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Ripe bananas. If you have more than youcan use, freeze them. Photo by Sanja Gjenero | SXC. Some people like their bananas on the green side, before the skin becomes flecked with brown. We don’t. Our perfect banana looks like the ones in the photo (which shows the visual standard of ripeness). The flesh…
Continue reading “TIP OF THE DAY: How To Ripen Bananas”
Australian passionfruit is small and purple-skinned. Photo by Brybs | SXC. You may have assumed, like many people, that passionfruit was named for the passion it inspires in those who consume it. But the name actually comes from a religious source, rather than any aphrodisiac properties. The fruit is named for the plant’s flower,…
Continue reading “TIP OF THE DAY: Passionfruit For Easter”
Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE. You may have seen mustard listed as an ingredient in vinagrette. It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers. You can use prepared Dijon mustard, or–if you…
Continue reading “TIP OF THE DAY: Mustard In Your Vinaigrette”
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Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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