Ever wondered why onions make you cry? Why fish cooks faster than meat? Why bright green veggies go drab when cooked? Milwaukee Journal-Sentinel food writer got answers to these and other questions from CALS food experts Hans Zoerb, Susan Nitzke, Irwin Goldman and John Lucey. See what they had to say in Answering the ‘why’ in the kitchen.
Elsewhere in the annals of food, Dean Sommers answered questions about cheese in this article in Cook’s Illustrated. He explained why plastic wrapped cheese could be as good or better than the more artisanal-appearing bandaged-wrapped varieties, and why two blocks of the same cheese variety aged for the same number of months could taste so different.