Why Water-Based Brining Might Be Ruining Your Meat's Flavor
Useful for boosting flavor and texture, brining food has a long and storied history. But if you're brining your meats in water, you may be doing it wrong.
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What A 'Light' Label Really Means At The Grocery Store
Food labels can be confusing if you don't know what you're looking for; fortunately, terms like "light" have a specific meaning you can recognize at a glance.
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What You Need To Know About Lab-Grown Meat
Whether you're a meat eater looking for a more sustainable solution or an animal welfare-focused vegetarian, here's what you need to know about lab-grown meat.
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The Unlikely Ingredient To Add To Steak For Perfect Caramelization
You can enjoy restaurant-quality steaks at home if you know how to cook them correctly. For perfect caramelization, prepping a steak requires a key ingredient.
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The Science Behind Why Tomato Juice Tastes Better On Planes
If you've ever enjoyed some tomato juice on a plane, you might have noticed that it tastes better than it usually does. Well, there's a reason for that.
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The Science Of Choux Pastry And When To Use It
Do you know how choux pastry works? Or how it turns into delicious profiteroles? Find out with this guide to the science behind choux pastry, aka pâte à choux.
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What Bakers Need To Know About The Kosher Salt Vs Table Salt Debate
Bakers have a lot of different opinions about what type of salt to use in recipes. But what are the key differences between table salt and kosher salt?
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What Home Bakers Need To Know About Dough Conditioners
What is a dough conditioner, and should you be using it? Find out how this unique tool works and how it can help home bakers craft the perfect loaf of bread.
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The Telltale Sign Your Tuna Is Ready To Flip On The Grill
Follow our easy tip on how to tell when it's time to flip your tuna steak and you'll have a perfectly seared piece every time.
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Can You Eat Store-Bought Sushi The Next Day?
If you've ever bought too much sushi, you've probably wondered whether it's safe to eat the next day. Let's find out if next-day sushi is one to toss or keep.
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The Most Comforting Way To Eat Oatmeal? By Frying It, Of Course
Frying oatmeal after cooking gives it a golden brown char on its edges that deepens its flavor with a rich, nutty, and toasty finish.
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The Pantry Staple You Should Be Sprinkling On Tomatoes (No, It's Not Salt)
Whether they are perfectly fresh or not at their peak, there is an easy way to enhance the flavor of your fresh tomatoes, and you probably already have it.
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The Simple Trick That Stops A Shaken Soda From Exploding
Have you ever been paranoid about opening a soda can after you've droppedi it? Here's why it happens and a simple trick to keep your drink from fizzing over.
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4 Ways To Tell If Your Honey Is Real
If honey is a regular in your pantry and kitchen, you'll want to make sure that you buy the real thing. Here's how to tell if you've got a fake on your hands.
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The Quickest And Easiest Ways To Incorporate Chia Seeds Into Your Day
Chia seeds are an incredible source of nutrients, and they're remarkably easy to add to your diet as long as you follow a few simple guidelines.
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Golden Sugar Vs Brown Sugar: What's The Difference
You may have seen golden sugar on the supermarket shelf, but how does it differ from brown sugar? We break down their differences and similarities.
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Why Food Is Still Sticking To Your Nonstick Pans
Nonstick pans are an incredibly useful tool in your kitchen arsenal, but when used improperly, you may find that food manages to stick to them.
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What's The Point Of An After-Dinner Drink?
After eating a meal, some people like to relax with an after-dinner drink. You might be wondering what the point is, but there is a reason for this ritual.
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The Science Behind Minute Rice And How It Cooks So Fast
Minute Rice can be a real lifesaver when you want to cut down on preparation time in the kitchen. And you've probably wondered how it cooks so fast.
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What Causes Water To Taste Sweet Sometimes?
Thanks to a few scientific quirks and several key chemicals, your water can taste sweet to the tongue. Here's the science behind the flavor.
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Does Boiling Water Really Make It Safe To Drink?
If you're in a situation where you may or may not have clean drinking water, you may wonder how you an disinfect it so it's safe to drink. Here's what to do.
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The Science Behind Marinades And How They Enhance Flavor
Whether you're dry brining steak or soaking your pork in pineapple juice, uncover the science of marinades for dishes that are tender and bursting with flavor.
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Is It Safe To Eat Meat If The Packaging Is Swollen?
Swollen packaging can be cause for a second look when buying or cooking meat. Here's how to tell if the meat is dangerous and should be tossed.
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How To Prevent Soapy Tasting Raw Carrots
Soapy tasting carrots aren't the delicious snack or ingredient they should be. Luckily, that taste happens for a specific reason, and you can easily prevent it.
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The Red Flag That Will Warn You When Canned Goods Aren't Edible Anymore
Canned goods are great for easy dinner additions and last-minute meals, but you should watch out for this warning sign to ensure the food inside is safe to eat.
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Here's How Long Tuna Tartare Lasts In The Fridge And How To Tell It's Gone Bad
Tuna tartare is a popular appetizer at dinner parties and fine dining establishments, but if you bring some home, you may wonder how long it will stay fresh.
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The Best Flour For Perfectly Crispy Fried Chicken
On the hunt for the secret to the crispiest fried chicken? Here's how to hack your flour for crunchy, golden-brown breading that melts in your mouth.
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