Grainy chocolate sorbet was one readers problem, so Gary Allen put on his food science hat and found out the the solution: chocolate syrup.
Conundrum Over Raw Cream
Aug 10, 2006 by
Gary Allen, Leite’s Culinaria’s food history editor (and all-around answer guy), takes on questions about butter and raw cream.
Pacific Rim in the Center of the Plate
Jul 06, 2006 by
Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.
Dipping into the History of a Super Bowl Favorite
Feb 23, 2006 by
Chips and dip are a natural match–and a natural accompaniment to the big game. But has that always been so? Food history editor Gary Allen checks it out.
New York Cheesecake Stands Alone
Jul 06, 2005 by
Food history editor Gary Allen takes on the task of defending the superiority of his native New York cheesecake and finds it’s a cheesecake that stands alone.
A Spoonful of Molasses Makes the Sugar Turn Brown
Oct 06, 2004 by
Our food history editor, Gary Allen, explains why brown sugar can get hard as a rock and offers a recipe to make brown sugar at home.
Caesar’s Last Salad: The Foods of Ancient Rome
Mar 15, 2000 by
The food of ancient Rome–with all its intensity of flavor, spicing, reliance on sauces, and ingredients–are discussed by our food history editor.
Dining Through the Decades: 100 Years of American Food
Dec 16, 1999 by
David Leite looks at 100 years of American food history by decade and discovered how we’ve undergone a massive shift in how we eat and think about food.