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: 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: Clara Salame and Marta Albiol Tapia The COVID-19 pandemic is now responsible for over 2,900,000 confirmed cases of illness and over 202,000 confirmed deaths worldwide. The CDC states that symptoms may range from mild to severe depending on...
By: Amanda Sia “You drive me bananas!” When I first started learning English in elementary school, this was one of the English idioms that really stuck out to me because it included a fruit. Other fruit-related phrases and idioms...
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: Pat Polowsky Fun Fact #1: Flavor Chemistry Chocolate is made from the fruit of Theobroma cacao trees. The cocoa beans from this fruit are fermented and roasted, ultimately leading to the precursor that makes its way into your...
By: Elliot Dhuey Introduction I want to preface this article with the stark statistic that was reported by the 2nd Sustainable Development Goal by the United Nations, which states that there are more than 800 million undernourished people worldwide...
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...
By: Alexander J. Taylor For me, there is nothing better than an Autumn day. The air is cool, but not yet snowing; the chance to wear hoodies and jeans, and not be stifling hot; and the consistent sounds of...