I may be making an admission that some will find comical. But I just realized Aloe Vera is not just for external use. It’s a major ‘thing’ in the supplements sphere! And it’s a nutrition ‘bomb’, acclaimed by devotées as a cure for all manner of ills…Read More →
The best way to test the ripeness of a water-melon is with a tap of your knuckle. Old school? Definitely. But far from a myth. And it’s approved by generations of Moms. Here’s your guide to performing the perfect water-melon ‘tap’ test.Read More →
As we reported a couple of days ago, trendy, food-forward cooks are using lard in their creations again – after decades of abstinence over health concerns. And folks are enthusing over the flavour and texture it imparts to all kinds of foods. But would you use it?Read More →
Most folks will say lard has had its day. And that day is long past. But serious chefs are dabbling with the idea of a Lard Renaissance. Albeit on a limited basis. Pie crust connois-seurs are particularly interested in a new legitimacy for lard…Read More →
Folks today have all but forgotten the unique language of American diner staff in their heyday – the 1930s and 40s. Just for fun, I’ve dug up a glossary of slang terms you’d have heard at the counter when ordering lunch… And some great links!Read More →
There’s a longstanding belief – legend- that the Coca Cola that comes out of McDonald’s fountain machines tastes better than the real-deal bottled and canned stuff. A scientist reveals all about the chemistry and physics of fizzy drinks…Read More →
Sometimes I think there are as many ‘Favourite Casserole’ lists online as there are casseroles. I usually give them a perfunctory ‘That’s nice…” and move on. But I was favourably disposed toward a recent post focusing on Egg Noodles…Read More →
I’ll admit I’ve wondered… How many bubbles are there in a glass of Champagne? Seems frivolous. But it is, in fact, a simple question with a complex answer. And top scientists have been working diligently to resolve the issue…Read More →