Have you ever gotten all excited to make a grilled cheese and then...your cheese just doesn't melt? Or maybe it breaks, separating into a tough, stringy mass surrounded by a pool of oil? Yup, it's a crappy feeling. Luckily, there are ways to know what you're getting into before that happens. Science ways.
My pantry always has three kinds of salt: fine table salt, kosher salt, and a super-flaky salt like Maldon. I use all three in different ways, depending on what I'm cooking or how I'm seasoning something. When people see my kosher salt, I usually get asked this question: Just what is kosher salt, and why do I have it if I don't cook kosher?
Does blue on a bottle turn off buyers? Will a fussy label hamper the sale of a cheap wine? Some graphic artists have been designing wine labels for decades, and they know what works. Lettie Teague investigates
A study published last week in the journal Clinical Infectious Disease found that Iowa pig farm workers were six times more likely than non-pig farmers to carry multi-drug resistant Staphylococcus aureus (S.
by Ashley Linkletter | Of all cheeses to write about, fresh Brillat-Savarin is perhaps the most befitting a short tome. Named after French epicurean and gastronome Jean Anthelme Brillat-Savarin, who was especially enamoured with cheese and wrote that “a dessert without cheese is like a beautiful woman with only one eye…” a vivid (if hyperbolic) …
Is it time for prosecutors to set forth clear guidelines for who is prosecuted and who is not? A few weeks ago I was quoted in an article entitled “Will Blue Bell face criminal charges after ice cream recall?” Bill Marler, a food safety lawyer who has represented victims in many of [...]
By Sarah McMullin, Director, Emerging Technologies, SAP Are you sure the salmon you are eating and paying a premium for is actually Atlantic salmon versus Pacific? How certain do you think food retailers are? The U.S. Grocery Manufacturers Association (GMA) estimates that food fraud costs the global food industry between $10 - [...]
LISBON (Reuters) - Global sustainable fishery policies could raise profits in the sector by $51 billion a year, boost the numbers of fish in the oceans and provide more food for the world's people, research
Amezaiku is the Japanese craft of lollipop-making, which dates back to the 700s when artisans made mouth-watering and artistic lollipops to be presented as gifts. Carrying on the tradition is 26-year old Shinri Tezuka, the owner of a small shop in the Asakusa district of Tokyo called Ameshin. Th
The Canadian province of Manitoba, studded with lakes since the last ice age, has long had a large inland fishery. Recently, gold has been discovered, or at least, uncovered in the form of an unlikely byproduct: caviar.
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