Freeze-Dried Candy Vs Regular Candy: What's The Difference?
Both trendy and delicious, freeze-dried candy is giving its conventional sibling a run for its money. But what makes this astronaut delicacy so different?
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This Is How Much Taste You Lose While Eating On A Plane, According To Science
Airline food is historically known for being bland, but is it a matter of poor-quality meals or a physiological change due to a higher altitude?
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J. Kenji López-Alt's Cornstarch Trick For Making Scrambled Eggs Extra Creamy
J. Kenji López-Alt is known for his combination of science and cooking, and that includes his cornstarch trick for extra creamy scrambled eggs.
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If You Aren't Sure Whether To Use A Deep Fryer Or An Air Fryer, Here's A Crispy Clue
Both air fryers and deep fryers are designed to give you hot, crispy food, but there are times when you need to choose one over the other.
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Yes, Most Peanut Butter Tequila Is Safe For Those Allergic To Peanuts
If you've ever wanted to try peanut butter tequila but are allergic to peanuts, there are actually many brands that offer allergen-free peanut-flavored tequila.
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You'll Never Guess Which Vegetable Can Prevent Bread From Going Stale
If your bread is always going dry and stale too quickly, you should try storing it next to this vegetable to help keep your loaves moist for longer.
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What You're Really Paying For When You Choose To Buy Freeze-Dried Candy
Freeze-dried candy is a trendy snack, but how is it made and why does it cost so much more than its heavier, non-freeze-dried counterparts?
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Are Chocolate Sprinkles Actually Made With Real Chocolate?
Dessert lovers around the globe have topped their sweets with chocolate sprinkles for decades. But are they actually made with real chocolate?
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How Much Time It Really Takes For Alcohol To Cook Off In Your Food
Cooking with alcohol is a great way to impart unique flavors to many recipes, but you do need to cook the actual alcohol off. Here's how long that requires.
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Which Has More Protein: Eggs Or Salmon?
If you're increasing your protein intake, you're probably wondering which is better, salmon or eggs, when it comes to the macronutrient. Here's what to know.
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The One Watermelon-Cutting Rule Martha Stewart Swears By
If you're slicing up a watermelon this summer, you'll want to follow Martha Stewart's rule for cutting the juiciest, most flavorful melon with less mess.
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The Simple Ingredient That Ensures Your Tofu Actually Gets Crispy
Skip the soggy mess and transform your tofu into crispy, golden bites with this game changing trick that'll give you restaurant-quality results at home.
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The Scientific Reason Your Garlic Burns So Fast (And How To Prevent It)
Garlic burns much faster than onions, scallions, or shallots. There's actually a scientific reason why — and numerous ways to prevent it.
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The Difference Between Drawn Butter And Melted Butter Explained
Curious about the actual differences between drawn and clarified butter? Here's what sets them apart, and how they relate to their cousin, ghee.
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Remove Even The Toughest Of Burnt-On Messes With A Splash Of Club Soda. Here's How It Works
Burnt-on messes don't stand a chance against club soda. Discover the simple kitchen trick that makes cleaning your favorite pots and pans quick and hassle-free.
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Never Let Another Bag Of Spinach Go Bad Again With This Preservation Technique
Spinach can spoil pretty fast, but there's a nifty preservation technique that can ensure you never let another bag of the leafy green go bad again.
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Gluten-Free Eaters Can Still Have Glutinous Rice. Here's Why
"Glutinous" rice is not the same thing as "glutenous" rice, and any eaters with celiac disease can consume rice without worrying about ingesting gluten.
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The Costco Milk Fact You Should Know If You're Lactose Intolerant
Before you skip the dairy aisle or give up on milk entirely, find out which type of Costco milk could help ease discomfort for those with lactose sensitivity.
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The Butter Alternative You Should Always Keep In Your Pantry
There are many substitutes for butter but this one's pretty close to the real deal and has many advantages, including an extended shelf life.
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Here's What You Are Missing Out On If You Buy Pre-Ground Coffee
When you buy pre-ground coffee to brew at home, you're losing out on some major benefits that you'll get with whole beans. Here are the differences.
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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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This Type Of Raw Corn Is Not Only Delicious, It's Also Good For You
Did you know that some types of corn are even better when eaten raw? Here's how to choose the right kind of raw corn, and how to eat it, too.
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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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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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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 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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