What’s for dinner?The Daily Pea
Fresh vegan food finds, ingredient know-how and tasty little factoids worth sharing.
Showing 10 of 15 articles
Kitchen ScienceJuly 31, 2026 · 3 minute read
A latte’s fluffy cap is tiny food engineering. Oat proteins, fat, heat and a carefully balanced formula all help turn a splash of plant milk into silky microfoam.
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Produce ScienceJuly 30, 2026 · 3 minute read
Bananas release an invisible plant hormone called ethylene. It helps them sweeten and soften, and it can give nearby fruit a gentle nudge toward ripeness too.
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Food HistoryJuly 29, 2026 · 3 minute read
Before ketchup became the bright red partner to fries, its name travelled through a world of fermented sauces, mushrooms, walnuts and plenty of tomato-free experiments.
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Ingredient Know-HowJuly 28, 2026 · 3 minute read
Frozen vegetables are not fresh produce's sad understudy. Here is what blanching, freezing and storage really do, plus a few easy ways to cook them well.
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Kitchen ScienceJuly 27, 2026 · 3 minute read
Red cabbage is not just crunchy. Its purple pigment can turn pink, blue or green, making an ordinary vegetable a surprisingly colourful kitchen chemistry lesson.
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Food HistoryJuly 26, 2026 · 3 minute read
Vanilla may be shorthand for ordinary, but the real ingredient comes from a climbing orchid, a fleeting flower and months of careful work.
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Food ScienceJuly 25, 2026 · 3 minute read
Fresh pineapple can leave your tongue feeling prickly. The explanation involves protein-cutting enzymes, fruit acidity and a surprisingly useful kitchen trick.
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Ingredient SpotlightJuly 24, 2026 · 3 minute read
Those golden flakes are not cheese, and they are not trying to make bread rise. Here is why nutritional yeast brings such big savoury flavour to vegan cooking.
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Kitchen intelJuly 23, 2026 · 3 minute read
That spoonful of mustard is doing more than adding tang. It is also helping oil and vinegar stop acting like awkward strangers at a salad party.
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Ingredient Know-HowJuly 22, 2026 · 3 minute read
Mushrooms have a clever flavour toolkit hiding under those little caps. Here’s what the latest food science says, plus three easy ways to put it to work.
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