Food Microbiology Archive

By: Karin Cho Koji is a beloved fungus in Japanese cuisine because of its role in producing sake, miso, soy sauce, rice vinegar, and many more umami-packed ingredients. Koji belongs to the Aspergillus genus, but unlike some of its...
Raw Chicken
By: Katie Macdonald Torisashi, a dish introduced by the Japanese where strips of chicken are not thoroughly cooked but singed, leaving an uncooked pinkish inside, recently appeared in United States restaurants. In Japanese, the word torisashi literally means ‘bird’...
By: Alejandro Leiva Arrieta Plant-based meat alternatives (PMA) have increased in popularity after the Beyond Burger® and Impossible Burger® became available in restaurants and supermarket shelves. These companies made a big statement; they can make plants taste and feel...
By Abbie Sommer When I’m reading a menu at a restaurant and the word “bacon” comes up (or even better “bacon lardons”), I am almost always going to order the dish. In my opinion, bacon makes everything better. But...
By: Abbie Sommer These delicious sweets get a bad rep for their ingredient list and rumored unending shelf life. So what are each of those ingredients doing in there? A food company is not going to add extra ingredients...