Kosher salt should really be called “koshering salt” because it is used to draw blood out of meat based on the biblical reference that consuming blood should be avoided. It is not blessed by a...
The secret is the Maillard reaction! In 1912, Louis-Camille Maillard discovered that bread crust, coffee beans, beer and roasted meat all turned brown because of a chemical reaction between sugars...
Aquafaba (literally the amalgamation of the Latin words for water and bean) is the liquid that remains after boiling legumes. In 2014 a French musician discovered this liquid’s ability to create a...
Very few of us would argue against the notion that spices (and to a lesser extent, their leafy cousins, herbs) play an important role in our culinary preferences. These days it would be almost...
Ghee can be found in the international section of most grocery stores, and clarified butter on the pages of many culinary magazines, but what are these fats, and how do they differ from normal...
The word “barbecue” derives from the ancient Caribbean tradition of supporting food over a fire with a scaffolding made from green wood which in Spanish was called "barbacoa." The technique itself...
Oils are defined as any net uncharged chemical substance that is a thick liquid at room temperature and is both hydrophobic (does not mix with water) and lipophilic (does mix with fats, or lipids)....
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