Flavor AlchemyJournalhttp://www.flavoralchemy.com/journal/2012-07-14T17:10:19ZSquarespaceUgly tomatoes taste betterhttp://www.flavoralchemy.com/journal/ugly-tomatoes-taste-better.htmlPapin2012-07-09T20:50:41Z2012-07-09T20:50:41ZWet cardboard and a tomato should not taste the same, but few of us have been fortunate enough to experience the difference. A team of scientists have discovered how the gene SIGLK2, turned off in most varieties by breeders, could help bring back flavor. Good news is: you can spot when it is on.
]]>Why measure with cups and spoonshttp://www.flavoralchemy.com/journal/why-measure-with-cups-and-spoons.htmlPapin2010-09-26T18:15:03Z2010-09-26T18:15:03ZWhy do American recipes use cups and spoons to measure dry ingredients? The answer is not Fannie Farmer.
]]>Caramelizing sugar with an ovenhttp://www.flavoralchemy.com/journal/caramelizing-sugar-with-an-oven.htmlPapin2010-09-15T04:35:29Z2010-09-15T04:35:29ZUse an oven for a foolproof way to caramelize sugar.
]]>Q&A sitehttp://www.flavoralchemy.com/journal/qa-site.htmlPapin2010-07-17T19:54:24Z2010-07-17T19:54:24ZA new, usable question and answer site on food and cooking is now in beta testing.
]]>The brix of sweet fruithttp://www.flavoralchemy.com/journal/the-brix-of-sweet-fruit.htmlPapin2010-01-23T14:47:50Z2010-01-23T14:47:50ZThe Brix signs showing up at supermarkets should help us select tastier fruits, but one needs to interpret the numbers.
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