Agar-Agar: The Seaweed That Set the Table
From a Japanese innkeeper's accident to European kitchens and bacteriology labs — the long.
#Food Science
4 articles
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Ingredient Guides -
Food History & Culture Why Bitter Needs Sweet: The Taste Science Behind Coffee and Pastry
Bitterness in coffee is not a flaw to be corrected — it is a signal the tongue is designed to respond to. Here is what happens when sweet meets bitter.
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Ingredient Guides Green, Yellow, or Flat: A Guide to Bean Varieties in the Kitchen
What is the actual difference between yellow wax beans and green beans? And what about those long, flat ones? A cook's guide to bean varieties.
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Ingredient Guides Why Fresh Peas Taste Different Every Time
Fresh peas convert sugar to starch within hours of harvest. Here is the science, what to look for at the market, and when frozen peas are the better choice.