If you’re itching for a tropical getaway, enjoying a coconut snack could help conjure up images of cool sand, blue waters, and swaying palm trees. The coconut tree (Cocos nucifera) and its fruits may very well be the symbol of paradise, since coconut is an ingredient in many Southeast Asian and Pacific Island cuisines. If you … Continue reading
They’re green, nutty, and floral, the perfect summer combination. Pistachios are used in many summertime favorites around the world, from can’t-get-enough-of-‘em Turkish delights to the Indian Subcontinent ice cream kulfi to the Italian frozen dessert spumone. They’re even perfect for cracking open for snacking while watching the ballgame. If pistachios aren’t the quintessential summer flavor, … Continue reading
Ah, spring. The perfect time of the year to take a stroll, smell the roses, and then stop by the local bakery to taste the roses. Whether in Persian or Middle Eastern desserts such as rose-flavored raahat or baklava, or French-inspired rose scones and marshmallows, roses have an elegant flavor that is a delicate mix … Continue reading
Celebrating St. Patrick’s Day with a frosty glass of beer? Before taking that first sip, consider these quick facts about the science behind the many complexities in beer flavors. Now that’s something to raise your glass to! Continue reading
Homemade vinaigrettes are about as easy as they look: mix oil, vinegar, and spices; shake before pouring. For those who want vinaigrettes without the inelegant step of shaking before serving, the solution is simple; add an emulsifier. Understanding the role of an emulsifier first requires some familiarity with the primary components in vinaigrette, vinegar and … Continue reading
How does sipping a cup of lavender tea with honey sound? Soothing? Fragrant? Then imagine stumbling upon an open field of lavender flowers. The lavender plant, genus Lavandula, comprises 39 flowering plant species, all of which are easily recognized by that trademark color and signature fragrance. The most popular species of lavender is L. angustifolia, … Continue reading
Old-fashioned candy-making is a fascinating spectacle, if one ever gets the opportunity to watch. Fortunately, the Internet is full of videos like this one, which shows how hard candies (specifically, candy canes) are made by hand: The process that turns ordinary, granulated table sugar into solid, glassy, hard candy is as dynamic on a molecular … Continue reading
Among fruits, bananas enjoy huge popularity. The Market and Policy Analyses of Raw Materials, Horticulture and Tropical (RAMHOT) Products Team even reported that within the U.S. in 2012, per capita banana consumption was calculated at 13.8kg [1]. The humble banana even reigns as the main fruit in international trade, according to the Food and Agriculture … Continue reading
One rhizome, many tastes. Ginger can be charmingly sweet as candied ginger, gingerbread, and ginger ale. Just as easily, this root can be spiritedly pungent, as in gari (sushi ginger) or unsweetened ginger tea. From sugary snacks to savory dishes, ginger shares similar flavor versatility as cardamom, which should come as no surprise; the two … Continue reading
Wine and food pairing may seem like a refined art form, cultivated through trial and error to best suit the individual, but what if we told you there was also a science to it? When it comes to wines, the word “tannin” is thrown around a lot. In broad terms, tannins are a type of … Continue reading
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