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…

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…

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…

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…

The Hidden Problem with Gluten

  In the current food industry, there is one big word that both chefs and customers throw around with a whole lot of gravitas: gluten. Since we are part of a cooking school, of course we have an obligation to say something informative. Let’s start off by copying and pasting the first paragraph from the…

The Big Trans Fat Lie

Did you know that even if your food label says “trans fat: 0 grams,” it may still contain trans fat. Yeah… Man, seriously. This is because, due to some extremely idiotic labeling rules, food companies only need to list trans fat content if the food contains 0.5 grams or more per serving!!! So, if a…