Chef-Approved Sushi Pairings You Need To Try With Champagne
Sushi and champagne are a match made in heaven, and we have some expert pairings ready for a bit of dining delight.
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Afraid Of Raw Eggs In Homemade Mayo? Just Use Your Microwave
To make homemade mayo, you'll need a few ingredients, including a raw egg. However, if you're concerned about consuming raw eggs, there's a simple fix. -
The Scientific Reason Food Labels Affect How We Taste
When it comes to taste, perception may be just as important as your palate. Read on to find out about expectation assimilation. -
Cheeseburger In A Can: You Should Think Twice Before Eating One
Cheeseburgers just might be one of the most portable foods in the world. However, a cheeseburger in a can may be one camping food hack that is best avoided. -
What's The Difference Between Organic And Biodynamic Wine?
Don't let the seemingly complex terminology confuse you. Here's all you need to know about the differences between organic and biodynamic wines. -
Food Science: How Cooling Rate During Freezing Affects Meat
Slow freezing uses above-zero temperatures to allow food to freeze naturally, while flash-freezing uses subzero temperatures to induce rapid freezing. -
Here's Why Your Cheddar Cheese Has White Stuff On It
Don't toss out that block of cheese covered in white speckles! Chances are good that it might not be mold but a sign of a well-aged cheese. -
Why Mayo May In Fact Give You A Better Grilled Cheese
Grilled cheese is an anytime-favorite sandwich for kids and adults alike. If you’re trying to make it gourmet, it’s not always easy. Here’s when mayo can help. -
What Is A Lemon Squash, And Does It Taste Like Lemons
There’s an adage about making lemonade when life hands you lemons, but what if it hands you lemon squash? Is it the same thing, and do they taste the same? -
The Difference Between Peaches And Apricots
Peaches and apricots may look similar, but these fruits have unique textures and flavor profiles, and play very different roles in your kitchen. -
The Single Ingredient You Need To Spice Up Basic Ketchup
It's common for people to spruce up their ketchup to make it a little more dynamic in the flavor department. Luckily, you only need one ingredient for this. -
The Scientific Reason Why Dipping Fries In Milkshakes Is Such A Delicious Combo
Why do fries and milkshakes taste so good together? There's a scientific reason why our tastebuds light up at these two foods when combined. -
Elevate Your Sandwich Game By Adding Some Fresh Fruit
Elevate your sandwich game by adding some fresh fruit and taste for yourself just how delicious adding a touch of sweetness to umami can be. -
Baumé Eggs: The Cooking Style For Boozy Eggs You've Never Heard Of
Science is a brilliant thing. With food, the science of transforming ingredients into something edible has been practiced for centuries, especially with eggs. -
Why You Should Be Drinking Tequila Out Of A Whiskey Glass
Did you know the type of glass from which you drink your beverage can affect the taste? Experts have said this whiskey glass also works well for tequila. -
The Key To Better Baked Goods Is Hard-Boiled Eggs
If you balked at the thought of adding hard-boiled eggs to your baking, we're not talking about a bundt cake split open to show a perfectly formed egg. -
The Unexpectedly Deadly Chemical Responsible For Butter Flavoring
In the mid-2000s, artificial butter flavoring had to change radically, thanks to the presence of a surprisingly dangerous chemical: diacetyl. -
Are Green Potato Chips Safe To Eat?
Whenever you see any type of food that has shades of green on it, it may look unappetizing or it could make you sick. But eating green potato chips is safe. -
Pasta Water Boiling Over? Switch To A Smaller Burner
If you're having trouble keeping boiling water from surging out of its pot and onto your stovetop, a change in hardware might be necessary. -
Eating Oreos The 'Correct Way' Has Become A Scientific Phenomenon
If you've ever wondered if MIT has spent any time studying Oreos, the answer is obviously. -
Freeze-Dried Vegetables Can Last Nearly A Decade — But Do They Stay Nutritious?
It's great if your freeze-dried vegetables remain edible for an absurdly long period of time, but will they stay good for you? -
Is That Waxy Coating On Broccoli Normal?
Broccoli is a great source of antioxidants, and it contains compounds that may help reduce the risk of heart disease. And that waxy coating? -
The Ingredient That Ranch And Sunscreen Weirdly Have In Common
It's not uncommon for some foods to have ingredients that are used in non-food products. And ranch dressing shares an ingredient found in sunscreen. -
The Best Tip For De-Crystallizing Honey Is Easier Than You Thought
While crystallized honey can be a pain, it doesn't mean you need to throw it away. Like your tired muscles, honey will relax in a hot water bath. -
The Science Behind Why Diet Coke Cans Float And Regular Coke Sinks
If you like learning and are looking to conduct a fun experiment at home, try comparing regular and Diet Coke cans using just a sink full of water. -
Does Bottled Water Actually 'Expire'?
Bottled water may come with a printed expiration date, but is drinking it really that bad for you? The answer is more complex than you may think. -
Cabbage Water Is Your Secret Weapon For Vibrant Color-Changing Food
If you're looking to create vibrant, color-changing food, cabbage water is the secret weapon that can help make your most vivid culinary dreams come true.
