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Burning Question
Burning Question: At What Temperature Is a Turkey Cooked?
No matter what kind of turkey you'll be having this year, there's one question you'll need the answer to: What temperature does a turkey need to reach in order be considered "done"?
Until last year, the USDA recommended cooking turkey to an internal temperature of 180ºF. But based on the fact that bacteria threat salmonella cannot withstand temperatures of 160ºF after 30 seconds, the FDA now suggests a minimum internal temperature of 165ºF as measured by a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast.
Burning Question: What's the Difference Between Stuffing and Dressing?
It's arguably the standout dish at Thanksgiving, yet at the same time shrouded in ambiguity. What's the proper way to refer to it: stuffing or dressing? Is there even a distinction?
Burning Question: What Causes Red Wine Headaches?
Red wine headache, or RWH, has long been a subject of contention. Contrary to popular belief, it isn't caused by sulfites (both sweet white wines and dried fruits contain more sulfites than red wine), but rather compounds found in grape skins. Still, no single chemical has conclusively proven to be the culprit.
Burning Question: Are Cajun and Creole Cooking the Same?
It's an age-old question: is there a distinction between Cajun and Creole cooking — or are they really just the same thing?
The answer is somewhere in between. Creole cooking evolved out of the cosmopolitan culture of New Orleans, a city affected by the influx of international colonists who settled there after the Louisiana Purchase.
Burning Question: Why Does Spinach Make Your Teeth Gritty?
Not too long ago, I enjoyed my favorite steakhouse side, creamed spinach, with a reliable hunk of aged meat at the House of Prime Rib. I hadn't had the dish in a while, and when I took my first bite I instantly remembered what it felt like to have "spinach teeth" — a gritty, uncomfortable sensation that one experiences after eating spinach. Why, I wondered, does spinach leave your teeth feeling rough?For starters, spinach grows best in sandy soil, so the grittiness may very well come from actual sand if it's not been thoroughly washed.
Burning Question: When Is It OK to Eat Moldy Food?
The other day, a co-worker asked me whether it was OK to eat a piece of cheese that had grown slightly moldy. That question sparked a discussion on how to handle moldy foods. Can you ever simply cut off the bad parts and proceed to eat the rest?
Burning Question: Are Traditional & Instant Oatmeal the Same?
My guy and I are both big fans of oatmeal for breakfast, and on a recent morning, the two of us got into a discussion about the differences between old-fashioned oatmeal, quick-cooking oats, instant oatmeal, and steel-cut oatmeal — all of which are in our pantry. What makes each one distinctive? And do they all have the same nutritional value?
What to Do If You Swallow a Fish Bone
Over the weekend, my guy and I were enjoying a salmon fillet with soy glaze that we'd made together for dinner, when he got a small pin bone stuck in his throat. I told him I had the perfect solution for his problem, and it wasn't the water he was pounding. Instead, I brought him a soft piece of bread.
The Difference Between Bruschetta and Crostini
At the Food & Wine Classic, not only did Nancy Silverton teach viewers to Microplane garlic, but along with help from Mario Batali, she also discussed the differences between bruschetta and crostini. Both terms are Italian and relate to crispy bread.
Crostini translates to "little toasts" and generally refers to small pieces of bread that are baked.
Burning Question: What Makes Fish Sushi-Grade?
After seeking out sushi-grade tuna to make my own spicy tuna poke, I became curious as to what exactly constitutes sushi- or sashimi-grade fish.
The terms "sushi-grade" and "sashimi-grade" were created to ensure certain types of seafood can be consumed in raw form — but it turns out that they're more marketing terms than anything else. There are no clear health parameters enforced by the Food and Drug Administration or any other food agency that seafood must pass in order to be labeled sushi- or sashimi-grade.
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