thoughts of food

How hard is it to switch to natural food dyes?

“Mark Oliverio, owner of Oliverio Peppers based in Clarksburg, W. Va., found out for himself about five years ago, when his grocery-chain buyers pointed to greater consumer demand for more all-natural products. They asked Oliverio if he could remove the […]

thoughts of food

The science of great NYC bagels.

This NPR article says it’s not the water, it’s the process. “Traditionally, Coppedge tells The Salt, the chilled dough rings are poached or boiled in a solution of water and malt barley for anywhere from 30 seconds to 3 minutes. […]