-
4 votes
-
The 19th-century fight against bacteria-ridden milk preserved with embalming fluid
8 votes -
The secret story behind Turkish delight
12 votes -
Testing the June intelligent oven
10 votes -
The French town that throws wine in the sea
5 votes -
Using their loaf: Baker reuses leftovers to make waste bread
14 votes -
The secrets of cooking rice — the cause of recipe failure is not what you might think
10 votes -
Where did the term "86" come from?
3 votes -
Korean McDonald's VS. Burger King in Seoul, South Korea
5 votes -
Ultimate Cheese Wellington - Primitive Method
3 votes -
Brad makes garlic miso | It's Alive
10 votes -
West Texas vineyards blasted by herbicide drift from nearby cotton fields
3 votes -
Fake honey scandal widens to Australian-sourced brands
6 votes -
Analyzing the best way to make popcorn
13 votes -
The NY Times has an option in their store to pick out favorite recipes that have been posted on the site (and in the paper) and print them in a cookbook
5 votes -
Brewing a great cup of coffee depends on chemistry and physics
9 votes -
Does where you live affect what you eat?
7 votes -
1787 Beer Soup from Germany - Townsends
6 votes -
Why meat is the best worst thing in the world
24 votes -
Bracing for the vanilla boom in Madagascar
13 votes -
When the need arises, what is your go to late night snack?
For me, its a bowl of cereal, usually grape nuts or cheerios. Sometimes with blueberries. Quick and easy. Also, weird fact; I put table cream or half and half in my cereal. My grandmother grew up...
For me, its a bowl of cereal, usually grape nuts or cheerios. Sometimes with blueberries. Quick and easy.
Also, weird fact;
I put table cream or half and half in my cereal. My grandmother grew up on a dairy farm on PEI and when they were kids the best cream was always used by her family for cereal or tea. Well, she had 6 kids, who then had 13 more and all of us use cream like weirdos (and drink lots of tea). And no, we are not all obese because of it, everything in moderation. =)
^ I may or may not be eating grape nuts and cream right now.
11 votes -
The eternal life of the instant noodle
9 votes -
Every way to cook a chicken breast (thirty-two methods) | Bon Appétit
9 votes -
Amazon makes Alexa-controlled microwave
5 votes -
Direwolf Bread from Game of Thrones (feat. Maisie Williams) | Binging with Babish
8 votes -
A chef’s quest to bring North Korean cold noodles to America
6 votes -
Yelp for noise: A new app helps diners find the quietest bars and restaurants
14 votes -
A breakthrough for US troops: Combat-ready pizza
14 votes -
The best inexpensive mandoline slicers
7 votes -
These are all the foods being affected by Donald Trump’s US trade war
4 votes -
How Grape-Nuts became a cult-favorite ice cream flavor
7 votes -
Why you literally can't overcook mushrooms
16 votes -
How to teach kids where food comes from – get them gardening
11 votes -
The untold story of the vegetable peeler that changed the world
8 votes -
Culinary Theory?
Is there a "theory of cooking"? I'm interested in learning to cook (but could not spend much time learning it unfortunately), but I don't like the general ad-hoc and very subjective nature of...
Is there a "theory of cooking"? I'm interested in learning to cook (but could not spend much time learning it unfortunately), but I don't like the general ad-hoc and very subjective nature of recipes. Also, information is very disorganised, it's dispersed in many resources, most hardly accessible. I always thought that there should be a general set of theories when preparing food, like what sort of ingredient does what, how things react when mixed together at different times, and what processes like heating, freezing or kneading do to food. Indeed generally it's possible to find detailed and nearly objective information, sometimes even physical and/or chemical explanations to certain stuff, but then it's always ad-hoc, i.e. related to the particular food item or recipe I'm looking for. I've been searching for a resource that aims to be a comprehensive and scientific (as much as possible) intro to cooking that gives the sort of culinary theory I want, but I've been unable to find such a thing so far. Does anybody here know of such a resource?
16 votes -
This zero-waste distillery is turning Holland's iconic tulips into vodka
7 votes -
A newfound peace in Colombia has spurred the hunt for disease-resistant wild cacao within the nation’s borders. What scientists find could help the country expand its role in the global trade
5 votes -
How did salt and pepper become the soulmates of Western cuisine?
18 votes -
I was Anthony Bourdain's 'censor' at CNN
6 votes -
Anthony Bourdain on the worst mistake when cooking steak
9 votes -
What is gluten? Here's how to see and feel gluten.
6 votes -
Kitchen care | Basics with Babish
8 votes -
When to add salt during cooking—and why (it makes a huge difference)
25 votes -
Where will we go without Café Loup? The iconic bar-café closes its doors after forty-one years
4 votes -
The five mother sauces of French cuisine
10 votes -
How NAFTA changed the way Americans and Mexicans eat
7 votes -
Jacques Pépin Techniques: Proper knife skills for cutting, chopping and slicing
9 votes -
Watch four scenes from the season premiere of ‘Anthony Bourdain: Parts Unknown’
4 votes -
A beginner's guide to natural wine
5 votes -
Beer pairing 101: Crisp and clean beers
6 votes