'Cooking Science'


Bay leaf
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What do you think about these 10 flavor pairings?

1.    Roasted Ginger & Rhubarb –  Exciting layers of spicy and sour, with warming…

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Commercial sodium hypochlorite bleach
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I was in Half Price Books the other day and was having a good time browsing through…

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While listening to the Weekly Geek podcast last week they discussed a submitted iPhone App, Ratio, by the author of the book of the same name: Michael Ruhlman. First let me say I’m completely unfamiliar with…

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Circle of Food is proud to announce that are listed among the Top 50 Healthy Living Blogs on the Health Sensei list of healthy blogs.  It’s exciting to be recognized for our efforts and right under Dr. Andrew Weil too.

Thank you,…

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Oil and water don’t mix.  That’s just the way it’s been through the millennia and the way things will always be.  In fact, “when oil and water mix” is now commonly being used by the hip kids to mean “when…

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When Karyn introduced me a couple of weeks ago, Mary asked me about the difference between baking powder and baking soda.  I gave her a nutshell answer, but promised a full posting with some more info and clarification.

What I…

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With Fathers’ Day just a couple of days away, I thought I’d do my inaugural cooking science post on something near and dear to many fathers’ hearts: beer.

Beer – it does a body good.  No, wrong liquid.

Beer –…

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