foods
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9 Foods You Should Not Refrigerate (But Probably Do)
Lowering a food’s temperature can prolong freshness and stave off bacterial growth — but in some cases, it can also change its texture and flavour for the worse.
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How to Make Your Canned Vegetables Taste Luxurious
I grew up eating a lot of canned vegetables, mostly at my grandmother’s house but occasionally at home. (I was a big fan of making pizza bagels in the toaster oven, and often use canned mushrooms as a topping.) My mum used them sparingly, but it was the only kind of vegetable my grandmother cooked…
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I Tried the Viral TikTok Flour Bacon Hack and It Sucked
Somedays I feel deeply disconnected from the “food content” travelling across social media, almost to the point of doubting my own powers of perception. Yesterday was such a day. On Facebook, I saw people coo over an obviously mealy, pale tomato before watching a woman store fresh blueberries and hard boiled eggs in the same airtight…
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Burn Your White Chocolate on Purpose
White chocolate is a finicky beast. Scorching happens, but so does browning. And, unlike dark chocolate and milk chocolate, there is a space between melted and scorched where white chocolate becomes crunchy, and develops a creamy caramel flavour. Don’t toss that burnt white chocolate, use it as an elegant textural garnish.