Journal
What to Dip Tempeh Crisps In
Hummus, whipped feta, miso butter and more. Our favourite dips and pairings for savoury tempeh crisps.
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Tempeh Crisps vs Lentil Chips, Veg Crisps and the Rest
The baked snack aisle is full of things pretending to be crisps. What each one is actually made of, how they behave with a dip, and which are worth it.
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What Food to Take on a Hike: A Practical Packing Guide
What to pack for a day on the hills, how to carry it so it survives the walk, and why savoury food matters more than most people plan for.
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What to Put on a Cheese Board (That Isn't Crackers)
Crackers are fine. They're also the least interesting thing on the board. Better options, what to pair them with, and why baked tempeh snacks belong there.
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Tempeh, Miso, Natto and Koji: What's the Difference?
They all start as soya beans and end up completely different. A plain guide to what each one is, which organism makes it, and when to reach for which.
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Why Some Snacks Leave You Hungry
A study ranked 38 foods by how full they left people. Crisps came in below plain white bread. What the research says about why some snacks don't register.
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We Eat Mould Constantly. Why Does Tempeh Seem Different?
Brie, stilton, salami and soy sauce are all made by moulds. Tempeh is no stranger, and the science behind how humans domesticated these fungi is remarkable.
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Is My Tempeh Off? Black Spots, White Fuzz and What's Normal
Grey and black spots on tempeh are usually normal, not signs of spoilage. What fresh tempeh should look and smell like, when to bin it, and how to store it.
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Is Tempeh Gluten-Free?
Plain tempeh is naturally gluten-free, but not every tempeh on the shelf is. The three things worth checking before you buy, and what the label legally means.
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What Does Fermentation Actually Do to Tempeh?
Most tempeh articles list the same three facts. Here's what fermentation actually does to a soya bean — and two things people believe that aren't true.
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Tempeh vs Tofu: What's the Difference?
Both are made from soybeans, but they're not the same thing. How tempeh and tofu differ in taste, texture, fibre and cooking, and when to reach for each.
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Why We Make Snacks From Tempeh
Why we chose tempeh for a savoury snack, why we bake it instead of deep-frying, and why we'd rather you tasted the ingredient than the seasoning.
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Why the UK Should Eat More Tempeh
Britain is a nation of fermenters which somehow never met tempeh. The case for a food that suits the British palate, the British climate and British farmland.
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What Is Tempeh? A Simple Guide to Our Hero Ingredient
Tempeh is a firm, savoury cake of fermented whole soybeans from Indonesia. Here's what it tastes like, how to cook it, and how it differs from tofu.
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