It is true that flavors from food get into breast milk. You may have read that this is a myth, and I have come across many assurances that the flavor in the food a breastfeeding mother eats do not enter into the breast milk. However, we have plenty of evidence that individual flavors from the … Read more
In 2013, a viral panic suggested the dairy industry was trying to ‘sneak’ aspartame into milk without a label. While there was a real legal petition involved, the truth is far less scandalous, but much more interesting for anyone who cares about food labeling laws. Aspartame in Milk Quick Summary The dairy industry has always … Read more
We’ve been told for decades that a good marinade is the secret to tender, juicy meat. But if you’re soaking your steak in acid expecting a miracle transformation, you’re likely wasting your time. While marinades are good for delivering surface-level flavor, the idea that they can ‘tenderize’ a tough cut of meat is one of … Read more
If you’ve ever watched a cooking show or read a recipe, you’ve heard the standard advice: “To reduce the heat, remove the seeds.” This common tip has led to one of the most persistent urban myths in the kitchen, that the seeds are the primary source of a chili’s fire. In reality, a home cook … Read more
The original Cholula Hot Sauce is made with pequin and árbol (Chile de árbol) chilis. Both these peppers are very hot. To put the heat in perspective, the mildest pequin is about 6 times hotter than the hottest jalapeño. The sauce itself, however, is mild. The Cholula Scoville is around 1000 Scoville heat units, according to … Read more
Serrano means “highland” or “mountain” in Spanish so the name of the Serrano chili pepper denotes its origin in mountainous regions. Although similar to a jalapeno, they are smaller, and hotter, and many people find them to have a fuller and more herbaceous flavor. Read on to find out more about these commonly available peppers … Read more