The Step You Shouldn't Skip When Making Fried Chicken Skin
If you're a meat-eating foodie, then you know all about the satisfying crunch of crispy chicken skin. Here's how to get the perfect texture every time.
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The Absolute Best Fat For Fried Chicken Cutlets
Looking for a crispy fried chicken cutlet? Then you'll want to use the right fat. Of all the fats out there, we found this one to be the best to cook with. -
Signs To Know Your Bread Is Kneaded
Baking an airy loaf of bread isn't as tricky as it sounds. By using these tips to know if the dough is kneaded properly, you'll ensure a perfect loaf each time. -
The 'Bacon' Avocado Has A Unique Taste Profile
Yes, you read that right: There's a type of avocado with the word "bacon" in its name. But does it actually taste anything like its namesake? -
9 Mistakes That Are Ruining Your Risotto
Risotto is known to be a tricky dish to master as it requires much patience and a few special techniques. Avoid these common mistakes to make the best risotto. -
When You Should Be Using Stock Vs. Broth
If you're making your own homemade soup, plenty of varieties likely come to mind. But do you know if your soup should be made with stock or broth? -
15 Tricks For Making The Most Crispy Chicken Thighs Ever
Getting your chicken thighs perfectly crispy while also cooked through can be tricky. Try these tricks next time for the most satisfyingly crispy chicken ever. -
9 Facts About Xanthan Gum
Xanthan gum is a thickening agent used in everything from foods to oil to slime. Here are some interesting facts about the ingredient you may not have known. -
World Cup Players' Food Will Have Random Tests Done To Prevent Poisoning
The food eaten by this year's World Cup competitors will undergo regular health and quality inspections to help protect the players' health and safety. -
Unexpected Ingredients You Never Thought To Use With Bacon
Bacon is a delicious addition to burgers, sandwiches, and breakfast platters, but you may be surprised to learn it also pairs well with these ingredients. -
The World's Most Popular Avocado Variety Is Named After A Mailman
Hass avocados are one of the more popular varieties sold in the U.S. market, and the person who popularized them had a pretty unusual origin story. -
The Ancient Etymology Behind The Word 'Casserole'
Casseroles have been around a lot longer than condensed soup or canned tuna. In fact, the origin of the word dates back hundreds of years ago. -
Why You Should Always Cook Your Cheesecake In A Water Bath
Cheesecake is expensive to buy and difficult to make correctly, but cooking your cheesecake in a water bath may make baking it a little easier. -
Gluten Sensitivity May Not Actually Be Caused By Gluten
Oftentimes gluten is cited as the culprit for stomach problems in wheat-based foods, but the truth is that another molecular malefactor may be the root cause. -
How Henry Ford Played An Unlikely Role In The Success Of Soy Milk
These days, soy milk is more the norm rather than the exception -- and we have a captain of industry to thank for soy milk's certified popularity in the U.S. -
The Egg-Flavored Black Salt That Can Level Up Your Vegan Breakfast
Over the years, we've seen a surge in a smorgasbord of options for vegans to enjoy the culinary treats of life. This particular kind of salt is one of them. -
Are IPAs Healthier Than Other Types Of Beer?
Studies show that drinking beer in moderation can have some health benefits. But are some beers unhealthier than others? The difference might be in the hops. -
The Stunningly Simple Method To Make Fresh Eggs Last Up To 2 Years
In researching the stunningly simple method to make fresh eggs last up to 2 years, you might find yourself imagining life in the past. -
Simple Rice Tricks You'll Wish You Knew Sooner
Cooking rice can be tricky. While it seems like a simple dish, many things can go wrong resulting in a gooey mess. Next time, try these tricks for perfect rice. -
The Energy Drink Cocktail That Actually Glows In The Dark
Looking for a fun drink to wow your guests at your next party? All you need is three ingredients — and one of them glows in the dark. Here's how to make it. -
How Soy Milk Shook Its Bad Reputation In The 1990s
While we now have a bevy of plant-based milk options to choose from, it's fair to say that soy milk is the true OG of the bunch -- and it survived some bad PR. -
The Meat Defrosting Hack That Will Save You Serious Time
Are you in a hurry to make dinner and looking to quickly thaw frozen meat? The cold-water method works, but there's another that will save time -- and water. -
How Long Can You Leave Ketchup Packets In Your Glove Box?
What do those "best by" dates actually mean? -
The Origins Of Celery Soda Have An Interesting Medical Connection
Celery and soda? Not your usual combination, but this herbaceous soda is nowhere near new. Here's how celery soda was used as medication in the past. -
The Bread Hack That Will Keep Your Fresh-Baked Cookies Soft
Craving some warm, chewy cookies? The next time you bake a batch, you'll want to try this sandwich bread hack to keep them as soft and chewy as possible. -
Why You Should Be Using Yukon Gold For Mashed Potatoes
Here's why Yukon Golds are the best choice for your mashed potatoes. -
Olive Oil Is The Key To A Richer Chocolate Chip Cookie
Olive oil is good for more than just shiny hair and delicious salads. You can add it to cookie dough for an extra moist and chewy bite. Here's how to do it.
