Feature rss

All Articles The Basics Cooking Tips Entertaining Slow Cooker Nagging Question Food and Kitchen Hacks

Wait! Before You Bake…

Hint: Frosting is easier if your cake is cold. Plus, the ultra-secret crumb layer trick. READ MORE

You Say Farine, I Say Flour

Learn the difference between French and American flour and ways you can substitute for the real thing. READ MORE

How Fake Meat Is Made

Fungus, soy, and wheat gluten all need styling gel before they're ready to play the part of meat. READ MORE

How Much Does It Cost to Go Organic?

We shopped at large chain stores (Safeway and Albertson's) for most regular and organic groceries and turned to Whole Foods to get harder-to-find organic items like meat and certain condiments. Organic food is invariably packaged in smaller sizes and, as READ MORE

That’s Not Wasabi

Fresh wasabi is virtually unheard of outside Japan. Faking it is easier and cheaper than trying to find the real thing. READ MORE

Something Like Savory

Umami is one of the basic flavors perceived by the human tongue, along with sweet, bitter, sour, and salty. It comes from the amino acid glutamate, which is related, but not identical to, the unpopular flavor enhancer MSG. READ MORE

Coop de Ville

If your neighbors are wary, a gift of fresh-laid eggs may change their minds. READ MORE

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. READ MORE

Secrets of the Chip Aisle

The differences between "kettle-cooked" and standard potato chips; olestra and MSG. READ MORE

Just Shoplifting, Thank You

Many personal care items on the list of the top 50 most shoplifted items stand out for their potential for embarrassment. READ MORE