On Food and Cooking

Beet aroma comes largely from an earthy- smelling molecule called geosmin, which was long thought to ...

The turnip, Brassica rapa, has been under cultivation for about 4,000 years in Eurasia as a staple, fast-growin ...

early-maturing spring varieties, usually with a bright red skin, which take only a few weeks to grow, and ...

treatment that minimizes their pungency (the enzyme is inactivated) and brings out their sweetness. An unusua ...

“scales” that store energy for the beginning of the next growing season, and which naturally keep well for ...

sulfur. The growing plants take up sulfur from the soil and incorporate it into four different kinds of chemi ...

reaction products than do other alliums. Chopping, pounding in a mortar, and pureeing in a food proces ...

damaged onion into the air, and lands in the onion cutter’s eyes and nose, where it apparently attacks n ...

drying, and microwaving tend to generate trisulfides, the characteristic notes of overcooked cabbage. ...

Vegetable names in the onion family come from diverse sources. Onion itself comes from the Latin for “one, ...

short-day onions are planted as seedlings in the late fall, and harvested before they’re fully mature in ...

cooking dilutes and dulls their color. Green onions, or scallions, can be either bulb-forming onion varieties ha ...

for onions — and a much higher concentration of fructose and fructose chains, so during frying or r ...

Japanese long onion Allium ramosum Japanese bunching onion Allium fistulosum Rakkyo Allium chinense There ...

botulism bacteria, which thrive in the absence of air. Bacterial growth can be prevented by soaking the garli ...

portion of their leaves is often increased (to as much as 1 ft/3 m long and 3 in/7.5 cm thick) by hi ...

the cook. Stems and stalks support other plant parts and conduct essential nutrients to and from them, so th ...

Garlic on the Breath Does the chemistry of garlic flavor offer any help when it comes to dealing w ...

melons and squashes, grapevines, and hops, which grow rapidly in the spring, and have long been enjoyed as among ...

In Europe, the even more labor-intensive white version, blanched by being covered with soil and cut from ...