Why Desserts Make Up Half of Our Breakfasts

Sweets have always been associated with sinful indulgence – you know you want to eat that entire platter of macarons, but you also know that you really shouldn’t. That’s why we save the most delectable desserts for the end of the day right after dinner; we treat ourselves to a quick slice of heaven after…

The Real Deal with Airplane Food

We’ve all been there: a long flight where there most certainly will be an included meal for everyone. Regardless of what you have planned for the ride (catching a movie you downloaded, finishing up a lengthy book, staring down at the screeching baby two aisles in front of you, etc.), the stewardesses will be on…

Artificial Food Coloring May Lead to ADHD

People often take note of the foods they eat based on their nutritional value. For example, a health-conscious person might opt to have some yogurt as a snack instead of a handful of Swedish fish. However, the healthier option might share an unhealthy ingredient with junk food that most people wouldn’t think twice about. The…

The French Cook – Cleanliness in the Kitchen

“Great cleanliness is requisite in the utensils you make use of: entrust to no one but yourself the examination of the copper utensils of the kitchen, which are very dangerous. Every time you use a stew-pan or other utensil, see that it has been well scoured and cleaned. The scullery-maids scour the outside of their…

Why 70% of All Olive Oil is Impure

Olive oil is the blood of Mediterranean culture. Throughout history, it had a place in religious ceremonies, lighting, cleaning, medicine, economics, and cooking. Olive oil is as prevalent in a Mediterranean diet as bacon and eggs are in an American one. However, the olive oil you consume may be only a fraction of what it…

The French Cook – Cookery as an Art

“Cookery is an art which requires much time, intelligence, and activity to be acquired in its perfection. Every man is not born with the qualifications necessary to constitute a good Cook. The difficulty of attaining to perfection in the art, will be best demonstrated by offering a few observations on some others. Music, dancing, fencing,…

Why the Puffer Fish can be 1,200 Times More Lethal than Cyanide

The puffer fish is one of the funnier looking animals in the world. Their primary defense mechanism involves gulping down enough water so that its belly extends to the size of a foam dodgeball. They are also considered to be the second most poisonous vertebrate in the world (right behind the poison dart frog). The…

The Secret Between Beavers and Vanilla Flavoring

Beavers are some of the more overlooked animals across the world: they cut down trees with their teeth, create small lodges on water using sticks and mud, and emit chemical compounds from their private parts that you have probably put in your mouth at some point in your life. In the food industry, beavers are…

The French Cook – What Is “Cookery?”

“Cookery is an art appreciated by only a very few individuals, an art which requires, in addition to a most diligent and studious application, no small share of intellect, and the strictest sobriety and punctuality; without the latter, the very best Cook is unavoidably deficient in the delicacies of his profession: there are cooks, and…

Most Wasabi is Just Green Horseradish

Wasabi is a Japanese plant most commonly used as a condiment for raw seafood and sushi. Grown along stream beds in the Land of the Rising Sun, it has a very pungent taste and odor with vapors that can stimulate the nasal passages more than the tongue. It also happens to be one of the few foods…

The Logistics of Pound Cake

This shouldn’t really be too much of a surprise. Pound cakes are generally desserts which utilize a pound of its four ingredients: flour, butter, eggs, and sugar. So, you’d have to do a 1:1:1:1 ratio of the ingredients to get that real “poundy” flavor (which tastes very similar to a brick) that equates to essentially 4 ounces…

The Danger of Rhubarb

The stems of a rhubarb plant are treated as fruits in the kitchen – similar to celery stalks – even though they are simply herbaceous perennials. However, rhubarb leaves are poisonous, and as they resemble spinach, they are always cut off the stem and sent straight to the trash.  Humans have been poisoned after ingesting…