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.
Read More-
-
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.
Read More -
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?
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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?
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
The Swiss Meringue Tricks That Are Bound To Delight Your Taste Buds
Making Swiss meringue is unlike making other meringues, and it's easy to get wrong. Next time you whip some up, take advantage of these two tricks.
Read More -
This Chemical Found In Duck Feathers Is Also In Your Food, But You Shouldn't Panic
One particular chemical that can be found in duck feathers is also used in many types of food, but here's why it's nothing to worry about.
Read More -
Precut Fruits And Veggies Come With A Potential Hazard
We've all grabbed ready-to-eat fruit cups or bags of chopped veggies. But while precut produce wins big on convenience, it might be hiding a potential hazard.
Read More -
The 3 Essential Types Of Oil Mary Berry Always Keeps On Hand
Sunflower, avocado, oil, truffle: Do you need all of these types of oil in your pantry? Here's what expert chef and baker Mary Berry keeps in her own.
Read More -
This Is The Real Company Behind Costco's Kirkland Signature Nut Bars
Costco doesn't make its renowned Kirkland Signature Nut Bars. It outsources its production to this Canadian company, which has operated for over a century.
Read More -
How To Ferment Kimchi Faster Without Compromising Taste Or Texture
Delicious kimchi is sometimes so good you can't wait for it to finish fermenting. Can you speed up the fermenting process, or are you doomed to wait?
Read More -
Improve The Taste Of Cheap Bourbon With This Common Kitchen Appliance. (It's Easier Than You Think)
There's nothing worse than cheap bourbon you can barely stand but still don't want to waste. If you've got a bottle, try using this appliance to make it better.
Read More
