Cashews are widely loved for their creamy texture and mild flavor, often found in trail mixes, vegan sauces, and even dairy-free cheese. But despite their nut-like appearance, cashews are not true nuts—they’re technically seeds from the cashew apple, the fruit of the tropical cashew tree (Anacardium occidentale). Botanically speaking, they’re classified as “drupes,” and their…
In 2025, aquafaba—the viscous liquid from canned chickpeas—is revolutionizing vegan and sustainable cooking. Once discarded as waste, this humble byproduct is now celebrated for its remarkable ability to mimic egg whites, thanks to its unique combination of proteins, sugars, and saponins. Home cooks and professional chefs alike are harnessing aquafaba’s foaming properties to create light…
When you think of berries, strawberries probably come to mind first. However, botanically speaking, strawberries aren’t true berries at all. In fact, bananas qualify as berries under botanical definitions, while strawberries do not. This surprising fact stems from the way fruits develop and their internal structures. True berries, like bananas, develop from a single ovary…
One of the most peculiar culinary innovations is bacon ice cream—a dessert that fuses sweet and savory in a way that challenges traditional taste boundaries. Though it originated as a joke in a 1973 British comedy sketch, bacon ice cream became a reality in 1992 when a New York ice cream parlor crafted it for…
Raw salmon is now a beloved ingredient in sushi around the world, but many don’t realize that it wasn’t traditionally eaten raw in Japan. In fact, until the 1980s, raw salmon was considered unsuitable for sushi due to concerns over parasites and freshness. The shift began when Norway, facing an oversupply of salmon, launched a…
While the idea of consuming insects might seem unusual in some cultures, many countries around the world have been enjoying them as a nutritious and sustainable food source for centuries. Edible insects like crickets, grasshoppers, and mealworms are packed with high-quality protein, vitamins, and essential minerals. In fact, they contain more protein per gram than…
Turmeric, a bright yellow spice commonly used in cooking, especially in Indian cuisine, is known for its anti-inflammatory and antioxidant properties. Its main active compound, curcumin, is responsible for its health benefits, making it a popular ingredient in both medicine and wellness. While turmeric is frequently used to add color and flavor to dishes like…
innovuscollege.com – Kimchi is one of Korea’s most beloved and iconic dishes, recognized worldwide for its bold flavors and health benefits. This traditional fermented side dish is an essential part of Korean cuisine, enjoyed in countless varieties and prepared using time-honored methods passed down through generations. The History of Kimchi Kimchi dates back over 3,000…
innovuscollege.com – Sumac is a vibrant, tangy spice that has been used for centuries in Middle Eastern, Mediterranean, and North African cuisines. This spice, made from the dried berries of the Rhus plant, is known for its bright red color and its tart, lemony flavor. While it’s often overlooked in favor of more common spices,…
innovuscollege.com – Sushi is more than just a dish; it is a beloved and iconic part of Japanese cuisine, admired worldwide for its delicate balance of flavors, textures, and artistry. From its humble beginnings in ancient Japan to its present status as a global culinary phenomenon, sushi has captivated the taste buds of millions. Whether…
