Americans now hear about bizarre food and product recalls almost every single day. Recent warnings have involved stones in ice cream, glass in mung beans, and dead mice inside pepper jars. Now, simply avoiding a recall list is treated as…
By Sheryl Barringer, The Ohio State University As a food scientist, I’ve conducted research on the volatile molecules that make chocolate taste good. I also developed and taught a very popular college course on the science of chocolate. Here are…
It’s National Moldy Cheese Day on October 9 is the equivalent of Christmas time for all the cheese lovers out there. There are over a thousand types of cheese, ranging in different styles, textures, and flavors depending on the origin of…
Curious about chocolate sommeliers? Learn how Jens Knoop crafts bespoke cocoa drinks and brings luxury drinking chocolate to America. Have you ever thought about chocolate the same way connoisseurs view fine wine? Most of us grab a standard candy bar…
The scores on the door.
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