CAC
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Latest posts
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How Beef Jerky Is Made – From Fresh Beef to a Concentrated Chewy Snack
A pound of fresh beef and a handful of finished beef jerky hardly look like the same food. One is thick, moist and perishable. The other is dense, chewy and intensely flavored, with much of the meat’s original water removed. That transformation is the essence of beef jerky.…
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How to Run a Recipe Contest From Official Rules to Choosing the Winning Dish
As an Amazon Associate I earn from qualifying purchases A successful recipe contest can do much more than collect recipes. It can introduce consumers to a product, generate new ways to use an ingredient, create social-media content, build an email audience, bring attention to a…
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Fugu no Ko – How Japan Turns a Poisonous Fish Organ into a Regional Delicacy
There are foods that require patience. There are foods that require fermentation. And then there is fugu no ko nukazuke—a Japanese delicacy that begins with something ordinarily considered too dangerous to eat at all. The ingredient is the ovary of a pufferfish. Pufferfish are…
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Bulla – Ethiopia’s Nearly Forgotten False-Banana Starch
At first glance, enset looks like a banana plant. It has a thick trunk-like pseudostem, enormous paddle-shaped leaves and the unmistakable tropical appearance of a member of the banana family. A mature plant can tower over the people cultivating it. Yet the fruit is not what…
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Saudi Lemon Juice That Becomes a Year-Aged Molasses – Hassawi Jameed
In most kitchens, fresh lemon juice is used quickly. It is squeezed over grilled meat, stirred into drinks, added to soup or whisked into a dressing before its bright aroma begins to fade. In the Al-Ahsa region of eastern Saudi Arabia, however, one traditional citrus product…
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Kepel is an Indonesian Fruit Once Associated with Javanese Royalty
Inside the grounds of the Yogyakarta Royal Palace, among trees chosen not merely for shade or fruit but for symbolism, grows one of Indonesia’s most mysterious edible plants. Its fruit is called kepel. Roughly fist-sized and brown when ripe, kepel does not advertise itself with…
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Japan’s “Land Caviar” Made from Seeds – Tonburi
At first glance, tonburi looks like fish roe. The tiny greenish-brown beads are only about 1 to 2 millimeters across, with a glossy appearance and a slightly resilient texture. Bite into a spoonful and the grains give a gentle pop between the teeth. But tonburi contains no fish.…
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West Africa’s Wild Forest Seed, Akpi that Flavors and Thickens Sauces
At first glance, akpi looks a little like an almond. The kernels are small, pale yellow to brown and unassuming enough that someone encountering them for the first time might assume they are simply another edible nut. But grind a handful and stir them into a pot, and their real…
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Giant Taro Grown in Underground Pits on Pacific Islands Called Pulaka
On a low coral island surrounded by thousands of miles of salt water, growing a giant moisture-loving root crop would seem almost impossible. There may be no river. No mountain stream. The soil can be thin, porous and poor in nutrients. Dig only a little way down and the…
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Gaetbangpung – The Rare Korean Vegetable That Grows Where the Beach Meets the Land
Most vegetables prefer good soil. They are planted in protected fields, watered regularly and sheltered as much as possible from salt, violent wind and shifting sand. Gaetbangpung seems to have chosen the opposite environment. This low-growing Korean coastal plant thrives on…