Pizza Boxes Are Once Again Under Intense Scrutiny
Have you ever ordered a pizza and when it arrived, the pizza was soggy or had lost its crispy texture? It's most likely due to the pizza box it came in.
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For Maximum Nutrients, Frozen Fruit Is A Better Buy Than Canned
Knowing which foods are the healthiest can be challenging at times. If you want maximum nutrients, frozen fruit is a better buy than canned. -
The Best Chocolate To Pair With Caviar, According To Science
Do you like both chocolate and caviar? If yes, you are in for a treat, at least according to science. Here's the chocolate to pair with caviar. -
What Is Tapioca Made Of?
Many people may know about tapioca pudding or tapioca pearls at the bottom of your bubble tea. But what exactly is tapioca and how is it made? -
Why You Should Always Choose Frozen Greens Over Canned
The differences between frozen and canned greens may not be as great as generally believed, but here's why you should always choose frozen greens over canned. -
The Bizarre Science Of Why Absinthe Gets Cloudy When Mixed With Water
One of the most mysterious spirits in the liquor industry is absinthe, and here's the bizarre science of why absinthe gets cloudy when mixed with water. -
The Scientific Reason People Love Chocolate
Most people love the taste of chocolate. As a result, it probably shouldn't come as a huge surprise that there is a scientific reason people love it so much. -
11 Ways Brown Sugar Can Elevate Your Dessert
Brown sugar is the extra ingredient you didn't know you needed in your sweet treats. Here are some ways that brown sugar can elevate your dessert. -
What Is The United States' 'Corn Belt'?
From the Rust Belt to the Salad Bowl, various U.S. regions have nicknames that pertain to each's respective specialty. How much do you know about the Corn Belt? -
Why You Should Start Marinating Chicken In Feta Cheese
When cooking chicken, have you ever had high hopes of it being juicy and flavorful only to have it fall flat? Next time, try marinating it in feta cheese. -
The Intense Science That Helped Create Dippin' Dots
The origins of Dippin' Dots are unique, to say the least. Although you might not realize it, those creamy dots of deliciousness are scientifically magnificent. -
Is It Possible To 'Smoke' Ice Cubes?
If you want to take your cocktails to the next level, adding an element of smokiness is a solid bet. But is it possible to smoke ice cubes? -
Gas Vs. Charcoal Grills: What's The Best Choice?
If you've ever watched "King of the Hill," you know that Hank Hill prefers propane over charcoal grills. What's the actual difference in real life, though? -
What's The Difference Between Toffee And Caramel?
Toffee and caramel are similar treats, and it's understandable that some people might occasionally mix the two up. However, there are important differences. -
The Science Behind Salt's Non-Existent Expiration Date
Certain everyday ingredients in your pantry seem to last forever. This is the fascinating science behind salt's non-existent expiration date. -
The Science Behind Blowing On Hot Food
Sure, when your bowl of soup or hot cocoa is steaming, you blow on it. But does this actually cool it down? Here is what science has to say. -
Why Professional Chefs Avoid Buying Meat On Sale
Low prices might tempt you to purchase less-than-optimal meat options. However, these chefs heavily caution against such practices for pretty sound reasons. -
Why Periodically Checking Your Oven's Temperature Is Absolutely Essential
We trust our ovens to cook things to the temperature we set on them, but is that misguided? Maybe, but it's easy to find out the truth with a simple tool. -
The Science Behind Why Pepperoni Curls On Pizza
Have you ever wondered why the ends of pepperoni seem to curl up when pizza is cooked? Here's the science behind the pizza lover's phenomenon. -
What Temperature Are Cold Pressed Oils Made At
You may have seen bottles of cold-pressed oil at the store. What does that mean, and what temperature is the oil pressed at? It's complicated. -
The Type Of Honey That Is Exclusively Made In A Cemetery
Honey is one of the oldest sweeteners around, the work of nectar and nature. One Brooklyn-based apiary has taken this to another level — the sweet hereafter. -
The Sweet Method To Tame Food That's Too Spicy
Did you make a pot of too-spicy chili or accidentally add jalepeños instead of banana peppers to your dish? Find out the trick to fixing an overly spicy meal. -
What's The Difference Between Canola Oil And Rapeseed Oil
When cooking with one or two of the many available oils, you may wonder about the differences between them. Here we look at canola and rapeseed oils. -
Does The Water You Use Affect The Quality Of Your Pizza Dough?
Does the water you use affect the quality of your pizza dough? It's a question that anyone interested in making their own pies should want to have answered. -
The Herb Bobby Flay Wants Chefs To Get Comfortable Cooking With
During an episode of "Beat Bobby Flay," the eponymous celebrity chef briefly complained to viewers that not enough chefs are comfortable with one special herb. -
The Age Of Parmesan Will Dictate What It Tastes Like
For fans of fancy cheese, it can be easy to taste the difference in varieties. Regarding parmesan, you might know what to expect taste-wise based on its age. -
What Classifies 'Adaptogen' Ingredients, And Are They Really Worth It?
What classifies certain ingredients as 'adaptogens' and are they really worth it? Here's everything you need to know about these potentially beneficial foods.
