The Reason Eggs Are Refrigerated In America — And Why It's Not Necessary In Other Countries
Many countries keep their eggs on the kitchen counter instead of in the fridge. Here's why American shoppers usually can't do the same safely.
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The Common Rice Mistake Leaving You With Mushy Results
If your rice is turning out mushy, it could be your technique. Here's the common mistake people make with rice that's ruining your grain's texture.
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There's A Scientific Reason It's Hard To Pair Artichokes With Wine
If you've ever wondered why wine seems "off" alongside artichokes, you're not imagining it. There's a reason this vegetable is changing your palate.
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16 Old-School Ingredients That Are Straight Up Unhealthy
Some ingredients are no longer used in food today for good reason. From trans fats and food dyes to cocaine, these ingredients were once widely used.
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Cook Beans With This Powerhouse Ingredient For Easier Digestion
If beans tend to upset your stomach, try adding this delicious Japanese ingredient for potentially easier digestion and fantastic flavor addition.
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Traditional Soy Sauce Isn't Naturally Gluten-Free — Here's Why
If you avoid gluten, maybe keep soy sauce out of your kitchen. Here's what to know about its production process and gluten content, plus some alternatives.
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Why Your Tap Water Might Taste Moldy In The Summer
If this summer has you wrinkling your nose at moldy-tasting tap water, it's probably not your imagination. Here's where that smell and taste are coming from.
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Does Distillation And Filtration Make A Difference For Vodka? Or Is It Just Clever Marketing?
Distillation and filtration remove impurities from vodka, but whether more filtration is the key to better flavor is a hot topic. Here's why it matters.
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Blueberries Are 10x More Flavorful When Paired With This Spice
Blueberries are perfect little morsels of sweet, tart, fruity goodness in baked goods and desserts, but they're even better paired with this spice.
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The Japanese Delicacy That's Banned In The US Unless You Have A Specific License
Out of all the banned foods in the world, this Japanese delicacy that's outlawed in the U.S. has some of the most serious risks associated with its consumption.
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The Cooking Myth That Actually Makes Grill Flare-Ups Worse
Grill flare-ups are just part of the experience, put some common words of wisdom are actually making things worse. Here's what you shouldn't be doing.
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What Happens To Your Body If You Eat Chia Seeds Every Day?
Chia seeds are showing up a lot in recipes, touted for their fiber content and other benefits. Here's what happens to your body if you eat them every day.
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The Stinky French Cheese That's Outright Banned In The US
A beloved French cheese is known for its powerful smell and creamy texture, but American food regulations mean you may not be able to try the original version.
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Here's The Best Temperature To Keep Your Freezer At
You may wonder what temperature to keep your freezer at. Anything below 32 degrees Fahrenheit should work, right? Wrong; the best temperature is much lower.
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The Key Differences Between Imitation And Pure Vanilla Extract
Imitation vanilla extract is way less expensive than the real deal, but is pure vanilla extract really better? The differences are subtler than you might think.
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The Science Behind Why You Prefer Sweet, Salty, Or Spicy Foods
Why do some people crave spicy food while others love sweets? It turns out there's an explanation, and it has more to do with science than you might think.
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For Delicious Homemade Pound Cake, Choose This Butter Every Time
Homemade pound cake is simple and easy to throw together, but with so few ingredients, it can be hard to get right. That's why you need this kind of butter.
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Why Does Meat Shrink During Cooking?
You may have seen some grumblings about raw meats bought at so many ounces, but the cooked meats being smaller. Here's what's going on with that shrinkage.
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Why Yellow, Dijon, And Brown Mustards Taste So Different, According To Science
Each variety of mustard has its own unique flavor, and we have science to thank for that. Here's why your taste buds react differently to each type.
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The Powerhouse Ingredient Ancient Egyptians Used For Making Cake Is Loaded With Healthy Fats And Antioxidants
Ancient foods aren't always off the menu. This powerhouse, stunningly nutrient-rich ingredient used in ancient Egypt is waiting for you today.
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This Vegetable Contains The Most Iron Per Serving
If you're looking for a good source of iron that comes from vegetables rather than animal protein, this is what you should be grabbing from the grocery store.
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This Vegetable Was Once Referred To As The 'Mad Apple' In The Renaissance — Here's Why
In the Renaissance, this vegetable used to be referred to as the "mad apple." Here's why this now-popular ingredient had such an unflattering name.
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It's Time To Stop Believing This Blueberry Myth Once And For All
Not all blueberries are built the same, and when it comes to choosing the most flavorful berries of the bunch, looks can be deceiving. Here's what to know.
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Pre-Chopped Onions Can Save You Time In The Kitchen, But There's A Catch
Think twice before reaching for those pre-chopped onions at the grocery store to cut back on time and energy. They're not always the healthiest choice.
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How Old Is The Canned Food On Store Shelves?
The can sitting in your pantry could be months or even years old before you ever crack it open. You can estimate when food was canned with some simple math.
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The Tiny Fruit That Packs Major Health Benefits
This small but powerful fruit is packed with nutrients and antioxidants that may support health, making it an easy upgrade to your everyday meals and snacks.
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Add Over A Day's Worth Of Vitamin C To Coleslaw With This One Ingredient
Coleslaw is a tried-and-true side dish classic, but you can easily make it taste better, and make it more nutritious, by adding a cup of this veggie.
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