Welcome to Super Food Nerds, a column written in alternating installments by Rupa (food and beverage editor, culinary staff) and Jonathan (research librarian, same place). Each will be dedicated to a particular topic — how to DIY something you don’t normally DIY, how to perfect a dish usually taken for granted, plus best techniques, underlying chemistries and a handful of inexplicable preferences. Basically, if they can overthink it, they’re on it.
Our staff librarian and trend forecaster has been saying for ages that nut milks (almond, cashew and so on) are on the rise, almost poised to edge out soy milk in the not-milk-but-called-milk category. We thought we’d see what all the fuss was about — and if we could make almond milk at home.