Yes, you can grow herbs indoors year round. The whole thing comes down to one factor: light. Give your plants 6 to 8 hours of bright light, or 12 to 16 hours under a full-spectrum grow light, and a sunny windowsill will keep handing you fresh basil, chives and thyme through every month of the … Read more
Yes, you can grow microgreens on a windowsill, and a tray sown today is usually ready to cut in 7 to 12 days. How to grow microgreens on a windowsill comes down to four things: scatter seed densely in 1 to 1.5 inches of moist medium, keep the container covered and dark for 2 to … Read more
Nutritional yeast tastes cheesy because it is full of free glutamic acid, the same savory compound that gives ripe cheese its depth, and because drying it creates roasted, nutty aromas that read as cheese flavor. Add the natural nucleotides in yeast and you get an amplified umami hit that is genuinely dairy-free. That is the … Read more
To ripen an avocado fast, put it in a brown paper bag with a ripe banana or apple, fold the top loosely, and leave it at room temperature for 1 to 3 days. The fruit traps its own ripening gas, and the banana or apple adds more, which is why a supermarket avocado that would … Read more
Cacao nibs taste bitter because they are pure cocoa with nothing to balance them: theobromine, polyphenolic compounds and tannins do all their work unsweetened, and heat makes it worse. To make cacao nibs taste less bitter, pick a lighter roast, soak or rinse them briefly, dry or toast them gently, grind only a little, and … Read more