The cheese called “Swiss” is Actually the copy Culinary Microscope · Toronto (Part 1 of 2 — Cold Application: Grape Skewers) The Name Problem Two blocks of holey cheese. Same shelf. Same refrigerated aisle. One says “Emmental”, one says “Swiss” — and most North American shoppers assume they’re looking at two names of the same…
We ground two cumin brands fresh — one budget, one premium — into the same Tex-Mex beef bowl and served them blind. Heat narrowed the gap. But it didn’t close it. Culinary Microscope · Toronto Cumin, Part 2 of 2 Recap Part 1: premium cumin won clearly. On an unheated Lebanese carrot dish, the budget brand let…
We ground two brands fresh one budget friendly and one premium, applied them to the same unheated Lebanese carrot dish, and served them blind. The results were not what we expected. Spice Series — Cumin, Part 1 of 2 Culinary Microscope · Toronto Cumin is one of the oldest spices in the world. Seeds recovered…
I simmered Selection, Primo, and Mutti into pomodoro and served them blind. My mom — a serious cook — could not tell the difference. Canned Tomatoes — Part 2 of 2 Culinary Microscope · Toronto Part 1 recap: In our raw tasting, Primo surprised us as the best buy relative to its price — but Mutti had…
The blind test that changed how I shop for tomatoes Canned Tomatoes — Part 1 of 2 I tested cheap, mid-tier, and Mutti straight from the can. The ingredient lists told the story before we took a single bite. You’ve probably grabbed whatever canned tomatoes were on sale without thinking twice. I did too —…