Guacachile Is The Perfect Guacamole Substitute When You're Low On Avocados
If you're craving guacamole but don't want to depend on the finicky ripeness of avocados, consider trying a creamy green salsa called guacachile.
Read More-
-
The Reason Mayo Tastes Better At Restaurants
If you've ever enjoyed mayonnaise as part of your meal at a restaurant, you may have wondered why it tastes better than the store-bought stuff. Here's why.
Read More -
There's A Saucy Secret Behind Costco's Mac And Cheese
Many of the bulk retailer's members enjoy its macaroni and cheese, but they might not be aware of the deliciously saucy secret it is hiding.
Read More -
How Ice Cream Was Served Before Cones Were Invented
From King Charles II's table in England to the germy "penny licks" sold on London streets, to "hokey-pokey" and paper cups, here's how ice cream was served.
Read More -
The Secret To Perfectly Cooked Bacon Is An Ingredient Everyone Has
Cooking bacon so it's perfectly crisp can be a challenge, but fortunately, there's one method that's way simpler than you might think. Here's how to do it.
Read More -
The Origin Of Hibachi Restaurants Dates Back To Ancient Japan
Over the past few decades, hibachi restaurants have grown popular in America. But in ancient Japan, the word "hibachi" meant something entirely different.
Read More -
The Unsettling Reason Your Packaged Bacon Is Rosy Pink
When you buy a package of bacon at the supermarket, you might have noticed that it has an appetizing color. Unfortunately, that hue comes at a cost.
Read More -
How Maker's Mark Bourbon Got Its Iconic Red Wax Drip
Maker's Mark bourbon's iconic red wax drip was the idea of one of the original founders of the company who also happened to be a trailblazing woman.
Read More -
How Chicken-Fried Steak Became A Texas Icon
Read the backstory behind Texas chicken-fried steak. This rustic and delicious preparation was as good back then, down on the range, as it is anywhere today.
Read More -
The Reason Wood Pulp Is Often Added To Shredded Cheese
If you're a home cook who relies on pre-shredded cheeses, you may have noticed that many varieties contain wood pulp as an ingredient. Here's why.
Read More -
13 Essential Ingredients You Need To Make Great Ethiopian Food
Great Ethiopian food requires some key ingredients for it to be authentic. Our expert details those ingredients and what dishes they're commonly used in.
Read More -
Elevate Your S'mores In One Minute With A 2-Ingredient Microwave Ganache
S'mores is the ultimate camping comfort food but that doesn't mean it can't be upgraded. This 2-ingredient at-home hack will revolutionize your s'mores game.
Read More -
What's Really Hiding Inside Subway's Tuna
Subway has been embroiled in some controversies over the years, including allegations about its tuna. Here's what to know about the sandwich chain fish.
Read More -
Why You'll Want To Visit Costco For A Store Anniversary
Costco has a loyal customer base, and the big box store knows it. That's why customers may find this ginormous treat in the aisle during a store anniversary.
Read More -
Is The Phrase Bon Appétit Actually Considered Rude In French Restaurants?
When you're dining in France, etiquette is important. Fortunately, the common phrase "bon appétit" is innocuous, and in some cases, important to use.
Read More -
Why The Flavor Of Blue Moon Ice Cream Is Still A Mystery
If you're from outside of the Midwest, you may have never heard of it, but if you're in the know, you understand why blue moon is a big deal -- and a secret.
Read More -
13 Meats People Used To Eat, But Are Now Illegal In The US
Because of laws passed to protect certain endangered or threatened species, many types of meats were popular in the past are now illegal in the United States.
Read More -
The Last Guide You'll Ever Need For Cooking With Basil
Basil is a delicious and useful herb, but if using it properly in your recipes has you stumped, this comprehensive guide can help. Welcome to Basil 101.
Read More -
The Decadent Coffee Dessert That Was A Favorite At Buckingham Palace
Queen Elizabeth II had a sweet tooth, and she especially loved this complex dessert that involved coffee, ice cream, pralines, and a whole lot of prep work.
Read More -
Why Your Mushroom Sauce Is So Runny And How To Fix It
Making mushroom sauce can be a little tricky, especially because of the fungi's water content. But these two tricks will seriously up your mushroom sauce game.
Read More -
The Story Behind Chicago's Iconic Ice Cream, The Rainbow Cone
The colorful creation -- featuring five flavors of sliced (not scooped!) ice cream -- has been a part of the city's food scene for nearly 100 years.
Read More -
Most Of The World's Fortune Cookies Are Produced By Just One Company
Although fortune cookies are nearly synonymous with Chinese restaurants, these after-meal treats are actually produced in New York, not China.
Read More -
Here's How Long Ground Beef Is Safe In Your Fridge, Raw Or Cooked
Ground beef is a versatile meat used in a wide range of recipes. But it has the potential to spoil quickly if proper food safety guidelines aren't followed.
Read More -
How Long Does A Keg Last Once It's Been Tapped?
If you've purchased a keg and tapped it, you only have so much time before the beer inside goes bad. Here's what to know, and how to savor your bulk brew.
Read More -
Here's How Ancient Romans Seasoned The World's First Hamburgers
Burgers are an older food than you might realize, dating back to Ancient Rome. Here's how they were prepared thousands of years ago, in cities like Pompeii.
Read More -
One Of America's Most Popular Pizza Chains Isn't A Restaurant At All
Americans eat an astonishing amount of pizza, but you might be surprised to learn that one of the most popular places to serve the dish isn't even a restaurant.
Read More -
Why You Should Never Store Butternut Squash In The Fridge
Is roasted butternut squash soup on the menu this week? Before you hit up the store for ingredients, learn why storing whole squash in the fridge is a no-no.
Read More
