BY: AMELIA CHEN As a food scientist, there are too many delicious foods that come to mind when you say “preservation,” such as cheese or sausage or pickles, so I’m going to limit it to the three most delicious...
BY: MORGAN REASE Rice is a staple food across the globe, and has been so for millennia. I’ve personally been eating rice my whole life. Generations upon generations have cooked rice before me. Yet here I am, in my...
BY: DANIELLE RATH Moderating caffeine intake can be a challenge. There are some days it seems there’s not enough caffeine in the world to keep your mind focused or your eyes from drooping, and there are other days when...
BY: KENZI HANNUM Think about the last time you went to a grocery store. You weaved your way through the aisles to pick up the staples: veggies, fruit, eggs, milk, bread and as you start to mindlessly make your...
BY: BRYAN LE Endless Tastes We’re all familiar with the four basic tastes of sweet, sour, salt, and bitter found in our food. Some of us may have even heard of the term umami, which refers to the savory...
BY: LILY YANG AND NICOLE ARNOLD On a sweltering dog-day in June, partners-in-crime, Nicole and Lily, embarked upon yet another foodie adventure. Lily, a self-proclaimed ramen connoisseur, discovered that Nicole had never even tried ramen. Thus began their hunt...
BY: ALEX PIERCE Let us all rejoice! Why? Meal subscription plans. Now that meals can be shipped to our doorstep, those of us with busy schedules (or who choose not to or cannot cook) can breathe a sigh of...
By: JOE HUGHES Sous vide cooking is much more than a trend; in 1974, French chef Georges Pralus was the first to use the technique in a fine dining setting. He prepared fois gras sous vide at his three-star...
BY: HEATHER DOLAN Protein is trending, big time. A 2015 International Food and Information Council survey indicated that 54% of consumers are increasing their protein intake1, while a 2016 Nielsen survey found that 73% of Americans prioritize high protein...
BY: AMBERLIE BARNARD Two months ago, I had the privilege of attending ComSciCon-PNW, a science communication workshop for graduate students in STEM (science, technology, engineering, mathematics). Forty graduate students from the Pacific Northwest region—mostly from Washington and Oregon, but...