Sublime
An inspiration engine for ideas
There are two basic facts to keep in mind when thinking about the aroma of any food. First, the distinctive aromas of particular foods are created by specific volatile chemicals that are characteristic of those foods. And second, nearly all food aromas are composites of many different volatile molecules. In the case of vegetables, herbs, and spices... See more
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Most commercially prepared broths have nothing in common with the homemade variety.
Jason Fung • The Obesity Code: Unlocking the Secrets of Weight Loss (The Wellness Code)
Avoid food products containing ingredients that no ordinary human would keep in the pantry.
Michael Pollan • Food Rules
Hydrazines are nitrogen-containing substances that are found in relatively large amounts (500 parts per million) in the common white mushroom and other mushroom varieties, and that persist after cooking. Mushroom hydrazines cause liver damage and cancer when fed to laboratory mice, but have no effect in rats. It’s not yet clear whether they pose a ... See more
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Minor's chicken and lobster base
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
human tastemakers,
Kyle Chayka • Filterworld
I’m asked what’s the most important quality a novelist has to have. It’s pretty obvious: talent.