Famous Flavors

American Biscuits vs. British Biscuits American Biscuits vs. British Biscuits (image credits: unsplash) A classic case of culinary confusion happens between the US and the UK, where “biscuits” mean entirely different things. In America, a biscuit is a soft, flaky bread often served with gravy, a staple at southern breakfasts. In Britain, however, a biscuit is what Americans call a cookie — crunchy, sweet, and perfect with tea. This difference has led to many surprised travelers, with a 2024 survey by Statista showing 68% of Americans are unaware of this distinction before visiting the UK. As more people travel post-pandemic, … Read more

Fermentation: The Old Technique Breaking New Ground Fermentation: The Old Technique Breaking New Ground (image credits: unsplash) Fermentation is suddenly everywhere again, but this time it’s not just about beer or kimchi. A 2024 report by Global Market Insights valued the global fermentation ingredients market at over $75 billion, with plant-based and non-alcoholic products leading the surge. Chefs and home cooks are now fermenting everything from carrots to cashew cheese, using age-old methods to create cutting-edge flavors. The World Health Organization has highlighted the role of fermented foods in supporting gut health, sparking renewed interest. This revival is fueling creativity, … Read more

The Marathon Bar – The Eight-Inch Wonder The Marathon Bar – The Eight-Inch Wonder (Image Credits: By Scott Ehardt, Public domain, https://commons.wikimedia.org/w/index.php?curid=65546) Marathon Bar – In 1981, after an 8-year run, the braided caramel 8″ candy bar was retired. It remains one of the most requested discontinued candy bars of all time. This extraordinary candy bar wasn’t just long in size – it was long on flavor too. The Marathon bar featured a unique braided caramel design covered in milk chocolate that actually required effort to finish. This 8-inch braided caramel rope covered in milk chocolate was my Friday afternoon … Read more

The Real Meaning Behind a “Food Coma” The Real Meaning Behind a “Food Coma” (image credits: unsplash) Most people have felt the heavy wave of drowsiness that hits after a big meal, often joking about slipping into a “food coma.” Medically, this sensation is called postprandial somnolence. According to researchers at Harvard Medical School, it’s not just in your head—your body genuinely goes through chemical changes after you eat that can make you sleepy. This phenomenon is so common that up to 60% of adults report feeling tired after eating large lunches or dinners. The feeling can range from mild … Read more

Succotash: The Original Farm to Table Succotash: The Original Farm to Table (Image Credits: Flickr) Succotash, a top old-school side dish that almost everyone has forgotten about. “Fresh tomatoes, fresh corn, [and] chopped okra fried in a skillet with just a little bit of salt and pepper and a pinch of sugar take it to the next level, simmering on the stove – simple, delicious, poured over rice, and oh-so-southern,” said Johnson. This humble combination doesn’t need Instagram filters to shine. Originating with the Narragansett of New England, succotash could’ve very well found a place among the first Thanksgiving Day … Read more

Salted Caramel’s Meteoric Rise Salted Caramel’s Meteoric Rise (image credits: pixabay) Salted caramel has become a worldwide obsession, and it’s not slowing down. According to market research from Grand View Research, the global caramel ingredient market was valued at $2.65 billion in 2023, with salted caramel driving much of that growth. Pastry chefs started sprinkling flaky sea salt on gooey caramel in the late 2000s, but in 2024, you’ll find salted caramel in everything from ice cream to macarons and even doughnuts. The salty-sweet balance appeals to our taste buds’ love for complexity, making each bite addictive. Major bakery chains … Read more

When Liquid Gold Became Liquid Greed When Liquid Gold Became Liquid Greed (image credits: flickr) Picture this: you’re guarding millions of dollars worth of liquid gold, stored in barrels stacked floor-to-ceiling in a warehouse that looks like something out of a Canadian fairy tale. The theft over several months in 2011 and 2012 of nearly 3,000 tonnes of maple syrup, valued at C$18.7 million from a storage facility in Quebec represents something that sounds almost too absurd to be real. But here’s the kicker – adjusted for inflation, the heist is the most valuable in Canadian history. This wasn’t just … Read more

Ranch Dressing – The Golden Standard That Turns Sour Ranch Dressing – The Golden Standard That Turns Sour (image credits: wikimedia) Did you know that ranch salad dressing that has been continuously refrigerated will generally stay at best quality for about 6 to 9 months? Yet most of us cling to that half-empty bottle like it’s liquid gold. The problem isn’t just expiration—it’s the gradual taste decline that happens long before you even notice. Once opened, the shelf life of ranch dressing decreases significantly. Exposure to air and contaminants can lead to quicker spoilage. What makes ranch particularly tricky is … Read more

Mushrooms: The Water-Soaking Saboteurs Mushrooms: The Water-Soaking Saboteurs (image credits: wikimedia) For quality reasons, do not wash mushrooms until you are ready to use them. Despite what many meal preppers think, scrubbing those earthy fungi days ahead is one of the fastest ways to turn firm, flavorful mushrooms into soggy disappointments. “All wild mushrooms should be washed and it is crucial to dry them out afterwards,” says Joseph Rizza, Executive Chef of Prime & Provisions in Chicago. “Cultivated mushrooms, like buttons and portobellos can be cleaned using a dry cloth or paper towel to wipe off the excess ‘dirt’ they … Read more

Freezer Burn Turns Premium Lasagna Into Cardboard Freezer Burn Turns Premium Lasagna Into Cardboard (image credits: unsplash) You know that fancy organic lasagna you splurged on at the grocery store? The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage. Even if the packaging looks intact, freezer burn happens when food isn’t stored properly … Read more