Guest post by Steven Du Paste, the Latin Late antiquity translation for the word Pasta. [3] Eating spaghetti and meatballs today typically involves boiling some dried spaghetti pasta and pouring on some pasta sauce from a jar. But have you ever wondered how to make these golden silky strands of noodles? To start off, we … Continue reading
In Florida, the famous orange industry has been experiencing a major decline ever since citrus greening appeared in their groves. This disease, affecting only citrus trees, is caused by a bacteria which Florida’s orange trees have no resistance against. To save the billion of dollars lost every year, the fifth-generation farmers leaving their groves, and importantly, the state’s signature fruit, … Continue reading
With the abundance of food in America, few people give a second thought to eating summer produce in the middle of winter. The majority of salad greens and tomatoes sold in winter are imported to colder states from warmer climates. With the help of greenhouses, however, it is entirely possible to have locally grown lettuce in the midst … Continue reading
Among life’s simplest joys: smelling freshly baked cinnamon rolls wafting through the kitchen, sliding the tray of artfully coiled pastries from a warm oven, and marveling at their golden crust and fluffy interior. An ideal cinnamon roll features a potent cinnamon-sugar mixture oozing in sticky spirals. It’s often topped with a generous smear of tangy … Continue reading
Wheat provides about twenty per cent of the world’s calories and more nourishment than any other source of food over the course of human civilization, yet more and more people in in the last few years are coming out as gluten sensitive and moving towards gluten-free alternatives. The question is, should we go gluten-free? In the meantime, … Continue reading
Building gingerbread houses can be a frustrating process. An idyllic three-story building with crystal sugar snow, marshmallow snowmen, and gumdrop twinkle lights can quickly end in a collapsed mess, sending icing windows and candy cane gates into disarray. But don’t resort to those trusty milk cartons and graham crackers just yet – with a few … Continue reading
The folks over at Shari’s Berries were kind enough to send us a detailed infographic on baking science. Meanwhile, there are some folks who can actually taste colors. Continue reading
On your mark… Get set… GO! As the doors swung open, guests eagerly awaiting the final Science & Food lecture series were transported to a place nothing short of a Pie-Palooza. Twenty student teams stood confidently next to their baked confection and explained to the judges how they employed the scientific method to creatively reimagine … Continue reading
This week we’re all about gluten. NPR summarizes recent research on gluten sensitivity, while America’s Test Kitchen gives NPR the lowdown on gluten-free baking. Continue reading
It seems that people love to hate gluten. Though it plays an important role in baking, gluten has a bad reputation. The market for gluten-free foods and beverages reached $4.2 billion in 2012; an increase of 28% since 2008.[1] It is actually difficult to go into Whole Foods and find a baking mix with gluten. But … Continue reading
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