When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti w
Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the r
The US has a lot of standards about grading produce. Is everything graded on the same scale (with the same labels)? What characteristics do the grades generally
Is there a European standard for example for what could be sold as vanilla extracts? The only definition of concentration and ingredients appears to be in US Co
In this video, a Frenchman visits New York and buys a half sheet pan, which he appears unfamiliar with (both the term and the device itself) despite being an ex
I was watching the Great British Baking Show and a couple others and I noticed multiple instances where things were dropped on the floor and added back to the p
I made a bacon sandwich earlier and while cooking the bacon I noticed a pungent scent identical to the scent of beef crisps, I then ate my san