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Canned Heat!

Food de lata: tastes good, lasts long. How it’s able to do both is not the work of magic, but chemicals. What’s that you’re eating?
by Ronjay Eduvas | Jul 24, 2012
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Can’t cook? Open a can.

Every bit and piece of chow stuffed inside it is instant nourishment: the taste of Spam; those extra chunky corned beef; Spanish sardines swimming in fish oil; charming little bundles of Vienna sausages; even the fizzling spirit of a soda can. So good and easy it is we can have it for breakfast, lunch, merienda, dinner, and pulutan. And yet something so simple as salt couldn’t be responsible for all that goodness, could it?

No, it couldn’t be. A host of other chemicals are responsible for that, most of which you have to wonder why you’re ingesting at all. And the ingredients are...

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