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HAROLD MCGEE
Why Adding Salt To Water When Boiling Eggs Is A Waste Of Time According To Real Kitchen ScienceHome cooks often add salt to boiling water for eggs, a practice research suggests is largely unnecessary. While salt slightly raises water'...- Why Do Restaurant Roast Potatoes Taste Better? Chefs Reveal the Crispy SecretRestaurant chefs achieve perfect roast potatoes using simple kitchen techniques. Parboiling potatoes softens them, allowing starch to creat...
- Could Tirupati’s problems help clarify the history of ghee adulteration?Tirupati's recent ghee controversy highlights the long-standing issue of ghee adulteration in India, dating back to the 19th century. Histo...
- Birth of 'vegan' cheese: How invention of microbial rennet conquered orthodox Indian marketHistories of cheese suggest it was first made when milk was stored in the stomach of calves, whosemilk diet requires them to have rich rese...
- Mangroves, petrichor, & kulhads: The many facets of monsoon mudMud is not just a medium for food to grow in; it also provides the means to cook it.
- Why saffron is the king of spice worldSaffron’s accessibility also comes from its surprising strength: it may be expensive, yet you need just a few strands to feel it.
- Brew it cold & slowFascinating nuggets from epicurean history
- Mumbai’s much-loved mangoes, Alphonso, turning bland and harmful due to artificial ripeningFor many consumers in Mumbai, Alphonsos are all that matter, with other locally available varieties such as Pairis & Badamis being dismisse...
- How Amul became utterly butterly delicious.and saltyIt is a quirk of technology that occasionally, instead of advancing as usual, it gets stuck at a certain stage.
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