Campari's Made from Bugs

A lot of stuff you thought was vegan isn’t.

Beyond Salt and Pepper

From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking.

A Cheese Primer

CHOW’s guide to the major cheese types.

A daring tail with absinthe and egg white.

. I know the yolk and mustard are emulsifiers blending the oil and water but, if the eggs are pasteurized, why is the acid required other than for flavor? Does it do something else?

I was making a simple vinaigrette earlier with my stick blender and the consistency started to look like a thick creamy aerated texture and then in a split second it turned back to liquidy oil consistency. The emulsion...

I can’t believe it’s taken me this long to figure out this one, but will pass it on to anyone else who struggles with emulsifying cinnamon with liquid ingredients. Pour liquid ingredients into tight-lidded jar and...

Butter is a unique emulsifier among the fats because (unless it’s clarified) it already has water and sugars and proteins emulsified in the butterfat. So you cannot expect to use a butter-based sauce to behave the same when...

Not for wimps.

An egg makes this tail light and creamy.

I have been using a lot of tahini in my cooking, but every time I mix tahini with lemon juice and olive oil, it emulsifies and thickens to the consistency of mashed potatoes. It becomes problematic to mix with delicate greens....

Hi all. Just wonder where I can get bread improver and cake emulsifier in the Ottawa area? Thanks in advance! \t

Eat your heart out.

Béchamel-Coated Sea Bass Morsels in Orange Sauce

Tuna Carpaccio with Herb Sauce