How A Mason Jar Can Help Make Perfect Fried Eggs
While the act of frying an egg doesn't require any extra tools or steps, that doesn't mean that you can't improve upon it.
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The Science Behind Why Twice-Fried French Fries Are So Much Better
While it's true that you'll get a good crunch after just one deep-fry, there's actually something special about twice-fried taters. -
What Is A Flagel, And Do They Taste The Same As Bagels?
If you’ve heard about flagels, you probably have some questions. What is a flagel? Do they taste the same as bagels? Here's what you need to know about them. -
As A Global Rice Shortage Approaches, Here Is What To Expect
As a global rice shortage approaches, here is what to expect, including why production as stalled across the globe and when we can expect prices to stabilize. -
Where Is MealEnders From Shark Tank Today?
MealEnders has struggled with production issues. The brand's website informs customers that the company is unable to fulfill orders due to supply chain issues. -
Hickory Syrup Is The Maple Alternative You May Not Have Heard Of
Sure, maple is a great flavor, but if you're searching for an interesting alternative to the sappy stuff, one you may not have heard of is Hickory Syrup. -
The Culture Of Afterschool Snacking In France That Even Adults Can't Resist
Snacking in any country is beloved by many. But in the late afternoon in France, there’s a special kind of snacking style that everyone appreciates. -
Spinach Vs. Arugula: Which Leafy Green Should You Choose?
Vegetables, salads, and lettuce-like varieties are undoubtedly healthier meal options. But when it comes to spinach and arugula, is one better than the other? -
The Pleasantly Aromatic Strawberry That Should Be On Your Radar
Fresh fruit is one of life's natural joys. For a seriously organic indulgence, this is the blissfully scented strawberry that you should be aware of. -
What You Need To Know To Make Vegan Buttermilk Like A Pro
Making your own vegan buttermilk is easy to do and you likely already have the ingredients on hand. Here's everything you need to know to whip it up like a pro. -
Roasting Jalapenos Is The Perfect Way To Simmer Down All That Spice
Roasting jalapenos is the perfect way to simmer down the spiciness levels and add a rich, smoky flavor. -
Can You Grind Meat In A Blender?
While most people tend to reach for their meat grinder to break down their meat, some may be wondering if a blender could come in handy for this step. -
Why You Should Never Attempt To Can Butter At Home
Canning dairy is particularly unsafe.The USDA has stated that there's no safe way to make homemade canned butter - you're better off purchasing it at the store. -
The Best Way To Reheat Brisket So It Stays Juicier Than Ever
This is the best way to reheat brisket so it stays juicier than ever. Here's what you need to know to keep your beef juicy, and prevent it from drying out. -
The 13 Best Reuben Sandwiches In The U.S.
As a popular sandwich, the number of Reubens being sold in the U.S. is enormous. We have whittled this number down to what we believe are the best in the U.S. -
Can You Really Eat A Whole Soft-Shell Crab, Shell And All?
Can you eat a softshell crab, shell and all? It turns out there's a special reason why these crabs are such softies. -
What Is Horseradish And What Actually Makes It Hot?
You may have tasted it before as part of a dish, but do you really know what horseradish is, or what actually makes this intriguing plant hot? -
What Are Tomatillos And What Can You Do With Them?
If you're wondering how to incorporate tomatillos into your cooking, we've got you covered. Keep this guide handy if you want to start eating more of them. -
Dropping Your Cake On The Floor Is The Hack You Never Knew You Needed
Plenty of baking secrets are helpful when you're trying to make new desserts. But would you think dropping your cake on the floor would be a good hack? -
How To Keep Your Low-Fat Cheeseburgers From Being Dry And Crumbly
More fat means juicier patties, but you can keep lean burgers from getting dry and crumbly by cooking them right and adding a special ingredient. -
Why You Should Never Salt Your Food Before Microwaving It
The microwave is an essential kitchen invention. As with cooking over the stove or oven, there's a science behind how and when to add ingredients like salt. -
The Bouncing Test That Will Help Determine The Ripeness Of Cranberries
While you may be able to gently feel when certain fruits and vegetables are riped, cranberries are put to the test differently, involving a bouncing test. -
The Best Types Of Fish For Deep Frying
Space, depth, batter, and froth are just some key factors when it comes to preparing the perfect piece of fried fish. -
A Beginner's Guide To Ordering And Eating Sushi
Intimidated by sushi? Don't fret. Soon you'll be tossing back uncooked, specially prepared fish as if you've been doing so since you were a sushi-eating baby. -
You Only Have About 15 Minutes To Enjoy Real Wasabi. Here's Why
No matter what, every sushi meal features two side ingredients: pickled ginger and wasabi. But the weird thing is ... you've probably never tasted real wasabi. -
The Unexpected Grilling Tip That'll Brown Your Summer Vegetables To Perfection
Chefs are always looking to step up their vegetable game. Various cooking methods yield different results, and one of those includes grilling in a specific way. -
The Best Substitutes For Mirin That You Should Have In Stock
Mirin can add a tangy taste to many dishes, but if you're out of your current stock, there are ways to concoct a substitute that will offer a similar seasoning.
