The sweet science behind milk and cookies
There’s a fascinating science behind a classic after-school snack pairing: milk and chocolate chip cookies. We know we like them together, that’s for sure, but Matthew Hartings, a professor at American University, wanted to find out exactly why. “It’s partially due to the chemical compounds interacting on our tongues,” Harting told Quartz.
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Wild hot dogs from around the world
Do you like to get a little more adventurous than ketchup and mustard when it comes to toppings on hot dogs? To build your own hot dog bucket list, consult the new cookbook “The Wurst of Lucky Peach: A Treasury of Encased Meats.” The book features a Brazilian version topped with ground beef, mashed potatoes, tomatoes, cheese, quail eggs and more. There’s a Thai hot dog that even has fried rice on top, sweetened with ketchup and raisins. And for something closer to home, the Chicago dog, with its neon green relish, celery salt, tomatoes, mustard, dill pickle and onions gets a shout out, too (just remember: No ketchup!)
Which foods inspired great minds?
We all have our favorite genius from history (Albert Einstein, Marie Curie, Gandhi, Steve Jobs…). But have you ever stopped to think what they liked to eat? Which foods they couldn’t stand? And how did they use food in genius ways? “Thomas Edison used soup as an interviewing tool,” according to a recent article in NPR. “Prospective job applicants…who seasoned the soup—with pepper for instance—before tasting it were rejected outright.” And you think you love coffee? French writer Honore de Balzac drank 50 cups a night!