Why The US Has A Distilled Water Shortage (And How You Can Make Your Own)
If you've been to the grocery store lately, you've likely seen nearly empty shelves of water. Why is there a shortage, and how can you still have clean water?
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The Tempting Psychology Behind One-Way Grocery Store Doors
Ever notice how a quick excursion to the grocery store can morph into a full-blown errand? The reason why revolve around psychology and design. -
How To Store Salt To Best Preserve Its Texture
While salt will last forever, this doesn't mean its integrity and texture can't change. This is what causes these changes and how to prevent them. -
Self-Rising Vs. Self-Raising Flour: The Composition Difference, Explained
Self-rising flour and self-raising flour might seem like they would be the same thing; but, in fact, they're not. We explain the differences in composition. -
Here's What Happens When You Eat Blueberries Everyday
You may not be eating blueberries often, but after reading the benefits of adding this berry to you daily diet, we bet you'll stock up on them. -
What Is The Leidenfrost Effect, And How Can It Help Your Cooking?
Some of the best chefs don't actually know much about precise culinary language. However, knowing the Leidenfrost effect is useful for one reason. -
Why You Should Think Twice Before Eating Leftover Rice
If you are one of those people who eat a lot of rice, you should think twice before you eat it as leftovers. Here's what you need to know to keep yourself safe. -
13 Substitutes You Can Use For Powdered Sugar
When you're baking desserts and suddenly realize you've run out of powdered sugar, fear not! Here are 13 substitutes for powdered sugar that will save the day. -
The Penny Tip Your Bad Wine Might Benefit From, According To Science
If you've ever looked forward to that glass of wine waiting for you only to find the bottle has been open too long and now it's gone bad, try the penny trick. -
The Key To Perfectly Coated Nachos Is All In The Layering
If you think your nachos are lacking, you might look at how you're organizing the ingredients. If you layer your nachos correctly, they will taste better. -
Here's Why Baking Sheets 'Pop' In The Oven
Anyone who's used a sheet pan is familiar with the warping that can happen to it. But what causes this warping, and how can you prevent it when you bake? -
Save Pineapple Peel Scraps For A One-Step Immune-Boosting Tea
Food waste is a major problem and one great way to combat it is to save your discarded pineapple peel scraps for a one-step immune-boosting tea. -
What Your Spicy Food Tolerance Says About You
Do you know what your spicy food tolerance says about you? There may be more to the connection between what we eat and who we are than previously known. -
14 Liquids To Add To Scrambled Eggs (And What They Do)
Scrambled eggs may seem like a basic breakfast dish, however, there are liquids that can truly elevate them and make them extra special. Here are some to try. -
Yo Egg: The Plant-Based Egg That Can Actually Be Poached
There are many vegan substitutes for ingredients. Now comes Yo Egg: the plant-based egg that can actually be poached. But is it all that it's cracked up to be? -
What Separates 'Umami' From 'Salty' Or 'Savory' Tastes?
What separates 'umami' from 'salty' or 'savory' tastes? Here is everything you could ever hope to know about this most unique type of flavor. -
Why Do Sour Foods Cause You To React Oddly?
Some would say that the involuntary reaction is the reason for sour candies' appeal, but why do sour foods cause us to react oddly in the first place? -
If Dairy Queen Blizzards Technically Aren't Ice Cream, What Are They?
While Dairy Queen serves up plenty of cold treats on a daily basis, their Blizzards don't technically have any ice cream in them. Here's why. -
How Roasting Was Responsible For The Brussels Sprout Renaissance
Brussels sprouts used to be something kids refused to eat at the dinner table. Now they're more popular than ever. What's different? The answer is surprising. -
What Do Those Numbers On Your Egg Carton Exactly Mean?
If you want to find a way to stretch your egg supply as the price remains high, learning the meaning behind the numbers on your egg carton can really help. -
New Report Sheds Light On How Much Mercury Is Lurking In Your Canned Tuna
A recent investigation has shone new light on mercury levels in several popular canned tuna brands. Here's what you need to know about the brands tested. -
Miso Paste Is The Key To Preventing Veggie Burger Wreckage
The next time you attempt to make a veggie burger, you might consider using miso paste in order to ensure the burger doesn't become a giant mess. -
Plastic Wrap Is The Key To Longer Lasting Cucumbers
Cucumbers can spoil quickly. There are ways to slow down this spoilage, though, like refrigerating them, keeping them away from sunlight, and using plastic. -
What Is That White Ooze On Sweet Potatoes, And Why Is It So Important?
When you're preparing your sweet potatoes, you might notice beads of an unappealing white liquid. Here's what it is and what you can do about it. -
The Science Behind Why Your Lettuce Turns Pink And If Its Safe To Use
You might encounter areas of red or pink on the otherwise green lettuce, usually near the roots and ribs. Here's what that coloring really is. -
Can You Really Make French Toast In The Microwave?
It may surprise even the most experienced of breakfast chefs, but you can actually use a microwave or an air fryer to make French toast in a hurry. -
What Does It Even Mean To Have An 'Acquired Taste'?
People who are told something specific is an acquired taste may brush it off as nonsense. But is there actually a science behind learning to like certain foods?
