Feature What Is Jackfruit? Why this spiky tropical pod creature is a new “it” ingredient. While they’re on the tree, jackfruits resemble spiky extraterrestrial koalas. The … Story: Max Falkowitz
Feature What Is Oolong Tea? You’ve tried the rest, now taste the black dragon. Green tea you know. Black tea you know. But maybe you don’t know … Story: Max Falkowitz
Feature Why Is Blue Cheese Blue? The seductively stinky power of penicillin. If you shy away from blue cheese because it smells too much to you like stinky … Story: Max Falkowitz
Feature How Does Popcorn Pop? The kitchen science behind your favorite movie snack. Popcorn is an easy food to take for granted, but beneath the drizzle of … Story: Max Falkowitz
Feature Why Should You Rinse Rice Before Cooking? An extra step makes for fluffier grains free of that gummy texture. A lot of recipes that promise perfectly cooked rice call … Story: Max Falkowitz
Feature How Do You Make Oat Milk? And why is it so eco-friendly? Long live the creamiest alt-milk. What’s not to love about oat milk, the latest and possibly … Story: Max Falkowitz
Feature What is Uni Exactly? Sorry if this ruins sea urchin for you. The sea urchin (uni to the Japanese) is a fine reminder that aliens live … Story: Max Falkowitz
Feature Why Is Saffron So Expensive? The most expensive food on earth costs more per ounce than silver. With a wholesale price tag as high as $10,000 per … Story: Max Falkowitz
Feature Is Aioli Really Just Mayonnaise? The $12-a-jar difference. What’s the difference between an $8 burger and an $18 version? Calling the swipe of mayo on the bun … Story: Max Falkowitz
Feature What Is Asafetida? Why this potent spice acts as South Indian MSG. If it sounds strange that a spice with the word “fetid” in it … Story: Max Falkowitz
Feature What Does a Roux Do? The science of the gravy-maker. Though a roux is often considered a product of French haute cuisine, its uses are varied and … Story: Max Falkowitz
Feature Is Guy Fieri Finally Cool? How the object of food-snob ridicule became a cult hero. “Has anyone ever told you that your high-wattage passion for no-collar American … Story: Max Falkowitz
Feature Why Does Cilantro Taste Like Soap to Some People? How our genetics impact our taste buds. Most of the world loves cilantro, a refreshing herb with a bright verdant character, but … Story: Max Falkowitz
Feature Who Invented Mountain Dew? And how it got its name, a slang term for whiskey. Mountain Dew may be a competitor to Coke and Sprite today, … Story: Max Falkowitz
Feature Why Is Laminated Dough the Secret to Great Pastry? What happens between microscopically thin layers of butter and dough. The anatomy of a croissant is an architectural marvel. Thanks to the … Story: Max Falkowitz
Feature Why is Japanese Whisky So Expensive? And is that $75 single malt really worth it? The Japanese craft of distilling single malt whisky is less than 100 years … Story: Max Falkowitz
Feature What’s the Difference Between Coconut Cream and Cream of Coconut? How to avoid piña colada peril at the supermarket. In 1949, the Puerto Rican scientist Ramón López Irizarry discovered a method that … Story: Max Falkowitz
Feature Do I Need to Refrigerate Butter? How to not poison yourself and your loved ones. How did people chill their butter before the age of refrigeration? For the … Story: Max Falkowitz
Feature What Is Tahdig? The perfect dish for everyone who loves their food extra crispy. If you’re the kind of person who loves unexploded popcorn kernels, … Story: Max Falkowitz
Feature When Did Lobster Become Food for Rich People? How the “cockroach of the ocean” became a delicacy. If you ask 10 people to name a food that rich people eat, … Story: Max Falkowitz
Feature What Is Boba, Exactly? Here’s how tapioca pearls are made. These days, boba tea is a worldwide phenomenon, but even its most ardent fans may not … Story: Max Falkowitz
