The Potato Whisperer

Manuel Choqque Bravo’s delicious, colorful creations are adored by world-class chefs. 1,296 Bravo shows off a collection of cultivated tubers. ALL PHOTOS COURTESY OF MANUEL CHOQQUE BRAVO MANUEL CHOQQUE BRAVO, A FOURTH generation potato farmer in the Andean highlands of Chinchero, is about to perform a magic show. He lines up multiple deformed tubers, indigenous to the …

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Causa – Peru’s strikingly beautiful mashed potato casserole.

If there is one thing that Peru and its cuisine are known for, it is the potato. The region (including nearby Chile and Bolivia) not only boasts the oldest archeological remains of potatoes—dating back some 13,000 years—but the vast Inca Empire owes much of its glory to potatoes’ caloric contributions. And while modernizing diets found …

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Glass Gem Corn

Beautiful food has a way of catching internet attention, and glass gem corn is certainly eye-catching. When photos of the corn started circulating in 2012, people wanted to know: Where did it come from? What gave it its distinctive jewel tones? And could you eat it? Soon, their questions were answered. Carl Barnes, a part-Cherokee …

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This Mathematical Formula Will Give You Perfect Roasted Potatoes Every Time

Crispy, crunchy, mouthwatering … math. If you have any kitchen savvy at all, you know how much numbers play a role in a recipe. It only makes sense that you can also use math to take tastiness to the next level. Looking to maximize the deliciousness of roasted potatoes? Look no further. Mathematical Meals Of …

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Mexico’s “mouse melon” is actually a tiny cucumber. Cucamelons are grape-sized fruits that look like Lilliputian watermelons but taste like cucumbers. They are native to Mexico and Central America, where they go by nicknames such as sandita (“little watermelon”) or sandía ratón (“mouse melon”). They look so much like watermelons that unscrupulous seed-mongers often sell them as actual tiny …

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Brine your fries too! Chef Ludo Lefebvre’s trick to making perfect french fries at his Los Angeles restaurant Petit Trois is to soak them in salt water before frying them. This seasons them from the inside out and removes excess starch for a crispier, more flavorful fry. See the full video here.

Store an apple with potatoes?

Store an apple with potatoes to stop them sprouting? An old wives’ tale advised that an apple kept inside a bag of potatoes would stop the green shoots appearing, but it turns out the opposite is true – the ethylene gas released by the ripening apple will promote the sprouting, not hinder it.

Tear lettuce leaves by hand?

The popular belief that tearing lettuce stops its edges browning is based on the theory that it damages fewer cells and limits oxidisation. There’s nothing, however, to prove it’s any less destructive than cutting the leaves with a knife. Both will turn brown at the same rate.


I wash my lettuces and then put them loosely in a large bowl and set in the refrigerator uncovered for about a half hour, I then remove them and place in large Tupperware bowl with several coffee filters or napkins on the bottom and on top of the lettuces and then cover tightly and store …

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