Baked, mashed, roasted or fried, potatoes are enjoyed worldwide. Ireland may have helped make the potato famous, but this humble tuber is native to the Andes Mountains and was first cultivated by Peruvian Indians more
The Abenaki Native American tribe in New England has a story to tell about maple syrup. Long ago, the Great Spirit gave the Abenaki people an abundance of food. One of the Great Spirit’s biggest
Contrary to popular belief, syrup grades do not suggest superiority — merely different attributes. The United States and Canada use different terms for national maple syrup grades, and some states, such as Vermont and New
The result of hens and roosters mating, fertile eggs contain both male and female genetic material. A fertile egg begins the first step of embryonic development (a “blastoderm” appears as a whitish spot on the
One of the latest preserved food trends is arguably one of the more confusing. Not only is “uncured bacon” cured (usually in salt), but its appeal is due to the absence of nitrates and nitrites —
Black coffee blended with 1 to 2 tablespoons each of unsalted grass-fed butter and medium chain triglyceride (or MCT) oil, butter coffee — known as “bulletproof coffee” in some circles — is purported to shrink
Cooking and serving food in uniform single-serve portions is the beauty of the small cylindrical dishes known as ramekins. Most commonly used for preparing baked items such as soufflés, crème brûlée and mini-casseroles, ramekins also
Root vegetables include tuberous roots and taproots, though not tubers, rhizomes, corms or bulbs. Yet this seemingly small category of vegetable offers a lot of variety. Low in fat and calories, many roots serve as
Whether it’s naan in India, baguettes in France, tortillas in Mexico or lavash in the Middle East, the breaking of bread brings people together throughout the world. Bread is a significant symbol in many religions,
For many, the love affair with baking starts at a very young age, when it’s as easy as adding water to a mix, stirring with a plastic spoon and watching in awe as tiny brownies
There’s a certain nostalgia that comes with baking — perhaps an image of kneading dough on a rustic wooden block with billows of flour swirling through the air, or of golden rolls cooling on a
Although chili peppers were cultivated and traded in the Americas for thousands of years, it wasn’t until explorers brought these fiery fruits from the New World back to Europe that their popularity spread. Today, chili
The first food mills were developed in the early 1920s by the Foley Manufacturing Company in Minnesota. A precursor to the modern blender and food processor, the food mill was designed to purée and mash
Breast milk is naturally bacteria-free, but if you are pumping to store for later use, milk can be contaminated by bacteria on the breast shield or the bottle. Mothers should wash their hands first and
A fad making the celebrity rounds is oil pulling, which is swishing a spoonful of plant oil (particularly sesame, sunflower and, more recently, coconut oil) in one’s mouth. Proponents of oil pulling tout improved oral
Although still common in some developing countries, wet nurses are a relic of years past in the United States. Or are they? Meet the milk bank: a wet nurses' modern day equivalent. Milk banks provide
In commercial creameries, butter making follows a similar process: Heavy cream is separated from whole milk by centrifugal force and churned vigorously until the membrane around milkfat breaks down, letting it emulsify naturally into a
With its long, curved blade and double handles, the mezzaluna may look threatening, but it is actually a remarkably friendly kitchen tool. Built for efficient chopping and mincing, it makes tiresome tasks a breeze, saves
Fermented foods are having a big moment, prompted in part by a flood of new research on the human microbiome — the ecological community of microorganisms living in the human body — and the benefits
From rumors of hormones in milk causing early puberty in girls to lurking residues of antibiotic and cancer-causing agents, milk’s wholesome reputation has been rattled in recent years — giving rise to the organic milk