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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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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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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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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Nitro beer offers a completely different experience than standard beers. Here's the scientific reason why that is.
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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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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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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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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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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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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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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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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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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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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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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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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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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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The terms are often used interchangeably, but ghee and clarified butter are not the same. Find out which is which and ensure you're making the one you want.
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If you've ever popped a Mentos or other candy in soda, or even seen a video of it, you might wonder what creates that fizzy reaction. Here's the deal.
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Canned chickpeas don't have to taste like it. With a little baking soda, you'll get luxuriously creamy chickpeas straight out of the pantry.
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Make your breakfast fluffier and wafflier. Find out how just a little club soda leads to the airiest waffles you've ever ironed in your life.
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Not a fan of fizzy drinks? As it turns out, you can easily enjoy sodas or other bubbly beverages without the carbonation using these simple hacks.
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Often enjoyed as a healthy substitution for soda, sparkling water can confuse people on whether it is as hydrating as flat water.
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Frozen food can be just as tasty as fresh food, and it's perfectly nutritious. This is all thanks to incredible large-scale commercial freezing technology.
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Ideally, a burger at a New York City McDonald's should taste the same as one in Austin. So how do restaurant chains maintain consistency across many locations?
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Yes, you heard right: McDonald's has a Hamburger University. So what is it, exactly? Is it a real school? Here's what it is and how it all started.
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