The Sweet Ingredient That Differentiates Light And Heavy Syrup In Canned Fruit
When the moment comes to select a canned fruit, you can confidently choose light vs. heavy syrup based on your cooking or baking application.
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The Science Behind Why Hot Sauce Can Make Us Feel Happy
Feeling down in the dumps? Who knew that a sprinkling of hot sauce might just cheer you up. The capsaicin found in peppers help release endorphins. -
Why Vegans Should Be Wary Before Trying Plankton
Plankton are the source of omega fatty acids in fish, so they do have health benefits. But while some are vegan-friendly, others are literally tiny animals. -
The Ice Hack To Make Your Summer Pitcher Drinks Far Less Diluted
There's nothing worse than pouring a fresh, cold cocktail on a hot day only to find the ice has melted. Try this game-changing hack to keep pitcher drinks cool. -
The Science Behind Why Champagne Bubbles Rise Straight To The Top
Here's the science behind why bubbles in champagne go straight to the top in a single file, while bubbles in other carbonated drinks veer off to the sides. -
Is Condensation In Food Containers Something To Worry About?
We all know safe food storage is important. Here's what you should know about condensation in your leftover containers (and how to avoid it). -
Pre-Cut Produce Is One Dinner Time Hack That's Not Worth The Price
Buying pre-cut produce can save time. But, even if you have the money to opt for pre-cut produce, there are several good reasons not to do so, including these. -
Why Europeans Don't Refrigerate Their Milk
There are subtle differences between North American and European milk. Namely, one is pasteurized while the other is ultra-pasteurized, killing all bacteria. -
In Some Ways, Frozen Spinach Is Actually Superior To Fresh
While fresh spinach is indeed healthy, it does have some drawbacks to keep in mind. In fact, frozen spinach has some distinct advantages over fresh. -
Why 1-Sheet Pan Meals Are Superior To 1-Pot Meals For Lazy Dinners
If you're feeling too lazy to cook, you might opt to make a one-pot meal. However, this is why you should turn to a one-sheet pan meal instead. -
Why Potatoes Sometimes Turn Pink When You Cut Them
Pink potatoes may look odd, but their color isn't cause for alarm - it's just a scientific reaction called oxidization that happens when they're cut. -
It's Fiddlehead Season. Here's How To Eat The Fancy Vegetable Safely
If you're a fan of obscure and relatively unknown produce, you might know a bit about the fiddlehead. Well, they're in season now, so enjoy them safely. -
The Biggest Mistake People Make When Rolling Pasta Dough
A common problem when making homemade pasta dough is that it turns ragged and is filled with holes during the rolling process. This mistake is often to blame. -
Raw Marinated Crab Is Big On TikTok, But Is It Actually Safe To Eat?
A popular Asian dish called ganjang gejang is all over TikTok, but thanks to crabs' diet and potential parasites, consuming raw crab might not always be safe. -
The Scientific Reason Mangoes Make Some People's Mouths So Itchy
If you experience mango mouth when you bite into a juicy mango, chances are you might just be allergic. The itchy allergy is due to the protein urushiol. -
How To Safely Use Dry Ice To Keep Your Frozen Treats Intact On The Go
Dry ice is different from ice made of water and needs to be handled differently. Here's how to safely keep your frozen treats intact, on the go, using dry ice. -
The Science Behind Why Fried Ice Cream Doesn't Melt
How does fried ice cream keep from melting? The answer lies in food science. -
We Finally Know If Tri-Color Pasta Actually Tastes Different Based On Color
Tri-color pasta is an old favorite that looks as good as it tastes, but do the green, orange, and tan hues truly translate into unique flavors? -
The Scientific Reason Yogurt Meat Marinades Work So Well
Yogurt contains a particular kind of acid that can tenderize meat without the risk of overdoing it, and it comes down to some very intriguing science. -
The Science Behind How Canned Diced Tomatoes Keep Their Shape For So Long
Ever wonder how diced tomatoes keep their shape so long? Is it due to the canning process or some chemical compound? Learn the science behind how this works. -
How Many Fast Food Jobs Can We Actually Give To AI?
A growing number of fast-food chains are looking to artificial intelligence as a replacement for human labor, but in actuality, how many jobs can we give to AI? -
The Ultimate Guide To Cellulose And How It's Used In Our Food
Plenty of folks wonder what cellulose is, which foods tend to contain it, and whether or not it is dangerous. Luckily, we have put together a complete guide. -
The Science Behind Port Wine's Signature Sweetness
The answer lies in the unique fermentation process and results in an array of unique styles of Port wines, ranging from tawny to ruby to white. -
The Scientific Reason Bananas And Pineapples Aren't Great For Popsicles
Using fresh fruit in your homemade popsicles? Bananas and pineapple can present some problems, but we have some tips to help transform them into icy treats. -
How To Prevent Garlic From Turning That Odd Green Color
Garlic with a bluish-green color is visually unappealing and can taste bitter, but what causes that discoloration? More importantly, how can you prevent it? -
Why Whole Canned Tomatoes Are Superior To Diced Or Crushed
All types of canned tomatoes have their merits, but whole canned tomatoes offer nutritional and practical benefits that just can't be beaten. -
The Scientific Reason Soda Tastes So Much Better Out Of A Glass Bottle
Soda from a glass bottle is often considered crisper. And science shows that the material used to package soda may alter its flavor and texture.
