Activated Charcoal
Science & Food

Activated Charcoal

Charcoal might seem like a strange thing to put in your food. But it’s there – from the little black specks in your water filter to trendy charcoal lemonades and juices. In fact, activated charcoal is even making its way in food as coloring for black burger buns, macarons, and ice cream. Since activated charcoal … Continue reading

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Garlic
Flavor of the Month

Garlic

If you’ve ever made the mistake of devouring three bowls of James Beard’s Garlic Soup a few hours before The Job Interview Of Your Life (I’m not speaking from experience here), you will recognize the frantic moment in which you pray that 1) the handful of mints burning in your mouth have superpower strength, or … Continue reading

Homemade Marshmallows
DIY Kitchen Science

Homemade Marshmallows

Whether you prefer them toasted over a campfire, bobbing in a cup of hot chocolate, or roasted over a bed of sweet potatoes, marshmallows are an ooey-gooey fluffy treat that just finds a way warm the cockles of your heart. Marshmallows, like other well-known aerated confections – think mousses, ice cream, meringues –  are essentially made of four … Continue reading