Why Anthony Bourdain Always Avoided Ordering Hollandaise Sauce At Restaurants
Known for his candid opinions on all things food, Anthony Bourdain's hatred of restaurant hollandaise sauce goes hand in hand with his hatred of brunch.
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Why Did Kellogg's Yogos Vanish Completely?
While Kellogg's Yogos earned quite a few fans when they hit store shelves in 2005, they were quickly discontinued and there are no plans to bring them back.
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Most Vodka Doesn't Come From Potatoes, So What Is It Made From?
While traditionally vodka is made from potatoes, today, less than 5% of the spirit actually comes from spuds. Here's what most vodka is made from instead.
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Why Your Salmon Has That White Ooze (And How To Stop It For Good)
If you've just baked a salmon fillet and are wondering what the white ooze on its surface is, we asked an expert about it. Here's how to avoid it.
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How Many Glasses Are In Your Favorite Bottle Of Wine?
When you're having friends over for wine, make sure there is plenty to go around. These factors can help you determine how many pours you'll get from a bottle.
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Wow, People In The '80s Really Overreacted To New Coke
In the 1980s, Coca-Cola changed its original recipe and introduced "New Coke," but public reaction led to the decision being reversed in a matter of months.
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The Classic Cast Iron Brand Alton Brown Adores
Chefs love cast iron cookware for good reason, but some picks are better than others. Here's Alton Brown's personal favorite brand of all those on the market.
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Wait, Does Jell-O Actually Have Pork In It?
Jell-O seems like a dessert that's vegan- and vegetarian-friendly, but that isn't exactly true. Here's what you should know about pork and Jell-O.
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Is Restaurant Lemon Water Really That Dirty?
Think twice before ordering lemon for your water in a restaurant. Depending on where you order it, you could be consuming a pretty germy drink.
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What Is Moonbeam Ice Cream, Anyway? Benson Boone's Magical Mystery Flavor, Explained
Benson Boone has been making waves in the food scene, from his moonbeam ice cream Crumbl cookie to potentially his own ice cream flavor. But what is it?
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Wait, Did Vodka Exist In Medieval Times?
Before it filled modern cocktails, vodka had a surprising start. Its story stretches far back in history, with roots you might not even expect.
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Garlic's Flavor Tends To Get More Potent Over Time. Here's Why
If you buy garlic often, you should know that it tends to become more potent the longer it sits in your kitchen. Here's the science behind why this is the case.
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Why Fresh Ginger Is Getting More And More Expensive
Fresh ginger is a staple in many kitchens, but the delicious ingredient is costing shoppers more and more money every year, and it isn't getting cheaper soon.
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Why You Shouldn't Be Eating Strawberries Straight Out Of The Refrigerator
You might want to rethink snacking on strawberries pulled straight from the fridge. That cold temperature might be changing the experience.
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What It Means When People Refer To Watermelon Webbing
Watermelon rinds hold a host of secret clues and signs of sweetness. Here's what the webbing patterns look like, and what they mean for a fruit's quality.
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This Is What Pearled, Semi-Pearled, And Whole Farro Mean
Farro, an ancient grain high in protein and fiber, comes in three different varieties. Which one you choose depends on a few factors, including prep time.
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The Sad Story Behind The McDonald's Brothers
Ray Kroc is often thought to be the founder of McDonald's, but the uncredited brothers who created the fast food chain went through a lot to do so.
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The Cookware Andrew Zimmern Absolutely Refuses To Use
No one becomes a world-famous chef without a willingness to experiment, but Andrew Zimmern refuses to use any of these common cookware types.
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How To Grind Coffee Beans Perfectly Every Time
There are so many different ways to achieve the perfect cup of coffee. Make things easier on yourself with this expert tip that ensures the perfect grind.
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The Telltale Sign That You're Buying High-Quality Dark Chocolate
According to an expert, you can tell if your chocolate is the good stuff before tasting it. Here's what it should look like, as well as ingredients to avoid.
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The Big 'Sensitive Marinara' Problem We Need To Discuss
Sensitive marinara is a great option for people who want to avoid high-acidity ingredients, but the lack of these common flavor boosters causes another issue.
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What Was The Deal With Anne Burrell's Red Sharpie?
Fans of Food Network may have seen chef Anne Burrell use a red Sharpie on competition contestants' hands. But what was the reason for this random marker attack?
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The Country That First Put Avocado Toast On A Breakfast Menu Is Not The US
Despite its popularity in the U.S., avocado toast actually wasn't even invented in the States. A different country was the first to put it on a breakfast menu.
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Myths About Garlic You Thought Were True
Garlic tastes divine, but something that packs so much punch is bound to have plenty of myths surrounding it. We're here to debunk some of the most common ones.
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The Reason Southerners 'Don't Put Sugar In Cornbread' — And Why They Sometimes Really Do
Cornbread is a contentious topic in the Northern and Southern U.S. The North uses sugar, while the South doesn't, usually. Here's the fascinating history.
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18 Of The Biggest Food Recalls In US History
Food recalls are an inconvenient necessity. Whether from listeria, Salmonella, or E. coli, these huge recalls affected people on a national scale.
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The Fact About Gordon Ramsay's Culinary Education That You Might Not Know
Gordon Ramsay has enjoyed an immensely successful culinary career. Because of this, it's hard to believe this surprising fact about his culinary education.
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