Wait, Non-Alcoholic Wine Isn't Just Grape Juice?
If might be tempting to simply classify non-alcoholic wine products as rebranded grape juice, but the reality is a bit different. Here's why.
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The Best Way To Fix A Broken Vinaigrette Is Almost Too Simple
There are quite a few ways to fix a broken vinaigrette, some more complicated than others, but the best way is almost too simple to be true. -
What Sets Korean Barbecue Sauce Apart From The American Version
Korean and American barbeque sauce are both great choices for grilled foods, but what exactly sets the former apart from the latter? A few key things. -
The Science Behind How Sour Cream Can Keep Guacamole Nice And Green
Guacamole is notorious for its fickle nature - one second it's fresh, the next it's unusable. If you have some sour cream, you can prevent this from happening. -
What It Means When A Wine Is 'Smooth'
Perhaps one of the most common descriptors of wine, smooth can mean different things to different people -- but there's actually a meaning behind the adjective. -
What's The Difference Between Coconut Cream And Coconut Milk?
If you're planning on using or purchasing coconut cream or coconut milk and are a bit unsure of the difference between the two, this handy guide will help. -
The Unique Science Behind Store-Bought Mocktails
While you might think it's simple to create a craft mocktail at home, the same is not true for bottled and canned versions. The science is really complicated. -
We Finally Know What That Absorbent Pad In Meat Packages Is
Have you ever noticed the absorbent pad at the bottom of your pre-packaged meat? They're there for a reason. But what is that reason, and what are they made of? -
Not Letting Pasta Dough Rest Is A Culinary Disaster Waiting To Happen
After forming pasta, it's time to roll, cut, cook, and eat it, right? Wrong -- not letting dough rest is a culinary disaster waiting to happen. -
Here's What It Means When A Wine Is Fortified
Fortified wine sometimes gets a bad rap, but that's often because people don't understand it. Here's what it means when a wine is fortified. -
Temperature Is The Key Factor To Stop Your Crab Cakes From Falling Apart
Crafting the perfect crab cake takes quality ingredients. But one of the most important elements in your next crab cake dinner isn't even in the mix. -
The Surefire Ways To Rehydrate Pretty Much Any Dried Food
Being in the wilderness doesn’t mean you have to take a break from eating healthy. Knowing how to rehydrate dried food when you’re camping can help. -
The Reason You Should Avoid Canned Fruit For Smoothies
Not all smoothie ingredients are created equal. Canned fruit, as one particular example, is a real no-no. It all comes down to what's best for your health. -
The Sugar-Free Label On Wine Doesn't Mean What You Think
While you might think that a wine bottle with a sugar-free label on it contains no sugar, think again. This label simply means no additional sugar was added. -
It Turns Out Tea Is A More Hydrating Drink Than We Thought
Even though many teas contain caffeine, the average person would need to drink upwards of 10 cups a day to experience its diuretic effects. -
The Secret To Storing Hardy Herbs So They Last Even Longer
Cooking with herbs is a great way to incorporate flavors into your dishes. You can use dry or fresh herbs, but how do you store leftovers so they last longer? -
The Science Behind Why Cream Curdles
Cream is a great component to sauces, but not when you open the fridge to find it curdled. Here's the scientific reason that cream can curdle. -
Here's What Sets The 3 Different Paprika Types Apart
Paprika is an ingredient must-have for amplifying homemade dishes. But did you know there's more than one kind of paprika variety? Here are the most common. -
The Superior Red Wine For Cooking Homemade Pan Sauces
While many a bottle of wine make for a great option to make homemade pan sauces with, one stands out among the rest for its versatility and flavors. -
We Finally Know Why Canned Food Containers Are Always Ribbed
Canned foods are likely all over your pantry. From vegetables to soups and tuna, tin cans are a shelf-stable staple. Have you ever wondered why some are ribbed? -
What You Should Know Before Bottling Fermented Hot Sauce
If you're whipping up your own homemade fermented hot sauce, what you store it inside of is just as important as the condiment itself. Here's what we recommend. -
Is It Safe To Eat A Curdled Cream Sauce?
While it may be safe to eat a curdled sauce, it sure isn't pleasant. Instead, there are ways to fix that broken sauce or prevent it from happening altogether. -
Powdered Vinegar Is The Little-Known Secret To The Absolute Best Snacks
Fans of salt and vinegar-flavored snacks can enjoy the great taste with homemade varieties without compromising crunch. Powdered vinegar is a best-kept secret. -
The Salt Water Hack For Keeping Drinks Ice Cold On The Go
Need to chill some drinks in a hurry? Salt is the sneaky substance that can take your drinks from hot to not in a flash. And that's not all salt can do. -
The Portion Guide Perfect For Grilling Burgers For A Crowd This Summer
Hosting a cookout or dinner party can be stressful, but planning the menu should be fun. Follow these guidelines to ensure you have enough food for your guests. -
The Reason You Should Reconsider Using Dairy To De-Glaze A Pan
Although deglazing can be done with a variety of liquids, one that you want to avoid using is dairy. This is the reason why dairy can be problematic. -
How Geography Affects Your Wine's Alcohol Content
Each wine has a unique alcohol content that's tied to how much sugar it contains. So how does this relate to geography? Let's take a deeper look.
