Start Using A Scale For Baking And Thank Us Later
There's a common refrain with cooks that cooking is an art and baking is a science. Here's the important reason why kitchen scales are a must for baking
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But Seriously, Why Is There So Much Space In Chip Bags?
There's actually an FDA-approved reason why there's so much space in chip bags, and it might just make your chip-eating experience even better. -
Are Brown Eggs Really More Expensive Than White Eggs?
If you've ever wondered whether brown eggs are really more expensive than white eggs, you might be surprised that there's a simple, interesting answer. -
Believe It Or Not, You Can Make Hollandaise Sauce In 1 Minute
Sometimes you want to indulge in a childhood favorite with an adult twist. The classic root beer float is one that you can spike with some great vodka flavors. -
What Does It Mean When Your Eggs Are Spotted Or Bumpy?
Bumps and speckles can be jarring to see if you're used to perfect eggs from the grocery store. But what do these things mean and are they safe to eat? -
The Contamination-Related Reason Nutritionists Warn Against Buying Grocery Sprouts
Eating sprouts comes with a risk you might not be willing to take. These tiny greens are easily contaminated - and some experts warn against consuming them. -
The Absolute Best Chocolate For Homemade Mousse
Once you can fold, the biggest decision to make for homemade chocolate mousse is the type of chocolate. This one type will provide the best balance of flavors. -
Why Tequila Tastes Better In A Champagne Flute Than A Shot Glass
Knock back a top-shelf tequila in a shot glass, and you'll likely miss out on the smooth, cool magic that the high-quality spirit has to offer. -
What's The Difference Between Anchovies And Sardines?
Anchovies and sardines are two of the most popular canned or jarred fish. But what's the difference between them? And what're they best used for? -
Spring Water Vs. Purified: How Do You Choose?
There are many brands and types on the market, including purified and spring water. But what's the difference, and which one should you choose? -
Chick-Fil-A's Icedream Can't Be Called Ice Cream On A Technicality
Chick-fil-A's Icedream isn't exactly soft serve or even ice cream. If this is the case, just what's in it, and what makes it so different from ice cream? -
The Simple Water Test You Should Never Skip Before Making Pancakes
How can a water test help you make a better pancake? It will help you know when it's the right time to put your pancakes on the griddle. This is how to do it. -
Turn Out More Tender Steak With The 'Velvet' Effect Of Baking Soda
Velveting meat is a marinading technique favored by Chinese restaurants. See the science behind why baking soda works so well in tenderizing steaks. -
Storing Apples With Potatoes May Not Be The Hack You Think It Is
What's the best way to store potatoes, and does the old trick of keeping your spuds with an apple really work? It turns out, you should rethink that method. -
When Can You Substitute Club Soda For Baking Powder?
When is it appropriate to swap out club soda for baking powder, and does it really work? In most savory dishes, this trick works just fine. -
What Is Lard Made Of? (And When To Use It)
With so many newer, trendier fats like coconut oil on the scene, you might not be familiar with it. But what is lard made of, and when should you use it? -
TikTok's Two-Minute Air-Fryer Cookie Hack Is Leaving People Upset
If you crave homemade chocolate chip cookies, you probably want them to be ready rather quickly. This TikTok quick-bake hack left some impatient people unhappy. -
The Major Catch To Consider When Freezing Chocolate
You’d be hard-pressed to find a chocolate snacker who doesn’t keep some on hand. If you prefer it cold, know this before you put it in the fridge or freezer. -
The Need-To-Know Reason Why French Cheese Isn't Actually Vegetarian
Cheese is a food that unifies cultures across the globe. Plus it's totally vegetarian ... right? It turns out, some cheese may not be veggie friendly. -
10 Foods You Shouldn't Be Wrapping In Plastic Wrap
Plastic wrap has countless uses in the kitchen, but you might want to be careful, especially if you're using it to store any of these food items. -
The Reason You Should Only Salt Rice After It's Cooked
If you're still trying to perfect your method for making it, there is a really good reason why you should only salt rice after it's cooked. -
What Is 'UHT' Milk (And Why Does It Last So Much Longer)?
When milk is pasteurized, the milk is heated to a specific temperature to kill off any present bacteria. But UHT milk is pasteurized at a higher temperature. -
'Uncured' Bacon Is Still Pretty Cured: The Odd Regulation Behind The Myth
What's in a name, anyway? 'Uncured' bacon might not always be exactly what it purports to be, and there's an odd regulation behind the myth. -
Is It Ever Worth Buying Organic Milk?
A growing number of consumers are buying organic dairy in an attempt to eat better. But is buying organic milk really worth its hefty price tag? -
What A Chocolate Bar's 'Snap' Will Tell You About Its Quality
One key piece of knowledge all chocolatiers must know is how to identify high-quality chocolate. This is what the "snap" of a chocolate bar can reveal. -
Iodine Prevents Salt From Lasting Longer, But You Still Need It. Here's Why
Table salt contains ingredients like iodine, which makes it not last as long. However, before you ditch table salt, it's important to know why iodine is there. -
Washing Apples In Baking Soda Gets Rid Of Pesticides — But There's A Catch
The Harvard T.H. Chan School of Public Health recommends washing apples with water and baking soda to remove pesticide residues. But is that enough?
