In today's Curious Cook column in the New York Times, I write about a new study of the microbiological consequences of double-dipping, or re-using a chip to scoop up a second helping of dip.
« The Invisible Ingredient in Every Kitchen | Main | Dip Once or Dip Twice? »
The comments to this entry are closed.
Categories
- "Curious Cook" in NY Times
- acids
- agriculture
- alcohol
- alkalis
- aromas
- bacteria
- baking
- beans
- Books
- bread
- candies
- cheese
- chillis
- cilantro
- cocktails
- coffee
- coffee and tea
- cold
- colors
- cooking
- cream
- dairy
- fermentation
- fish
- flavor
- Food and Drink
- food safety
- fruits
- garlic
- genetic engineering
- gin
- grains
- heat
- herbs
- ice cream
- legumes
- meat
- milk
- modern cooking
- noodles
- nutrition
- nuts
- oils
- On Food + Cooking
- onions
- osmocosm
- Oxford Symposium
- pasta
- pretzels
- salt
- sauce
- Science
- seafood
- smells
- spices
- spirits
- sugar
- taste
- tea
- texture
- utensils
- vegetables
- water
- wine
Comments