There is an enormous quantity of food on this planet that almost nothing can eat.
Cellulose makes up the structural walls of plant cells, which means it constitutes the bulk…
The organising idea is that none of these were grown to be eaten. Each is a plant storing resources to survive a dormant season, and every culinary property follows from…
The underlying operation is always the same: bacteria convert milk sugars into acid, the acid changes the proteins and the product keeps. What differs is which bacteria, at what temperature,…
The defining property of one-pot cooking is that nothing leaves. Every liquid, every dissolved compound and everything rendered stays in the vessel and ends up in the dish. Here are…
Bitterness is the only taste that is universally rejected at first and widely sought out later, which makes it the most interesting of the five and the hardest to use…
The single most useful thing to know is that heat and flavour are independent. A very hot chilli can taste of almost nothing, and a mild one can carry an…