There is minimal retail availability, and no specific store I’m aware of that can do it all. The major source is Canada Compound, north of Toronto. This isn’t a retailer, though, so you’ll need to call first....

The enzymes are catalysts, chemical compounds that accelerate a chemical reaction but do not take part in it. They are not living organisms, though I believe they are proteins. A chemist out there may want to correct me....

not change much over time. Aroma, however, is referred to as a volatile component since it dissipates quickly after roasting. Of the 1000 or so chemical compounds that make up the flavor of coffee, volatile aroma constituents...

Short answer: every organic compound is subject to oxididation. In addition, the powder tends to absorb moisture (no matter how minute) which tends to affect flavor. So yes, cocoa powder will got “bad”, but it’s...

. What makes a somewhat bigger difference than beet vs. sugar is refined white sugar vs. organic sugar, which is usually a little less refined (has a brown tinge) and has more moisture, which can make a difference in some recipes.

. Bistro 315 is French. The Zia Diner is well, diner comfort food. For upscale, The Compound and Geronimo are not strictly Southwestern. In Taos, try Lambert’s or Michael’s Kitchen or one of my all time favorites, the...

and avon-laby style organization works pretty well) so that as little heat as possible is left to sizzle the oils. Of course you’d need to totally peel a whole bunch of cloves so that the water-to-volatile oil ratio is more...

i’m thinking of curing some pork, once the organic butcher on queen west opens, and if i like it’s wares. saltpeter is used, or can be used to maintain the meat’s colour

This may have been posted before and I’ve missed it, but this article in the LA Times is great. Apparently, the act of cooking (applying heat to) carbs causes a chemical compound to form that has been identified as a...

Believe it or not, these apparently indulgent and capricious analogies have been found to have a basis in science. Often when you have complex organic compounds (as in wine), there are all sorts of esthers and such, some of which...

) if anything heating will destroy organic compounds within your food) Antioxidants are just chemicals that sop up free radicals in your body, I’m no organic chemist but I don’t see how cooking a vegetable could...

, allspice, nutmeg, vanilla, milk, cream USES. - eat fresh: Cut them in half and scoop the flesh out, eat, spitting out large seeds or Open one end and squeeze flesh into your mouth - Use in recipes with little or no heat since the...

“moments” proceeding from the same conceptual framework: last year’s lobster with the (to you) rather aggressive rosemary vapor and the frog legs/vapor of evergreens this year. Interestingly, rosemary shares...

there’s probably something to be said for babies getting used to their mothers' diet through flavor compounds in breastmilk. The main reason for introducing foods simply and one at a time is to identify any allergies or...

't have an equally powerful set of aroma compounds, you’re going to have burnt nostrils. Temperature has some effect on this, but ultimately the wine is not in balance with itself and there’s nothing you can really...