You’ve probably walked past it at the supermarket in autumn and thought “what even is that?” The bright orange globe sitting next to the apples, looking vaguely like a tomato that got lost. That’s a caquis fruit, and if you haven’t tried one yet, you’re genuinely missing out. Caquis fruit is having a moment right…
If you’ve stumbled across the word “calamariere” and found yourself doing a double take, you’re not alone. It sounds like something a Michelin-starred chef would say with complete authority while plating golden fried rings over a lemon wedge. And that instinct? Pretty much on the money. Calamariere is a term rooted in Italian culinary language,…
You’ve probably eaten Alaskan Seiti dozens of times without knowing its name. That fish sandwich you grabbed from McDonald’s? The Filet-O-Fish is made from wild-caught Alaska pollock, flash-frozen on the boat, cut into rectangular fillets, breaded, and par-cooked before being shipped to restaurants. Those imitation crab legs in your California roll? Same fish. The frozen…