MEET CHRISTINA


I'm Christina Marsigliese. I am a Food Scientist, a Pastry Chef, home baker, recipe developer, frequent traveler, chocoholic and cookbook author.

You can trust my recipes because I make them with science. I wrote a baking book called Scientifically Sweet that explains the magical science of baking and includes over 100 buttery, sweet recipes to help you create really delicious things in the kitchen. PS - you'll need a lot of chocolate.


Food is always on my brain. I'm always planning my next meal. It is an obsession - a full blown obsession, and sometimes I'm not proud of it because I choose food over everything.

I will always make sure I get the best slice of anything and I'm usually not shy about serving myself first. BUT, if you come for dinner I promise it will be all about YOU! I love cooking for people, and in that case, I will serve myself last. Promise.

My food education began with a Bachelor's degree in Food Science. I still wasn't satisfied, so I also completed a Master's degree in Food Science. My head is filled with food science facts and images of lollipops. 

I have experience from different countries around the world. I studied mainly in Canada, Ireland, Belgium and Portugal. I wrote a thesis on the sensory profile of Portuguese red wines while living in Porto, Portugal. For 3 years I lived and worked in Sydney, Australia and now I am back being a Pastry Chef in Canada. I work in the food industry developing delicious sweet baked goods that you buy at your favourite cafes and supermarkets.


I love the sun, the beach, and intense heat. I love to travel and I travel for FOOD. Period.

Southeast Asia is one of my favourite parts of the world mainly because of the focus on street food! It's real.




I'm married to a wonder weird man. He's also a Food Scientist. We fell in love over ice cream. He wrote his Master's thesis on how to maintain a perfectly aerated structure in ice cream. All we talk about is food. I married him because I thought that I would have a life full of free premium homemade ice cream. He now specializes in bakery and is an artisan bread baker/scientist/developer. So, free bread - not ice cream. Meh.

I conceptualize and develop recipes using a scientific approach. Baking is extremely technical and not as easy-going as cooking mostly since baked goods are defined by their texture almost more than their flavour. Recipes need to be followed with precision because slight modifications can have major influences on texture. Mixing techniques must also be understood since each step in a recipe is functional and serves to aerate, de-aerate, emulsify or stabilize. Having said all of this....there are times when wiggle room can be granted.

Any baking-related issue can be resolved or realized using a scientific eye ;)


I love chocolate. Seriously. i LOVE chocolate. Check out this Chocolate Mousse Buttercake and these simple but perfect Silky Dark Chocolate Truffles.

To learn more about the process of making chocolate, take a look at this post.

I eat wheat, but I still bake gluten-free once in a while just for the challenge. If you don't eat wheat, then you will probably be interested in the list of gluten-free recipes in the Index. These Double Chocolate Gluten-Free Cookies really are the BEST.

Sometimes I can't decide what type of dessert to make so I just smash two ideas together. Like chocolate chip cookies and cheesecake...


My favourite colour is purple.

My favourite things to bake are brownies and pies, and chocolate chip cookies mainly to eat the dough.

My favourite TV show is still Friends. I still laugh every time.

The first recipe I ever wrote was called "Christina's Best Brownies".

I can't stand the word "fusion".

I'm a bit of a messy baker - I'm working on it.

Most of all, I'm just happy that you swing by once and a while, read a bit, feel inspired, try my recipes and enjoy eating them.

Thank you! xox


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32 comments:

  1. Very interesting...I wish you good luck!
    If you come to Barcelona one day...you´ll find me!
    xx00

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  2. I popped over after I read your comment. That is amazing you lived nearby. Most people have no clue where Essex is. Lol!

    You have the coolest job in the world. I had no idea one could do this. It's fascinating. I will be here frequently seeing what you come up with.

    I love that you and your guy fell in love over food. My hubs just shakes his head when I start talking food.

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  3. I knew that you looked familiar! I saw your friend invite on foodbuzz and thought I recognized you and after reading your bio here I remembered that I saw you on Steve and Chris show. Very cool!! I live in Toronto too. Nice to meet you in the foodbuzz community!

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  4. Does your husband have a food blog as well?

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  5. @Steve Cylka - cool! Nice to meet you too ;)

    @Anonymous - he does not have a food blog, although it would be hilarious if he did.

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  6. When I die, I do want to go to heaven, I want to go to your kitchen. ;)

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  7. Very impressive! Looking forward to trying your recipes!! :)

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  8. Very clever original blog name! (Although I like the new one too!)

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  9. I just stumbled on your blog from Foodgawker, and LOVE it. I was a food science and engineering major at the University of Wisconsin, and love working my food science experience into my cooking. Where have you/are you studying food science?

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    1. Hi Julie! I completed my Bachelor's degree at the University of Guelph and my Master's degree from Europe.

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  10. Just discovered your blog via Foodgawker and I'm so glad I did because I love it! Oh, and I'm also obsessed with Friends. My husband and I watch the DVDs all the time and I will never get sick of them!

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  11. Love your blog. (My husband and I are huge Friends freaks too!)

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  12. So accomplished! Congrats and love the blog!

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  13. Thank you so much for your blog! I'm new to baking...and get frustrated when it doesn't work. I know it's a science...being a nurse, I feel better knowing the exact WHY behind anything. The basic chemistry here is just what I needed to understand.

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  14. Hi Christina!
    I discovered your blog today by googling almond oatmeal cookies recipes! A great surprise! After I started reading, I get lost in your blog! The recipes are delicious and the scientific approach is great. And your book is already on my wishlist.
    I'm from Portugal, but I'm now living in Norway, and I was pleased to know that you have lived in Portugal for some time. And I was funny hear you say that you spent most of the time eating and drinking. Portugal have such cultural food history and habits. I love the spirit!
    I wish you the best!

    Daniela*

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    1. Hi Daniela! Thank you so much for your kind words and taking the time to comment. Lovely to "meet" another kind person from Portugal. It is such an incredible country (with even more incredible food and wine!). xo

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  15. I stumbled upon your blog via Google and ended up making the sour cream tart recipe (Google query: How to use up extra sour cream?). It was amazing, I came back to read this and I think I was falling in love till I read "Husband" "Masters in ice-cream". Then I was like oh well still found an awesome food blog that appeals to me from a sinfully delicious food and a nerdy/food science perspective. BTW the part about Form V is spectacular. This is the kind of thing I expect to read on the 'Our History' section of those extremely high end artisan bakeries.

    Keep up what you're doing I honestly expect you'll be very famous one day. I just hope I can get an autograph before then.

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    1. This is so kind! Thanks for dropping by Saad - and I'm so glad you enjoyed that tart because I love love love that recipe!

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  16. i started making your "forgive me" chocolate chip cookies about a year and a half ago and all of my friends just can't get enough of them, especially my roommate! thank you for sharing the recipe for the best chocolate chip cookies EVER!!!

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  17. You are living my dream life. I am an organic chemist who loves to bake. I wish I had known about food science before getting my BS in chemistry! Good luck with everything!

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    1. Thank you for taking the time to comment Morgan! Organic chemistry is crazy complicated - I have much respect for you!

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  18. I think I'm going to become addicted to your creations! Thanks ever so much for your efforts and the willingness to share.

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    1. What a lovely message Stephanie! Thank you for this.

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  19. I love Chiang Mai, Friends, and purple. So basically we should be friends. :)

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  20. I found your blog after taking the kids out to a wild mulberry tree this weekend. We had great fun but the mulberry flavour is a bit underwhelming. We'll stick em in an apple pie and no-one will mind!

    I love baking, my kids, and Ive got a science degree (biochemistry and pharmacology). So hey we are practically twins.

    I also realise that correct placement of commas today has prevented me from baking my kids.

    Write more !

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    1. I love this comment! Please don't bake your kids though...
      xoxo

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  21. Would you be willing to try your scientific magic with no-sodium baking powder and baking soda? For health reasons (Meniere's), I limit my sodium intake to 1000mg or less per day. One teaspoon of baking powder has 488 mg and one teaspoon of baking soda has 1259mg. I've used the no-sodium substitutes and they work OK, but the product tastes kind of chalky. Milk and eggs both contain sodium, too. By the time I make anything, it's got too much sodium for me to eat. There are wonderful lo-so food blogs, but they don't tackle baking. Can you help?

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    1. Hi there, this is very interesting. I will have a think on it!

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  22. Wow! You are incredible and thank you for sharing your talent:)
    I cannot wait to try your recipes!

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  23. Haha I love how every recipe category has a number of recipes in the single or double digits except chocolate...it has 162. That's awesome! I'm glad I finally found a blogger who is both a food scientist AND a chocolate lover!!! I will be stopping by your site quite frequently :)

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