BY: BRYAN LE Koji in the Kitchen Koji is gaining a resurgence in the amateur culinary community as people are finding new ways to apply this ancient mold culture to cooking.1 Koji is traditionally used in Oriental cuisine as a...
BY: ALEX PIERCE-FELDMEYER What are Stroopwafels? Why do I care? And how do I say it? I’ll answer the easiest question first. My obsession with the mysterious origin of the Stroopwafel started when I was at a triathlon race expo....
BY: DANIELLE ROBERTSON RATH As a food scientist who studies energy drinks, I know how important it is to consider consumer behaviors and fears with regards to food products. Energy drinks are controversial, so it’s not enough to study...
BY: BRYAN LE Origins of Soy Sauce The original predecessors of soy sauce began to appear in China more than 2,500 years ago. Salt was scarce and expensive at the time, and a method to extend salt was discovered...
BY: KENZI HANNUM Yep – you read that title right. Three-dimensional printing of food…if you’re like me you might be scrunching up your forehead as you attempt to wrap your mind around what I just said. Printing? 3D? Food?...
BY: BRIAN NYAKUNDI Imagine the initial unpleasant and jarring sour taste that comes from biting into a lime. Now imagine biting into the same lime and instead of tasting a disgusting sourness, you now experience an explosion of pleasing...
BY: NICOLE ARNOLD On February 12, 2018, the 9th edition of the Food Code was released as the 2017 FDA Model Food Code and, like Kim Kardashian, it nearly broke the Internet! Just kidding. Not sure many people even...
BY: ROB HALLINAN A Word of Caution I want to preface this article by stating that I am not a medical doctor and this article is not intended as medical advice. Consult with your physician before adding any dietary...
BY: ALEX PIERCE-FELDMEYER As a child on Saturday mornings I often awoke to the smell of bacon and pancakes on a griddle. The second level of my house was rich with breakfast aromas and suggested that something delicious might...
BY: PRAVEENA THIRUNATHAN Introduction The year is 2008. I’m a very impressionable 14 year old, sitting in class listening to my friends talk about their weekend. 14 year old friend: “My family and I crossed the Canada/US border to...