Reheating leftover rice kills the bacteria, but does not eliminate the toxin already present.
Can You Really Reheat Leftover Rice?
Caramel Color (E150): What Is It As A Food Additive?
There are other other food additives that can make food products visually appealing to customers. Why the love for caramel color (E150)? Well, for good reasons.
Enzymatic And Non-enzymatic Browning
There are two types of browning: enzymatic and non-enzymatic browning. Years of research has been done to better understand these two.
Korean Study: Overcooking With Air Fryers Creates Toxic
A study says that air fryers can reduce acrylamide formation by up to 90%. But it is not always the case. According to a 2020 study conducted by the Korea Consumer Agency, overcooking with air fryers create more toxic compound called acrylamide.
Umami and Everything You Need To Know About MSG
Does MSG really cause harm? Or just another misunderstood ingredient?
The Mold Penicillium Roqueforti And Blue Cheese
Penicillum roqueforti is responsible for the signature blue veins in blue cheese. Why is this fungus in blue cheese safe to consume?
Are The Eggs Fresh? Here Are 2 Tests To Know
If you visit the nearest farm in the neighborhood for fresh eggs for your family, better. Otherwise, you can check the freshness of eggs you buy with a few simply tests.
Why You Should Buy Shrimp With Their Heads Removed
The quality of a shrimp-based dish may actually differ based on how it is cooked, prepared, or bought. In fact, you should never buy shrimp with their heads on.
Food Trends: These Are The Foods Of The Future
Thanks to today’s technological advances, we won’t be seeing empty supermarket shelves anytime soon. Here are the foods of the future.
How Does Tempering Chocolate Exactly Work?
Tempering chocolate is the trickiest part in making chocolate. Learn how exactly it works.