Last Chance Foods: Behold the Power of the Pe...

For most of the year, the rooftop at the restaurant Palo Santo in Park Slope, Brooklyn, is green with thriving plants and vegetables. During the winter, though, there’s still activity, but of a different sort. Palo Santo chef and owner Jacques Gautier decided to raise rabbits to ...  Afficher plus

New Year’s Eve generally means ringing in the new year with champagne toasts. More than a glass or two of bubbly usually has me grasping blearily for the aspirin bottle the next day, though. For those looking to entertain at home, there are plenty of seasonal cocktail options tha ...  Afficher plus

Botanically, bean pods are indeed fruits, and, honestly, they are also pretty magical. And we’re clearly not the only ones to think that: beans are the unsung hero of history. The fact that they were domesticated an astonishing seven different times in different places around the ...  Afficher plus

Starches are among the most important and versatile additives in processed food, but most of us know little about them and there are some we should be wary of.Emily Thomas hears why starch is a food manufacturer’s best friend - making pies crispier, cakes airier, and yoghurts cre ...  Afficher plus

A few months ago, Sheila Dillon opened a glass jar of chickpeas in her kitchen. Their taste was so different from those she had been eating for years from cans, she took to social media to find out why. The story that unfolded in the comments led back to the Spanish, and their wa ...  Afficher plus

The chili pepper is the pride of New Mexico, but they have a problem with their beloved crop. There just aren’t enough workers to pick the peppers. Picking chili peppers can be especially grueling work even compared to other crops. So most workers are skipping chili harvests i ...