Using chemistry to unlock the difference between cold- and hot-brew coffee
April 2, 2020
American Chemical Society
Cold brew may be the hottest trend in coffee-making, but not much is known about how this process alters the chemical characteristics of the beverage. Now, scientists report that the content of potentially health-promoting antioxidants in coffee brewed without heat can differ significantly from a cup of joe prepared the traditional way, particularly for dark roasts.
Healthy Economical Eating 1, Broccoli soup
Italian Caprese Avocado Toast
American Heart Association
Jan 24, 2018
The Food Lab: The Best Roasted Sweet Potatoes
J. Kenji López-Alt
a 350°F (180°C) oven and baked until tender
to make the most of this effect, you’ve really only got to cook them in a temperature-controlled water bath at 150°F (66°C) for one hour before baking
The par-cooked potatoes were significantly sweeter and more flavorful than the plain roasted potatoes, which were starchy and bland.
How to toast quinoa
thoroughly rinse your quinoa to rid it of its natural coating of saponins, which is known to leave a soapy, bitter taste.
- Heat a big, heavy sauté pan on medium low.
- Add (or leave) some water to the quinoa so that it is moist, and put a cup of the wet quinoa into the heated pan. (Make sure not to over-crowd.)
- Using a wire whisk, quickly stir the quinoa around in the pan as it begins to toast.
- Once the water is absorbed and the quinoa begins to pop, you will know that it is drying out.
Keep whisking until the grains of quinoa start to brown.
It will transform before your eyes and begin to smell nutty – and that’s when you know that your quinoa is toasted.
How to slice asparagus on the bias
Use this cut for great stir-fries and frittatas.
How to Slice Asparagus
How to blanch asparagus
cook it until the spears turn bright green. This usually takes between  2-4 minutes
Slice the asparagus on a very sharp angle (on the bias)
How to cut asparagus
kefir grains: a symbiotic culture of bacteria and yeasts
The Impossible Burger
Mar 10, 2016
A burger with the look, feel, smell, sizzle, and most importantly, the taste of ground beef—but made entirely from plants.
A heme-containing protein naturally found in plants gives our meat its truly meaty flavor.