What is mayonnaise? One way to answer that question is “pretty gross,” but the answer is also, at least according to the FDA, something with “egg yolk-containing ingredients” and it’s that second definition that’s causing a legal and culinary battle for what is and isn’t really mayo, both historically and in the… »
Hey, that’s a nice-looking picture you just drew in my latte there, barista! But what fair price could one charge for something priceless? »
There seems to be no shortage of ideas when it comes to the manufacturing of new and unique foods. Case in point, these Japanese senbei rice crackers made from giant isopods—those oversized bug-like crustaceans from the ocean’s depths. »
In 2013, the world’s first lab-grown burger was unveiled to the world. It carried a $330,000 price tag, and apparently, it wasn’t all that tasty. But the scientists behind the idea have been hard at work, and artificial meat that’s both cost-effective and palatable may arrive sooner than we think. »
Isaac Asimov and other classic sci-fi writers envisioned a future in which great vats of yeast or bacteria could feed humanity. We’re not there yet, but today’s startups are using yeast cultures to produce milk, egg whites, and even coffee. And if you’re not sure about yeast-brewed egg whites, you can always try… »
This tree growing 40 different types of fruit—including varieties of peaches, plums, apricots, and almonds—may look like something plucked straight from the imagination, but it’s very real. And this is how it was made. »
Food prices have risen in the last three decades—but that’s not the whole story. While some foods have gotten more expensive, others have fallen in price dramatically, and a look at the data says a lot about why we eat the way we do. »
How many adults are eating enough vegetables on an average day? Less than 10%, says the CDC—and that incredibly low number somehow manages to get even worse when you look at the state-by-state breakdown. »
Induction cooking is sorcery masked as science through the power of magnets. That’s what I believe in my heart, at least. The heat is created from magnetic induction (as opposed to a gas stove flame or electric heating) which means without the right type of pan, you won’t be able to cook anything, even if the stove is… »
There is a lie running through your cookbooks. No, it’s not that you can substitute crackers for apples in your pie and no one will know the difference (though, come on, let’s be decent to each other, folks: Knock that off.) The lie goes much deeper than all that, and is the source of what I call the Cookbook Paradox.
Hey! What are your plans for that artichoke you’ve got there? You’re going to grill it and serve it with some lemon-butter sauce? That’s cool. We’re just going to stick ours in this MRI machine here. »
People have ascribed sexual powers to certain foods for centuries, but there’s absolutely no scientific evidence any of them will actually give you anything beyond calories and vitamins. But what the hell? Every so often, I’ll try some out and let you know what they’re like. As you read, imagine that I take a bite and… »
Unable to figure out how to offload the small ocean of milk they’ve produced, dairy farmers have landed on an unorthodox solution: They’re burying it by the truckload.
Summer is in full swing, which means it’s time to head outside for some fun in the sun. And you know what that means: hamburgers, hot dogs, watermelon, and more.
I’m really enjoying Zagat’s short doc series that focuses its camera on something and examines in detail how it is made. This time they take a look at salt to find out where good salt comes from. They visited J.Q. Dickinson Salt-Works in West Virginia and Jacobsen Salt in Oregon to see how two small salt shops make… »