By: JOE HUGHES Sous vide cooking is much more than a trend; in 1974, French chef Georges Pralus was the first to use the technique in a fine dining setting. He prepared fois gras sous vide at his three-star...
BY: DANIELLE RATH I’ve been studying energy drinks since 2003 and they continue to both fascinate and horrify me. They fascinate me because I’m a biochemistry major, or maybe it’s the other way around. Energy drinks are the reason...
BY: DANIELLE ROBERTSON RATH “A freshly cut apple, a week-old banana, an open bottle of wine — what do these have in common? They are all common victims of the browning enzyme otherwise known as polyphenol oxidase or PPO....