No, fresh vs. dry pasta is not a battle where ‘fresh’ always wins. This myth is repeated ad nauseum in cookbooks, articles, and of course, on Food TV. It probably stems from two related sources. First, it comes the granddaddy myth, or assumption, that anything fresh is always better than anything not fresh, whether dried … Read more
Since 2001, viral warnings have circulated via email and social media cautioning against the use of canola oil, claiming it is a ‘toxic industrial lubricant’ disguised as food. These messages often rely on botanical half-truths and linguistic tricks to manufacture a 100% fear response out of a 0% threat. To separate the internet folklore from … Read more
Since at least 2000, viral social media posts have claimed a dark secret about the dairy aisle: that chocolate milk is made from expired white milk that has been boiled down, re-pasteurized, and doctored with synthetic flavors to hide the taste. Some versions even suggest it’s a way to hide ‘bloody milk’ that is unfit … Read more
Have you heard? You can’t deep fry with olive oil! Its smoking point is too low and it becomes bitter, etc. Funny that people in the Mediterranean regions, who know a lot more than us about olive oil, deep fry more often with olive oil than any other oil. In other words, what you’ve heard is … Read more
No, throwing spaghetti at the wall is not a reliable way to tell if it is done. While this popular kitchen myth suggests that a noodle sticking to the wall indicates it is al dente, the reality is that stickiness only proves the surface starches are hydrated—it says nothing about the core of the pasta. … Read more