What Makes Sticky Rice So ... Sticky?
Sticky rice certainly lives up to its name, sticking to everything it touches from itself to other ingredients, but what makes it that way?
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Here's How Long Mustard Will Last Once Opened
The shelf life of mustard can vary due to type, storage method, and ingredients. Here's everything you need to know to keep the condiment at its freshest. -
The Scientific Reason Cherokee Purple Tomatoes Look So Funky
Cherokee Purple tomatoes stand out with their unusual hues, but there’s a fascinating story behind the vibrant colors of these delicious heirloom tomatoes. -
13 Ways To Seriously Upgrade Your Canned Tuna
Looking to upgrade your canned tuna? Our expert has 13 ways to elevate this pantry staple into a gourmet experience, from ceviche to chowder. -
This Canned Fish Is Completely Underrated For Breakfast
Weekend mornings can be tough, but this surprisingly delicious canned fish is convenient and packs precisely the nutrients you need to jumpstart your day. -
No Cheesecloth, No Problem. Here's What To Use Instead
Cheesecloth isn't something everyone has on hand. But, if your recipe calls for it, there are alternative options in your kitchen – and dresser ... -
Here's Which State Grows The Most Peaches (It's Not Where You Think)
You'd be forgiven for thinking Georgia is the biggest producer of peaches in the U.S. given the fruit is synonymous with the state. But, surprisingly, it's not. -
Can Olive Oil Ever Really Go Bad?
If you have a large bottle of olive oil, you might wonder if it will go bad. Find out if olive oil ever expires and when it's time to buy a fresh bottle. -
How To Easily Soften Brown Sugar In A Pinch
Brown sugar is a moisture-rich ingredient that has a tendency to dry out over time. Thankfully, there's a simple solution to easily soften it again. -
Mustard On Watermelon Is The Wacky Combo You Never Thought To Try
A trend on social media purports that watermelon pairs beautifully with yellow mustard, a claim that admittedly has left some people scratching their heads. -
Here's The Main Difference Between Salad Cream And Mayo
Mayo is one of the most popular condiments in America; however, foodies in the United Kingdom enjoy a somewhat similar product known as salad cream. -
The Unexpected Hack For Removing That Annoying Corn Silk
Though a vital part of growing corn on the cob, corn silk is something you don't want stuck in your teeth. Fortunately there's an easy hack to remove it. -
Martha Stewart's Favorite Eggs Are Surprisingly Simple
When it comes to eggs at home, how you make them changes everything. Martha Stewart's favorite way to make eggs is to use only a covered pan and a rack. -
Black Garlic Is A Powerhouse Ingredient For Ice Cream (Seriously)
If you're in the mood to try a unique version of ice cream that produces new and complex flavors, black garlic is the ingredient you need to add. -
This Is Why Mushrooms Taste Better At Restaurants
Why do mushrooms taste better in restaurants than when you prepare them at home? Our expert has the answers, and plenty of tips for better at-home mushrooms. -
Here's What's Actually In Classic Cannoli Filling
You know that sweet, creamy filling that comes alongside chocolate chips or pistachios in your favorite classic cannoli? Here's what it actually is. -
Canned Vs Frozen Green Beans: What's The Difference?
Canned and frozen green beans are both great ways to make sure you always have tasty beans to serve at your dinner table. Here are the differences between them. -
The Wild Etymology Behind The Humble Cannellini Bean
Cannellini beans are native to Peru, but have a decidedly Italian sounding name, but several other cultures played a role in the bean's etymology. -
Are Jalapeños Actually Getting Less Spicy?
Some people are complaining about the heat level of jalapeños in modern times. Are they getting less spicy? Let's find out. -
The Simple Rule For Choosing The Absolute Best Strawberries
Want to choose the best strawberries every single time? All you have to do is follow one simple rule that reveals freshness, juiciness, and ripeness. -
When Lychees Are Perfectly In Season (And Where To Find Them)
Lychees are delicious, but they also have a very short harvest season and aren't available in every store. We've got the details on how to find them. -
How To Properly Freeze That Leftover Rotisserie Chicken
If you can’t finish that rotisserie chicken from the grocery store, here’s everything you need to know about properly storing any leftovers. -
Mouth Feel Tingly After Eating Kiwis? Here's What's Happening
Pollen allergies often result in sneezing and runny noses, and Oral Allergy Syndrome reactions are essentially the internal version of that. -
A Sommelier Explains Why You Should Opt For Natural Wine Over Regular
For connoisseurs interested in learning about natural wine, a New York-based sommelier explains why you should opt for it over its regular counterpart. -
The Main Difference Between Vintage And Non-Vintage Champagne
You may already know it can only be called champagne if it comes from the French Champagne region. Do you know the difference between vintage and non-vintage? -
Seriously, Ireland Doesn't Classify Subway's Bread As Real Bread
Believe it or not, Ireland does not classify Subway's bread as actual bread, and there are some legitimate reasons for this. Here's what to know. -
What The Heck Is A Garlic Germ (And Is It Edible)?
We all know and love garlic, but what exactly is garlic germ, and is it safe to eat? Better yet, does it even taste good? Let's get into it.
