Robby

Theories abound on why yeast breads that contain walnuts (or pecans) turn purple. After reading a paper in the Journal of Agricultural and Food Chemistry, we decided to pursue the one that seemed most plausible: that the iron in flour is reacting with gallic acid found in walnut skins to create a color change. To … Read more

Each state has a lot to offer when it comes to food. With a rich and vast history, each sector of the United States has developed its own culinary staples. You may be able to think of some of the best hamburgers, best pizzerias, and best coffee shops for each state, but do you know … Read more

Here at Viking extrusions, a common question that we get asked is ‘what temperatures can silicone withstand?’ Well, there is not exactly a definitive answer as they have so many unique and general purposes. Silicone rubber can withstand extreme temperatures, whereas other polymers such as polyurethane, nitrile and polyacrylate can not. Being able to withstand … Read more

Last week, I feasted on an absolutely delicious posole. If you aren’t familiar with this hearty soup, you are missing out. It is a main course dish that consists of pork, onions, garlic, dried chiles, hominy and cilantro that simmers together in broth. Traditionally, it was served at Christmas and comes to us from Mexico’s … Read more

Nearly 90% of us throw food out before it is actually bad and that can be for a misunderstanding of food labels. The most common designations on packaging are sell-by, best-by, and use-by, but what do these all mean? And which one should you follow when it comes to getting rid of uneaten food? First, … Read more

A favorite comfort food in Irish pubs and homes, the humble shepherd’s pie – a savory baked dish traditionally consisting of mutton or lamb topped with mashed potatoes – was first documented in Scotland in 1849. Its predecessor, the cottage pie (typically distinguished by using ground beef rather than ground lamb, though the two terms … Read more

Nine expert tips for cooking dried beans, plus a neat trick for telling when theyre done. In these days of social distancing, grocery shortages and pantry dinners aplenty, you may be wondering how to cook beans to their best advantage. Steve Sando, the bean impresario behind Rancho Gordo, shared his tips on how to cook … Read more

Most of us enjoy deep-fried food. Perhaps this is an understatement because, between French fries and potato chips, Americans eat 11.2 billion pounds of deep-fried potatoes a year (via Grit). This doesnt take into account fried chicken, Doritos, donuts, or the myriad of other unsuspecting foods we will drop in the deep fryer. We know … Read more

Emilia-Romagna may well be considered the kingdom of fresh, handmade pasta! While you may be familiar with tortellini and tagliatelle, you may become confused when reading the menu of a local trattoria and seeing names like tortellacci, cappelletti, garganelli, gramigna, etc. Sometimes, the different name is just a local variation of the same thing, as … Read more

If you’re fan of the great Chef Emeril, then we got a surprise for you. With a couple of ingredients, you can recreate his famous Emeril’s essence. And our recipe has done just that so you can season your dishes with intense flavors. It’s not only a great accent for meats, poultry and seafood, but … Read more