Nothing is worse than mixing a cold cocktail only to have it watery and diluted minutes later. Here's an easy ice trick to keep your drinks flavorful and cold.
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Gas stations are a key part of commuting across America, but some of their food offerings can be a bit suspect. That goes double for gas station nachos.
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You may have heard that eating dark chocolate can help you sleep. Is this just a myth? The answer isn't as simple as you might wish it to be.
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Ever gone a bit too heavy on the barbecue and felt a little sick after? Maybe you've even felt like you were sweaty? Well, there are some theories on why.
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Cereal marshmallows are crunchy before they come into contact with milk. Here's the deal with their texture difference compared to soft, squishy marshmallows.
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The best picnic spread is a healthy, food-safe one. Follow these essential tips to make sure your bringing the freshest, safest food to the great outdoors.
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Tempering chocolate is the secret to smooth, shiny desserts and candy, but not all types can be treated the same. Here's how to temper dark and milk chocolate.
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Having problems with your pie crust? Whether it's turning out too tough or it's looking more gray than golden, this kitchen staple can help. Here's how.
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Contrary to its milkier counterpart, dark chocolate has been touted as a superfood in some circles, but is there truth behind all the praise?
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Ever wondered why some people prefer chips over candy, or pancakes over eggs and bacon for breakfast? We asked an expert what the deal is. Here's what to know.
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The process of making a cup of matcha is a little more complex than just adding hot water. Here's why matcha powder is rarely packaged in tea bags.
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Bourbon is a uniquely American product, but it shares whiskey-making techniques with similar liquors. This includes double distillation, and for good reason.
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Stocking up on ingredients for the week (or longer) is a common plan. If you want to stock sweet onions, there are a few elements to keep in mind.
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If you've ever heard the rumor that Fireball Cinnamon Whisky contains antifreeze, you're not alone. But is this rumor true? Here's what you need to know.
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Tasting bourbon can be a little complex, considering all the terms and techniques. One of these, "nosing," is crucial. Thankfully, it's not difficult to do.
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Brown sugar has a wonderful flavor compared to other sugars, but it also has an issue with hardening over time. Soften it back up with this fresh ingredient.
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Matcha and hojicha teas are similar in many ways, especially since they're the same tea plant. This makes their differences all the more important to know.
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String cheese is a popular snack option, but what exactly gives it that oh so enjoyable stringy goodness? Here's how it all ends up so stringy.
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Instead of basing your opinion on brand or price, you can spot a low-quality dark chocolate bar by paying attention to these crucial features.
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Some cooks swear that butter makes steaks better. Is it actually worthwhile to incorporate butter in your meat, or are the effects barely noticeable?
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Curious if cottage cheese is considered a fermented food product? Here's how to tell which brands are fermented, and how this process changes the flavor.
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Learn exactly how to open a bottle of wine without a corkscrew using this surprising and science-y trick that only requires a simple lighter.
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Cheesy artichoke stuffed chicken breasts are a tasty dinner option when done right. If your filling is spilling out, here's why and how to prevent it.
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Serious coffee, drinkers take everything from beans and grind to the roast into consideration. But have you ever thought about the minerality of your water?
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Food safety is paramount, no matter if you're a high-end chef or only occasionally scramble an egg. Without it comes food poisoning. Or is it food intoxication?
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Trader Joe's customers have noticed the grocer's Dijon mustard tastes unexpectedly (and inconsistently) spicy. Here's why the flavor can vary from jar to jar.
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Many hams you can find at the store have the label "with natural juices," which means water has been added to it. But just how much water, exactly?
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