The highly prized white truffle, Tuber magnatum, can easily cost a fortune. The coveted fungus can run up to $200 per ounce, and in December 2014, a 1.86 kilogram white truffle was sold for $61,000. With skyrocket prices for a small hunk of fungus, cheaper alternatives were developed for obtaining that14 distinct truffle aroma and flavor … Continue reading
Cranberries are harvested in late autumn, just in time to celebrate the holidays. Whether you prefer to enjoy cranberries in a jam, as a sauce from the can, juiced, dried, or fresh, there’s no denying that cranberries are festive. They’re tart, dark red, and pair really well with a turkey dinner (according to science). 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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