The Chef-Approved Reason You Should Never Buy Frozen Oysters
Oysters are often eaten right after harvest, but frozen ones are also an option. Still, there's a chef-approved reason you should never buy that frozen variety.
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Finally, An Answer For What That White Spongy Stuff On Peeled Oranges Is
If you've ever peeled and eaten an orange, you've had to pick that white spongy stuff out of your teeth. So exactly what is it, and is it good for you? -
Acid Is All You Need To Totally Elevate Sardines
These small fish, often overlooked and overshadowed by more popular seafood, are a treasure trove of nutrition, bursting with robust flavors. -
The Spicy Canned Ingredient You Need For The Ultimate Adult PB&J
Just because you're grown up doesn't mean you can't enjoy a kid's lunchtime staple now and then. Try adding this spicy kick to your peanut butter and jelly. -
Hot Water Is All You Need To Boost The Richness Of Chocolate Cake
Did you know you can still make a tasty dessert, even if you're out of milk? If you're looking to amplify your chocolate cake recipe, try adding water. -
These Are The Cheeses You Want To Avoid Eating At All Costs
We look at a few of the types of cheese you should stay away from: Some aren't the healthiest choices, some are exceptionally pungent, and one's just dangerous. -
You're Probably Reheating Your Pasta Wrong, But We're Here To Help
Leftovers are loved by many but can go horribly wrong if not reheated properly. Here's how you should reheat pasta to ensure a quality second meal. -
The Genius Pickle Hack That Totally Elevates A Pickleback Shot
Whiskey shooters have likely tried a pickleback at one point or another. If you're a fan of the flavor combination, you should try this tasty pickle hack. -
How To Combat The Strong Flavor Of Sardines With Just One Ingredient
Tinned sardines can be difficult to enjoy because it tastes, well, fishy. However, to balance out sardines' strong flavor, just add fat. -
No Popsicle Tray? Just Use Some Shot Glasses
Making popsicles allows you to experiment with your favorite flavors. If you're out of the typical molds, you can use something you likely have in your cabinet. -
How To Make Popsicles That Are Perfectly Creamy, Not Icy
Enjoying popsicles is a nice way to cool down in the hot summer. If you're making your own, you can prevent ice crystals while also making them creamier. -
What Exactly Is Textured Vegetable Protein (TVP)?
Textured vegetable protein, or TVP, has baffled consumers for years despite its simplicity and versatility. We explain what it is and how it's used. -
Why Blending Olive Oil May Not Be The Best Idea For Mayonnaise
When you're whipping up a batch of homemade mayonnaise, the quickest method may be to use a blender. But, you may want to avoid this if you're using olive oil. -
Why Lemonade Isn't As Good For Hydration As You May Think
Have you ever drunk a glass of lemonade, but found that you are still thirsty? There's a scientific reason why lemonade may not be the best drink for hydration. -
You May Want To Think Twice Before Choosing Canned Wine Over Bottled
While canned wines provide a myriad of benefits to consumers, these wine vessels also have some drawbacks. Learn all about them and see if they're worth it. -
The Vital Info You Need To Know Before Buying A Warm Water Lobster
It's known that lobster is a delicacy. But there's a difference between cold- and warm-water varieties that you'll want to understand before your next purchase. -
The Hot Water Hack To Make Sure Your Grill Is Ready For Cooking
Running out of fuel while cooking is a surefire way to put a damper on dinner. So, use this hot water hack to ensure your grill is ready for cooking. -
Green Gill Oysters Are A Colorful Delicacy Brought To You By Algae
Oysters were once an uncommon food that has become mainstream. A specific variety with a colorful hue that is making its way through fine dining establishments. -
It's Hard To Tell When Ground Turkey Has Gone Bad. Here's What To Look For
When raw, ground turkey is usually a light pink color that might also look slightly beige, but it's not always easy to tell when this type of meat has spoiled. -
Why A Thermometer Is Essential For Smoking Burgers On A Pellet Grill
A thermometer is an essential kitchen tool if you often cook meat. But it is essential to have one on hand if you plan to smoke food using a pellet grill. -
When Building Your Salad, Always Remember That Less Is More
Salads are back in season, and while you want to feel full, you only need a few ingredients. Choosing a select few carefully can help create an ideal lunch. -
Water Temperature Can Make Or Break Your Homemade Pizza
Cold water might help the flavor develop a little longer, while hot water could make the crust taste a little more sour. -
The Scientific Reason Canned Beans Get So Foamy When Washed
This foamy liquid is totally normal and safe. It occurs due to a scientific interaction between the starchy, protein-containing bean liquid and water. -
Peanut Butter Does Indeed Go Bad. Here's How To Tell
Generally, it's safe to eat rancid peanut butter if you can stand the taste. But rancidity differs from spoilage, so make sure you know when to throw it away. -
The Scientific Reason Sugar Is In Almost Everything
Are food companies just piling on the sugar to keep us craving more? Actually, there's science behind sugar that exceeds mere flavor enhancement. -
There's A Scientific Limit To How Much Sugar You Can Put In Hot Coffee
There's actually a point at which sugar will stop sweetening your coffee. But, that sweetening threshold is much, much higher than you think. -
The Nightshade Veggie Myth You Have To Stop Believing
Nightshade veggies are healthy, but sadly, there's one myth preventing many people from eating them. Here's why you have to stop believing it.
