What Corn Can Do For Your Caramel That Sugar Just Can't
All caramel needs is some sugar, butter, and cream, but there's a reason you'll want to use corn syrup, too (and no, it's not the same as high fructose syrup).
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Is It Safe To Eat Guacamole That's Turned Brown?
Guacamole is easily one of the best dips or toppings you can enjoy, but it turns brown so quickly. We asked a food scientist if brown guac is still safe to eat.
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Wolfgang Puck Refuses To Cook With This Salt You Likely Have In Your Pantry
There's one particular type of salt that Wolfgang Puck refuses to cook with, and it might be messing with the flavors of your dishes, too.
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Add A Pinch Of Salt To Your Lemonade And Taste The Magic
A pinch of salt in your lemonade works magic on your taste buds. Here's exactly what happens when you combine saltiness with sweet and sour notes.
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Your Freezer Holds The Secret To The Creamiest Homemade Dips
If your homemade dip just isn't getting creamy enough, you should try this simple trick to aerate it and make it fluffy, without any extra ingredients.
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This Popular Chip Storage Spot Might Be Why They Taste Funny
Do your chips taste strange by the time you go back for seconds? Where you're storing them could be impacting their flavor. Here's what to know.
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Albert Einstein Invented An Appliance That Took Over Kitchens Everywhere. So Where Is It Today?
Theoretical physicist Albert Einstein is celebrated for many achievements, but this appliance that he helped create is often forgotten and lost to time.
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Should You Be Eating Kiwi With The Skin On?
You may not think twice before scooping out the flesh of a kiwi and tossing its fuzzy skin away, but can you eat the peel? Here's a registered dietitian's take.
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What's The Deal With All Those Holes In Pop-Tarts, Anyways?
Anyone who loves eating a deliciously sweet Pop-Tart for breakfast has definitely noticed the little holes around its border, but what are those even for?
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Keep Homemade Ice Pops Soft And Creamy With This Pantry Staple
Give your homemade ice pops a major texture upgrade that helps them freeze smoothly with this pantry staple you probably already have on hand.
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10 Historic Culinary Practices With UNESCO Status
Join us on a time-traveling itinerary through flour-dusted kitchens, spice-laced markets, and ceremonial banquets that make up humanity's most delicious legacy.
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We Were Nostalgic For This Classic Chewing Gum, But Now We Wish We Had Left It In The Past
Nostalgia is a powerful force, and few foods are as nostalgic as the gum we chewed as kids. Only, this chewing gum really should have stayed in the past.
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The Safest Way To Prevent Listeria In Cantaloupes
Cantaloupes are a decadent treat, but they're shockingly prone to growing Listeria. Next time you grab one, make sure you follow the safest prevention method.
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They're Clearly Purple, So Why Do We Call Them Red Onions?
Red onions are a staple in many popular recipes, but have you ever wondered where they got their name? Here's why this purple vegetable is called red.
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The Only Ingredient You Need To Stabilize Italian Meringue
Whipping up an Italian meringue is one of the simplest culinary feats out there, in theory. If your meringue peaks aren't stable enough, try this ingredient.
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The Problem With Storing Canned Tomatoes For More Than 18 Months
Canned tomatoes are a great ingredient to have on hand for sauces, pasta dishes, and stews, but it's best to use them sooner rather than later.
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What You Should Consider Before Mixing Vinegar Into A Marinade
Vinegar is an often-used ingredient in the best marinades, but you shouldn't add some without thinking it through. Here's everything you need to know.
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How Restaurants Manage To Serve Perfectly Ripe Avocados Every Time
Have you ever wondered why avocados from a restaurant taste way better than the ones you'd find at the grocery store? We asked a chef for the answer.
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The Best Way To Remove The Bitter Taste In Brussels Sprouts
Brussels sprouts have a reputation for bitterness. Here's the best way to get rid of that pungent taste if you want to enjoy these tiny cabbages more.
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What's That White Stuff On Sour Candy? Here's The Real Answer
Some sour candy has this strange but delicious white powder all over it, and it's not just sugar. It's partially sugar, yes, but also this key ingredient.
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Ultra-Moist Banana Bread Starts With One Obvious Ingredient
An expert gave us some crucial advice on getting the most out of banana bread's key ingredient, as well as other helpful tips for keeping your loaf moist.
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How To Know If Your Mayo Has Expired
You can keep an eye on your mayo's expiration date, but there are more visual cues that let you know when your favorite sandwich topper has spoiled.
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The Scientific Reason Some People Can't Stand The Smell Of Bacon
Some people love the smell of bacon sizzling in a pan, but if you can't stand this swine-based scent, research suggests that there's a genetic factor at play.
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2 Things You Can't Skip For The Best Grilled Steak According To Bobby Flay
Chef Bobby Flay is full of knowledge when it comes to grilling. When he says there are two things you can't skip for the best grilled steak, you best listen.
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Meet The Japanese Mold That Some Chefs Use To Age Steaks
Typically, aging a steak takes over a month, but some chefs use this Japanese mold instead. It helps mimic traditional aging, but in drastically less time.
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How Long Are Your Frozen Jimmy Dean's Breakfast Sandwiches Good For?
Frozen Jimmy Dean breakfast sandwiches are a major boon when you're busy and hungry, but how long are they good for in the freezer? Here's the deal.
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The High-Protein Cheese That's The Perfect Addition To Most Meals, Even If You Limit Your Lactose
If you're lactose intolerant but unwilling to completely give up cheese, there's one particularly delicious, high-protein hard cheese that might do the trick.
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