When one slice of a loaf of bread begins to grow fuzzy, green mold, do you throw out the whole thing or get rid of the affected parts and save the rest? Food safety experts weigh in on how to handle certain fungi found in your kitchen. In another bread scenario, when handed a whole-wheat … Continue reading
The schisandra berry, also known as the five-flavor berry, has been consumed in China in juices, jams, savory soups, and as medicine long before it was touted by Dr. Oz and became a superfood in the U.S. This berry is now back in the spotlight with increasing focus on conservation efforts surrounding the forest where it … Continue reading
With the holidays around the corner and bee populations on the decline, the University of Bristol’s Urban Pollination Project wants to show us what our holiday dinner would look like if bees didn’t exist. Also, what would be the holidays without nutmeg to compliment warm cinnamon? However, scientists at Kao Corporation have isolated a compound … Continue reading
In northwestern Washington State in late August, the pen of an enormous salmon farm off Cypress Island collapsed. Over three hundred thousand Atlantic salmon, non-native to the northwestern Pacific coast, were at risk of escaping, and tens of thousands of the fish had already ended up into Puget Sound. Such in-ocean fish farms pose risks … Continue reading
It’s the season of freshly baked cookies, and it’s time to dust off those seasonal cookie recipes. But how much white sugar versus brown sugar should you use? And what’s the difference? Sugar does more for a cookie than just making them sweet. Stella Park at Serious Eats goes into the scientific differences between white … Continue reading
Guest post by Steven Du The flavor reaction. What makes bread crust brown and tasty? What makes the smell of searing meat so savory and delicious? How can grill marks and black crust on meats, supply such a flavor punch? Three words: the Maillard reaction. This simple reaction leads to thousands of flavonoids that impart … Continue reading
“Why is tea prepared in such a consistent style, while the market overflows with different coffee-brewing products?” ponders Jesse Raub. Raub works with Intelligentsia Coffee and Kilogram Tea to teach people how to make coffee and tea, and in this article, breaks down the history and science behind why we brew our beloved caffeine vessels … Continue reading
This week, we’re taking a look at NPR’s investigations on American farmers’ relationships with the weather and the government. Farmers’ livelihoods are inextricably tied to the weather and the environment. However, in the face of extreme swings in temperature and precipitation, more frequent instances of pest infestations and crop diseases, and heat stress affecting meat … Continue reading
The increase in the usage of foodservice technology connected to the Internet, such as delivery apps, reservation services, POS systems, and time clocks, means more data relevant to the food service industry is collected. This technology tracks information such as what repeat customers order and how employees spend their time. However, it’s unclear who can … Continue reading
Paul Greenberg, fisherman and New York Times bestselling author, wanted to know the impact of eating fish on human health and marine environments. To find out, he spent a year eating fish everyday and traveling the world to learn about fish farming. His year is documented in Fish on my Plate, where he discusses the pros … Continue reading
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