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Emma Stenhouse is a marine scientist, educator, and writer with more than 16 years of experience. She holds an M.S. in Marine Science from the University of Plymouth. Drying food at home is a great ...

Often times, commercial meat producers put rice flour or a similar white flour/powder on their salami to maintain the appearance that mold would have provided. From the hills of Italy to the Spanish ...

Dry-aged meat is crazy expensive. But oh man is it delicious. The dean of food science writers, Harold McGee, writes in Lucky Peach Issue 2 about what makes it taste so good—and what makes other ...