There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
Washing raw chicken can splash bacteria around the kitchen. It’s best just to properly cook the chicken without washing it. So why do people still wash? Time to bust some chicken-washing myths.
Natural gas has been marketed for decades as a clean fuel, but a growing body of research shows that gas stoves can contribute significantly to indoor air pollution, as well as climate change.
She never ages. Her visage morphs. And yet women used to write letters to this brainchild of advertising executives, a cultural icon who still looms large in the nation’s imagination.
Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
Winter is when porridge really comes into its own. From Paleolithic times to workhouse gruel to hipster health bowls, this simple dish is warming and nourishing.
One positive thing coming out of pandemic-related self-isolation could be that people will spend more time in their kitchens, a place where fewer Canadians have ventured in recent years.
Celebrity chefs often preach about the ease of home cooking and meal planning. But for most mothers juggling a job, child care, housework and meal prep, this is virtually impossible.
Susan H. Evans, USC Annenberg School for Communication and Journalism y Peter Clarke, USC Annenberg School for Communication and Journalism
Many of the low-income people who do use VeggieBook after downloading it at food pantries are eating more nutritious meals, often with more focused family time at the table.
SNAP and its precursors have weathered plenty of efforts to shrink the safety net. Its decades of bipartisan support make it likely to survive this one.