Category: Food culinary

While the United States Department of Agriculture (USDA) classifies all poultry as white meat, the Muscovy duck and other active breeds possess a higher concentration of myoglobin, giving their meat a distinct dark red color. This high myoglobin content is also responsible for a more robust, gamey flavor, contrasting sharply with the milder taste of lighter-fleshed ducks. This article explores the specific duck breeds that produce red meat, the science behind its color, and key culinary differences.

According to Seven Sons Farms, pork tongue is a staple in many diets worldwide, particularly in Asia and South America. Often overlooked in Western cultures, this nutrient-dense and versatile ingredient is central to many traditional recipes, showcasing the practice of nose-to-tail eating.

Rice is a staple food for over half the world's population, influencing many cultures and cuisines. Consequently, many types of rice cakes exist globally. Are all rice cakes the same? No, as different ingredients and preparation methods lead to a wide range of culinary options.