Ingredients – Page 2 – Kitchen Myths

All Oysters Taste the Same

When they are cooked, this may well be true. But when they are raw, which is preferred by true oyster […]

Most carrots these days are sold without the tops (the green leafy part), and when the tops are still attached,

Well duh, of course this will work−oil is slippery, after all! But sorry, no. In realty, almost all the oil

I am not talking about subtle flavor differences here! Rather, what most people don’t know is that what is labeled

Nein, mein Herr! Or in English, no sir! Liverwurst and braunschweiger are two traditional German liver sausages, and it is

Some recipes call for sautéing in olive oil, preferably extra virgin olive oil (EVOO), for reasons of flavor and the

Many people hard-cook eggs by putting them into already-boiling water. The temperature shock, it is claimed, causes the shell to

Some people claim that raw milk is healthier than milk that has been pasteurized. They claim that the heating of

Unfortunately, this is not true. Farm eggs and store-bought eggs differ significantly in nutritional content. As you have probably already

No. NO! Seriously, it is not safe. Red kidney beans contain a potent toxin called phytohaemagglutinin which can cause severe