Beyond flavor profile, Parrati said that the single most important aspect of an oil, at least when used for cooking, is its smoke point. A high smoke point indicates that the product can withstand ...
Serge Wich is a professor at Liverpool John Moores University. He receives funding from United Nation Environmental Programme (UNEP) under the Global Environment Facility (GEF) Congo Basin Impact ...
Unnoticed kitchen habits can silently raise cholesterol. This article reveals how simple changes in cooking methods and ...
Warning: This graphic requires JavaScript. Please enable JavaScript for the best experience. Le Diplomate had an emergency. After a week of frying frites, the kitchen ...
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