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 ...

Dry aging meat is a highly respected practice in the world of steakhouses and beyond, but how exactly does dry aging manage ...

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 ...