Why You're Better Off Eating Raw Salmon Than Undercooked
Salmon is undeniably one of the most popular fish, and for good reason. Here's the reason why you're better off eating raw salmon than undercooked.
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The Clever Reason Italians Drink Espresso With Sparkling Mineral Water
The notion of having water with coffee isn’t strange, but make that water mineral and that coffee an espresso. Now you’re drinking it the way Italians do. -
Orange Zest Is The Secret Weapon For Combating Flavorless Coffee
Americans love coffee, but sometimes it can be a bit flavorless. There are various simple methods to elevate bland coffee, and citrus is just one. -
The Scientific Reason We Love Putting Eggs In So Many Recipes
While eggs are versatile in flavor and can often add a certain element of creaminess to your favorite foods, they're also extremely nutritious. -
The Ingredients That Give Vegan Seafood That Fishy Flavor
Just because you’re vegan doesn’t necessarily mean you don’t enjoy the vast flavors of the ocean. Vegan seafood is growing in popularity; here’s why. -
New York City Doesn't Quite Know What The Size Of A Pint Is
When it comes to measurements, words should matter. The reality is, for the beer drinker, it might feel like New York City bars don't quite know what a pint is. -
French Pomme Aligot: Is It Cheese, Mashed Potatoes, Or Both?
Aligot is the perfect combination of gooey cheese and mashed potatoes. Here's how to make it at home (and why it's often confused with fondue). -
If You Don't Want To Cry While Cutting Onions, Try Lighting A Candle
If you're like most people, cutting an onion is a daunting task. But, if you want to chop onions without all of the waterworks, try lighting a candle next time. -
The Clever Countertop Gadget To Keep Bananas Fresh Longer
There are many methods to ensure your bananas don't ripen too quickly, true, but you may not have considered trying this clever countertop gadget. -
Coconut Milk Ice Cream Just Isn't Worth It, According To Nutritionists
Sometimes the healthier alternative is simply not worth the trade-off, and nutritionists agree that coconut milk ice cream is one of those things. Here's why. -
What Is Whiskey Fungus And How Is It Taking Over A Tennessee Town?
Whenever you see fungus growing in your home, it can be a dangerous sign. But due to whiskey distilleries in Tennesee, it's taking over a whole town. -
14 Types Of Shrimp You Should Get To Know
Shrimp and prawns are versatile seafood whose species come with surprising complexity. Here are all the types of shrimp you should get to know. -
Bouquet Garni: The Iconic French Herb Mix To Experiment With
Herbs can be fantastic, but cutting up rosemary is a pain. Use bouquet garni, the iconic French herb mix to experiment with when you next cook a flavorful meal. -
The Unexpected Reason Bagels Are One Of The Most Dangerous Foods In The Country
Preparing food can be precarious even for experienced home cooks, and there's an unexpected reason bagels are one of the most dangerous foods in the country. -
Caviar: To Chew, Or Not To Chew?
If you've ever tried caviar, you may have felt underwhelmed by its taste. Well, that may be due to not eating it properly. Here's the best way to enjoy it. -
Should You Remove The Wax Coating On Apples Before You Take A Bite?
Many people on social media have raised concerns about whether or not it's safe to eat an apple without removing the wax coating. Here's why they may be wrong. -
11 Healthy Cereals That Are Actually Tasty
Cardboard typically comes to mind when thinking of healthy cereal. But no more! Here's a list of some cereals that are not only nutritious, they're also tasty. -
14 Baking Soda Cooking Hacks You're Going To Love
If you're curious about the ways you can cook with baking soda, we've got a lot of hacks that just might be what you're looking for. A little goes a long way. -
Are Carrots Naturally Orange? Despite What Some Say, They Are
Despite what some people say, carrots are actually naturally orange. Here's why some people think otherwise and the science that proves this food fact. -
What's The Difference Between Derby And Pecan Pie?
If you love pecan pie but you're looking to bring a new and exciting twist to the table, the Derby pie might be just what you're looking for. -
The Odd Science Behind Why Pineapples Picked At Night Aren't As Sweet
You might have assumed the sour pineapples you've tasted weren't ripe enough when picked. But the sourness could actually be due to it being picked at night. -
The Ridiculous Amount Of Beer That Gets Trapped In Facial Hair Every Year
Those drops of foam and fine beverage that find their way into facial hair can add up. In fact, science has shown just how many full beers wind up in beards. -
Should You Throw Out Cloudy Anchovy Jars?
Ever wondered why your newly opened jar of anchovies has a cloudy substance coating it? As it happens, you might not have to throw that jar out just yet. -
The Science Behind Why You Need To Stop Stirring Homemade Caramel
Making caramel doesn't take some masterful skills or a unique appliance, it is simply a fussy ingredient that requires you to not stir it. -
The Bourgeois Oil Martha Stewart Can't Stand
Martha Stewart is not a fan of truffle oil. Learn why, and why other famous chefs agree. Plus, learn how to get the best truffle flavor in your dishes. -
Sous Pression: The Flavor-Freezing Inverse To Sous Vide
Despite the fact that chefs are often working with ingredients that have been around for an incredibly long time, innovation is happening constantly. -
The No. 1 Region In The US You'll Find More Brown Eggs Than Anywhere Else
This is the No. 1 region in the US where you'll find more brown eggs than anywhere else, and there's a fascinating history behind why that is.
