Browsing: INGREDIENTS

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Steve Meyerowitz explains why it is critical to maintain the integrity of the entire food chain-plants, soil, air, water, animals, and people.

HOW TO COOK

Roast cauliflower can be blitzed with hot stock and cream to make a soup; served warm as a side dish with roast beef or added to salads. + A quick recipe for cauliflower chicken with capers.

FEATURES

She’s been threatened with voodoo and death threats, but U.S. customs supervisor Ellie Scaffa doesn’t let that stop her. Scaffa’s job is to dispose of contraband food, and you won’t believe the amazing variety of foods that she sees every day.

FEATURES What's the hottest chilli in the world?

All chilli peppers are not created equal – while most people think nothing of slicing a supermarket chilli to add heat to a curry, there are other people who enjoy eating as many of the hottest chillies in the world for pure sport.

HOW TO COOK

Honeybees are some of nature’s finest mathematicians. Not only can they calculate angles and comprehend the roundness of the earth, these smart insects build and live in one of the most mathematically efficient architectural designs around: the beehive. Zack Patterson and Andy Peterson delve into the very smart geometry behind the honeybee’s home.

HOW TO COOK

Physalis fruit, also called Cape Gooseberries, are luscious round yellow fruits encased in a papery wrapper that makes them look like miniature Chinese lanterns. You can eat the fruit raw, poach them or use them to decorate everything from a cupcake to a pavlova to a cheesecake.

HOW TO COOK

Can you substitute fresh yeast for dry yeast and how much should you use? What’s the difference in using fresh and dry yeast? How do you reconstitute dry yeast? We answer your questions.

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