are surface loving. They don’t penetrate far, and neither do the surface ripening bacteria that could have been exposed to your blues. But most importantly- taste before you buy it- and when it no longer tastes and smells as...

I was once told by a produce person that ripe cantalopes are ever so slightly sticky on the outside (between the netting) because the sugar rises to the surface as it ripens. It’s worked for me.

maria, Usually I dig your science, but you’ve got a couple of things in your statement that are not completely correct. Bries are surface ripened, and so indeed ripen from the outside in, because of the treatment to the rind,...

the ripening so they’re perfect on Sunday? One website suggested putting them in the fridge, but I thought that would harm their texture in addition to slowing down the ripening. Should they be left open or covered? Room...

Sauvagine from Quebec, the Chateau/Delice de Bourgogne: 2 styles; Delice is stronger, Chateau is like St Andre but better, quite mild Rougette – with its orange washed rind and buttery consistency, this decadent triple-cream...

-coloured with a soft surface and a delicate and harmonious flavor. La Tur is handmade in a traditional manner. After the pasteurization, which takes place at the lowest temperatures allowed by law, the milk is poured into...

I just finished a discussion about the varying thicknesses of apple skin and am wondering if there is a scientific explanation behind the varying thickness of apple skins. Does anyone know? Is it based on when in the ripening...

this surface ripened raw milk soft cheese. White flower, like a brie, but heavier creamy taste with slightly bitter crust. “Chevalier Mailloux” - knight of Mailloux, this was the hot item one xmas when it won the...

I love the suggestion of putting something you want warmed on top of the TV! I am always trying to ripen avocados, pears, etc and I put them on top of the fridge, towards the back. Then days later I completely forget about them...

oil you are tasting. The oils raise to the surface of the nut rapidly after they ripen. Those oils turn rancid rapidly. If you will bring a pan of water to a boil and put the pecans or walnuts in the boiling water for about a...

Sorry, I oversimplified. The percent of whole grains depends on a series of grain moisture related factors: moisture during grain ripening, grain moisture content at harvest, daily evapotranspiration at harvest, surface soil...

I bought three cantaloupes that were 33 cents each (not per pound). Things happened and I was forced to keep them in the fridge rather than ripening on the counter. They have all the taste of the canteloupe found in AYCE buffets...

I swear by the avocados at Costco. They sell them green so you need to plan ahead a few days. We buy them regularly, and they ripen up perfectly every time!

You didn’t do anything wrong. That’s what happens toward the end of their life cyle. My theory is that they continue to ripen in the jar and the flavor is like if you left a berry on the vine too long. So if you start...

Are you interesting in making maduros (sweet, fried in chunks) or tostones (smashed, flattened pieces)? Both are originally cut into about inch thick pieces, but maduros uses ripened plaintains and tostones uses unriped. After...