daifuku Mochi, using a wonderfully straightforward recipe that doesn't require a wooden hammer.