Maybe you're hooked on bacon, jonesing for a cupcake or looking for a chocolate fix, but is it possible to be truly addicted to foods? The idea is controversial, but as The New York Times reports, research on the connections between food, pleasure and self-control is pointing toward the possibility of certain foods being addictive, just like cigarettes.
First there was Modernist Cuisine. Then there was Modernist Cuisine for Home Cooks. And now there's Modernist Cuisine... free and online! The team behind that expansive cookbook is venturing into online cooking classes, which they're offering for free to curious cooks. First up: sous vide cooking!
A few months ago we asked you to share your favorite ingredient pair-ups. The crowd-sourced list had a few reliable favorites: avocado and egg, tomato and basil, peaches and cream. But besides tasting delicious, there are actually legit scientific reasons behind our favorite flavor pair-ups.
The FDA estimates that salmonella-contaminated eggs cause 142,000 illnesses each year. The 2010 salmonella outbreak traced to two farms in Iowa that resulted in the recall of over 500 million eggs may have changed where you source your eggs from, but did you know that even organic, pastured eggs can be infected with salmonella? Here's a quick primer on salmonella and safe egg handling.
My tap water has been giving me trouble. It tastes musty and a bit moldy, with a lingering cloud of unpleasant aftertaste. I don't filter my water — I've never seen the need. City water has always tasted fine to me. So why this taste now? Is it my faucet? My pipes? Is it all in my head? None of the above. There's a reason my water tastes musty, and yours may too. Do you know why?
Poll a group of bar patrons and you'll probably find that they have reasons for choosing one liquor over another, and not all of them have to do with taste. Wayne Curtis at The Atlantic found that most people believe drinking different spirits causes them to behave differently, with tequila having an especially bad reputation. Is this true?
"Preheat oven to 350 degrees." This may be one of the most common phrases in the cooking universe...and also one of the most misleading. If you fret over the accuracy of your oven's internal temperature reading, you're working too hard. Here's why:
Oh, cheese. If I have any say in the matter, cheese will be a significant part of my last meal. The fattier, the saltier, the better. But not everyone agrees. In fact, in the last few years the cheese industry has been under enormous pressure to produce low-fat, less-salty products that appeal to consumers. Unfortunately, they haven't been that successful, and here's why: when you take the fat out, you essentially turn cheese into an eraser...
Do you sometimes notice that certain foods make you feel sluggish while others energize and revive you? Well, Oprah does and in the latest issue of her magazine, she reporting on which foods she grabs at the grocery store to boost her brain power.
Back when our grandmothers started baking cookies, they probably weren't reading articles about the gluten content of cake flour versus all-purpose, or the melting points of butter and shortening. Baking is chemistry, it's true — but it's also more than that, as writer Deborah Blum realized when she set out to recreate her grandmother's chocolate chip cookies.