Photo
Flavor of the Month: Banana
Among fruits, bananas enjoy huge popularity. But as a flavor? Banana candies are often the last flavor left in the bowl. The disparity between the pleasant and sickening feelings which banana flavoring can invoke lies in the intricacy of banana flavor chemistry. Read more…
Photo Credit: Thomas Abbs (tabsinthe/Flickr)

Flavor of the Month: Banana

Among fruits, bananas enjoy huge popularity. But as a flavor? Banana candies are often the last flavor left in the bowl. The disparity between the pleasant and sickening feelings which banana flavoring can invoke lies in the intricacy of banana flavor chemistry. Read more…

Photo Credit: Thomas Abbs (tabsinthe/Flickr)

Photo
Profile: Vinny Dotolo
Vinny Dotolo is one half of the culinary duo dubbed as “Kings of Dude Food”. Alongside John Shook, the pair opened Animal, a meat-centric restaurant located in L.A.’s Fairfax Village. Following the success of Animal, the duo have since opened the equally acclaimed Son of a Gun, Trois Mec, and Petit Trois. Read more…

Profile: Vinny Dotolo

Vinny Dotolo is one half of the culinary duo dubbed as “Kings of Dude Food”. Alongside John Shook, the pair opened Animal, a meat-centric restaurant located in L.A.’s Fairfax Village. Following the success of Animal, the duo have since opened the equally acclaimed Son of a Gun, Trois Mec, and Petit Trois. Read more…

Photo
Healthy Eating & Feeding People
Jo Robinson of Eating on the Wild Side explains nutrients in fruits and vegetables, while scientists use a crop modeling system to help guide future food production in response to growing populations and changing climates.
What we’re reading…

Healthy Eating & Feeding People

Jo Robinson of Eating on the Wild Side explains nutrients in fruits and vegetables, while scientists use a crop modeling system to help guide future food production in response to growing populations and changing climates.

What we’re reading…

Photo
Ramen and the Perfect Egg
The arrival of autumn comes with the promise of changing leaves and chillier climates, often cueing our urge to prepare warmer meals aimed at combatting the frigid weather. One foolproof method that guarantees victory against the cold is a hot bowl of soup, such as ramen. There are many variations of ramen but one dear to many hearts (and mouths) is tonkotsu ramen. One favorite ramen topping is the soy-marinated soft-boiled egg known as ajitsuke tamago.
Perfectly prepared ajitsuke tamago has a set outer layer of egg white with a delicate, intact silky egg yolk. However, achieving the ideal soft-boiled egg isn’t a trivial task. The preparation of both hard and soft-boiled eggs culminates in the process known as protein denaturation.
Timothy Ferriss, author of The 4-Hour Chef, conducted an experiment to dispel our egg boiling anxieties. Read more…
Photo credit: Anne Regalado (My Bare Cupboard)

Ramen and the Perfect Egg

The arrival of autumn comes with the promise of changing leaves and chillier climates, often cueing our urge to prepare warmer meals aimed at combatting the frigid weather. One foolproof method that guarantees victory against the cold is a hot bowl of soup, such as ramen. There are many variations of ramen but one dear to many hearts (and mouths) is tonkotsu ramen. One favorite ramen topping is the soy-marinated soft-boiled egg known as ajitsuke tamago.

Perfectly prepared ajitsuke tamago has a set outer layer of egg white with a delicate, intact silky egg yolk. However, achieving the ideal soft-boiled egg isn’t a trivial task. The preparation of both hard and soft-boiled eggs culminates in the process known as protein denaturation.

Timothy Ferriss, author of The 4-Hour Chef, conducted an experiment to dispel our egg boiling anxieties. Read more…

Photo credit: Anne Regalado (My Bare Cupboard)

Photo
Flavor of the Month: Ginger
One rhizome, many tastes.
Fresh ginger gets its pungency and aroma from the flavor compound, gingerol. Chemically altering gingerol ends up tweaking ginger’s flavor profile, which helps give ginger its flavor versatility.
Heating a ginger rhizome causes gingerol to undergo a reverse aldol reaction, transforming it to zingerone, a molecule that is completely absent in fresh ginger. Like gingerol, zingerone is responsible for the pungency of cooked ginger, but it also lends a sweeter note to the flavor.
Drying a piece of ginger triggers a dehydration reaction, changing gingerol to shogaol. Shogaol is twice as spicy as gingerol. Read more…
Photo Credit: Jim Lightfoot (112095551@N02/Flickr)

Flavor of the Month: Ginger

One rhizome, many tastes.

Fresh ginger gets its pungency and aroma from the flavor compound, gingerol. Chemically altering gingerol ends up tweaking ginger’s flavor profile, which helps give ginger its flavor versatility.

Heating a ginger rhizome causes gingerol to undergo a reverse aldol reaction, transforming it to zingerone, a molecule that is completely absent in fresh ginger. Like gingerol, zingerone is responsible for the pungency of cooked ginger, but it also lends a sweeter note to the flavor.

Drying a piece of ginger triggers a dehydration reaction, changing gingerol to shogaol. Shogaol is twice as spicy as gingerol. Read more…

Photo Credit: Jim Lightfoot (112095551@N02/Flickr)

Photo
From 10 Things About Sushi
Photo
From 10 Things About Sushi
Photo
From 10 Things About Sushi
Photo
From 10 Things About Sushi
Photo
From 10 Things About Sushi