You're Only One Ingredient Away From Richer Bone Broth Every Time
One ingredient can make you broth richer and healthier: acid. Here's how acid helps collagen form in bone broth.
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The Science Is There: You Should Be Smashing Your Burgers
It took a while, but smash burgers are finally having a moment. That's a good thing, because science proves pressing burgers gives them more flavor. -
The Easy Heat Trick That's Sure To Fix Your Broken Buttercream
Buttercream may seem simple enough considering the standard recipe calls for a small handful of ingredients. However, timing is everything. -
The 2-Ingredient Cupcakes You Can Make With Any Can Of Soda
While your first thought when you hear soda and baking together might be baking soda, your next thought might soon be cupcakes. -
Has The Heat Been Turned Up On Chipotle's Red Salsa?
What's up with Chipotle's red salsa? Is it getting spicier? The answer may surprise you. -
Kombucha Is The Unexpected Way To Elevate And Tenderize Steak
A little fermentation will give your steak a surprising kick. -
Add Eggs To Your Mashed Potatoes For The Creamiest Result
Use this breakfast staple to fluff up your spuds! -
Monter Au Beurre: The Method You Need For Elevating Pan Sauces
What is Monter au Buerre? It's the method you need to elevate any pan sauce, both in taste and texture. Here's what it is and how to do it. -
What Kind Of Foods Are Best Paired With Italian Gremolata?
Gremolata is a distinctly Italian condiment consisting of common ingredients. Of course, it also pairs nicely with many foods, some of which may surprise you. -
The Best Replacements For White Wine Vinegar
Have you ever been cooking and quickly realized you're out of an essential ingredient? If that ingredient is white wine vinegar, here are suitable substitutes. -
The Scientific Reason Why Some Say American Chocolate Tastes Like Vomit
The American chocolate debate is the stuff of legend. Europeans have very strong opinions about American chocolate and its questionable quality. -
Is There A Difference Between Salt And Sodium?
If you're eating salt, you're eating sodium. As much as you might love to bring out the flavors of a dish with salt, it can harm your health in the long run. -
Is Fish Sauce Actually Made From Fish?
Is fish sauce actually derived from fish, or is it like french fries or Belgian waffles, neither of which come from the place they're named after? -
Will Cooking With Cast Iron Actually Leach Metal Into Your Food?
Cast iron has earned a reputation for being a cooking tool that does it all, but is there a nutritional downside in the form of excess iron added to your food? -
The Science Behind Why Your Cocktail Shaker Always Seems To Get Stuck
Anyone who's used a cocktail shaker knows the frustration of when they get stuck -- and they often do. Here's why that happens and what to do when it does. -
The Temperature Of Water Makes All The Difference When Brewing Coffee
While coffee is pretty easy to make, it's also very easy to get wrong. Here's why water temperature is so important when making your morning cup of joe. -
Ran Out Of Eggs For French Toast? Just Use Yogurt
If you're one to start cooking before checking if you have all the ingredients, you may have run out of eggs when making French toast. Luckily, yogurt will do. -
TikTok Is Back With Another Bizarre Recipe: Cottage Cheese Ice Cream
TikTok has once again turned an ordinary grocery item into an overnight viral sensation. This upcoming summer will be all about cottage cheese ice cream. -
What Happens When You Bake Baking Soda, And Why Is It Useful?
Something very special and scientific happens when you heat baking soda in an oven. But what, exactly? And why would baking your baking soda be useful? -
For Low-Labor Creamy Mashed Potatoes, Opt For The Electric Mixer
If you're looking for an easy way to achieve creamy mashed potatoes without a ton of manual labor, look no further than your electric mixer. -
The Science You Need To Know For The Best Homemade Paneer
Paneer is a great-tasting Indian cheese often added to vegetarian recipes. Here's the science you need to know for the best homemade paneer. -
Here's Why Your Scrambled Eggs Turned Out Super Watery
There are few things more disappointing than watery scrambled eggs. Learn what causes watery scrambled eggs, and how you can prevent it when cooking eggs. -
The Unexpected Spice That Brings Out The Best Flavors In Chocolate
The most unique ingredient pairings seem to create the most delicious dishes. This spice, though surprising, makes chocolate desserts that much better. -
Why You Should Avoid Buying Olive Oil In A Clear Bottle
Olive oil is rather finicky and prone to spoilage. If you want to make sure you don't end up with rancid olive oil, never buy it in a clear bottle. Here's why. -
What's The Best Way To Clean Oysters Before Shucking?
If you want to slurp down a few succulent oysters, there are a few steps you need to take before it's time to start shucking. Keep those mollusks clean. -
Hot Pan Vs. Cold Pan: Which Is Best When Cooking Scrambled Eggs?
Should you start with a cold or warm pan when you cook scrambled eggs? That all depends on whether you'd prefer your scrambled eggs creamy or fluffy. -
Some Infused Olive Oils Have No Place In The Pantry. Here's Where To Put Them Instead
If you've ever made flavor-infused olive oil, you know how much the taste can be worth the effort. But some infusions need to be stored somewhere specific.
