dICEd Blog Listing

Both an herb and a leafy green, shiso is a therapeutic food in ancient systems like Traditional Chinese Medicine. Some recent research suggests the plant may be helpful in reducing histamine...

I recently spent time with Eric Wallace, owner of Vital Fungi, an urban mushroom farm in Columbia, South Carolina. There he cultivates exotic varieties of mushrooms like Pink Oyster, Black Pearl King...

Every once in a while, a technique or a preparation will inspire me to reflect on some of the philosophical aspects of cooking. If I were to reduce the act of cooking down to the simplest of concepts...

Each winter we get to play with the full bounty of root vegetables, and after months of cooking at home, we encourage experimenting. I use the usual suspects we expect on the dinner table, sweet...

When it comes to chapulines, the expression “don’t knock it ‘til you try it” couldn’t be more relevant. The grasshoppers are commonly eaten in Mexico and other parts of Central America. Though some...

For years I have been passively using cocoa powder. Very rarely is cocoa powder the main ingredient in products I make so I rarely give it much thought. I always focus on the type of chocolate, the...

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The word curry always mystified me as an Indian, partially because I never made or ate curry growing up. It wasn’t until I got to college and studied the history between Britain and India that seeing...

Are Chickpeas and Garbanzo Beans the Same? Yes, the seeds are often seen in Indian and Middle Eastern cuisine, such as curry, hummus and falafel. Though most are accustomed to seeing chickpeas in a...

What is Butter? Butter is a semi-solid emulsion made up of approximately 82% butter fat, 16% water and 2% milk solids. The percentages of fat and water in butter are unique, especially when it comes...

Growing up in a Venezuelan-American household, arepas were a staple of our daily breakfast. This typical South American comfort food is made using a handful of simple, household ingredients like...

The fragrant, slightly acerbic nature of perilla leaves is an acquired taste even for some Koreans – it took me years to come around to its one-of-a-kind aroma and essence. It’s hard to pinpoint the...