Gustavo Fring on PexelsMicrowaves heat food by making water molecules vibrate. Sounds fine, except water isn't distributed evenly in most foods. That's why your leftover pasta has molten spots that burn your mouth and cold…
James Kern on UnsplashMost people cook eggs too hot. Egg proteins start to coagulate around 144°F for whites and 149°F for yolks, according to food science research. When you crank the heat, those proteins tighten…
Luis Rodriguez on UnsplashEvery few years, the powers that be seem to choose a new ingredient for health nuts to worship as a "superfood." Such foods—like açaí, coconut oil, and quinoa—are treated like magical foods…
LOGAN WEAVER | @LGNWVR on UnsplashLow-carb, high-protein diets seem to be all the rage right now. Some people are even taking it as far as the carnivore diet, in which you essentially only eat protein.…
Mike Jones on PexelsWe don't want to alarm you, but your gut is filled with millions of tiny organisms, wriggling and alive. Don't worry—they're friendly! They're also supposed to be there, seeing as how your…
Sebastian Coman Photography on UnsplashProfessional kitchens operate on a completely different bandwidth than home cooking. They prioritize efficiency, cultivating a rhythm that seems almost impossibly smooth when you watch it happen. Turns out, a lot…
Odiseo Castrejon on UnsplashSo you've scrolled past another cooking class advertisement, and you're seriously considering giving it a go. Maybe it's that pasta-making workshop downtown or the knife skills course your friend keeps recommending. The…
Wee Hong on WikimediaApart from blueberries—which have green flesh—and blue cheese—which only has pockets of blue, there's a serious dearth of blue foods available. Normally, when you want blue food, you have to rely on…
Diet Is Not Only About The Body. Dementia may be complex, but mounting research shows that what we eat plays a surprisingly powerful role in either protecting our brains or putting them at risk. While…
