The Temperature Sweet Spot To Keep Your Refrigerator At
Your fridge needs to be cold enough to stop the spread of bacteria, but it shouldn't freeze your food either — 35 to 38 degrees Fahrenheit is the sweet spot.
Read MoreYour fridge needs to be cold enough to stop the spread of bacteria, but it shouldn't freeze your food either — 35 to 38 degrees Fahrenheit is the sweet spot.
Read MoreNext time you're tempted to chug straight from your carton of milk, remember the human mouth contains bacteria that could lead to premature spoilage.
Read MoreHave you ever stopped to ponder the difference between crispy and crunchy? There is a difference — and it boils down to a bit of science. Let's dive in.
Read MoreDollar stores employ many strategies to keep prices low, such as offering name-brand products in smaller sizes and bulk buying from suppliers.
Read MoreDonuts are now an ever-popular breakfast treat, and their history - as well as growth into the pastries we love today - dates back thousands of years.
Read MoreIf you've ever had Chinese takeout, you've likely wondered how egg rolls (which don't seem to contain eggs) got their name. Well, the eggs are in the dough.
Read MoreSilica gel packets are commonplace in many food products. If someone should consume one, there are a few key pieces of information to observe.
Read MoreWhat sets opera cake apart is its light almond flour sponge cake, coffee-flavored French buttercream, and rich dark chocolate layers throughout each bite.
Read More"Sulfites" is another term for the chemical compound sulfur dioxide. While a form of sulfur in your wine might not sound great, it occurs naturally in wines.
Read MoreWhile it may be tempting to dispose of coffee grounds by pouring them down the kitchen sink, this practice can lead to unfortunate plumbing problems.
Read MoreAnise is often confused with licorice because of their similar taste and smell, but there are a few differences like its pungent spiciness that set them apart.
Read MoreWhen preparing the right amount of mashed potatoes for Thanksgiving (or any shared meal), it's a bit of a guessing game — still you can make an educated guess!
Read MoreUnlocking the secrets of salt: Beyond flavor enhancement, understanding sodium discrepancies and the misconceptions that may affect your health.
Read MoreWhile quite a few countries produce a lot of strawberries, one nation leaves all others in the dust when it comes to strawberry production: China.
Read MoreOpening the freezer to grab ice cubes and coming up empty handed is the worst. You can avoid this situation by knowing how long it takes ice cubes to freeze.
Read MoreFor many home cooks, that frozen pound of ground beef signals one of two things: a serving of Salisbury steak or a hearty meatloaf.
Read MoreConfusing closed dates with open dates can lead you to eat expired items or waste perfectly good ones, so it's critical that you know the difference.
Read MoreThe rise of Chilean sea bass from bycatch to luxury meal shows how impactful branding is. You see, the Chilean sea bass isn't Chilean, and it's not even a bass.
Read MoreThe cement mixer is one of the most disgusting shots in existence. It's also pretty popular. But people don't drink it for pleasure; they drink it for a laugh.
Read MoreWhile the borough certainly has its own unique pizza culture, the differences between Brooklyn- and regular New York-style pizza are small, if not nonexistent.
Read MoreLumpia is most often compared to egg rolls, but the dishes are distinct, and understanding what makes each unique can help you to better appreciate both.
Read MoreFrom sizzling fajitas to handheld tacos, explore the differences in history, preparation, and flavors that make each a unique culinary experience.
Read MoreUnlocking the mystery of "real mayonnaise": Explore FDA rules, the Just Mayo saga, and how to ensure your mayo is genuinely made with eggs and oil.
Read MoreMost aluminum cans comes with a pretty odd feature: ridges around the middle. Believe it or not, those ridges do more than just add flare to your canned goods.
Read MoreThe Denver steak is a relatively 'new' cut of beef that features delicious marbling for a lower price tag than premium steak cuts.
Read MoreIn a 2011 TV spot, chef Jamie Oliver shocked audiences by claiming that vanilla ice cream is flavored with the anal glands of beavers instead of real vanilla.
Read MoreExplore the charm of New Haven's apizza, a thin-crust style pizza known for its oval shape, char, and sparse toppings that put the spotlight on delicious sauce.
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