What Is Worcestershire Sauce And Why Does Everyone Love It So Much?
Worcestershire sauce is a pantry staple - so where did this sauce come from, how did it become a global condiment, and what are the best ways to use it?
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Is Ham Red Meat, White Meat, Or A Secret Third Thing?
Officially speaking, ham is probably best described as red meat. But since it's cured and processed, it also exists in a special category separate from pork.
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Why Are All The Ghost Kitchens Disappearing?
Many in the restaurant business saw ghost kitchens as the future of the industry, but fast-forward three years, and the opposite is true. What happened?
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Soft Serve Ice Cream Is A Nightmare For Fast Food Safety
Soft serve ice cream machines need to be cleaned regularly. If they aren't properly taken care of, these machines can harbor bacteria that can lead to illness.
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Why You Can Only Buy Ham Steaks Pre-Cooked
Unlike other types of pork, most ham steaks sold in grocery stores are already cooked and only require heating before serving. But why is that the case?
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New England Milkshakes Are The Ultimate Form Of Chocolate Milk
Made up of milk and chocolate syrup (though it can be made with other flavored syrups too), a New England milkshake doesn't actually contain ice cream.
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2 Label Clues To Find The Best Butter At Your Grocery Store
Did you know the type of butter you use matters? To find the best butter for every purpose, look for two label clues next time you're at the grocery store.
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Why There Is No 'Best' Cut Of Beef For Steak Pizzaiola
In Italy, where the dish originated, steak pizzaiola was simply made with the most available and affordable cuts of meat and a hearty tomato sauce.
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Here's How To Handle An Unexpected Gift From A Dinner Party Guest
You may already know what to do when surprise guests show up at your door, but handling their unpredicted gifts is a whole other ball game.
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The Best Way To Store Apples So They Stay Crisp
Making sure apples are stowed the correct way will also ensure they maintain their crispness. This involves making use of your refrigerator's crisper drawer.
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Why Genuine Wasabi Is So Expensive In The US
The fake wasabi served by most restaurants is much harsher than the real stuff. Why then, is it so much more prevalent? The answer lies in supply and demand.
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Why Food Tastes Sweeter With A Dash Of Salt
If you've ever had salted caramel before, you know how delicious salty and sweet tastes can be when paired together. But why is that, exactly?
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Why Grocery Stores Bind Banana Stems In Plastic Wrap
Some grocery stores bind banana stems in plastic wrap, which may seem like a waste of plastic, but it's actually an ingenious way to keep bananas ripe.
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The Easiest Way To Test Baking Soda And Powder Freshness
The easiest way to test the freshness of your baking soda and baking powder is to test them with a mixture of water and vinegar or with vinegar alone.
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What's The Deal With The Absorbent Pad In Meat And Fish Packages?
While sometimes a nuisance, the absorbent pad is actually placed in meat packages to collect naturally occurring juices that can contain harmful bacteria.
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Why Ground Meat Spoils Faster Than Standard Cuts
Despite its popularity and versatility, ground meat tends to go bad faster than other cuts. This is largely due to how ground meat is prepared and processed.
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Doppelgänger Foods: What They Are And How We Get Them
People aren't the only things with doppelgängers. Many foods from around the globe strongly resemble each other and may even bear similar flavor profiles.
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Mont Blanc Dessert Makes Chestnut The Main Character
One particularly delectable vehicle for chestnuts is a French dessert Mont Blanc which features a meringue base topped with sweet chestnut cream.
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Why You Should Never Wash Coffee Grounds Down The Drain
While it may be tempting to dispose of coffee grounds by pouring them down the kitchen sink, this practice can lead to unfortunate plumbing problems.
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What To Do About White Spots On Your Kimchi
Chances are, those white spots on your kimchi are yeast, not mold. And while the yeast might not be tasty, don't fret if you accidentally consume some.
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Minute Steak Is The Quick Cooking Cut With A Misleading Name
In a perfect world, so-called "minute steak" would cook in a minute, just as the name suggests. That's not entirely true, but the name isn't too far off base.
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The Tender Difference Between New York Strip And Ribeye Steak
New York strip and ribeye are both popular steak cuts, and although both have delicious perks and a lot of similarities, they're not identical.
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Mambo Sauce Is Washington DC's Greatest Culinary Treasure
The sweet, spicy, and tangy mambo sauce (or mumbo sauce), is a staple at Chinese restaurants and fried chicken takeout spots across the District of Columbia.
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How Steak Tartare Became A Restaurant Menu Staple
The steak tartare wave hit American restaurants hard and arguably has yet to crash. There seem to be two notable reasons restaurants put it on their menus.
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Jammy, Soy Marinated Eggs Are A Must For The Perfect Ramen
If you've had your fair share of Japanese ramen, you'll know that ramen eggs or ajitsuke tamago add a pop of color, deep umami flavor, and texture to your bowl.
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Why Grocery Store Apples Have That Thin Layer Of Wax
The wax coating on your apple acts as a protective barrier against pests and helps retain moisture, ensuring it remains crisp from the orchard to your kitchen.
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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.
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