Month: July 2014

You’ve heard the terms before, but do you really know what “pasteurized” and “homogenized” mean when it comes to milk? The processes are critical to both your safety and your taste buds, but are dramatically different. Having just examined the pros and…

The French get a lot of flak for, well, being French. They’re teased for acting pretentious, and they’re accused of displaying feelings of superiority. We’re not going to take sides on the matter, but we will say this: When it comes to their food, the …

The French get a lot of flak for, well, being French. They’re teased for acting pretentious, and they’re accused of displaying feelings of superiority. We’re not going to take sides on the matter, but we will say this: When it comes to their food, the …

Hipsters, meet Switchel. It’s an American heritage beverage made of apple cider vinegar, ginger and sweetener. It has long been drunk by farmers during haying season which can now be bought at your local food shop. No longer do you need to be working …

Today is National Penuche Fudge Day. We know what you’re thinking: What the f*ck is penuche fudge? Penuche, or panucci in Italian, is fudge made with brown sugar, milk, butter and a hint of vanilla — but no chocolate. What sets penuche apart from othe…

Few people are better versed in speed than rocket scientists. So when you introduce such science to cooking pans, fast is exactly what you’re going to get.

Dr. Tim Povey, a real-life rocket scientist at Oxford University, has developed a set of pans …