It’s always been a mystery to me why cranberry sauce appears on the Thanksgiving table year after year.
Does anyone even put that jellied mass onto their plate? And who keeps bringing it?
It doesn’t matter if it’s homemade or from the can, that gelled sauce isn’t taking up any of the limited space on my plate.
As you can tell, I’m not a big fan. …
How do you order your coffee?
Maybe you ask for a dash of milk or cream. Perhaps you even specify how many sugar packets you want.
But, have you ever stopped to ask why we even cut your coffee with these added ingredients?
I’m guessing for most of us, it’s probably to mask the bitterness or any other off-flavors in the brew. To dull the parts of the beverage we don’t enjoy while still getting the caffeine. At least that’s an important part of my morning routine.
Now, this makes sense. I mean coffee is a natural product derived from the beans of the Coffea plant. While we can control how the beans are harvested and roasted, there’s still plenty of factors that are left to nature. …
I don’t want to speak for anyone else, but during the pandemic I’ve really been flying through bottle after bottle of red wine.
Recently, I started wondering if I should switch up my drink of choice just to spice something up in my life. Turns out, working from home and seeing no one but your roommates really doesn’t provide a ton of excitement.
Since this seemed like the most pressing issue in my life, I began researching some other boozy options. …
I remember the first time I had fresh pineapple. I was in high school, which I now realize is an extremely old age for having your first real pineapple experience, but that’s not something I can change now.
Don’t get me wrong, I had pineapple before, but for some reason my parents only brought those single-serve, plastic containers filled with pineapple pieces. You know the ones where you’re in constant fear of the juice splashing out as you slowly peel back the thin, plastic lid.
I assumed that’s what all pineapple tasted like, which might explain how I became borderline obsessed with the fresh stuff after discovering it so late in my life. …
If you’ve ever purchased alcohol in the US, you’ve probably seen the ‘proof’ or ‘ABV’ labeled on these beverages. ABV is the easier one to understand: it means “alcohol by volume” and tells you how alcoholic a drink is.
Alcohol, more formally known as ethanol, is what gives booze its intoxicating effects. ABV gives you the percentage — that is, the number of mL of pure ethanol in 100 mL of the drink.
Proof is a bit more complicated. In the US, it’s equal to double the ABV — that is, ABV multiplied by two. But if you go back to 19th-century England, 100 proof is equal to 57.15% …
I’ve never quite understood people who love vodka. It’s basically a clear, tasteless liquid with no defining features. What’s so special about that?
Since I’m writing this article, you’ve probably figured out gin is my alcohol of choice. I never get sick of the taste of pine trees in my mouth. I know that sounds a little odd, but it makes me nostalgic about Santa Claus and reindeers.
I will say, the one good thing about vodka is it’s essentially a blank canvas. And this isn’t my opinion.
Check out how the Code of Federal Regulations legally defines vodka:
“Vodka” is a neutral spirit so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color. …
If you’re one of the people on the fence about genetically modified organisms (GMOs) and genetically modified (GM) food, it might boil down to the reasoning behind altering these organisms to determine your support or condemnation.
Perhaps, if it’s the only option, like a last ditch effort to save a crop from extinction, that’s fine. Afterall, with the planet warming we’ll need to be ready to adjust our food supply.
But, if it’s just for fun. A cool science experiment. Is it morally right to transplant genes from one organism into another?
These are the difficult questions facing society today, because as of now, the decision to genetically modify food can range from absolute necessity to rather vain. …
Pink Himalayan Salt has invaded much more than our kitchens.
In fact, the unique color of the salt has attracted so much attention that you can find lamps, candles, bath scrubs and many more products that somehow incorporate the salt crystals.
And beyond that, the salt is believed to do more than just make your food taste better. Many people seem to associate the mysterious pink shade with special healing powers.
I’ve seen health claims related to respiratory problems, digestion, hormonal balancing, and that’s just the beginning. …
If you’re prone to forgetting what food you have in the freezer, you’re probably well acquainted with freezer burn.
I’m talking about those massive ice crystals that completely destroy the texture of food, like when you find that half-eaten container of ice cream just overrun with ice crystals.
Perhaps you’ve spotted some meat and poultry in the freezer that’s turned an odd color with a shriveled, dry surface? That’s caused by freezer burn, too.
And while I’m all for complaining about freezer burn, I figure a better use of our time might be figuring out what it is and how to prevent it. …
From soybeans and apples to corn and potatoes, more foods are genetically modified for reasons ranging from increased yields, pest resistance, or even saving an entire industry from demise.
For many of these crops, you would struggle to find a non-GM option in the U.S. So whether you are for or against GM foods, it’s likely that you are consuming them without even knowing it. Here’s a list of common foods made from GM crops.