Australians are in uproar because allegedly Vegemite might be restricted because it’s used to make alcohol. But is that actually possible?
Thanks to thiosulfinates, the taste of red onion can really spruce up a salad, but the same chemicals are also responsible for the indelible aftertaste.
Garlic peeling is one of the worst chores in the kitchen – unless you have a silicone tube garlic peeler, operating on extremely simple physics.
What exactly happens in a blender? I ponder while cooking a palak paneer curry, which involves a fair bit of blending.