EATING AND DRINKING
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Harmful Chemicals Often Migrate Into Tinned Food
We have been preserving food in cans for decades, with one of its many virtues being that these metal containers can spend years in our pantries before going bad. This has traditionally led people to see cans as a safe way of preserving food.
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Photo by German Parga
On the bandwagon: the food truck scene
The city’s latest obsession shows no sign of putting on the brakes, but is there more to the street food trend than just a slick set of wheels?
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Why Do We Love to Hate and Hate to Love Meat?
From the controversial carnivore diet to plant-based “meat” and lab grown meat, meat is everywhere.
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Most Europeans Struggle to Identify the Fish They Eat
Why are people so estranged from the food they eat? Well, it doesn’t help that seafood sold as a particular species might be something else.
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Why More Foam Makes for the Best Beer-Drinking Experience
What makes for the ultimate beer drinking experience? Some like theirs in a frosty glass, others with a wedge of lime. But when it comes to froth—or the head as it’s commonly known—what’s the best amount and how can it be achieved?
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Do You Need to Wash Rice before Cooking?
Despite its universal appeal, the question asked in every kitchen, be it a professional one or your own home, is whether you should rinse your rice before cooking.
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Easter Eats: Catalunya's Mona de Pasqua
Catalans have long celebrated Easter with the giving of "mones," although their form has dramatically changed over the centuries.
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Oca / Ânec amb peres
Goose or duck with pears makes a fruity Sunday roast with a twist
