by Joseph Yacino | Jun 7, 2018 | Recipes
5-ingredient no churn vegan chocolate ice cream that has all the creaminess, flavor and richness of the real thing! Naturally sweetened, vegan and gluten free.INGREDIENTS (2) 14 ounce/400g cans coconut cream OR full fat coconut milk, chilled overnight in the fridge...
by Joseph Yacino | Jun 5, 2018 | Recipes
At a cost of thousands of dollars per pound, truffles are an expensive food. The fungi are prized for their distinctive aroma, and many foods claim truffles or their aromas as ingredients. But some of these foods may actually contain a much less pricey synthetic...
by Joseph Yacino | Jun 5, 2018 | Recipes
Gut bacteria thrive on the food we eat. In turn, they provide essential nutrients that keep us healthy, repel pathogens and even help guide our immune responses. Understanding how and why some bacterial strains we ingest can successfully take up residence in the...
by Joseph Yacino | Jun 4, 2018 | Recipes
The term “sustainable seafood” can mean many things. We trekked to Alaska—a leading frontier of the sustainable movement—to learn more. Laura Schober Nov 1, 2017 It was just a few months ago that I was on the deck of a fishing boat, bundled up in my...
by Joseph Yacino | Jun 4, 2018 | Recipes
The Greek custard pie, known as Galaktoboureko, is unlike pie in the traditional American sense. It’s baked in a rectangular pan, the custard is made with semolina, which gives it a slightly grainy texture, and the light crust comes from layers of paper-thin phyllo...
by Joseph Yacino | Jun 3, 2018 | Recipes
What Are Beet Greens Good For? Botanical name: Beta vulgaris Grown in the Mediterranean region as far back as 2,000 B.C., beet cultivation spread to Babylonia in the eighth century, then to China around 850 A.D. Beets, along with their greens, belong to the...
