Ice Cream That Melts Slower

These days most people prefer that scientists stay away from their food, but a team of researchers from the University of Edinburgh, Scotland have discovered something even the most all-natural eaters can appreciate: a way to keep ice cream from melting so quickly. By adding a naturally occurring protein called BsIA, they were able to bind the air, fat and water in ice cream together, …

Plantation Pineapple Stiggins’ Fancy Rum

A 19th century recipe turned delightfully rich tipple

Once a highly favorable sipping spirit in Dickensian England, pineapple rum faded from fashion and was all but lost until Maison Ferrand proprietor and rum master blender Alexandre Gabriel partnered with spirits historian David Wondrich. In 2014, the duo introduced a Plantation Pineapple Stiggins’ Fancy Rum (their third collaboration together), primarily based on a recipe from 1824. It was a one-off limited edition release at …

It’s Time to Quit Lettuce

Calling lettuce “the bottled water of produce,” Gizmodo has snappily outlined a few very pragmatic reasons why it’s time to quit the Iceberg. Not only is it labor-intensive and comes wrapped in a bunch of unnecessary plastic, it also contains a huge amount of water—and 80% of the USA’s lettuce is grown in drought-ridden California. On top of the environmentally unfriendly facts, it turns out …