Savory Seitan Written by Ciara Danay Gradillas I was scrolling through YouTube some years back, and I came across what, at the time, looked like a crazy dish to me: It was called seitan. Although I have a vegan...
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...
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 Hafida Mazoud The Amazon tropical rainforest continues to amaze us with its wonders, most notably an indigenous plant known as Guayusa, which is gaining popularity in the United States and Europe, particularly among those seeking natural energy-boosting...
By Allison Howell Clostridium botulinum might not compete with Salmonella or e. Coli for the most common cause of foodborne illness, but it might just be one of the deadliest. Botulism is most often caused by a toxin...
By Cassandra Maya Insects have a bad reputation. Some sting, some ruin our foods, and some even emerge from the depths of the ground every 17 years to scream from the trees. So why are top scientists now...
By Karin Cho As a volunteer at my university’s micro-creamery, I’ve helped make cheddar cheese and cheese curds. If you have made cheese from scratch, you know how little cheese is produced from a lot of milk. In...