cooking

The mere thought of barbecue’s smokey scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S. I am a chemist who studies compounds found in nature, and I am also a lover of food – including barbecue. Cooking on a grill may seem simple, but there is a lot of chemistry that sets barbecue apart from other cooking methods and results in such a delicious experience. Cooking over an open flame – whether from gas, wood or charcoal – allows you to use both radiant and conductive heat to cook food. Romary/Wikimedia Commons, CC BY-SA Cooking with fire First, it is important to define barbecue because the term can mean different things in different cultures or geographic locations. At its most basic, barb...

To get a taste of the true history of Southern cuisine, one must look to the work of African-American chefs, home cooks and writers. The eight cookbooks below are a crucial collection for any serious Southern cook. If you don't have these in your kitchen already, get them in your shopping cart now. There simply is no denying the impact that countless African-Americans have had in shaping food culture in our country. In the South specifically, the influence of black Americans is easily felt — and consumed — in everyday staples such as braised collard greens, candied yams and fried catfish. While other Southern chefs have received a lot of acclaim for bringing their interpretation of Southern food to the masses, this beloved cuisine was built in the kitchens of black folks below the Mason...

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The Chemistry Of Cooking Over An Open Flame – What Makes Smoky, Charred Barbecue Taste So Good?

Every Southern cooking enthusiast worth their salt needs these 8 books by African-American chefs and authors