The Science Behind Why Wagyu Beef Melts In Your Mouth
Wagyu beef is prized for its incredible tenderness, marbled fat, and deep flavor. The science behind why it's so good starts before it even hits the kitchen.
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Stop Believing This Tired Myth About Cooking Meat. (It's Giving You Dry, Tough Results)
Meat is frequently surrounded by myths, and this particular one is centered around one of the most popular ways of cooking meat: searing over high heat.
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Butter Or Oil? How Each Fat Impacts Your Brownies' Taste, Texture, And Appearance
Some brownie recipes call for butter, while others call for oil. One makes the baked goods cakey, while the other makes them fudgy. Here's what to know.
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Protein Powder Making Your Coffee Clumpy? Here's How To Fix This Pesky Issue
Protein powder is a great way to incorporate more of the essential macronutrient into your daily routine, but it's prone to clumping. Here's what you can do.
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Why You Should Put A Quarter In Your Freezer ASAP
When a storm knocks out the power, this easy trick can be a lifesaver. Here’s what it is, why it works, and how to use it at home.
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Always Be Cautious When Tossing Out Your Fruit Peels And Cores. Here's Why
Throwing fruit peels and cores outside can create some unexpected dangers. Learn the risks and how to dispose of them more responsibly.
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Fresh Fish Doesn't Always Guarantee The Best Bite — What To Know About Aged Sushi
Eating anything other than fresh fish can be daunting, but the science behind this dry-aging process brings out a world of flavor in your sushi.
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Potatoes And Tomatoes Have More In Common Than People Thought
Potatoes and tomatoes pair well in many dishes, but their connection goes beyond taste and texture. They share a history that goes back nine million years.
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The Fast Food Chain Responsible For A 24-Year-Old Burger That Never Rots (Yikes)
This popular fast food chain has produced several burgers that never decompose, even after decades. But what's the science behind the immortal burger?
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Avoid This Seasoning Mistake Too Many People Make With Ground Beef
Seasoning some ground beef in a pan for a quick meal is surprisingly fraught from a scientific perspective. Here's how to avoid a simple mistake ruining it.
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The Best Times To Drink These 5 Popular Teas
Whether you love matcha lattes or a mug of oolong, here are the best times to drink five popular teas to maximize health benefits and avoid caffeine crashes.
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The Real Reason Your Plastic Storage Containers Still Smell Like Food After Washing
Real pain is scrubbing plastic containers after they've stored oily, saucy food. Here's why those stains and smells are so stubborn to clean out.
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Meet New England-Style Ice Cream: The Frozen, Chewy Treat You Need Your Teeth To Eat
As far as sweet treats go, New England-style ice cream has a pretty stellar reputation for being rich, dense, and even chewy. Here's what makes it so special.
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Steel-Cut Or Rolled Oats: Which Has More Fiber And Protein?
Trying to eat more fiber and protein for breakfast? Here's what to know when choosing between steel-cut and rolled oats, especially if you're on a time crunch.
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This Nutritious, Underrated Vegetable Is Packed With Prebiotics For Gut Health
Looking for an ingredient to help you increase your fiber intake and improve your gut health? This root vegetable is tasty and easy to prepare.
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Does Cooked Or Raw Spinach Offer More Nutritional Benefits?
You might assume raw spinach is always the healthiest choice. Science suggests it’s more complicated, as cooking and prep can affect spinach’s nutrients.
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Something Magical Happens When You Add Sour Cream To Boxed Cake Mix
When you add sour cream to a boxed cake mix, it improves your overall cake eating experience. Learn why that happens and how to use the ingredient yourself.
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What Actually Happens If You Eat Too Much Fiber
Fiber is an important part of your daily nutrition, but too much of anything can lead to negative consequences. Find out how to avoid excessive fiber intake.
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How Alton Brown Uses Coffee For Tender And Juicy Pork Chops
Alton Brown is well known for creating recipes based on science, and he did the same with his coffee-centric pork chops. It's also just plain tasty.
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The Everyday Protein Rule Not Enough People Know About
You know you need protein, but you may not be aware of this everyday protein rule. Follow it, and you'll be getting all the amino acids your body needs.
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The Shrimp Discoloration That Looks Dangerous But Is Actually Safe To Eat
This color change on shrimp may look alarming, but it's actually totally natural. Most of us don't see it often because shrimp are treated with sulfates.
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The Famed 1910s Baking Ingredient Created From Industrial Waste
You've almost certainly come across this classic baking ingredient, especially around the holiday season, but its true history might surprise you.
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Why Packaged Ice Tends To Melt Slower Than Homemade Cubes
Ever wonder why packaged ice stays intact in your cold beverage for longer than your cubes at home? There's actually a scientific reason behind this phenomenon.
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Is 2% Milk Just Watered-Down Milk? Not Exactly — Here's What You're Drinking
You may have noticed some taste and texture differences between whole, skim, and 2% milk. But what separates them? Here's exactly what 2% milk is comprised of.
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Here's How Much Protein Is In A Serving Of Shrimp
Shrimp does indeed contain protein. Here is how much of this macronutrient you'll get when you consume a serving of shrimp. (It may be more than you think!)
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No, That Gelatinous Glob Floating In Your Apple Cider Vinegar Isn't A Bad Thing: Here's What It Is
If you've ever noticed a cloudy blob swimming in your apple cider vinegar and wondered whether it's a sign of spoilage, read this before you toss it out.
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5 Reasons You Should Avoid Buying Precut Fruit At The Supermarket
The precut fruit at the grocery store might be convenient, but there are several reasons why you're better off buying whole fruit and cutting it yourself.
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