Pages tagged Buying Guide
Taste & Science
Oyster Seasons Explained
Oysters store sugar in the cold and spend it spawning when the water warms. Why they have seasons, and when to eat them in France, Japan, North America, Australia and New Zealand.
Taste & Science
Gillardeau vs Kumamoto
A big French Pacific against a thumb-sized Japanese species. What the chemistry says about cream, sweetness and salt, and which one to order.
Taste & Science
Why 'Fresh' Is the Wrong Measure
An oyster is alive until it is opened, so its quality turns on condition, cold and season more than on how new, salty or big it is.
Taste & Science
Size Numbers Explained
French calibers are weights; American grades are counts per gallon. Neither measures quality, and the French rulebook admits it. How the numbers work, and why N°2 and N°3 suit most eaters.