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...
By Hafida Mazoud When I offered my friend a hot drink, I inquired whether they preferred it with or without sugar. The response was, “I eliminated added sugars from my diet because it is unnecessary and consuming less...
By Alexander J. Taylor and Jacob Webster-Jones In today’s social media climate, one of my favorite wind down activities is to browse the popular subreddit of /r/Food. If you haven’t had a chance to scroll through this website, I...
By Jacob Webster-Jones Before the 16th century the origins of cinnamon were unknown to the European countries, it was known as a luxurious spice with medicinal properties that they could only get from trade on the silk road. In...
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...
By Abbey Thiel Originally posted on Heated by Medium x Mark Bittman. Tomato juice is one of the most popular drinks served by flight attendants, yet how often do you see someone drinking the red beverage with two feet...