What Gives Cotton Candy Grapes Their Signature Sweet Flavor
Cotton Candy grapes taste exactly the way they sound. Here's how horticulturalists created novelty grapes to give them such a distinctive flavor.
Read More-
-
How To Store Your Homemade Ice Cream The Right Way
If you ever find yourself making your own delicious batch of homemade ice cream, it's paramount that you know how to properly store it in the freezer.
Read More -
Are Pimentos And Roasted Red Peppers The Same Thing?
Pimentos and roasted red peppers look similar on grocery store shelves, but that doesn't mean they're identical. Here's what makes each one distinct.
Read More -
This Flower Can Alter Your Tasting Experience, Here's How To Use It
For a sharp, tingling sensation and a dramatic flavor enhancement, try using these flowers in your drinks and recipes to give them an unforgettable twist.
Read More -
Yes, Cheese Sweats Are A Thing — Here's Why It Happens
If your cheese looks a little, well, damp, you're not imagining it. Cheese does get sweaty, but there are ways to avoid it when setting up your cheese board.
Read More -
The Temperature Mistake That's Ruining Your Sourdough
Temperature is a crucial factor that affects how well your sourdough bread will rise. But how can you raise the internal temperature of your bread dough?
Read More -
The Secret To Perfectly Cooked Bacon Is An Ingredient Everyone Has
Cooking bacon so it's perfectly crisp can be a challenge, but fortunately, there's one method that's way simpler than you might think. Here's how to do it.
Read More -
Here's How Long Ground Beef Is Safe In Your Fridge, Raw Or Cooked
Ground beef is a versatile meat used in a wide range of recipes. But it has the potential to spoil quickly if proper food safety guidelines aren't followed.
Read More -
Why Couscous Doesn't Actually Count As A Grain
Couscous may look, taste, and act like a grain, but it's actually close to pasta than other grain dishes -- and the reason why might surprise you.
Read More -
What Is The White Dust On Your Chocolate (And Is It Safe To Eat)?
Explore the mystery behind the white dust commonly found on your chocolate. Learn best storage tips to avoid this unsightly, yet safe, phenomenon.
Read More -
Why You Should Keep Your Oven Door Open While Broiling
Keeping your oven door open during the broiling process may seem counterintuitive, but it can actually help you achieve a more even, crispy char.
Read More -
3 Misconceptions You Shouldn't Believe About The Labels On Your Bread
Labels on bread packaging may promise the world, but how do you actually know what's healthiest? Here are some common labeling misconceptions to ignore.
Read More -
Here's What Happens When You Use Old Or Expired Flour To Make Bread
If you have some flour you think is old or expired, you might be wondering if you can still use it to make bread. Here's what happens if you do.
Read More -
The Concerning Mystery Behind Costco's Food Court Frozen Coffee
Costco's food court is beloved for its cheap food and treats, but there's a concerning mystery around its frozen coffee. Here's the full story.
Read More -
How To Store Fresh Mint To Keep All That Flavor Intact
Fresh mint adds vibrant flavor to varied dishes and drinks, but its taste will fade fast if you don't know how to store it properly. We provide valuable tips.
Read More -
Uncured Bacon Isn't Really Uncured. So What Is It?
You might have seen the "uncured" label on bacon when out shopping and maybe even grabbed some. But it isn't really uncured. Here's the deal.
Read More -
This Rare Potato Variety Is More Expensive Than Wagyu Beef
Potatoes are most often served as a side dish, but you might want to make this pricy spud the main event. Here's why this potato is such a big deal.
Read More -
What To Do With The Cream In Canned Coconut Milk
In a regular can of canned coconut milk, you'll often find a layer of separated cream. Here's what it is, why it happens naturally, and your options with it.
Read More -
The Hardest Bread Baking Step And How To Get It Right
Many people consider bread baking a science, but when it comes to the proofing stage, things are more intuitive than you'd think. Here's how to get it right.
Read More -
Giada De Laurentiis' Secret Weapon For Boiling Pasta Is Italian Sea Water
Giada De Laurentiis is an esteemed and accomplished chef, so it's hard to question her techniques, but what about the use of water straight from the ocean?
Read More -
Transform Heavy Cream Into Sour Cream With One Easy Addition
Sour cream is a versatile ingredient featured in many recipes. If you don't have any on hand, you can make it at home with two simple ingredients.
Read More -
Why Cold Food Needs Way More Seasoning Than Hot Food
Have you ever noticed cold food always needs to be seasoned more heavily? We're here to explain exactly why it needs that extra flavor boost.
Read More -
How Long Tofu Still Tastes Good After Opening
You've opened your tofu -- how long do you have until it starts to taste bad? The answer is surprisingly complicated, but we're here to explain.
Read More -
The Baking Soda Swap You Need For Lofty, Cloud-Like Bakes
While baking is a science that requires specific techniques and ingredients, sometimes a good baking soda swap can help create an even fluffier bake.
Read More -
The Dark Chocolate Brands With The Lowest Lead And Cadmium Levels
Dark chocolate is sometimes touted as healthier than its white counterpart, but studies have also found it contains higher lead and cadmium levels.
Read More -
Does Brining Meat Make An Actual Difference?
Brining is one of many ways to prep and season meat before cooking, but does it actually make a noticeable difference over other preparation methods?
Read More -
Martha Stewart's Crave-Worthy Upgrade For Tuna Salad
There are lots of ways to boost the umami, crunch, or freshness of tuna salad. The ingredients that Martha Stewart’s recipe recommends may surprise you.
Read More
