Feature Who Invented the Hamburger? There are a few strong contenders for the creator of America’s quintessential food. Some foods are so ingrained in our collective culinary … Story: Max Falkowitz
Feature What’s the Difference Between Sugar and Raw Sugar? How to use both in baking—and why brown sugar isn’t the same. Refined white sugar is a marvel of modern technology, but … Story: Max Falkowitz
Feature What Is Kimchi? There’s much more to this iconic Korean fermented food than a pot of spicy cabbage. When most people talk about kimchi, they … Story: Max Falkowitz
Feature Who Wrote the First Cookbook? It has a great recipe for broth with mashed leeks and cypress. The world’s oldest surviving cookbook isn’t a book at all—it’s … Story: Max Falkowitz
Feature What Is Labne? Is it yogurt, cheese, or both? Labne is a Levantine fermented dairy product that’s tangy like yogurt, spreads like cream cheese, and … Story: Max Falkowitz
Feature What’s the Difference Between Black and White Truffles? And which one is worth the cash? Truffles only emerge from the soil twice a year, can’t be cultivated, require pigs or … Story: Max Falkowitz
Feature What Is Philadelphia-Style Ice Cream? Turns out this eggless ice cream has nothing to do with Philly. You may have heard it called New York ice cream … Story: Max Falkowitz
Feature What Is Jollof Rice? Get to know the staple dish of West African cooking. What would your hometown submit to the pilaf hall of fame? A … Story: Max Falkowitz
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
