rolls royce mayonnaise by jules:stonesoup (cc by)
Alright. I've been a high end cook/chef and I've also worked for as 'Big Mayo' a company as you can in the world. I know mayo inside and out - from making it in small batches, to mass production and sourcing, to which demographics and some indication as to 'why' those demographics buy it ...
Plate with sliced peaches by wuestenigel (cc by)
Pull up a chair and sit down, as EmpressCallipygos 'splains what to do with
millions of peaches (or other produce)
Elsewhere on our plate:
Salad Fight! | 1,500 year old New Mexican beans | An Alphabet of international bread recipes | Reclaiming Canadian indigenous cuisine | As Muslim-American as bean pie | We all scream for ... mayo ice cream? | Sugartime by Ruby Tandoh | Forgotten Southern Recipes | An illustrated compendium of Chinese baos | Verbing the taco | The story of Chop Ayam
And finally, for those of us less culinarily evolved, have we even been opening our cans the wrong way?
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