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Why Flan Was Originally a Savory Dish in Ancient Rome

Why Flan Was Originally a Savory Dish in Ancient Rome

Flan, a dish recognized globally today, boasts a rich and varied history that stretches back to antiquity. What began as a versatile egg-based prep...
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Big Sur Food Wine Festival Expands Culinary Offerings and Community Support

Big Sur Food Wine Festival Expands Culinary Offerings and Community Support

Big Sur Food Wine Festival Expands Culinary Offerings and Community Support
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Silvi Mourns Passing of Esteemed Chef and Educator Gabriele Di Costanzo and Wife Maria Dell'Elce

Silvi Mourns Passing of Esteemed Chef and Educator Gabriele Di Costanzo and Wife Maria Dell'Elce

Silvi is in mourning following the passing of Gabriele Di Costanzo, a renowned chef and former teacher at the De Cecco hotel institute in Pescara, and his wife, Maria Dell'Elce. Di Costanzo, 85, passed away on November 10 in the long-term care unit of Atri hospital. His wife also passed away in the same hospital room shortly after. The couple had been married for 62 years. Gabriele Di Costanzo was highly respected in both Silvi and Pescara, with many former students, colleagues, and friends expressing their condolences and sharing memories on social media. He was remembered as a professional, cheerful, and competent individual who significantly contributed to the culinary field in Abruzzo. The Pescara Chefs Association, which Di Costanzo co-founded, issued a statement honoring his legacy and contributions to professional cuisine and the training of numerous chefs. The funerals for the couple were held on November 12 at the Church of Santo Stefano in Silvi.
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How Rice, Milk and Sugar Became the Foundation of a Global Comfort Food

How Rice, Milk and Sugar Became the Foundation of a Global Comfort Food

Rice pudding is a versatile dish made from rice and milk, often enhanced with sweeteners, spices, flavorings, and sometimes eggs. This comforting d...
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Billings Farm Museum to Host Charcuterie Workshop with Local Focus

Billings Farm Museum to Host Charcuterie Workshop with Local Focus

Billings Farm Museum to Host Charcuterie Workshop with Local Focus
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Buenos Aires Blooms with Jacaranda Trees, Offers Late-Night Cultural and Culinary Experiences

Buenos Aires Blooms with Jacaranda Trees, Offers Late-Night Cultural and Culinary Experiences

Buenos Aires Blooms with Jacaranda Trees, Offers Late-Night Cultural and Culinary Experiences
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FDA Regulations Emphasize pH 4.6 Threshold for Fermented Hot Sauce Safety

FDA Regulations Emphasize pH 4.6 Threshold for Fermented Hot Sauce Safety

The U.S. Food and Drug Administration (FDA) regulations for acidic and acidified foods establish pH 4.6 as a critical safety threshold for fermented products like hot sauce. Below this pH level, Clostridium botulinum, a bacterium whose spores are common in the environment, cannot grow or produce its dangerous toxin. Home fermenters are advised that while fermentation is a traditional preservation method, the anaerobic conditions and low acidity initially present in pepper ferments can create an environment where C. botulinum could thrive if proper acidification does not occur. The guide emphasizes the importance of salt concentration (typically 2.5-3.5% brine) and moderate fermentation temperatures (65-75°F) to encourage rapid lactic acid fermentation, which drives the pH down. Reliable pH measurement using a digital meter or narrow-range test strips is crucial, with a verified reading below 4.0 recommended for bottling to ensure a safety margin.
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This is what different oven temperatures, rack placement does to food

This is what different oven temperatures, rack placement does to food

Oven temperatures and rack positions can impact the way your food turns out. This simple guide breaks down what you should know.
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Seattle Chinatown-International District Community Opposes Proposed McDonald's Location

Seattle Chinatown-International District Community Opposes Proposed McDonald's Location

Residents and supporters of Seattle's Chinatown-International District (CID) are strongly opposing a proposal by McDonald's to open a new franchise at the corner of 4th Avenue South and South Jackson Street. Approximately 80 community members attended a meeting of the International Special Review District (ISRD), the neighborhood's historic preservation board, to voice their objections. The meeting featured impassioned public comments, protest signs in both Chinese and English, and individuals wearing clown masks. Concerns raised by neighbors include the potential negative impact on existing CID restaurants, the incongruity of a McDonald's with the neighborhood's Asian character, and worries about attracting homeless individuals and drug users. State Rep.-elect Kelabe Tewolde and Seattle City Councilmember Alexis Mercedes Rinck also attended to show their opposition. The ISRD board received over 100 written comments against the proposal. A consultant for McDonald's presented the store's design, claiming it...
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Eater names best new restaurants of 2026. Did yours make the list?

Eater names best new restaurants of 2026. Did yours make the list?

Eater reveals its 2026 awards, honoring the best new restaurants, chefs, and standout dishes across the country.
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Fresno Hosts 15th Annual Taco Truck Throwdown, Showcasing Central Valley's Vibrant Taco Scene

Fresno Hosts 15th Annual Taco Truck Throwdown, Showcasing Central Valley's Vibrant Taco Scene

Fresno Hosts 15th Annual Taco Truck Throwdown, Showcasing Central Valley's Vibrant Taco Scene
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Texas A AgriLife Extension Specialist Advises on Alternative Thanksgiving Turkey Cooking Methods

Texas A AgriLife Extension Specialist Advises on Alternative Thanksgiving Turkey Cooking Methods

Texas A AgriLife Extension Specialist Advises on Alternative Thanksgiving Turkey Cooking Methods