Cooking
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4.0KCaveat emptor: a guide to buying “fresh” fish
“Fresh” is a strange word. Like “natural,” it’s very difficult to point to what it means. The PBS series Mind of a Chef...
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4.3KHouse bars labeling of GMO food
On Thursday, the House passed a fiercely-debated bill that bars states from requiring labels on food products that contain genetically modified organisms....
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3.6KImperfect produce: Can Ugly Fruit and Vegetables #besexy?
Millions of households throughout the United States are classified as food insecure. And with millions of tons of edible food being tossed into the...
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4.6KDiscovery: the BEST ways to cut an onion
Preparing for an event recently, I found myself in the unfortunate position of having to julienne an entire case of red onions....
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3.3KWhite House plans to beef up patchy GMO food crop rules
The system in the United States use to evaluate and regulate genetically-modified organisms has been marked for change by the Obama administration....
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3.6K3Banish bland, develop deep flavors on the cheap: Sofrito, your new secret ingredient
Sofrito. It’s an easy recipe that can add an instant shot of flavour to everything you’re already cooking. You’re already familiar with sofrito even...
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3.6KDon’t be deceived, John Bohannon’s lies say nothing about chocolate
Earlier this year, a number of media outlets trumpeted the latest breakthrough in dietary science: “Eat dark chocolate daily to lose weight!”...
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3.7KYou’re using too much black pepper in your cooking
About a month ago, I was invited to enjoy a meal at what is arguably the finest dining room in my area. While...
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3.5K8In defense of Deliciousness: demystifying MSG
MSG! Did you scream? Is your pulse elevated? Are you sweating yet? Perhaps you’re feeling weak. I won’t blame you if anything...
