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Blog Post

Masters of Social Gastronomy: The Flavor Battles!

On February 25, MSG will take on the history and science of imitation ingredients at the brand-new Museum of Food and Drink

Sarah will explore the history of artificial food, covering medieval "meat pitchers" and the early 20th-century chemists known as the "Poison Squad" who tested the safety of food additives by ingesting them in large quantities. Soma will dig into the science behind artificial flavorings, from what...

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Blog Post

Chinatown Roulette: Bamboo Charcoal Peanuts

When you go to Chinatown, you're morally obligated to buy strange and unfamiliar goods, then decipher (and eat) them back home. It's Chinatown Roulette!

Over the weekend I was poking around New York Supermarket, looking for roasted peanuts. While that didn't work out, I did find an incredible alternative: Bamboo Charcoal Peanuts.

I've dealt with enough foreign-language packaging to know a mistranslation when I see one. What...

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Blog Post

Chinatown Roulette: Indonesian Pudding from Tepung Hunkwee cap Puhun Tjemara

When you go to Chinatown, you're morally obligated to buy strange and unfamiliar goods, then decipher (and eat) them back home. It's Chinatown Roulette!

Asia Market is a little more interesting than your standard-issue Chinatown grocer because of how much shelf space is dedicated to Southeast Asian goods. Indonesian, Malaysian and Vietnamese spices and mixes abound, making it a little more esoteric than most places you might stumble into.

Last...

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How-To

Let's Make: Jalapeño-Apple-tomic Fireballs

First we researched Atomic Fireballs. Then we made an ersatz candy version. The thing is, though, we live in Brooklyn. Everything needs to be grown on a rooftop and ethically sourced. Let's see if we can bring the Fireball back to its earthy roots.

(Yes, this is kind of a break from my attempts to make fake Science versions of everything.)

The obvious ingredient is cinnamon. Tons of cinnamon. Next up, something spicy, like a jalapeño....

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