Water Chestnuts Aren't Really What They Sound Like
What are water chestnuts and why aren't they actual nuts? Here's everything you wanted to know about these crunchy delights.
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Tillamook Ice Cream's Secret To Creamy Goodness Is Pretty Simple
Tillamook makes some of the creamiest and tasty ice cream flavors available, but the difference in manufacturing is a surprisingly simple step in the process. -
It Turns Out Crackers Can Be Worse For Your Teeth Than Candy
Candy has always been a (reasonable) scapegoat for emphasizing the importance of dental health, but crackers may actually be the real villain of tooth decay. -
Can Cream Cheese Be A Quick Replacement For Mascarpone?
Mascarpone cheese is an Italian spreadable cream cheese with a rich and silky flavor. It is likely most well-known as one of the main ingredients in tiramisu. -
How To Use Your Freezer To 'Cook' Food
While your oven, air fryer, or grill are all great for whipping up delicious meals, did you know you can also use your freezer to "cook" your food? -
The Salty Myth You Have To Stop Believing About Frozen Food
Frozen foods are often cheaper than fresh foods, especially when you buy them in bulk, and they have a longer shelf life. But there's a salty myth around them. -
TikTok Is Divided Over This 3-Ingredient Hack For Eliminating The Taste Of Vodka
TikTok is divided over this 3-ingredient hack for eliminating the taste of vodka. Here's what you need to know, including if it's safe to drink like this. -
Does Mountain Dew Even Have A Flavor?
What does Mountain Dew taste like? It's difficult to say, really. Here's what the citrusy beverage and its many flavors tastes like. -
Will Freezing Nearly-Expired Food Actually Extend Its Life?
Some people may toss out their food once it expires, but others might try to stretch its shelf life for as long as possible. Will a freezer do the trick? -
Turn Mozzarella Into A Burrata Clone With Just Four Ingredients
Fans of the creamy, delicate burrata dish available at your favorite restaurant can create their own version at home using just four ingredients. -
Why It Seems So Impossible To Get 'Perfect' Toast
If your bread always seems to come out of the toaster either overdone or underdone, there are a couple of reasons why this may be happening. -
Check The Ingredients In Your Pie Before Leaving It Out On The Counter
The image of a pie left out on a windowsill makes us think of the good ol' days. However, leaving a pie out indefinitely can be a terrible idea. -
The Most Simple Way To Keep Your Potatoes From Turning Gray
Have you ever wondered why potatoes turn an unsightly grayish color when exposed to air? These simple kitchen hacks will help you keep your spuds looking good. -
The Best Way To Store Cut Avocado
Avocados are a superfood, ideal for any diet. But it's not typical to use the entire thing at once. Here's the best way to store avocados once they're cut. -
The Science Behind That White Stuff Oozing Out Of Your Salmon
It's a protein found naturally in salmon that solidifies when the salmon is cooked, which explains why you see it when you pull your dish out of the oven. -
How Exactly Does A Sourdough Starter Work?
Sourdough is populated by multiple strains of wild yeast. It gives bread a complex, nuanced flavor as the wild yeast ferments, producing flavor compounds. -
What Makes Mexican Oregano Unique?
What Makes Mexican Oregano Unique? How does it differ from Mediterranean oregano? Here's everything you need to know, including how to sub the two. -
Is Mead Closer To Wine Or Beer?
Mead is often called “honey wine,” but that's a bit of a misnomer. Here’s all you need to know about this ancient beverage undergoing a resurgence in the U.S. -
What Are The Odds Of Finding A Bonus Yolk In Your Eggs?
Why do some eggs have double yolks, and what are the chances of cracking open an egg with two yolks? Here's the truth behind the phenomenon. -
The Timing Mistake You May Be Making With Tomato Paste
Tomato paste is an essential part of many of our favorite dishes, but lots of people make a huge timing mistake with it. Here’s how to avoid doing just that. -
The Syrupy Tip You Need For Making Ice Cream Like A Pro
This is the syrupy tip you need for making ice cream like a pro. If your ice cream always turns out crystalized, this trick will have things smoothed out fast. -
Does Fish Need The Same Amount Of Resting That Meat Does?
Fish typically doesn’t require the long, slow rest of other meats. But that's not the only noteworthy difference between their preparatory needs. -
Use Flour To Polish Your Stainless Steel Cookware And Thank Us Later
Can flour be used to clean stainless steel? You bet. Here's why flour is the perfect agent for polishing difficult-to-clean stainless steel. -
Here's Why Bacon Is Such An Important Ingredient In Quiche Lorraine
Bacon is an integral part of Quiche Lorraine, adding some necessary savory flavor and a touch of salt. Here are some other handy ways of augmenting the dish. -
Why Morel Mushrooms Are So Incredibly Expensive
Why are morel mushrooms more expensive than most other varieties? They're difficult to harvest and have difficult growing conditions, making them rare. -
The Specialized Pan That Gives Detroit-Style Pizza Its Signature Crunch
What's so special about the pan used to make Detroit style pizza? The once utilitarian container has special heat conducting capabilities glass can't match. -
Why You Almost Never See Grape Ice Cream (We Are Just Noticing Too)
While you can find grape-flavored soda and even grape-filled Pop-Tarts, scoring purple-tinged ice cream that tastes of grapes is a rarity for multiple reasons.
