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?
Kimchi fashion
Kimchi comes from the word "gimchi", which literally means "dipped vegetables". This is how vegetables were stored for the winter in Korea.
The Culinary Potential of Pine
The use of pine in the kitchen has a long history in various cultures, despite seeming like a fairly new and unusual trend. Are all pine trees edible? How do you collect and prepare them for cooking?
Yeast – what is it?
Yeast is an amazing product. We pay little attention to it, although they it served humanity for centuries. Initially, people used it without knowing what it was or where it came from. Yeast was used for alcoholic (anaerobic) fermentation or for making leaven for cakes.
Is coffee good for you?
We often hear that drinking coffee is harmful and that you should not drink it too often or make it too strong. This controversial drink over the years was alternately criticized and praised. Popular websites advertise starting a day with a mug of sencha or a cup of matcha latte. Why does coffee have so […]
“Reduce, Reuse, Recycle” by Roca Brothers
When we think of recycling in a restaurant, we often think of colored bins, sometimes a composter or activities leading to less-waste and zero-waste. However, our associations are primarily related to food waste.
Confit means long and tasty
In fact, the confit method has its roots in France (confire - to conserve). It consists of long cooking in fat, oil, or syrup.
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.