Short, sourced facts about the food we sell — how to cook it, how to store it, and how to get more out of it. Every tip links to the study it came from.
Cold mutes a red wine's aroma, and aroma is most of what you taste. A red poured straight from a cold fridge shows far less than the same bottle given a little time to warm up.
What to do Take a chilled red out of the fridge 20 to 30 minutes before you pour, or store it somewhere around 15 to 18 degrees rather than fridge-cold.
At fridge-cold 4 degrees C a red's aroma was rated significantly weaker than the same wine at room temperature.
Crushing garlic starts a reaction that makes its sulfur compounds. Heat shuts that reaction down. Give it ten minutes on the board before it hits the pan and the reaction finishes first.
What to do Crush or chop the cloves, then leave them on the board for 10 minutes before they go into a hot pan.
Garlic heated straight after crushing lost its activity entirely; a ten-minute rest kept it.
Source: Song & Milner, J Nutr 2001;131(3s):1054S-7S · PMID 11238815
Cooking broccoli destroys the enzyme that unlocks sulforaphane, one of its most-studied plant compounds. A pinch of brown mustard powder puts that enzyme back.
What to do Stir 1/4 tsp (1 g) of brown mustard powder into one serving (200 g) of cooked broccoli.
Over 4x more sulforaphane absorbed than from cooked broccoli alone.
Nature's Market will gift you brown mustard powder with your broccoli.
Source: Okunade et al., Mol Nutr Food Res 2018 - PMID 29806738
These are notes about food, not medical advice. Talk to your doctor about anything health-related.