Every country has its traditional trademark soup, be it Vichyssoise (the French chefs can duke it out as to who created it), Asian Pho, Russian borscht or all-American chicken noodle. Commercial soups made their appearance with the invention of canning in the late 19th century,. Dr. John T. Dorrance, a […]

Is there such a thing as truly useless refuse? I would think not, particularly in light of the wealth of information on how to reuse things of little value. Things that most people undervalue, for example, glass, lumber, wood pulp, paper, used rubber tires, and in the scope of this […]

This is an overview of the production of green tea, specifics may vary across each type of green tea but by and large the process is can be summed as the following main stages: i) ‘Shaqing’ ii) Rolling iii) Drying i) ‘Shaqing’ ‘Shaqing’- which is translated literally from Chinese as […]

Braising is a moist cooking method and process that slowly cooks food in its own juices, added liquids and moisture. This cooking method uses heat, time and moisture to cook, tenderize and add flavor to food. Braising involves initially searing meat, so that it is brown on the outside, and […]