Often times, commercial meat producers put rice flour or a similar white flour/powder on their salami to maintain the appearance that mold would have provided. From the hills of Italy to the Spanish ...

Emma Stenhouse is a marine scientist, educator, and writer with more than 16 years of experience. She holds an M.S. in Marine Science from the University of Plymouth. Drying food at home is a great ...

High in protein and low in fat, jerky has become a hugely popular snack, but there are problems with commercially-made jerky. It’s expensive, high in sodium, and is made with a limited number of ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...