Shira Golan
Editorial byline
Shira Golan is an editorial byline for Favorite Foods & Drinks, with a focus on Drinks, Ingredients. Biographical credentials and external profiles are published only after verification.
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Coverage Areas
Latest Articles
Hardness Extracts, Alkalinity Buffers: Tuning Espresso Flavor Through Water Chemistry
Water chemistry, particularly general hardness and alkalinity, are independent levers for tuning espresso flavor. Understanding their roles allows home baristas to diagnose and correct common taste defects by adjusting water composition.
Oct 22, 2026 · 4 min read
Why Brie Is Creamy and Swiss Has Holes: The Microbes Behind Every Cheese
The unique flavors and textures of cheeses are determined by specific bacteria and molds, acting as microbial architects during fermentation and ripening. Understanding these microbial teams and their biochemical actions reveals the science behind cheese diversity.
Oct 21, 2026 · 5 min read
From Green Bean to Fruity, Nutty, and Caramel: The Chemistry Behind Coffee's Tasting Notes
Coffee's complex tasting notes, such as fruity, nutty, and caramel, are not inherent in green beans but are primarily created through heat-driven chemical reactions during the roasting process. Understanding the volatile compounds and their origins in reactions like Maillard and Strecker degradation enhances coffee appreciation.
Oct 21, 2026 · 4 min read
Organic, Biodynamic, or Natural? What Each Green Wine Label Actually Guarantees
Understand the difference between legally certified organic and biodynamic wines and the uncertified philosophy of natural wine. Knowing these distinctions helps decode wine labels and make informed choices.
Oct 20, 2026 · 4 min read
Bloomy, Washed, or Natural? How a Cheese's Rind Predicts Its Flavor
The rind of a cheese is the single best clue to its flavor, texture, and aroma, as the microbes on its surface are determined by cheesemaking techniques. Understanding different rind types, from bloomy to washed, helps predict the taste and decide whether the rind is edible.
Oct 20, 2026 · 4 min read
Wild Yeast and Wine Flavor: How a Two-Stage Relay Builds a Natural Wine's Aroma
Natural wines develop complex aromas through a two-stage relay of indigenous yeasts, where early-acting non-Saccharomyces like Hanseniaspora shape the wine's profile before Saccharomyces cerevisiae completes fermentation. This sequential activity layers distinct metabolic byproducts, building the wine's layered aromatic character.
Oct 19, 2026 · 4 min read
Match Your Beans to Your Brew: Pour-Over, AeroPress, or Cold Brew for Single-Origin Coffee
Choosing the right brewing method for single-origin coffee is key to unlocking its unique flavors. This guide helps you match pour-over, AeroPress, and cold brew to your bean's profile for the perfect cup.
Oct 19, 2026 · 5 min read
Hardness and Alkalinity: The Two Water Numbers That Decide How Your Coffee Tastes
Water's hardness and alkalinity are the key factors determining coffee flavor, influencing extraction and acidity. Understanding these parameters and the SCA standards allows for precise adjustments to fix taste defects and optimize your brew.
Oct 18, 2026 · 5 min read
Food Glazing Agents Compared: From Carnauba Wax to Shellac, What Gives Shine and Protects Your Product
Explore the world of food glazing agents, comparing natural options like carnauba wax and beeswax with synthetics such as stearic acid. Understand their properties, applications, and the trade-offs for shine and product protection.
Oct 16, 2026 · 4 min read
The Science of Pairing: Why Shared Aromas and Balanced Tastes Make Food and Drink Work Together
Successful food and drink pairings are based on two scientific principles: shared aromatic compounds and the balance or contrast of basic tastes and textures. Understanding these concepts transforms pairing from guesswork into a repeatable method.
Oct 16, 2026 · 5 min read
From Mountain to Mug: How Terroir Turns Soil, Climate, and Altitude into Coffee Flavor
Coffee's distinctive flavors originate from its terroir, a combination of soil, climate, and altitude that shapes bean development and taste. Understanding these environmental factors helps explain the unique flavor profiles of coffees from different regions.
Oct 15, 2026 · 4 min read
Four Advanced Cocktail Techniques Compared: Which One Belongs in Your Home Bar First
Explore four advanced cocktail techniques for home bartenders: fat-washing, sous vide infusion, milk clarification, and forced carbonation. This guide compares their effects, equipment needs, and difficulty to help you choose which to master first.
Oct 15, 2026 · 6 min read
How Location Shapes Cheese Flavor: The Science of Terroir
The unique flavor of cheese is scientifically shaped by its "terroir," encompassing environmental attributes like soil, climate, and local bacteria. Research confirms consumers can perceive distinct flavor differences in cheeses made from milk sourced from geographically varied locations.
Oct 10, 2026 · 3 min read
A Consumer's Framework for Choosing Sustainable Seafood
Choosing sustainable seafood requires a framework beyond vague labels. Consumers can make informed decisions by asking about origin, evaluating eco-labels, and understanding the feed sustainability of farmed fish.
Oct 9, 2026 · 4 min read
Dry-Aging Beef at Home: A Comparison of Bags, Fridges, and Traditional Setups
Explore the three primary methods for dry-aging beef at home: specialty bags, dedicated refrigerators, and traditional open-air setups. Understand the trade-offs in cost, complexity, and crucial food safety considerations for each approach.
Oct 8, 2026 · 4 min read
The Taste of Place: How Terroir Creates Parmigiano-Reggiano's Signature Flavor
Authentic Parmigiano-Reggiano's complex flavor is a direct result of its specific terroir, a concept linking food qualities to its place of origin. Strict Protected Designation of Origin (PDO) laws govern its production, ensuring the cheese is a genuine expression of its Italian homeland, from the cows' diet to the aging process.
Oct 4, 2026 · 4 min read
How Dry-Aging Transforms Fish Flavor and Texture
Dry-aging fish is a culinary technique that uses a controlled environment to transform its flavor and texture through moisture loss and enzymatic action, resulting in more concentrated, complex taste and a supple mouthfeel.
Oct 4, 2026 · 4 min read
A Home Bartender's Guide to Four Essential Cocktail Bitters
A small collection of cocktail bitters is an indispensable tool for home mixology, acting as the seasoning that provides balance, depth, and complexity to drinks. This guide explores four essential bitters, from classic Angostura and Peychaud's to modern craft options, to elevate your home bar.
Oct 2, 2026 · 4 min read
Decoding Natural Wine: A Guide to Understanding Terroir, Minimal Intervention, and Diverse Styles
Natural wine embodies a philosophy of minimal intervention to authentically express terroir, leading to diverse styles like Orange Wine, Pét-Nat, and Glou Glou. This guide helps readers understand and confidently select these unique wines.
Oct 1, 2026 · 5 min read
The Molecular Science of Umami: How Fermentation and Maillard Reactions Elevate Flavor
Explore the molecular science behind umami, detailing how fermentation and the Maillard reaction create and intensify this savory taste through biochemical processes. Learn about umami synergy and practical culinary applications for enhancing flavor.
Oct 1, 2026 · 6 min read