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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Smells Have A Larger Influence At Chain Restaurants Than You Think
From Subway to Auntie Anne's Pretzels, chain restaurants have entire strategies centered on scent marketing. We take a look at the details.
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How To Identify Lab-Grown Chicken When It Finally Hits Grocery Store Shelves
Lab-grown chicken is officially a thing in the United States. It's not widespread yet, but here's how to identify these products when they hit grocery stores.
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The Wine Glass Mistake You Probably Don't Realize You're Making
Next time you kick back with a nice glass of wine, take a closer look at your wine glass. There's a mistake that you probably don't realize you're making.
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Are Soybeans And Edamame The Same Thing?
At some point, you might have wondered if soybeans and edamame are the same thing. To answer this question, we have to dive into some food science.
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Give Butternut Squash Soup A Brighter Flavor With A Squeeze Of Citrus
Butternut squash soup is one of those autumnal dishes that is so delicious as it is, but it can be even better with a squeeze of citrus added.
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Rice Wine Vs Rice Vinegar: Are They The Same?
You've probably heard of rice wine and rice vinegar, but are they the same? Can you swap them through your recipes interchangeably? Here's the deal.
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The Ideal Temperature To Drink Guinness At (And Why It Takes 24 Hours)
Pouring a Guinness correctly can be an immensely satisfying change. We spoke with Guinness Brand Ambassador Zack Berger to find out the best temperature.
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Why Health Officials Warn Against Drinking Unpasteurized Apple Cider
Apple cider may be a favorite fall treat, but some of the cider served at farmers' markets and orchards could be putting your health at risk.
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Why Black Cocoa Powder Has The Most Subtle Chocolate Flavor
While natural cocoa powder is bitter and highly acidic, black cocoa powder is more basic, which results in what some describe as less chocolate flavor.
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Is Applejack The Same As Apple Brandy?
You've probably heard of applejack and apple brandy, but do these terms refer to the same alcoholic drink? Here's everything you need to know.
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Butter Vs Oil: Which Is Better For Searing Tuna Steaks?
If you're making tuna steaks at home, you might have a hard time deciding whether to sear them in oil or butter. Fortunately, there is a right answer.
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