Butter: browned, clarified, and ghee
This one is for my dad, who makes fun of me for carrying McGee with me whenever I travel and then peppers me with food science questions that I need to look up (immediately) in my reference book of choice….
Science of fizz
There’s something about fizz that just makes any drink more fun. Champagne feels so much more exciting than regular old wine, and I don’t know anyone who wants to drink a flat soda. Bubbles feel like magic. So how do…
Why use lard? (part 2)
Hopefully we’ve all learned that lard won’t kill you, and that it can even be a good choice sometimes. But I have to admit that I’m not totally convinced for health reasons alone–after all, lard is still pure fat. So…
Why use lard?
Lard sounds gross. I get it. For people like me who didn’t grow up with it, lard seems like a foreign and intimidating substance. Pile on years of hearing about the wonders of olive oil and the danger of saturated…
