Ubiquitous microplastic
Microplastics are ubiquitous and scientists have found traces of them in unexpected places such as the top of Mount Everest and the bottom of oceans.
Cachirra and anchovies – does it mean the same?
Cachirra and anchovies are both types of dried fish that are used in various cuisines around the world. While they share some similarities in their production and use, there are also some notable differences between these two ingredients.
Flambéing
A spectacular way of thermal processing, but is there more to it? The name "flambe" comes from the French "flambé" and means "to set fire to", which perfectly reflects the nature of this culinary technique.
The Fine Taste of Labels
Knowledge of wines makes you seem more classy and helps with the impression of a cultured and refined person. Sommeliers need many years to learn their profession. But what really determines the evaluation of a wine?
Smoke point – what is it exactly?
We know that fried foods are not the healthiest, but by gaining knowledge, you can slightly improve this process.
A world without plastic
Can we imagine a world without plastic packaging and disposable bags? Plastic is ingrained in our lives more than we think and more than we see. Therefore, all actions regulating and limiting the use of this material are in line with the idea of sustainable development, which includes, among other things, taking care of the […]
Smoking – the oldest food preservation method
Smoking food is one of the oldest and most popular preservation methods known to humans. For centuries, people have used smoke to preserve food, enhance its flavor, and extend its shelf life. The process involves exposing food to heat and the chemical compounds contained in smoke, which reduces the water content and causes chemical and physicochemical changes. This article will delve deeper into the art of smoking food, including the types of wood used, the different smoking methods, and some ti
Is zero waste a trend?
Sustainability in living was a trend a few years ago. Today, it is a way to make conscious consumer decisions and express concern for the environment, climate, and even the community. The topic is very extensive and, although the amount of information may initially overwhelm us, by devoting a little attention we can contribute to […]
This bowl is salty!
The colors and general appearance of the food are crucial to the taste. We wouldn’t eat a blue tomato with that much appetite (it would probably bring to mind mold and rot); or a yellow blueberry (that would seem sour and unripe). But not only the look of the food affects the taste experience – […]
Why do grilled dishes taste so good?
The science behind the process Have you ever heard of the Maillard reaction? It was first described by the French chemist Louis-Camille Maillard in 1912, and it is also referred to as non-enzymatic browning. It affects the final taste of the products and the color of the food. Where can this phenomenon be observed? Welcome […]