Going Bananas! The science and tradition of eating on banana leaves By : Prerana Balasubramanian What do Nasi lemak, tamales and Liboké de Poisson have in common? All of them are cooked in leaves. Cooking and eating on leaves has been...
Select the best energy drink for your needs By: Janice Cheng This previous blog post talks about what makes an energy drink an energy drink, and typical ingredients in an energy drink. But how do you pick the best...
Foods Protected by a Shield By: Arham Jain The Protected Designation of Origin (PDO) The PDO is a type of geographical indication system developed by the European Union to safeguard certain food-related products which are of great historical and sentimental...
“Cornier” Than a Dad Joke Don’t Miss out on Halloween’s Tastiest Treat By: Ciara Danay Gradillas Every year, when fall comes around, I love to make my favorite special treat: popcorn and Chex mix, with my favorite ancient “corny”...
By Allyson Hamilton Imagine you’re walking through the streets of Shaoxing, a city in the Zhejiang province on the southern shore of Hangzhou Bay on the eastern coast of China. You hear Yue opera being sung in the local...
By: Allyson N. Hamilton Oyster Sauce, adding flavor to all your favorites Have you ever found yourself in a Chinese restaurant, perhaps late at night, staring at a wall covered in elegant Chinese characters with vague and sometimes comical...
By Cassandra Maya Big leaps from tiny creatures Nine years after the Food and Agriculture Organization’s catalytic edible insect report [1], interest remains high. In fact, a recent report projected that the edible insect industry to be worth...
By Jacob Webster-Jones Key Takeaways Astringency can be caused by several different classes of compounds and is a sensation rather than a flavor or taste The prevailing theory around the perception of astringency has to do with the binding...
By Cassandra Maya Do you love food? Yeah, me too. That’s why we’re both here, right? But we need to address something. The latest United Nations Environment Programme (2021) report estimates that approximately 931 million tonnes of food...
By Karin Cho This is part 2 of the brunost series. If you are interested in learning about alternative uses for whey or the history of brunost, click this link for part 1. Brunost is a Norwegian brown...