Food Facts

Are bananas good to eat after they have been refrigerated?
Can avocados be frozen?
Can I use grapeseed oil in my cooking in the same manner that I use olive oil?
Do pine nuts really come from pine trees?
Does it matter which potato variety you use in a recipe?
How can I choose the right type of Northeastern clam for a dish?
How can I select an eggplant that isn’t bitter?
How can I tell that I am buying real Parmigiano-Reggiano?
How do you choose a Balsamic Vinegar?
How do you select and prepare squash blossoms?
How do you store tomatoes so they will keep their flavor?
How long may I safely keep canned fish in my pantry?
How long will vanilla beans be good for, and how do you store them?
How many shrimp are in a pound?
If your garlic is sprouting green shoots can you use it?
Is it true that persimmons are not good to eat until after the first frost?
Is there a difference between Spring Lamb and Baby Lamb?
Recipes seem to specify unsalted butter. Why is that?
Should feta cheese come packed in a liquid?
What are capers?
What are Chipotles in Adobo and where do you find them?
What are golden raisins? Can I substitute dark ones for them in a recipe?
What are ramps and how do you cook them?
What are sweet onions?
What are “lardons?” Where can I buy them?
What is a shallot?
What is brown rice; can I substitute it for white rice in any recipe?
What is chèvre?
What is Chinese broccoli?
What is desiccated coconut?
What is Dutched cocoa powder? Can I use it in a recipe that just calls for cocoa powder?
What is epazote?
What is Fish Sauce?
What is hanger steak?
What is hominy?
What is instantized flour?
What is Pancetta?
What is the difference between cassia and true cinnamon?
What is the difference between cassia and true cinnamon?
What is the difference between Fennel and Anise?
What is the difference between Japanese and Mediterranean eggplants?
What is the difference between the balsamic vinegars in the market?
What is the difference between the soy sauces in the market?
What is the difference between tofu and tempeh?
What is the red and green stuff in a cooked lobster and is it edible?
What is wasabi?
When can you find sweet onions in the market?
When is soft-shell crab season over?
Why do you specify Italian when calling for Fontina in a recipe?
Why does natural peanut butter have a layer of peanut oil on the top?