Why Do Potatoes Sometimes Turn Green?
You're not the only one who's found a green potato or two in your bag. Here's why and how green potatoes happen -- and how you should handle them as a cook.
Read MoreTim Forster
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Stories By Tim Forster
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The Right (And Definitely Wrong) Way To Combine Pasta With Sauce
You're probably putting sauce on your pasta all wrong. The right way involves a specific method -- and for best results, the addition of pasta water, too.
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Why Relying On The Smell Test Is A Huge Mistake For Food Safety
Sniffing your food to check if it's still fresh can definitely give you some important food safety clues, but a smell test should never be your only method.
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The Mistake That (Maybe) Gave The World Buffalo Wings
Although Buffalo wings have become the ultimate bar food and game day snack, the origins of this spicy favorite are rather murky. Here's what we know for sure.
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The Best Swap For Cake Flour In A Pinch
If you don't have cake flour and need it for a recipe, don't panic: There's an easy substitute using an ingredient you probably already have in your pantry.
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Why The Smallest Zucchinis Make The Best Bread
If your zucchini bread is regularly coming up short, it's time to make a switch to using smaller zucchinis in your recipe. Trust: The taste is better!
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How Delmonico's Steakhouse Shaped American Fine Dining
Delmonico's -- which many consider to be America's first fine dining restaurant -- still stands today, and laid the foundation for modern U.S. restaurants.
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The Best Burner Temperature For Creamy, Fluffy Scrambled Eggs
Get your scrambled eggs right every time by making sure your burner temperature is on point. Here's how hot your stove needs to be for the fluffiest eggs.
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The Flavor Difference Between Buffalo And Nashville Hot Chicken
Buffalo chicken and Nashville hot chicken are both hallmarks of American eats, but they're far from identical. Here's how their flavors differ.
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The Myth About Searing Steak We All Have To Unlearn
The idea that a sizzling-hot sear creates some kind of protective seal that holds in a steak's moisture is considered a myth by those in the know.
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The Special Stone-Ground Flour You Need For Roti
Making roti requires a special flour that's finer and has a higher concentration of grain. Here's what to know about this important ingredient.
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Why Some Gluten-Free Foodies Still Eat Sourdough Bread
Some people with gluten intolerances can comfortably eat sourdough -- but that doesn't mean everyone should. Here's what makes it a lower-gluten bread.
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How Often To Clean Your Grinder For The Perfect Tasting Coffee
For a well-running grinder and the best-tasting brew, it's essential to regularly clean your coffee grinder. Here's how often you need to do so.
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Why You See Rainbow Spots On Roast Beef And Deli Meat
If your deli slice of roast beef looks holographic, there's no need to panic. Those rainbow spots on the meat probably aren't what you think they are.
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The Seeds You Can Grind Down For An Emergency Egg Substitute
If you're out of eggs -- or avoiding them for dietary reasons -- these two types of seeds can save the day as substitutes in your next baking recipe.
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José Andrés' Low-And-Slow Process For Meltingly Tender Steak
Spanish-American chef José Andrés has a game-changing method for cooking a perfect steak. But just how realistic is it to try this method in your home kitchen?
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The Flat White Explained For Coffee Novices
Over the last decade or so, the flat white has become a popular addition to U.S. coffee menus -- but it's been popular abroad far longer. Here's what it is.
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Why You Don't See Canned Broccoli In Grocery Aisles
You won't see canned broccoli at the grocery store, and there's a reason for that. Here's why broccoli, unlike many other veggies, isn't very fit for canning.
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Substitute Tangerine For Your Usual Lemon Chicken
Citrus and chicken are a match made in heaven. Lemons are often incorporated into roasted chickens, but have you ever considered swapping them for tangerines?
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How Often To Sharpen Your Knives According To A Chef
Want to keep your knives in top shape? Here's what one chef has to say about how often you should sharpen them -- and how often you should hone them.
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Is Costco's Kirkland-Brand Coffee Made By Starbucks?
Lately, loyal Costco customers have noticed that the subtle Starbucks logo has vanished from Kirkland brand coffee. So, where is this coffee coming from now?
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The Beef Mistake That Causes Dry, Boring Meatloaf
If your meatloaf keeps coming out dry, there's likely a simple culprit. Here's what you need to know to get perfectly moist meatloaf results every time.
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Panera Faces Lawsuit Over Hidden Pandemic Delivery Fees
Panera Bread has settled a $2 million dollar class action lawsuit alleging that it misled customers over delivery fees and prices on its menu.
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The Last Day You Can Still Eat Ricotta Cheese After Opening It
Between sell-by, use-by, and expiration dates, it's tricky to figure out just when it's still safe to eat something and when you should throw it away.
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You're Doing It All Wrong - How To Cook Sweet Potatoes
Cooking sweet potatoes isn't exactly rocket science, however, there are a few important tricks to getting these root vegetables just right.
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The Most Popular Restaurant Reservation Times Are Also The Worst
There's a slew of reasons why diners are starting to consider less popular reservation options at their favorite restaurants. Here's why you should too.
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Jet Tila's Top Red Flag For Second-Rate Thai Restaurants
Asian-American chef Jet Tila has an easy tip for finding the best-tasting Thai restaurants. But this red flag has a complicated history.
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