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Most recently published stories in Feast.
Is Cheese as Addictive as Drugs?
According to Dr. Neal Barnard, nutrition researcher, author, and adjunct professor at the George Washington University School of Medicine, cheese can be addictive. He believes it so much that he wrote an entire book on the subject called The Cheese Trap. In the book, Barnard says that cheese contains some of the same addictive ingredients as some drugs, and he even refers to cheese as “dairy crack.”
By Margaret Minnicks2 months ago in Feast
Rice Without Borders
The kitchen is a place where borders blur; it has always been. Ingredients travel, techniques adapt, and dishes evolve as they move from one culture to another. Rice, in particular, has a way of absorbing the flavors and traditions of the places it touches.
By Angela Ash2 months ago in Feast
Red Velvet Cake was never meant to be Red
Red Velvet Cake is a moist sweetest red-dish dessert that has ever been tasted. However, Red velvet cake wasn’t meant to be the color red. Red velvet cake is not red due to insufficient or poor-quality food coloring, using the wrong type of cocoa powder, or incorrect oven temperature and acidity balance. The cocoa can overpower the color, so using a high-quality red food coloring, natural (not Dutch-processed) cocoa, and an acidic liquid like buttermilk is crucial, as is baking at the correct temperature. In the 19th century and into the early 20th, bakers described certain cakes as “velvet” simply because their crumb was more delicate than traditional cakes. These cakes often used cocoa powder (or almond flour or cornstarch) instead of rich chocolate bars or heavy flourIn its original form, red velvet’s reddish hue was subtle, a warm, slightly reddish-brown the result of natural cocoa + acidic ingredients + baking chemistry. That version of red velvet was defined as much by its texture (“velvet” crumb) and mild cocoa flavor as by its color. When some of these early “velvet cocoa” or “mahogany” cakes used cocoa powder plus acidic ingredients (like buttermilk or vinegar), bakers noticed the result — a cake with a faint reddish or mahogany-tinged hue. Over time, as recipes evolved and merged with darker cakes (like devil’s food), what we now call red velvet emerged.
By Gladys W. Muturi2 months ago in Feast
Perfect Sauce Pairings for Every Type of Pizza Crust
The base of pizza holds the same level of importance as the entire range of toppings. The sauce you choose for your pizza serves as the main factor that determines the quality of your entire pizza experience. The right sauce selection for your pizza base creates a major difference between a traditional slice and deep-dish pizza, and other unconventional options.
By The Pizza Box Banksia Grove2 months ago in Feast
Essential Alkaline Foods
Maintaining a balanced diet rich in alkaline foods is key to overall wellness. These ten dishes are not only delicious but also help balance your body's pH levels naturally. They are simple to prepare and perfect for incorporating into your daily routine. The final dish is particularly beneficial for older adults.
By yue . shui2 months ago in Feast
Australia Tomato Ketchup Market: Flavor Trends, Consumption Patterns & Growth Ahead. AI-Generated.
Australia Tomato Ketchup Market The Australia tomato ketchup market is spicing up as evolving consumer preferences, retail channel expansion and lifestyle shifts drive consistent demand. The Australia tomato ketchup market size reached USD 403.60 Million in 2024. Looking forward, IMARC Group expects the market to reach USD 522.02 Million by 2033, exhibiting a growth rate (CAGR) of 2.90% during 2025-2033.
By Amyra Singh2 months ago in Feast
Lemon and Coconut Shortbread
I've been in the kitchen almost all day today making lots of shortbread and I also made some casserole (but that wasn't for me). I don't particularly like shortbread because of the texture, it's a bit too buttery and crumbly for my liking but, it's a fun and easy thing to make if you want a relaxing bake. There's no egg in this and again, all of the dairy ingredients are able to be swapped out for dairy free alternatives.
By Annie Kapur2 months ago in Feast
