Sublime

Most simple substances, with the exception of water and type metal, expand upon melting, because the atoms are closely packed in the solid crystal and upon melting need more room to jiggle around, but an open structure collapses, as in the case of water.

The world of taste is commonly described as encompassing five—possibly six—basic characteristics: sweetness, sourness, saltiness, bitterness, savoriness (umami), and possibly heartiness (kokumi).

medium-high. (We use a heavy, 7-inch-diameter saucepan.) Heat the oil to 365ºF, as measured by a deep-frying thermometer. To test the oil without a thermometer, drop a bit of batter into the fat and if it floats immediately to the surface, the temperature is about right. 3. Gently drop in the batter one tablespoon at a time, using a second spoon to

1 cup dry white wine, such as sauvignon blanc, sancerre, or muscadet ¼ cup minced shallots 2 cloves garlic, minced ½ cup parsley, chopped 2 tablespoons salted butter 1. Rinse the mussels in tap water, pulling off any protruding beards by tugging away from the hinge. Discard any mussels whose shells are parted and don’t close up promptly when struck

Beoreg returned a moment later dragging an enormous wooden trunk, scarred and stickered, something from another era of travel. He unhooked its clasps and threw back the lid; inside, arrayed in a jumble, were all the accoutrements of a kitchen. There were small long-handled cups and broad, flat pans. I saw a thick clutch of wooden spoons, their edge

Gluten is a good example of a protein that some people may be able to tolerate in small, infrequent doses, but that irritates the gut lining in the context of the Western diet, which is low in fiber and high in bread, pasta, and packaged products. Packaged foods are full of emulsifying agents, which are used to create tasty mixtures of otherwise in