Is It Safe To Drink Water With Baking Soda?
Many people claim that baking soda in water provides health benefits, but are they right? Here are the risks and virtues of drinking water with baking soda.
Read More-
-
Are Breast Or Thighs Better When Making Fried Chicken Sandwiches?
Breast or thigh? That is the question. Okay, maybe it isn't the question, but it is the big question when contemplating a fried chicken sandwich.
Read More -
What Makes Uncured Ham Different From Its Cured Counterpart?
Both cured ham and uncured ham are produced similarly, but there are some key differences between the two methods. Here's why.
Read More -
Baking Soda Is Essential To Eliminating Kitchen Trash Odors
Do not let trash can odors disrupt the sanctity of your kitchen. Learn how to harness the wondrous power of baking soda, and bask in a fresh-smelling room.
Read More -
The Reason Some Fruits And Vegetables Are Often Contaminated With E. Coli
E. coli bacteria is one of the major causes of food poisoning and food recalls. Here's why some produce is more susceptible to contamination.
Read More -
Can Nutmeg Really Make You Hallucinate?
A lot of us have heard the rumors, whether from TikTok or elsewhere, that nutmeg can make you hallucinate. Here's the truth behind this claim.
Read More -
The Chemical Subway Once Used In Its Bread
You might be surprised to learn the ingredient that Subway once included in its bread as well as what other products the chemical can be found in.
Read More -
What The Paper In Your Pizza Box Is And Why It's In There
Chances are you've never really paid much attention to that thin sheet of paper in your pizza box, but it's got a pretty important job to do.
Read More -
The Popular Italian Cheese That Is Actually Lactose-Free
Even for the lactose intolerant, cheese is tough to say goodbye to. Luckily, there's one type of cheese that won't upset your stomach. Here's why.
Read More -
What Is Gum Really Made Of?
Gum has been chewed by humans for thousands of years, but its ingredients have changed over time. Find out what gum used to be made of and how it's made today.
Read More -
What To Keep In Mind When Substituting Sour Cream In Baking
Since baking is a precise science, you'll want to be careful when substituting sour cream in your recipes. Find out which alternatives produce the best results.
Read More -
Natural Cocoa Vs Dutch Cocoa Powder: What's The Distinction?
Before you replace Dutch cocoa powder with natural cocoa powder in a recipe, find out the key differences and other ingredients you need to add before you bake.
Read More -
The Science Behind Cooking Meat Low And Slow
If you've ever wondered how your crock pot turns out yummy meals, look into the reasons why certain cuts of meat respond beautifully to low and slow cooking.
Read More -
Can You Eat Frozen Meat That Has Expired?
Forgetting about meat in your freezer is all too common, but before you grill that expired steak for your next meal, here's what you need to know.
Read More -
What Does It Mean When A Wine Is Corked?
Corked wine may not be what you think it is -- or what you're looking for in a nice bottle of red. Discover its true meaning and how to identify it.
Read More -
The Reason Beer Often Comes In Aluminum Cans
Aluminum cans are more convenient than glass beer bottles, but that's not the only reason so many brewers made the switch. Here's how cans benefit your beer.
Read More -
What Makes Blueberries Naturally Blue?
Despite how popular blueberries are, their signature color is rarely found in foods in nature. Here's the science behind why blueberries have this special hue.
Read More -
Here's How The Temperature Of Your Oven Will Affect Your Cookies
The temperature of your oven is one of the keys to turning out a batch of scrumptious cookies, so learn how to set it for successful results every single time.
Read More -
Don't Throw Away That Parmesan Cheese Rind. Toss It In Homemade Broth Instead
A Parmesan cheese rind isn't something you want to eat, but that doesn't mean it's without practical use. Keep that rind and use it to enhance a broth or soup.
Read More -
The Secret Trick Restaurants Use To Prevent Watery Scrambled Eggs
Perfecting scrambled eggs can take a lot of trial and error, but you can simplify the process by using the restaurant shortcut that adds a single ingredient.
Read More -
Baking Soda And Powder: Which Leads To Better Cookies?
Baking soda and powder will produce very different results, and which is better depends on what kind of cookie you're making and how you like them to turn out.
Read More -
How To Make Whipped Cream Last Longer (Hint: It's One Ingredient)
There's more than one event where you'd want a stash of whipped cream in advance. It actually has one of the easiest make-ahead hacks and it's in your pantry.
Read More -
What's The Deal With Pumpkin Warts?
Warty pumpkins are basically botany experiments, and over the last several years, the knot-infested pumpkins have become a staple of Halloween porch decor.
Read More -
The Easiest Way To Tell How Hot Your Jalapeños Will Be
To figure out how spicy your jalapeños will be, there's no need to cut them open. Just look to the exterior for signs of maturity and ripeness.
Read More -
Here's Why Your Brussels Sprouts Taste So Bitter
Brussels sprouts are one of those vegetables that very few people have managed to learn to enjoy. But, there is a scientific reason behind the bitter taste.
Read More -
The Tell-Tale Sign Your Pint Of Ice Cream Melted And Refroze (And Why It Matters)
Ice cream that melts and refreezes might seem off when you open it. Turns out, temperature fluctuations can affect one crucial element of the frozen treat.
Read More -
The Science Behind Why Beef Tallow Leads To The Perfect French Fries
If you want your homemade french fries to be perfectly crisp and full of deep, savory flavor, skip the vegetable or canola oil and fry them in beef tallow.
Read More
