Why Chinese Kale Is Such A Great Substitute For Broccoli
Switch things up by reaching for Chinese kale rather than broccoli. The vegetable will offer familiarity yet textural intrigue to your usual broccoli dishes.
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What Makes Sticky Rice So ... Sticky?
Sticky rice certainly lives up to its name, sticking to everything it touches from itself to other ingredients, but what makes it that way? -
Here's How Long Mustard Will Last Once Opened
The shelf life of mustard can vary due to type, storage method, and ingredients. Here's everything you need to know to keep the condiment at its freshest. -
The Scientific Reason Cherokee Purple Tomatoes Look So Funky
Cherokee Purple tomatoes stand out with their unusual hues, but there’s a fascinating story behind the vibrant colors of these delicious heirloom tomatoes. -
How To Easily Soften Brown Sugar In A Pinch
Brown sugar is a moisture-rich ingredient that has a tendency to dry out over time. Thankfully, there's a simple solution to easily soften it again. -
Mustard On Watermelon Is The Wacky Combo You Never Thought To Try
A trend on social media purports that watermelon pairs beautifully with yellow mustard, a claim that admittedly has left some people scratching their heads. -
Black Garlic Is A Powerhouse Ingredient For Ice Cream (Seriously)
If you're in the mood to try a unique version of ice cream that produces new and complex flavors, black garlic is the ingredient you need to add. -
Are Jalapeños Actually Getting Less Spicy?
Some people are complaining about the heat level of jalapeños in modern times. Are they getting less spicy? Let's find out. -
Mouth Feel Tingly After Eating Kiwis? Here's What's Happening
Pollen allergies often result in sneezing and runny noses, and Oral Allergy Syndrome reactions are essentially the internal version of that. -
Does Drinking Coffee Actually Help With Hangovers?
When you wake up with a dreaded hangover, sometimes your first move is to reach for a mug of coffee. But is this the best strategy? -
Keep This In Mind For The Smoothest Mac And Cheese Sauce Ever
It's always a good time for mac and cheese, but perfecting this simple dish can be rather complicated. Keep this in mind for the smoothest mac and cheese sauce. -
Here's What Kind Of Alcohol Is Used In White Claw
If you've ever been curious about what type of alcohol is in those White Claw hard seltzers, we've got the answers for you (and it's not what you might think). -
What You Need To Know Before Grilling At A Higher Altitude
Whether you're camping or spending the night at a lodge in the mountains, you'll have to make some adjustments when grilling at a high altitude. -
The Easy Tip To Prevent Soggy Grilled Cheese Sandwiches
If you're looking to eliminate any chance of your delicious grilled cheese sandwich getting soggy, then try this one easy trick. -
The Main Difference Between Bibb And Boston Lettuce
While Boston and Bibb lettuce fall under the same family tree, they're not exactly the same. So what differentiates one from the other, and does it matter? -
Yes, You Can Grill Frozen Shrimp Without Thawing
If you're thinking ahead, you can certainly thaw frozen shrimp before cooking. But if it's too late, you can grill frozen shrimp without thawing. -
The One Stage Of Fudge-Making You Don't Want To Mess Up
There's a science behind making silky smooth fudge. So, if you want to make sure yours doesn't turn grainy, this is what you should pay attention to. -
Alton Brown's Top Tip For Crispier Wings Starts With Steam
It can be hard to replicate those crispy chicken wings we love at restaurants at home. Luckily, expert chef Alton Brown has a tip involving steam that can help. -
What Should The Internal Temperature For Cooked Plant-Based Meat Be?
You might think that plant-based meats carry less risk of food poisoning than real meat. But studies have shown that both should be treated the same way. -
The Delicious Reason You Should Save Your Apple Cores
With all the hype around the apples themselves, we can be quick to throw away the peels and the cores from the fruit, mistakenly deeming them useless. -
The One Rule To Live By When Buying Fish To Eat Raw
If you want to buy and eat raw fish at home, there are very specific things you need to do to ensure you (and your guests) stay safe when you eat. -
A Pro Explains Why Overfilling Your Wine Glass Is A Huge Flavor Mistake
To enjoy the most flavorful glass of wine, avoid overfilling your glass. Why is this? Daily Meal spoke with a pro who explains why it’s a huge flavor mistake. -
9 Of The Unhealthiest Store-Bought Flavored Sparkling Waters
These sparkling water brands are tasty, but they're also unhealthy. From PFAS to preservatives, we're breaking down why you should steer clear of them. -
Kohlrabi Vs Turnips: What's The Difference?
Turnips and kohlrabi are quite similar, leading one to wonder just what exactly separates the two. The differences are there, but they're subtle. -
The Simple Soda Tab Trick That Eliminates All That Frustrating Foam
We have a tricky relationship with foam. It's what makes soda great but it's also irritating to drink. Here's a hack that minimizes that pesky foam. -
The Best Salt Variety To Use In Your Dry Brine
Dry brining has many benefits and is the secret to perfectly cooked meats. But the salt you use matters; there is a more suitable variety for your dry brine. -
Matcha Vs Sencha: What Makes These Green Drinks Different?
If you're a fan of green tea, then you've likely tried both matcha and sencha, but how do they differ? The answer is a bit more complex than you might think.
