According to the supermarkets, there is no such thing as 'out of season.' Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year,… — Homaro Cantu Copy Share Image
My wife and I are always concerned about how long it's going to take to eat out. You just don't know. — Homaro Cantu Copy Share Image
From food trucks to hot dog stands to county fair favorites, 'street food' has enjoyed a rich and storied history in American cuisine. However,… — Homaro Cantu Copy Share Image
If you could eat portions of pine trees, you could eliminate corn in many ways. — Homaro Cantu Copy Share Image
I was just taught very early that if I didn't solve problems, I was headed for a very dark path. Problems were everywhere. Now,… — Homaro Cantu Copy Share Image
A molecular gastronomist is really just someone who explores the world of science and food. — Homaro Cantu Copy Share Image
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people… — Homaro Cantu Copy Share Image
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate… — Homaro Cantu Copy Share Image
Sweet treats are as much a part of our culture as they are our taste palettes, and it can sometimes seem as though sugary… — Homaro Cantu Copy Share Image
The interesting thing about the miracle berry in chemo patients is that it actually straightens out their taste buds, whereas for you and I,… — Homaro Cantu Copy Share Image
Things that are ultimately complex must have a simple end user experience if they are to be successful. — Homaro Cantu Copy Share Image
Algae is the perfect food plant. It doubles cell mass every twelve hours, depending on the strain. — Homaro Cantu Copy Share Image
If you have time-release pills, you could have time-release expanding cheesecakes. — Homaro Cantu Copy Share Image
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training. — Homaro Cantu Copy Share Image
The Japanese have a long lifespan in part because they eat different forms of algae. — Homaro Cantu Copy Share Image
