New York City Doesn't Quite Know What The Size Of A Pint Is
When it comes to measurements, words should matter. The reality is, for the beer drinker, it might feel like New York City bars don't quite know what a pint is.
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If You Don't Want To Cry While Cutting Onions, Try Lighting A Candle
If you're like most people, cutting an onion is a daunting task. But, if you want to chop onions without all of the waterworks, try lighting a candle next time. -
The Clever Countertop Gadget To Keep Bananas Fresh Longer
There are many methods to ensure your bananas don't ripen too quickly, true, but you may not have considered trying this clever countertop gadget. -
Coconut Milk Ice Cream Just Isn't Worth It, According To Nutritionists
Sometimes the healthier alternative is simply not worth the trade-off, and nutritionists agree that coconut milk ice cream is one of those things. Here's why. -
What Is Whiskey Fungus And How Is It Taking Over A Tennessee Town?
Whenever you see fungus growing in your home, it can be a dangerous sign. But due to whiskey distilleries in Tennesee, it's taking over a whole town. -
Caviar: To Chew, Or Not To Chew?
If you've ever tried caviar, you may have felt underwhelmed by its taste. Well, that may be due to not eating it properly. Here's the best way to enjoy it. -
Should You Remove The Wax Coating On Apples Before You Take A Bite?
Many people on social media have raised concerns about whether or not it's safe to eat an apple without removing the wax coating. Here's why they may be wrong. -
14 Baking Soda Cooking Hacks You're Going To Love
If you're curious about the ways you can cook with baking soda, we've got a lot of hacks that just might be what you're looking for. A little goes a long way. -
Are Carrots Naturally Orange? Despite What Some Say, They Are
Despite what some people say, carrots are actually naturally orange. Here's why some people think otherwise and the science that proves this food fact. -
The Odd Science Behind Why Pineapples Picked At Night Aren't As Sweet
You might have assumed the sour pineapples you've tasted weren't ripe enough when picked. But the sourness could actually be due to it being picked at night. -
Should You Throw Out Cloudy Anchovy Jars?
Ever wondered why your newly opened jar of anchovies has a cloudy substance coating it? As it happens, you might not have to throw that jar out just yet. -
The Science Behind Why You Need To Stop Stirring Homemade Caramel
Making caramel doesn't take some masterful skills or a unique appliance, it is simply a fussy ingredient that requires you to not stir it. -
Sous Pression: The Flavor-Freezing Inverse To Sous Vide
Despite the fact that chefs are often working with ingredients that have been around for an incredibly long time, innovation is happening constantly. -
Plot Twist: Liquor Can Actually Freeze, Just At Super Low Temperatures
Maybe you keep your alcohol in the freezer so it’s always ready. If you have a freezer set at one of these temperatures, you may end up with a liquor popsicle. -
What Actually Makes Liquid Smoke So Smoky?
Anyone who's used liquid smoke knows its flavor can be incredibly strong. But how exactly do manufacturers bottle that smoky flavor? -
The Intricate Art Of Making Maple Syrup
Maple syrup is an American treasure, which can be used for so many different types of dishes. But the process that goes into making it is an art form. -
The Two Types Of Cheese That Are Blue Zone-Approved
Most food that makes up the Blue Zone diet is plant-based, but they make space for dairy. Specifically, these two types of cheeses are acceptable to eat. -
Hand Sanitizing Is Not Effective For Cooking Safety. Here's Why
Hand sanitizing, while undeniably an effective way to kill germs, cannot be used in lieu of handwashing when you're cooking, for several important reasons. -
For Faster-Browning Onions, Baking Soda Is The Key
It may seem like caramelized onions aren't an option if you're in a hurry, but there's a simple trick that can help. All you need is a pinch of baking soda. -
The One Herb That Always Amplifies Blueberry Flavors
Flavors that complement each other will find a way to enhance your dishes. This herb should be considered a perfect partner when you think of blueberries. -
The One Type Of Juice You Should Never Drink After The Expiration Date Has Passed
When it comes to juice, it's generally okay to keep it for a few days after the printed date. But you'd be safer tossing one type as soon as that date arrives. -
Absinthe's 'Louching' Effect And What It Can Tell You About Your Bottle
Enjoying absinthe is enjoying more than a beverage; it's also witnessing chemistry. How the drink transforms before you can tell you a lot about its quality. -
How Lab-Grown Animal Fat Could Make Plant-Based Meat Better
There are startups developing lab-grown meat. However, they're unlikely to be perfected anytime soon. Until then, there may be another solution: lab-grown fat. -
How Long Homemade Simple Syrup Will Last In The Fridge (And The Freezer)
You can use simple syrup as a plain sweetener or make flavored varieties for experimenting. It has a long shelf life - just be sure to store it properly. -
Here's How To Easily Revitalize Your Over-Whipped Cream
Nothing breaks the heart like broken whipped cream, a sad mess where delicious pillowy cream should be. Here's how to easily revitalize your over-whipped cream. -
How Algae Could Become The New Superfood
Step aside, chia seeds. Move over, mangosteen. Although it might not look like much, here's how algae could become the next trendy superfood. -
Why Bacteria Plays A Role In What Separates Cultured Butter From Regular Butter
The type of butter you use in a dish can make a tremendous difference. The reason has to do with the specifics of food science and a process known as culturing.
