The Science of Good Chocolate | Science
Smithsonian Magazine,
While walking through a dense thatch of cacao trees in Gran Couva, Trinidad, food technologist Darin Sukha crushes a dried…
While walking through a dense thatch of cacao trees in Gran Couva, Trinidad, food technologist Darin Sukha crushes a dried…
Many of our favorite flavors would not be as we know them without the precious contribution of an all-around master chef - yeast.
, Contributor I report on food, flavor and culture—and the people who create them Tweet This.
Walk into any upscale market and you’ll see an array of high-end chocolate bars labeled with food industry buzzwords: artisanal…