Share Brown Butter By Mark / March 26, 2019 What IS brown butter? One of the least expensive and flavor satisfying fats to cook with is brown butter. It adds a rich, concentrated, almost nutty depth to vegetables, eggs, and proteins. Many chefs tend to lean toward glugs of commercially available oils instead but grandma knew. Brown butter was likely discovered as a byproduct […]
Share 3 Best Cooking Oils By Mark / March 15, 2019 It is easy to have dozens of oils in the cabinet but realistically we use very few in day to day cooking. Some oils bring along a strong flavor and cannot be used without overwhelming dishes. Some are very expensive and others go bad quickly on the shelf or need refrigeration. Here are the Flavorful […]
Share The Depression Diet By Mark / March 15, 2019 Depression affects millions of people worldwide ranging from mild to mind numbing severe. The World Health Organization (WHO) estimates between 5 -15% of any given population suffers from some form of depression. It hits home for everyone. Think about it. Who doesn’t know someone that suffers with this life altering condition. Science is just starting […]
Share How Many Calories in a Whole Chicken? By Mark / March 15, 2019 Ever wonder if you sat and ate a whole average sized chicken what you would get out of it? Here at Flavorful Science we love to remove the mystery behind food and open it up for everyday people. We reached out to our science friends at the USDA to get some hard data on how […]
Share Why is it Spicy? By Mark / March 14, 2019 Spicy, or pungency, we all know the flavor but what is it that makes certain foods spicy? Why is it that certain food seems to be spicy on the tongue while some flavors hit your sinuses, (looking at you wasabi)? There are two main compounds at work when these types of flavors hit your tongue, […]
