David Tran, the man who created Huy Fong Foods’ Sriracha, has never advertised his hot sauce. Yet, that ubiquitous red bottle with the green cap can be seen in restaurants across the US. How’d it get so hot?
There’s a national shortage of eggs in the country that’s the world’s biggest consumer of eggs. It’s causing prices to rise, and chefs are having to get creative says Patricia Jinich, host of the popular cooking program Pati’s Mexican Table.
Garlic Mustard Raises a Stink
Scientists are struggling to find a way to counter the scourge of garlic mustard.
Emerging Science Note
The key to making better concrete may just lie in the flavoring of your potato chips…
