They're Clearly Purple, So Why Do We Call Them Red Onions?
Red onions are a staple in many popular recipes, but have you ever wondered where they got their name? Here's why this purple vegetable is called red.
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The Only Ingredient You Need To Stabilize Italian Meringue
Whipping up an Italian meringue is one of the simplest culinary feats out there, in theory. If your meringue peaks aren't stable enough, try this ingredient.
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The Problem With Storing Canned Tomatoes For More Than 18 Months
Canned tomatoes are a great ingredient to have on hand for sauces, pasta dishes, and stews, but it's best to use them sooner rather than later.
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What You Should Consider Before Mixing Vinegar Into A Marinade
Vinegar is an often-used ingredient in the best marinades, but you shouldn't add some without thinking it through. Here's everything you need to know.
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How Restaurants Manage To Serve Perfectly Ripe Avocados Every Time
Have you ever wondered why avocados from a restaurant taste way better than the ones you'd find at the grocery store? We asked a chef for the answer.
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The Best Way To Remove The Bitter Taste In Brussels Sprouts
Brussels sprouts have a reputation for bitterness. Here's the best way to get rid of that pungent taste if you want to enjoy these tiny cabbages more.
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What's That White Stuff On Sour Candy? Here's The Real Answer
Some sour candy has this strange but delicious white powder all over it, and it's not just sugar. It's partially sugar, yes, but also this key ingredient.
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Ultra-Moist Banana Bread Starts With One Obvious Ingredient
An expert gave us some crucial advice on getting the most out of banana bread's key ingredient, as well as other helpful tips for keeping your loaf moist.
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How To Know If Your Mayo Has Expired
You can keep an eye on your mayo's expiration date, but there are more visual cues that let you know when your favorite sandwich topper has spoiled.
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The Scientific Reason Some People Can't Stand The Smell Of Bacon
Some people love the smell of bacon sizzling in a pan, but if you can't stand this swine-based scent, research suggests that there's a genetic factor at play.
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2 Things You Can't Skip For The Best Grilled Steak According To Bobby Flay
Chef Bobby Flay is full of knowledge when it comes to grilling. When he says there are two things you can't skip for the best grilled steak, you best listen.
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Meet The Japanese Mold That Some Chefs Use To Age Steaks
Typically, aging a steak takes over a month, but some chefs use this Japanese mold instead. It helps mimic traditional aging, but in drastically less time.
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How Long Are Your Frozen Jimmy Dean's Breakfast Sandwiches Good For?
Frozen Jimmy Dean breakfast sandwiches are a major boon when you're busy and hungry, but how long are they good for in the freezer? Here's the deal.
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The High-Protein Cheese That's The Perfect Addition To Most Meals, Even If You Limit Your Lactose
If you're lactose intolerant but unwilling to completely give up cheese, there's one particularly delicious, high-protein hard cheese that might do the trick.
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What You Need To Know Before You Swap Out Mushrooms For Extra Veggies In Your Stir-Fry
Not a fan of mushrooms in your veggie stir-fry dish? Before swapping fungi with other ingredients, there are a few cooking tips and tricks to know.
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The Country That Wastes The Most Food Annually (4x More Than The US)
Despite the marvel of our industrial food system, a staggering amount of food is wasted globally each year. And surprisingly, the top offender is not the U.S.
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Peanuts Aren't Actually Nuts: They're Related To This Savory Food
Peanuts might be a beloved snack, but there's one thing they're definitely not: nuts. Surprisingly, this popular treat falls into another category.
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What's That White Stringy Thing In Your Egg (And Is It Safe To Eat)?
Cracking open an egg and seeing that white stringy bit around the yolk can throw you for a loop. Here's what that stringy thing is, and whether it's safe.
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The Summer Fruit Hybrid You Need To Stop Ignoring
Come summertime, all manner of fruits hit peak season. One of the best is a hybrid; if you've been ignoring it for its funny name, you should give it a try.
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One Small Tweak To Your Eggs Will Make Your Muffins Rise Higher With A Fluffier Texture
Are your muffins coming out of the oven looking a little flat? Make this simple change to your eggs to vastly improve the rise and texture of your baked goods.
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Not All Pickles Need Vinegar: How Hungarian Sun Pickles Do Things A Little Differently
While most pickling requires a vinegar base, Hungarian sun pickles use natural elements to create zesty, crunchy cucumbers without the liquid.
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10 Of The Worst Possible Things You Can Eat Or Drink While Hungover, According To Medical Experts
When you're reeling from a hangover, it's tempting to reach for a quick fix. However, many of these go-tos are among the worst things to eat hungover.
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You Need To Start Adding Kentucky Benedictine Spread To Your Sandwiches
A delectable mix of creamy and crunchy with herbal freshness, this historic Kentucky Benedictine spread belongs on your sandwiches or next appetizer spread.
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The Simple Trick To The Best Chicken Marinade Every Time
A good marinade can make or break your dinner. While you could make them complex, simple is often better, such as this trick for perfect chicken marinades.
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The Secret To A Softer Chocolate Chip Cookie Is In A Simple Flour Swap
If you're frustrated with your cookies coming out too crispy for your liking, try the advice an expert gave us: replacing some all-purpose flour with this one.
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Wolfgang Puck's Cold Food Rule May Change How You Season Everything
Have you ever wondered why the flavor profiles of heated foods change when they get cold (or vice versa)? According to Wolfgang Puck, there's science involved.
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Can Peanut Butter Really Make Diamonds? Science Says Yes
Not only rich in healthy fat and protein, peanut butter is also rich in carbon, the building block for diamonds. How does this breakfast spread become crystals?
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