Science of Cooking

Sauerkraut cannot be cooked or frozen if you want the probiotics it offers

Since sauerkraut is fermented it contains probiotics to add to your beneficial gut bacteria (#microflora). I grew up eating the stuff, but never got that benefit because it was always cooked at high temps in an oven. That classic pork roast in sauerkraut is a typical New Year’s dish.

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Science of Cooking

Sauerkraut cannot be cooked or frozen if you want the probiotics it offers

150 Years of Cooking

We need more Native American restaurants | Food and Environment Reporting Network (thefern.org)

The Fight to Save Chile's Glorious White Strawberry (atlasobscura.com)

Vanishing Culture: Preserving Cookbooks | Internet Archive Blogs (blog.archive.org)

The world gets more seafood from aquaculture than wild catch (ourworldindata.org)

The consumption of certain food additive emulsifiers may increase the risk of cancer - Inserm Newsroom (presse.inserm.fr)

Algorithmic fitting of Japanese candy (candyjapan.com)

Uh-Oh: A story of SpaghettiOs and forgotten history (snackstack.net)

Iridescence in Meat Caused by Surface Gratings (mdpi.com)

Big Milk has taken over American schools (vox.com)

Is Red Meat Healthy? Multiverse Analysis Has Lessons Beyond Meat (medscape.com)

Yerba mate: South America’s Indigenous tea, from Paraguay to Syria (globalvoices.org)

Saffron: The Story of the World’s Most Expensive Spice - JSTOR Daily (daily.jstor.org)

African cocoa plants run out of beans as global chocolate crisis deepens | Reuters News Agency (reutersagency.com)

It’s Hearty, It’s Meaty, It’s Mold (newscenter.lbl.gov)

Mexico waiting on US proof that GM corn safe for its people, deputy ag minister says (reuters.com)

PFAS 'forever chemicals' to officially be removed from food packaging, FDA says (livescience.com)

Combating Olive Oil Fraud with Nuclear Innovations (iaea.org)

The Boy Who Was King of Vanilla (nautil.us)

Researcher: The true cost of food is far higher than what you spend at the checkout counter (phys.org)

Consider the Pawpaw (beltmag.com)

Here’s Why Jalapeño Peppers Are Less Spicy Than Ever (dmagazine.com)

Root microbiota of tea plants regulate nitrogen homeostasis and theanine synthesis to influence tea quality (cell.com)

You've heard of lab grown meat, are you ready for rice-grown beef? (scimex.org)

The $10 trillion benefits of overhauling our food system (theverge.com)

The Invention of a New Pasta Shape (kottke.org)

Cultivated meat production costs could fall significantly: Bovine muscle engineered to produce their own growth signals (phys.org)

The Unending Quest To Build A Better Chicken | NOEMA (noemamag.com)

Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins: A Randomized Clinical Trial (ncbi.nlm.nih.gov)

Loss of cooking skills has hurt our ability to adapt to rising food prices, experts say (cbc.ca)

Here’s what you’re really swallowing when you drink bottled water (washingtonpost.com)

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The tiny Italian town that drinks like Ancient Rome and Greece (bbc.com)

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Total Meat Intake is Associated with Life Expectancy: A Cross-Sectional Data Analysis of 175 Contemporary Populations (ncbi.nlm.nih.gov)

What Makes Cheddar Cheese Taste So Good? (smithsonianmag.com)

Ancient Bread, How Did They Make It? Part I: Farmers! (acoup.blog)

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Darwinian Gastronomy: Why We Use Spices: Spices taste good because they are good for us (academic.oup.com)

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We need more Native American restaurants | Food and Environment Reporting Network

The Fight to Save Chile's Glorious White Strawberry

Vanishing Culture: Preserving Cookbooks | Internet Archive Blogs

The world gets more seafood from aquaculture than wild catch

The consumption of certain food additive emulsifiers may increase the risk of cancer - Inserm Newsroom

Algorithmic fitting of Japanese candy

Uh-Oh: A story of SpaghettiOs and forgotten history

Iridescence in Meat Caused by Surface Gratings

Big Milk has taken over American schools

Is Red Meat Healthy? Multiverse Analysis Has Lessons Beyond Meat

Yerba mate: South America’s Indigenous tea, from Paraguay to Syria

Saffron: The Story of the World’s Most Expensive Spice - JSTOR Daily

African cocoa plants run out of beans as global chocolate crisis deepens | Reuters News Agency

It’s Hearty, It’s Meaty, It’s Mold

Mexico waiting on US proof that GM corn safe for its people, deputy ag minister says

PFAS 'forever chemicals' to officially be removed from food packaging, FDA says

Combating Olive Oil Fraud with Nuclear Innovations

The Boy Who Was King of Vanilla

Researcher: The true cost of food is far higher than what you spend at the checkout counter

Consider the Pawpaw

Here’s Why Jalapeño Peppers Are Less Spicy Than Ever

Root microbiota of tea plants regulate nitrogen homeostasis and theanine synthesis to influence tea quality

You've heard of lab grown meat, are you ready for rice-grown beef?

The $10 trillion benefits of overhauling our food system

The Invention of a New Pasta Shape

Cultivated meat production costs could fall significantly: Bovine muscle engineered to produce their own growth signals

The Unending Quest To Build A Better Chicken | NOEMA

Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins: A Randomized Clinical Trial

Loss of cooking skills has hurt our ability to adapt to rising food prices, experts say

Here’s what you’re really swallowing when you drink bottled water

Tuna species popular in sashimi and poke bowls in sharp decline in the Indian Ocean

The tiny Italian town that drinks like Ancient Rome and Greece

Just How Healthy Is Salmon?

Consumer Reports finds 'widespread' presence of plastics in food

Total Meat Intake is Associated with Life Expectancy: A Cross-Sectional Data Analysis of 175 Contemporary Populations

What Makes Cheddar Cheese Taste So Good?

Ancient Bread, How Did They Make It? Part I: Farmers!

‘People eat two or three packets a day’: how instant noodles took over the world

Darwinian Gastronomy: Why We Use Spices: Spices taste good because they are good for us

Ancient Cooking Pots Tell Us What the People of Neolithic China Really Ate

A Demographic Time Bomb Is About to Hit the Beef Industry

The mineral content of wheat and rice is lower today than sixty years ago. Why is that and what does it mean for how we eat?

GitHub - cognitom/OpenCola: Coca-Cola

The Climate Summit Starts to Crack a Tough Nut: Emissions From Food

Denmark: The major pork producer trying to wean itself off eating meat

A Pint for the Alewives - JSTOR Daily

Researchers have taught an algorithm to 'taste'

How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours

Ordering Off a 5,000-Year-Old Mesopotamian Menu

Do Colder or Warmer Places Eat More Spicy or Bland Food?

‘Bloodbath.’ Extreme weather and falling demand are pushing wineries into the red | CNN Business

‘The Climate’s No Good’: The Hunt for White Truffles Gets Pricier

Reheating Spinach - Is It Safe? Everything You Need to Know - Foods Guy

The cocktail revolution - Works in Progress

What Emoji Tell Us About the History of Tea

‘Like a maternity ward’: how massaging fish can produce ‘no-kill caviar’

Kernza, a climate-friendly grain, gets the attention of brewers, distillers

How Canned Food Went From Military Rations to Fancy Appetizers

Pasta and Rice May Be Healthier as Leftovers. Here’s Why.

Maryland fried chicken: A storied dish with Titanic history

Looking for the Perfect Onion

Can Our Bodies Even Tell the Difference Between Naturally Occurring and Added Sugars?

How Do Ultraprocessed Foods Affect Your Health?

Vineyards of the future will produce more than wine

‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US plates

Warmer climate, spicier food. But which country is the spiciest?

Cup Noodles are now microwave-safe. (So they weren’t already?)

How to stop turmeric from killing people

Home cooking falls to pre-pandemic levels in North America

Recipes and Generative AI

A Third of Chocolate Products Are High in Heavy Metals, CR's Tests Find - Consumer Reports

Climate change is improving French wine—for now

How to cook ground meat perfectly every time (without vision)! - The Blind Kitchen

India’s pickle people: Decades-old culinary heirlooms, nostalgia

I'm a microbiologist and here's what (and where) I never eat

Many of today’s unhealthy foods were brought to you by Big Tobacco

Digging In: Why Don’t Americans Eat Mutton? - Modern Farmer

Ultra-processed food linked to higher risk of depression, research finds

Confronting the dangers of ultra-processed food

Parmesan Makers Add Microchips To Cheese Wheels To Foil Counterfeiters