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Home Cooking

Home Cooking (74)

Fall For Apples’ Crispy Crunch

Wednesday, 12 October 2016 19:54

By Nancy Harmon Jenkins

My house right now is filled with the fragrance of roses — not from real blossoms, long gone from the garden, but from apples, piled in bowls on tables and countertops, wherever a hand might reach out for a snack. Macintosh, Cortlands, Macouns, Paula Reds, take your pick — it’s apple season in Maine.

"Exploded" Tomato Sauce

Tuesday, 30 August 2016 16:04

By Julia della Croce - (Zester Daily)

Cherry tomatoes are here, pay dirt for every ghastly love apple we've had to eat out of season.

Apple Harvest is Family Opportunity

Sunday, 21 August 2016 18:34

By Millie Butler

August 22, 2016 – Apple harvest is beginning all across Washington.

Mobile Apps for Alcohol - Food

Monday, 15 August 2016 10:16

TASTE News Service, August 15, 2016 - The art of pairing food with alcoholic drinks, particularly wine, is a well-established and common practice.

An Onion Tradition in Walla Walla

Tuesday, 09 August 2016 11:14

by Dan Clarke

Most onions look pretty much alike. But taste is another matter.

Cognac and Cigars

 

TASTE News Service May 18, 2016 - How are we able to recognize foodstuffs like strawberries, coffee, barbecued meat or freshly boiled potatoes by smell alone? Foodstuffs contain more than 10,000 different volatile substances. But only around 230 of these determine the odor of the food we eat. Narrowing it down further, between just 3 and 40 of these key odors are responsible for encoding the typical smell of an individual foodstuff. These compounds are then decoded by around 400 olfactory receptors in the nose. Scientists have presented these findings in chemistry journal Angewandte Chemie.

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