The main culprit behind the browning of cut vegetables is a specific type of enzyme, called polyphenol oxidase (or PPO for short). Once the vegetable...
The history of tea dates back about 5000 years in China, where according to legend, Emperor Shennong discovered this drink by chance when some leaves...
Olive oil is rich in monounsaturated fatty acids (mainly oleic acid), with few polyunsaturated fatty acids. In comparison, sunflower oil mainly contains polyunsaturated fatty acids...
Fish is mainly about proteins, water, and fats. It contains a large amount of collagen, but unlike animal meat, its collagen is different: it melts...
The Italian expression al dente literally means "to the tooth," referring to a cooking method where pasta remains slightly firm to the bite without becoming...
Traditional bread generally consists of flour, water, salt, and yeast. This flour contains two key proteins: gliadin and glutenin. When mixed with water and kneaded...
Seaweed is naturally rich in all sorts of good things that we love to include in our dishes. They are packed with vitamins (especially the...
Chocolate is a rather unique solid, primarily composed of cocoa butter, which gives it that creamy texture. At ordinary room temperature, chocolate is usually hard...
Meat and potatoes make an effective duo because their nutritional qualities complement each other very well. Potatoes mainly provide complex carbohydrates, which give you stable...
The cold prevents the tomato from producing and maintaining certain volatile aromatic compounds responsible for its flavor. Essentially, these molecules release the typical aroma of...
