fact or fiction
Is it a fact or is it merely fiction? Fact or Fiction explores the lesser known truths in the food universe.
People are sharing their best "secret" cooking tips and tricks that can't be found in cookbooks or on the internet.
Cooking is an art form, and reading recipes can only teach you so much. Sometimes all you have to do is test out new techniques and ingredients for yourself. "What is your secret technique that you've never seen in a cookbook or online?" Redditor u/katieasaur wondered. Some of the comments were intriguing, and I'm looking forward to trying them out in my own kitchen.
By Cyber electronic4 years ago in Feast
Common Cooking Myths That You Probably Thought Were True
Cooking is an art. It's also a science, and there are many myths out there that people believe to be true because of the way they're told them by their parents or grandparents. Whether you want to become a professional chef in a fancy chef coat and hat or just a home cook, you need to know the reality of these misconceptions about cooking.
By Georgie Hawthorne4 years ago in Feast
My Dark Chocolate Fantasy
Here's the thing... We all have dark, twisted fantasy mines that happen to be a chocolate cake. Sounds odd, right? I can't escape the light, fluffy, ooze in your mouth chocolate cake. My addiction to chocolate cake is so bad; you'd think that I wouldn't be able to function during the day. My mind goes into spiral thinking about when I had a creamy, moist chocolate cake after a long stressful day. I love em all. Here's a juicy example, like this one time my best friend took me on a journey where we sampled a variety of chocolate cakes for my upcoming wedding. I'll let you in on a little secret; my soon-to-be husband and I made plans the following week, but I just couldn't let him see me in the state of speaking life into my odd obsession with chocolate cake. He would look at me like, I'm crazy; he might stay up at night wondering if I love chocolate cake more than I love him. I didn't know how to tell him that it's true I've fallen in love with chocolate cake after I paired a very light and airy cake with a succulent sweet strawberry fresh from our garden outback. After this perfect, brilliant pair, my taste buds experience their first taste bud orgasm.
By Tiffany Riley4 years ago in Feast
The Reality of Ranch Animals
Food is important. Everyone needs to eat in order to survive. Thankfully, there is no need for people to go and slaughter their own meat anymore, as there are markets and grocery stores that provide food nicely packaged and easy to prepare. Unfortunately, this level of comfort comes with a degree of ignorance. Over the past few years, it has become increasingly obvious that people, Americans specifically, do not know how their food is made. This applies to many things, including meat. Ranchers are a big part of the food industry, raising animals such as cows and chickens to later be killed by businesses to provide the packaged meat we find in grocery stores. However, raising an animal is a commitment that takes money and time, two things that really hinder the money-making process. Therefore, it is not uncommon to see the animals be neglected and mistreated to the point of deliberate abuse. Meat production is directly influenced by how the animals are treated. Healthy ranch animals are important to the food industry because it decreases chances of disease outbreaks and strengthens the economy, as well as creates a good image for the food production and overall industry.
By Jocelynn L. Taylor5 years ago in Feast
Did pasta reach Europe thanks to Marco Polo?
Pasta, in its various forms, has been a mainstay of the Italian diet since the Middle Ages. However, it is known that the Chinese had been eating noodles, a closely related foodstuff, for thousands of years prior to that. Could it be that the Italians learned about pasta from the Chinese?
By John Welford5 years ago in Feast
Why Chickpeas Are Now Being Blatantly Stockpiled
Sometimes a mischievous thought kidnaps your mind and takes it on a wild thrill-seeking joy ride with each passing minute making your mouth water. Hussein's mouth neared flood stage before he called in reinforcement troops for a mission.
By The Dani Writer5 years ago in Feast
Six and a Half Hours
Bastian leaned onto his left arm, coming off of it immediately while screwing up his face, with two pitched brows and one giant nostril hugged by his left cheek. He'd forgotten that his arm was sore from getting the first half of the Pfizer vaccine only two hours ago. His memory of daily events was straight up ‘early onset for dementia’ he and his sister would joke, as he could literally never remember anything unless it happened in his sweet spot, which was always ‘six and a half hours ago.’ Everything else that happened before or after felt like they were sucked into some inaccessible black hole.
By Matt Osmotherly5 years ago in Feast
Gems and Eats
It started two years ago by finding out a national dish for each territory, from Catskill dogs in Arizona to Wisconsin cheese curds. We decided to go beyond the classics—the food that everybody tells you to try when you visit—for the second edition of this list and spotlight chefs and delicacies that have had a significant influence or represent a noteworthy culture state. We looked at each of the 50 states (plus Washington, D.C., and Puerto Rico) and their distinct culinary backgrounds, discussing our picks on heated Zoom calls and prolonged Loose blogs. It was just another weekend like any other. My family and I are on our way to another holiday. Since there was no food available, I wanted to try the food at a restaurant I had never been to before. Two greeters greeted me as I opened the glass door with a welcoming smile and led me to a table with just two seats. They handed me the menu and waited for me to choose what I wanted to eat. Besides, if the names of the dishes are new to me, I do not order them. Thai Honda, on the other hand, has matching images for all of the options. And if I was confused, I might look at the matching picture and decide from there.
By Vashish Ramoutar 5 years ago in Feast
