What's Turning The Yolks Of Your Hard-Boiled Eggs Green (And How To Stop It)
Wondering why the usual buttery yellow yolk of your hard-boiled egg has a green tint instead? There's a reason why this happens and its entirely avoidable.
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Are Store Bought Eggs Pasteurized?
Is that cardboard carton hiding more than a dozen eggs? Find out if your store-bought eggs are pasteurized, and how to max out the food safety.
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What You Should Know Before Eating Raw Shiitake Mushrooms
Ever considered just adding a handful of raw shiitake mushrooms to your recipe? Here's why you might want to cook those earthy, umami-rich shrooms first.
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Is It Safe To Eat Pink Chicken? The Answer Is More Complicated Than You Think
Chicken can look pink, even after being cooked properly, for several reasons. But is pink chicken ever safe to eat?
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This Simple Burger Hack Will Give You The Perfect Patties Every Time
Making burgers is usually straightforward, but sometimes the patties can cook unevenly. Help them out with this simple burger hack -- no special tools required.
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Cornstarch Vs Potato Starch: Which Is Better?
Cornstarch and potato starch are both white, odorless powders used in a variety of dishes. Which one you buy will depend on what you are using it for.
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What's The Actual Difference Between Raw And Canned Sauerkraut?
If you've purchased sauerkraut, it may have been in the refrigerated section, or beside canned goods. Here are key differences between the raw and canned types.
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The Science Behind Tempering Eggs
You can't unscramble an egg. But you can unscramble your tempered egg technique with a little science on the method for creamy custards and sauces.
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How Pickling Works: The Science Behind The Process
Whether you're die-hard dill, team bread and butter chips, or gaga for gherkins, the science behind pickle-making is a tangy, salty pickle lover's dream.
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The Basic Marinade Ingredient That Ensures The Juiciest Chicken Breast Every Time
Tired of your chicken breast turning out dry? Turn to this marinade ingredient that you probably already have in your pantry for juicy, tender meat every time.
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If Blue Cheese Is Actually Mold, Why Is It Safe To Sell?
Normally, when you find a food item in your fridge that has some mold-induced discoloration, you throw it out. So why is blue cheese safe to consume?
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Here's Why Your Homemade Tomato Sauce Might Be Turning Pink
Making homemade tomato sauce is easy and delicious, but an odd quirk can sometimes turn it pink. Here's what to know, and what to do about it.
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Is Ginger Ale Caffeine-Free?
Ginger ale is a popular soft drink for several reasons, but does it have the caffeine to keep you up at night?
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The Science Behind How Nitro Beer Is Made
Nitro beer offers a completely different experience than standard beers. Here's the scientific reason why that is.
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The Science Behind Why Milk Makes Cookies Even More Delicious
Though it may just seem a whimsical pairing, there's actual science that backs up the delicious combo of cookies and milk.
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The Fascinating Science Of Sauerkraut Fermentation
Sauerkraut is a crunchy, tangy condiment that adds dimension to any dish, and the science behind the development, is simple, amazing, and easy to DIY.
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Here's How Long Your Fresh Homemade Salsa Will Last In The Fridge
Homemade salsa is arguably the best kind, but just how long can you keep this water-heavy condiment in the fridge before it starts to go bad?
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Why You Should Never Make Key Lime Pie Filling In Advance
Don't get carried away when working in advance on your Key lime pie. The pie has a special ingredient that makes time of the essence.
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The Key To McDonald's Minced Onion Is Starting With Dehydrated Onions
McDonald's is full of secrets and tricks that make the chain's food so good. One such secret involves its onions starting out dehydrated.
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The Science Behind Why Mint Makes Our Mouths Feel Cold
Mint has a cooling sensation when you eat it, but how does a plant create that frosty effect? Find out the scientific reason why mint does this to our bodies.
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The Science Behind Macerating Berries For A Sweeter Dessert
Thanks to a few scientific principles, macerating fresh berries in sugar or a sugary liquid can create the sweetest, most tender berries.
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The Science Behind Why You Love Dipping Fries Into Milkshakes
Dipping fresh, hot fries into a cold, sweet milkshake is a tried-and-true treat. Turns out, there are scientific reasons why it's so good.
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To Tone Down The Harshness Of Raw Garlic Use One Citrusy Pantry Staple
If you're sensitive to garlic's pungent flavor, you can actually soften the raw vegetable's harshness. To curb the bite, a pantry staple can come to the rescue.
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Why The Freshness Of Your Coffee Beans Matters When Making Lattes
For latte drinkers, there's nothing more satisfying than a fresh cup to start the day. Here are ways to keep your beans fresher between brews.
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Roux Vs Slurry: The Difference, Explained
If you've ever watched a cooking show, you've probably seen someone make a roux or a slurry. They seem quite similar, so just what is the difference?
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Sauce Vs Dressing: What's The Difference?
Sauces and dressings are very similar in theory, but in practice, each has its own distinctive traits. Here's what sets these liquid accompaniments apart.
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Why You Shouldn't Throw Away The Residual Potato Liquid When Making Latkes
If you're planning on making latkes this Hanukkah, don't forget to save the potato starch as you make them! It can make for crispier, tastier latkes.
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