Judging by social media threads, recent consumer polls, and a stream of video content, it seems like half of the internet is busy trying to convince the other half the McDonald’s is teetering on the edge of irrelevance. The narrative of a mass exodus from the burger giant is everywhere. Angry diners declaring that $3.50 … Read more
Walk down the produce aisle of almost any modern grocery store, and you will find plump, ubiquitous blackberries year-round. They grow wild in millions of American backyards and are a staple of summer baking. Yet, if you walk over to the beverage aisle looking for a simple bottle of blackberry juice, you’ll find it is … Read more
The quintessential cream cheese in America is Philadelphia Cream Cheese. It has been the absolute leader among such products for over a century. But, there are many different types of fresh, soft cheeses, and among the most revered is Italian mascarpone. What is the actual difference between Philadelphia cream cheese and traditional mascarpone? Are they … Read more
Stop in the barbecue and sauces section of any American grocery store, and you’ll find small dark bottle of “liquid smoke.” For decades, a persistent debate has surrounded this highly potent flavoring: Is it a genuine culinary ingredient, or is it a vial of artificial, synthetic lab chemicals engineered to mimic the taste of a … Read more
If you take a handful of dried kernels from a standard cob of sweet corn and toss them into a hot pan, you won’t get a fluffy bowl of popcorn. You’ll get scorched, soft corn kernels. This obvious fact leads to one of the most common culinary questions on the internet: Why can’t you pop … Read more
A perfect example of theatrical “junk science” is currently trending across the internet. A creator operating under the moniker “The Visual Scientist” claims to expose the hidden horrors of a McDonald’s Filet-O-Fish and a Gorton’s Fish Stick by placing them under a microscope at 1000x magnification. The video dramatically reveals that the fast-food patties lack … Read more