Bacillus cereus: Rice and Grain Poisoning
The United States reports approximately 63,400 cases of Bacillus cereus each year. The consequences of poisoning can be severe, and in exceptional cases, it can result in fatality. What is Bacillus cereus exactly? Why does it produce toxins in food? Can we avoid this threat? What is Bacillus cereus? Bacillus cereus, a bacterium commonly found […]
Insects in fine-dining?
Insects are an excellent source of pure protein. They are free of hormones, growth promoters, and other substances that we use in animal husbandry. It is worth noting that the Food and Agriculture Organization of the United Nations estimates that insects are part of the traditional diet of at least two billion people, with more […]
A fairy tale about umami
For many of us, the fifth flavor is just a curiosity, a nice story about the cuisines of the Far East and dishes on the border of flavors that we cannot imagine. After all, umami in Japanese means a pleasant spicy taste.
Is white chocolate an oxymoron?
What is white chocolate? Does it have the same properties as its black counterpart? And most importantly, can we call this product ... chocolate?