Cook’s Science: How to Unlock Flavor in 50 of our Favorite Ingredients

For cooks who appreciate a physics equation and the biology of a mushroom (side note: mushrooms aren’t vegetables or fungi, they are “made up of gills, spores, chitin” and more) this new book from America’s Test Kitchen is just the ticket. “Cook’s Science” is full of fascinating information and 400+ foolproof recipes made with 50 favorite ingredients—everything from scallops to kale, almonds and honey. Each …

Extra Virgin Olive Oil

Having won plenty of New York International Extra Virgin Olive Oil Competition awards (and others around the globe) Australia’s Cobram Estate olive oil is one of the few brands that is genuinely extra virgin. Since it’s a high-quality olive oil, the smoke point is also very high—meaning frying, BBQing or even cooking over hot coals is possible. With plenty of antioxidants, phytosterols, vitamins and monounsaturated …

Embracing “Ugly” Food

There are a bunch of US-based food-delivery companies (such as Imperfect Produce, Hungry Harvest and Perfectly Imperfect) that are encouraging us to embrace so-called “ugly” produce. From carrots with two legs, oranges with spots, and oddly shaped tomatoes, so much “imperfect” food is wasted in this country that it’s quite remarkable—especially when considering the divide between those who can afford fresh produce and those who …