The Mistake You Want To Avoid When Making Home-Canned Olives
Stay away from utensils or jars made from copper, brass or iron, as it will result in a chemical reaction that changes the flavor of the olives.
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Stories By Annie Hariharan
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What Exactly Makes A Hibachi Grill Unique?
Have you ever wondered why hibachi at a restaurant stands out from your home grill? Discover just what makes hibachi grills unique and their origins. -
Why You Need To Brine Your Eggplant Before Throwing It On The Grill
If you're looking for a tasty veggie to grill, look no further than eggplant. Read why you need to brine your eggplant before throwing it on the grill. -
The Right Way To Cut Potatoes So They Don't Stick To The Knife
Cut your prep time in half (literally) with this handy method for cutting potatoes that ensures your spuds aren't sticking to your knife. -
Does Frozen Fruit Really Make A Pie More Runny Than Fresh?
Even though frozen fruits tend to release an ample amount of juice when thawed, it doesn't always mean you're in for soggy pie crust. Here's how to avoid it. -
What Is The Best Type Of Meat For A Sizzling Stir-Fry?
A sizzling stir-fry is an easy weeknight dinner option that can be adapted to your taste. Find out our top protein choice for this quick dish. -
What's The Difference Between Cream Cheese Pie And Cheesecake?
Cream cheese pie and cheesecake are both beloved desserts, but they're not the same thing. Here are some of the main differences between these creamy treats. -
What Are The Best Wines To Pair With White Meat?
When it comes to wine pairings, red goes with steak and white goes with ... everything else, right? Unfortunately, it's not that simple. So what actually works? -
The Quick And Easy Way To Clean Mussels Before Cooking
Mussels, delicious but often overlooked, adhere to their cooking flavor, making them versatile. When making your own, here's the best way to clean them. -
The Science Behind Why You Need Sugar For Homemade Frozen Yogurt
If you want frozen yogurt, you can easily make some. It's more than just yogurt tossed in the freezer. There's a science behind adding sugar to homemade froyo. -
Why You May Want To Avoid Cake Flour When Making Chocolate Cake
Cake flour might seem like an obvious ingredient for chocolate cake, but it might ruin the texture. This is why you’ll want to draw on all-purpose flour, too. -
Use Up That Leftover Frozen Fruit To Make A Tangy Sweet Salad Dressing
Leftover frozen fruit can hang around the freezer for months. But, drizzled over some lettuce or kale, they're actually a perfect in a tangy salad dressing. -
What Kind Of Dessert Is Flan?
Desserts containing similar ingredients differ based on how you make them. Custard, pudding, and flan are alike. The cooking process is what distinguishes them. -
How Do Har Gow Dumplings Become So Translucent?
Har gow dumplings are delicious little Cantonese dumpling filled with shrimp. Do you know how they make har dow so translucent? And is it the same as dim sum? -
Aldi's Friendly Farms Tilts Yogurt Is A Cheap Chobani Flip Copycat
If you love Chobani Flip yogurt, then you'll love Aldi's Friendly Farms Tilts even more. And that's because it's basically the same thing, but less expensive. -
The Scientific Reason Mayo Is White Instead Of Yellow
Most people love that creamy, white condiment we call mayo. Do you know how mayonnaise is made or how it gets its trademark creamy white color? -
There's Actually A Difference Between Ground Meat And Minced Meat
Cooking with ground meat is a quick way to add flavor to a dish. But all meats aren't created equal. Here's the difference between ground and minced meat. -
Sweet Potatoes And White Potatoes Aren't As Related As We Thought
Sweet potatoes and white potatoes may seem pretty similar at first glance, but there’s a world of difference between these two staples of the produce aisle. -
How To Properly Store And Reheat Frozen Meat Sauce
Frozen meat sauce can be a delicious and convenient dinner option when in a pinch, but make sure you know how to properly store and reheat the dish. -
The Science Behind Why It's Almost Impossible To Overcook Mushrooms
Ever wondered why you can cook mushrooms for a long, long time and they stay soft and don't dry out? Here's the answer to why it's hard to overcook mushrooms. -
Olive Garden Had Huge Expansion Plans Right From The Get-Go
Olive Garden may seem like a family-style restaurant but it was no small, family-run business. In fact, it had huge expansion plans from the start. -
Being Out Of Caster Sugar Doesn't Mean You're Out Of Luck
Caster sugar isn't the most popular sugar used in the U.S.; if you find yourself with a recipe calling for caster sugar but don't have any, here's what to do. -
Coffee Pods Vs. Beans: What's The Difference?
Coffee pods have become popular in recent years, but some still swear by freshly ground beans: Here's the difference. -
How To Steam Sugar Snap Peas In The Microwave (And Why You Should)
While they're great raw, roasted, or boiled, sugar snap peas are easily steamed in the microwave. Here's how to do it, and why it's a good idea. -
How To Totally Revive Broken Egg-Based Sauces
You're going to need a fresh emulsifier, made up of beaten egg yolk and vinegar or lemon juice, and use it as a way to bind the broken sauce back together. -
The Sweet And Spicy Condiment To Make With Unripe Mangos
Unripe mangos can be hard to find but are the basis for a delicious South Asian pickle or condiment known as mango achaar. -
The Reason You're Better Off Using Canned Chickpeas For Hummus
Despite what some chefs claim, you're actually better off using canned chickpeas (rather than dried ones) when preparing hummus. Here's why.
