The Right Way To Order Steak At A Steakhouse For The Uninitiated
Ordering a steak at a reputable steakhouse may seem daunting. However, with just a little bit of knowledge you will sound like an ordering pro in no time.
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2 Easy Swaps For Sweetened Condensed Milk In A Recipe
If you need sweetened condensed milk for a recipe but don't have any on hand, there's no need to panic. In fact, you have multiple solutions to choose from.
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Waxy Vs Starchy Potatoes: Which Types To Use And When
Some distinguishing traits of various potatoes can be couched in terms of whether they're starchy or waxy. Those categories help determine how to use the spuds.
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What Is Calamari And What Part Of The Squid Is It?
While most foodies have tasted calamari, many are out to sea when it comes to its history, and how to find it, cook it, and store it. We've got you covered.
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How Boston Cream Pie Got Its Inaccurate Name
If you've ever seen a Boston cream pie, then you know the name of this classic dessert is pretty misleading. However, it wasn't always that way.
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How Many Slices Were In The World's Largest Pizza?
The world's largest pizza made its mark with nearly 5,000 pounds of sauce, 8,800 pounds of cheese, and over half a million pieces of pepperoni.
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Do Pasta And Sauce Last The Same Amount Of Time In The Fridge?
After making a hearty and comforting meal of pasta topped with sauce, you may be wondering how long they last in the refrigerator. Here's what to know.
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Ludo Lefebvre's Secret Ingredient For Perfect French Onion Soup
French chef Ludo Lefebvre uses a special ingredient to elevate French onion soup, and it's surprisingly simple. You may already have it in your kitchen.
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Why Do Sandwich Pickles Have Ridges?
Pickles on sandwiches have had ridges on them for as long as most people can remember -- but why are they like that? A few theories stand out.
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Why Swiss Cheese Is So Holey
Swiss cheese is known for its signature nutty flavor and large holes. Turns out, there's a specific reason why. And it all has to do with the process itself.
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Your Great Grandma Wouldn't Recognize Today's Bananas
You're not eating the same bananas that your grandparents (or great-grandparents) grew up eating. Before the 1960s, bananas tasted different. Here's why.
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The Absolute Best Beef Cuts For Rich, Savory Pho
When you're on the hunt for the richest and most savory bowl of pho, there are certain beef cuts you need to use for the most satisfying soup experience.
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Why You Don't Have To Worry About The White Stuff On Grapes
The white residue on a bag of grapes may be mistaken as mold. But, this coating is actually natural for grapes, and may even help them stay fresher for longer.
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One Man Hated Manhattan Clam Chowder So Much He Tried To Make It Illegal In Maine
Everyone has foods that disagree with them, but one man had such a distaste for Manhattan clam chowder that he literally worked to outlaw it.
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The Key To Smoother Cheese Sauce Might Be In Your Medicine Cabinet
Creating the perfectly silky-smooth cheese sauce is definitely an art. But an unexpected failsafe ingredient might be hanging about in your medicine cabinet.
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9 Best Gins For Your Dirty Martini, According To The Pros
If you're getting ready to throw together a dirty martini - or even just order one - there are a few spirits that are better for the job than others.
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The Club Sandwich Was Created In An Exclusive Club, But Nobody's Sure Which One
We know the club sandwich was created in an exclusive New York clubhouse, but which one first came up with this culinary classic?
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Why Kinder Surprise Eggs Are Illegal In The United States
While we have Kinder Bueno in the U.S., you're not going to spot a Kinder Surprise Egg, which bears a small mystery toy inside. See why the FDA clamped down.
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Salsa Golf: The Obscure Sauce Created By A Nobel Prize Winner
Not many condiments can claim a connection to the world's most prestigious award, but salsa golf and the Nobel Prize share a scientist in common.
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The Dos And Don'ts Of Using Vegan Cheese
So what's the deal with vegan cheese? This breakdown will tell you all about it, from nutrition to incorporating it into your own recipes at home.
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Lox Vs Smoked Salmon: What's The Difference?
When you ask for lox on your bagel, you might actually be getting smoked salmon. The names are sometimes used interchangeably, but the two aren't the same.
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What's The Green Stuff In My Lobster And Can I Eat It?
If you've ever seen the insides of a lobster, you may have noticed some green stuff. Naturally, you might want to know what it is and if you should eat it.
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How Professionals Taste-Test Olive Oil
Olive oil is a key element of countless dishes and cuisines, but how do the experts test its quality? Here are some tips for taste-testing olive oil.
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2 Ways You Can Taste The World's Smelliest Fruit At Costco
Compared to other big-box stores, Costco is noteworthy for its international offerings. You might even find the world's smelliest fruit there.
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The Ancient Roman Origins Of Birthday Cake
Ancient Romans were no strangers to lavish feasts and celebrations. They are even credited with being among the first cultures to have birthday cake.
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When In Rome, Add A Pinch Of Salt To Elevate Your Glass Of Red Wine
If you've never added a pinch of salt to your glass of wine, maybe it's time you start doing so. But don't take our word for it - just ask Ancient Rome.
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You Can't Have A Perfect Cup Of Decaf Tea Without Dumping It Out First
You can't have a perfect cup of decaf tea without dumping it out first
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