Trahana is sometimes referred to as sort of a Greek pasta, and that is essentially what it is: a small granular pasta. While we mostly think of pasta as an Italian specialty, Greece has dozens of traditional pastas as well. For instance, Greece has something called nioki. Nope, it is not a relative of Italian gnocchi. It … Read more
Most people who like to cook and eat mussels believe that they are done cooking when the shells open. Furthermore, any mussels that don’t open cannot be eaten because the mussels were dead. You should always throw away unopened mussels! Is this true? Are closed mussels bad? Can you eat dead mussels? The truth is, … Read more
Forget what you think you know about Mexico’s national dish. It’s not the taco, and it’s definitely not those salty, fast-food monstrosities from Chipotle. The real crown belongs to mole, a sophisticated, soul-warming sauce that is far more refined and flavorful than its reputation suggests. While many guess the name comes from the Spanish word … Read more
There is something about the ice cream headache or brain freeze. Maybe you know what I’m talking about. It is nothing short of agonizing, and yet as kids, we would purposely ate our ice cream cones too fast to bring one on. And then we screamed, partly in pain and partly with the thrill of … Read more
One of the most enduring legends in food history claims that Marco Polo introduced pasta to Italy upon his return from China in 1295. The story has been repeated so often in classrooms, guidebooks, and casual conversation that it is widely accepted as established fact. Specifically, the claim is that without the Venetian explorer’s overland … Read more
Think asada is a specific steak or relleno is always a cheesy pepper? Think again. This Mexican food glossary decodes 25+ essential cooking terms and adjectives to help you navigate any menu like a pro—from the truth about ‘chicken al pastor’ to the magic of real Mexican cinnamon