Jeff G. asks: How do they get the M on M&Ms without breaking it or missing any? Most of us have probably wondered how each M&M is so perfectly marked with that signature white m. The production of the candy that “melts in your mouth and not in your hand” includes many different steps. First, the chocolate concoction is made […]
Read more
Diane F. asks: Who started the tradition of girls jumping out of cakes? Almost everyone has seen depicted the bizarre bachelor party tradition of a scantily-clad woman jumping out of a giant cake. It turns up most often in decades-old films, TV shows, and comics, but it still persists today at lavish Vegas shindigs—though the cakes are now usually made […]
Read more
The following is an article from Uncle John’s Bathroom Reader If a recipe called for you to blanch some almonds, would you know how to do it? Cookbooks are full of techniques that are a mystery to most of us, even if their names sound familiar. Heat and Serve There are many different ways to cook food, and each method […]
Read more
Lynn asks: Why are some cheeses made in wheels and others are in blocks? Whether a block, a wheel, a cylinder or a pyramid, a cheese’s shape is dictated by concerns with pressure, salt absorption, ripening, economics and/or tradition. Cheeses that are made in wheels, like creamy Brie and Camembert, need equal rates of salt uptake, as well as even […]
Read more
Recent headlines that chocolate supplies could fall short of demand by as much as a million tonnes by 2020 have been alarming. Those in despair over the news can take heart, however, as substitutes are available to get you through the rough times, including one that is actually relatively healthy – black sapote. Native to the coastal regions in and […]
Read more
Pete M. asks: Why is a tiny bit of parsley included with certain meals? Is it true that it is there to cure bad breath? Does it really work? Thanks and keep up the great work! In an age where strong-flavored, nutritiously dense greens like kale dominate, quiet, mild parsley has, for many, been shunted to the side. This is […]
Read more
Mark A. asks: Who invented tea bags? Legend says that brewing tea dates back to around 2737 BC, when tea leaves fell into water being boiled for Emperor Shennong of China. There does not appear to be any hard evidence of tea being discovered this way, but evidence we do have suggests that brewing tea did indeed likely start in […]
Read more
Karla R. asks: Why is a tiny bit of vanilla added to so many recipes? What does adding this substance actually do? Enhancing the flavor of the other ingredients in a sweet dish, vanilla also adds a spicy, delicate taste and packs a strong, enticing aroma. This is why, despite its expense, vanilla is wildly popular among home cooks and […]
Read more
Alex P. asks: What’s the difference between green and black tea? Isn’t it all just tea from the same plant? Both black and green tea is harvested from an evergreen, tree-like shrub known as camellia sinensis. Most likely originating in China, the camellia sinensis is thought to have first been used to brew a medicinal elixir during the Shang Dynasty […]
Read more
Nancy P. asks: How were raisins made before seedless grapes? Leaving fruit to dry out in the sun is one of the oldest and easiest ways of preserving this variety of food- our ancestors being the type to never waste anything edible, even if it is sometimes past its prime (see: The History of French Toast). Not only did dried […]
Read more
Mark S. asks: Why does brown sugar form lumps but regular sugar doesn’t? When we say the word “sugar”, it’s highly likely that the first image to pop into your head is that of the ultra-fine, pure white granulated kind you can buy in most supermarkets. But how does this kind of sugar differ from the less popular brown kind, […]
Read more
Sean M. asks: Why does chicken go bad so much faster than other meats at room temperature? Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; […]
Read more
Jacob M. asks: Does juicy fruit gum actually contain any fruit juice? With a brand recognition rate somewhere close to 99% in the States, it’s pretty safe to say that almost everyone reading this has at least heard of Juicy Fruit gum, if not also chewed it at some point. The question we’re looking at today is- exactly what fruit […]
Read more
Rita H. asks: Why do we serve ham on Easter? Under Jewish dietary laws (called kashrut), eating pork in any form is strictly forbidden. Jesus Christ was Jewish. So why, on the anniversary of his resurrection, do people traditionally serve ham? You’ll often read it’s because ham is supposedly a “Christian” meat, able to be consumed by Christians but not […]
Read more
Melissa K. asks: Do high end wine makers really have people walk all over grapes with their bare feet? Perhaps no image is more synonymous with the act of wine making than that of a person smushing grapes with their bare feet to extract the precious juices contained therein (in the grapes, not the inevitably sweaty feet). But did winemakers […]
Read more
Byron H. asks: Why is it sometimes catsup and other times ketchup? The two distinct spellings for what today is essentially the same condiment are simply the reflection of the evolution of nearly everyone’s favorite French fry topper. (Well, in certain regions of the world.) Today often disdained as low-brow, when it was first conceived, ketchup was revered for the […]
Read more
The legendary Roald Dahl’s book Charlie & Chocolate Factory from 1964 (and its subsequent two film adaptations from 1971 and 2005) told the story of a magical candy factory and its eccentric and mysterious owner Willy Wonka. A chocolate river, gum that is a whole turkey dinner, never-ending gobstoppers, and, of course, the singing and dancing oompa-loompas are just a […]
Read more
Jesus M. asks: Is there any real cheese in cheese whiz? As America gets ready for their upcoming Super Bowl parties (or Royal Rumble party, if that’s your thing), Cheez Whiz – the yellowish-orange, gooey, bland tasting “cheese” product – will surely make an appearance at some of them. But what is Cheez Whiz? Why did get it invented? And […]
Read more