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 […]
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?
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?
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 […]