innovuscollege.com – Muktuk, a revered Inuit delicacy, is the skin and blubber of whales—bowhead, beluga, or narwhal—sliced into bite-sized pieces. A cornerstone of Arctic cuisine, it’s more than sustenance; it’s a cultural emblem of survival and community. Eaten raw, frozen, or pickled, muktuk’s chewy skin and oily, nutty blubber offer a unique taste, often paired…
In 2012, keepers near Ribeauvillé, France discovered honey shimmering blue and green—more sci‑fi than breakfast fare. A biogas plant was drying sugary waste from an M&M’s factory, and bees, lured by the syrup, ferried dyed sugars home, turning the combs neon and the crop unsellable. Lab tests confirmed Blue No. 1 and Yellow No. 5; honey enzymes can’t break…
In the heart of the Caucasus, Georgia’s ancient culinary tradition known as Supra offers more than just food—it’s a ritual of hospitality, storytelling, and cultural pride. The word supra means “tablecloth” in Georgian, symbolizing a feast that brings families, friends, and even strangers together. Unlike typical meals, a supra is led by a tamada (toastmaster),…
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…
