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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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The Ultimate Mistake You Need To Avoid When Pairing Chocolate With Rum
Want to pair chocolate with rum? We consulted expert Robyn Smith, Ph.D, to help understand and appreciate the differences and the best combination of flavors.
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Why Raisins Stay Soft In Store-Bought Cereal
Nobody wants hard raisins in their cereal, but if not for science, they would dry out. Here's how cereal manufacturers keep raisins soft and squishy.
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Should You Store Bananas In The Fridge Or At Room Temperature?
Can't decide whether you want to store your bananas on the counter or in the fridge? Here's what you need to know about how the temperature affects them.
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What Makes Vodka Gluten-Free?
For people following a gluten-free diet, hard liquor made from gluten-containing grains can be confusing. Here's what makes vodka safe for gluten-free diets.
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How Eggs Completely Transform A Bitter Cup Of Coffee
Adding an egg to coffee grounds can help reduce acidity for a smoother, more balanced brew. Here's how this unusual ingredient makes a better morning cup.
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What Exactly Are Tannins And How Do They Impact Your Wine?
If you're a wine drinker, you've probably heard of tannins. So what exactly are they, and how do they impact your wine? Here's everything you need to know.
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Amp Up A Store-Bought Berry Pie With One Simple Addition
If you're bringing home a store-bought berry pie for that delicious dessert you've been waiting for, here's something you can add to plus it up a bit more.
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The Unique Pumpkin Variety That Dates Back To The 19th Century
Did you know there's a unique pumpkin variety that dates all the way back to the 19th century? Here's how it came to be - and where it is today.
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The Easiest Way To Fix A Salty Soup According To Julia Child
How do you fix oversalted soup, ruining hours of hard work? Avoid disaster with this simple solution from Julia Child to absorb the extra salt in your soup.
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The Science Behind What Makes Instant Noodles Instant
What makes instant noodles instant? Learn more about the process they go through before they arrive in those neat little wavy blocks or cups we're used to.
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What Is Capicola, And How Does It Stack Up To Prosciutto?
To the uninitiated, capicola and prosciutto may seem similar, but capicola is actually quite distinctive in its own right. Here's what you need to know.
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Canadian Vs American Bacon: What's The Difference?
Although both share the same name, Canadian and American bacon differ significantly in texture and taste. Here's what makes the two types so different.
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The Turkish Ice Cream That Has The Texture Of Taffy
It's always fun to get creative with ice cream. However, few do it like in Turkey, where a deliciously taffy-like ice cream is created.
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Why You Should Stop Overlooking Ham Steaks
Ham steaks might have been popular in the 1950s, but they've since fallen out of favor. Here's why you should stop overlooking these tasty meats.
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How To Brew Stronger Tea Without It Turning Bitter
By increasing the tea-to-water ratio, you'll have more potent, flavorful tea without the bitter taste caused by too many tannins seeping into the water.
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What Makes Butterfly Pea Flower Tea Change Color?
Butterfly pea flower tea can change from a deep blue to purple when a particular ingredient is added. What's the secret to this transformation?
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