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Conopholis americana, the American cancer-root, bumeh or bear corn, is a perennial, [3] non-photosynthesizing (or "achlorophyllous") parasitic plant.It is from the family Orobanchaceae and more recently from the genus Conopholis but also listed as Orobanche, native but not endemic to North America.
Jiffy Pop Popcorn. Top to bottom: uncooked with paper outer covering in place, uncooked with foil inner covering exposed, cooked with foil intact, cooked with foil opened. Jiffy Pop is a popcorn brand of ConAgra Foods. The product consists of popcorn kernels, oil, and flavoring agents contained within a foil-covered, disposable aluminum pan.
Old popcorn tends to dry out, lowering the yield. [citation needed] When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as "old maids", [31] these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydrating prior to popping usually results ...
Flint corn (Zea mays var. indurata; also known as Indian corn or sometimes calico corn) is a variant of maize, the same species as common corn. [1] Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint, hence the name. [2]
Check out the slideshow above to find out the new ways to make popcorn delicious and healthy. More from Kitchen Daily: Premier Perfect Popcorn Ideas The Best Type of Potato Chips for You
Candy corn's traditional colors of yellow, orange, and white represent the colors of the fall harvest, [2] or of corn on the cob, [3] with the wide yellow end resembling a corn kernel. [ 1 ] Candy corn has a reputation for generating polarizing responses, with articles referring to it as "Halloween's most contentious sweet" [ 1 ] which people ...
The internet’s go-to homepage is popping off today. On Sept. 25, Google published its latest Doodle celebrating the worldwide appeal of popcorn. In addition to the art viewable on its homepage ...
Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. [1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them.