I am well aware that it’s just wrong for a foodservice professional to say so, but the much-maligned Five-Second Rule about the safety of food dropped on the floor has been vindicated – at least in part – by UK researchers who recently performed some simple but elegant experiments…

Ghost Pepper

Seems some scientific types have cracked the hot pepper genome. That, they say, means that, through genetic engineering, we might be able to create even-hotter peppers than Nature and some determined cross-breeders have already wrought. But do we really need them?

Peanut Brittle - © pratie.blogspot.com

If you haven’t tried making your own caramel, yet, don’t delay a minute longer! Confidence with Caramel opens the doors to a whole new galaxy of dessert delights, from Caramel Sauce to Caramel Corn to Peanut Brittle to Candied Apples to Crème Caramel – and more!

Flavour Map - The Mediterranean - © Science Reports

If you’re a foodservice pro like me, it’s incumbent upon you to have a wide variety of spices and ingredients on hand. But the average home cook usually tries to put together a spice rack and a more modest pantry which can be adapted to all purposes. Substitutions are a daily challenge…

So I just about fell out of my chair when I came across this blog post about how dried algae powder is going to be ‘the food of the future’. It’s got tons of Iron and lots of other vitamins and minerals, and bags of protein. So why are we not all scarfing it down by the bucketful?