The Thawing Methods That Should Never Be Used On Pork Chops
When you're getting ready to prepare pork chops for dinner, you need to defrost them. However, there's two thawing methods that should never be done.
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What It Means To Blister Your Tomatoes And Why You Should Do It
Incorporating vegetables into your diet is undoubtedly smart. You can change the flavor by cooking them in different ways. For tomatoes, we suggest blistering. -
The Trick To Getting Perfectly Roasted Frozen Vegetables
If you’re trying to eat more veggies but can’t finish fresh produce before it goes bad, opt to roast the frozen version and get a similar outcome. -
Here's How Long You Can Leave Your Cheeseboard Out Before It's Unsafe
The answer, it turns out, depends on what type of cheeses you're serving. Hard cheeses can stay out longer while soft cheeses have a short lifespan. -
The Super Easy Tip To Prevent Your Homemade Canned Peaches From Turning Brown
A simple vitamin C bath will help do the trick. All you need is to create a simple mixture to soak your peaches in pre-canning to keep your fruit looking good. -
Why You Might Want To Think Twice Before Eating Soft Serve Ice Cream
Soft serve may be the tasty cold treat you're looking for, but you might want to think twice before buying it -- the machines are breeding grounds for bacteria. -
Tamarind Oil Is A Lesser-Known Ingredient With A Sweet And Sour Taste
If you're looking to add a new flavor to your meals, tamarind oil might be the perfect ingredient with which to experiment to add a sweet-yet-sour taste. -
Those Beautiful Oranges At The Grocery Store May Just Be Dyed
Who knew oranges weren't so orange? Some of those brightly-hued fruits in your grocery store have had a helping hand in color thanks to dyes and waxes. -
What Makes Japanese Iced Coffee So Unique?
Japanese iced coffee has become a favorite of many. The fresh flavors are achieved during a specific brewing method that makes this iced beverage unique. -
Yes, Coca-Cola And Pepsi Actually Do Taste Different
The fight between Coke and Pepsi rages on, and there's actually a reason why. Pepsi contains an extra ingredient that might just sway your preference. -
The Science Behind Cinder Toffee's Signature Honeycomb Look
Cinder toffee is a confectionery treat that has long been enjoyed in the U.K. It has a brittle, snappy texture with a golden color and signature bubbles. -
Vegetables Burnt To Ash Are Unexpectedly A Culinary Masterpiece
Vegetable ash can be a versatile ingredient in the kitchen, and has a long history of making flavors bolder. -
The Longest Salad Can Stay Out Before You Probably Shouldn't Eat It
Enjoying a salad is a great way to enjoy eating healthy. But how long can it sit out and still be okay to eat? Make a game plan to ensure you won't get sick. -
The Science Behind Why Beef Jerky Is So Expensive
Why is beef jerky so expensive? It turns out an important piece of science is to blame. Dehydration vastly alters how much meat you think you're getting. -
The Nutritional Advantage To Buying Canned Tomatoes Over Fresh
Healthy eaters will usually always opt for the fresh variety over canned when purchasing food. But when it comes to tomatoes, what's the nutritional difference? -
The Scientific Reason Nostalgic Foods Are Making A Comeback In 2023
For many, life hasn't been a walk in the park since 2020, and foods that evoke nostalgia have seemingly become a way to cope with it all. -
Make Lemony Salad Dressing Even Better With One Simple Trick
Sometimes you just want a refreshing salad with a lemony dressing. We have a trick you can use to unlock even more lemony goodness from your dressing. -
The Veggies You're Using Are Likely To Blame For Mushy Vegan Burgers
One bite into your veggie burger and you realize the texture of it is undesirable. This may be due to certain vegetables incorporated in the burger. -
Finally, A Way To Stop Oatmeal From Overflowing In The Microwave
If you regularly make instant oatmeal, you've likely had to clean up sticky spills from your microwave. But some tips can prevent oatmeal from overflowing. -
The Step That Should Never Be Skipped Unless You Want Mushy Quinoa
If you're one to end up with a mushy type of quinoa after cooking instead of the fully hydrated and light grains, you may be skipping one step. -
The Science Behind Why Cow's Milk Sometimes Tastes 'Fishy'
Although rare in most countries, some breeds of cow can produce fishy tasting milk, and the science behind this strange phenomenon is related to human genetics. -
Here's How Long Open Pasta Sauce Can Last In The Fridge
Pasta sauce jars contain more than the average serving size, so you'll likely end up with leftovers, but how long can that open pasta sauce last in the fridge? -
Your Coffee Creamer Might Be Flammable
Liquid creamer poses no risk, but those using non-dairy powdered creamer should beware. These pesky particles are more flammable than you'd think. -
Furu Is The Umami-Bursting Fermented Tofu That'll Transform Any Dish
Tofu offers a meat alternative to those looking for one. It takes on many shapes, textures, and flavors, but furu adds an extra flavor you may be missing. -
How Does Blue Cheese Get Its Signature Hue?
You can thank some really tasty mold for giving you this tasty cheese. That, and a process called needling, help to give blue cheese its signature color. -
The Brita Hack That TikTokers Swear Makes Liquor Taste Like Water
Smoother liquor awaits. All you have to do is pour your booze into a Brita filter to achieve a more filtered, higher quality sip of your beverage of choice. -
The Science Behind How Ceviche Is 'Cooked'
There's some fascinating science behind the way ceviche is made in such a precise way. But is it considered a form of cooking? And if not, why?
