Why You Should Only Buy Female Scallops Whenever Possible
There are a lot of things to consider when buying seafood, such as freshness and sustainability. But what about color? Are those pink female scallops any good?
-
-
Sorry, Science Can't Actually Tell Us The Best Time Of Day To Drink Coffee
If you're a regular coffee drinker, you may have wondered when the "right" time of day is for a cup of joe. Well, according to science, it's whenever you want. -
Does Sourdough Bread Contain Gluten (And Why It's Good For Sensitive Stomachs)
If you're gluten-intolerant, you likely stay away from bread made with wheat. Depending on the starter, however, sourdough may be an exception. -
For The Best Leg Of Lamb, You Don't Even Need A Marinade
If you cook frequently, marinating meat may be second nature, but it's not always necessary. Leg of lamb, for example, doesn't need the help. -
The Differences Between Fresh And Dried Horseradish
Many can't get enough of horseradish, the pungent substance that gives your dishes a little kick. But there's a difference between the fresh and dried variety. -
Why IPA Beers Are A Mistake If You're Eating Spicy Food
Put that mug down! Before you wash down those super spicy Buffalo wings with a frosty IPA, you may want think twice. Hops and spice don't necessarily mix. -
How Exactly Is Non-Alcoholic Beer Made?
If you're abstaining from alcohol but still enjoy the taste of beer, the non-alcoholic beer market is incredibly expansive. But how exactly is it made? -
The Science Behind Why Tomato Sauce Splatters All Over Your Kitchen
Everyone loves the final product when it comes to making homemade pasta sauce, but no one loves cleaning up the mess it leaves behind. Here's why it happens. -
If You Sear Your Steak In A Cast Iron, Leave Off The Dried Herbs
Cooking steak in a cast iron skillet gives a caramelized crust that is the key to beefy happiness, but make sure you add herbs the right way at the right time. -
Technically, Blueberries Aren't Blue. So How Do They Get Their Color?
As it turns out, blueberries are not actually blue. But the science behind this trick of the light -- and its potential applications -- is very fascinating. -
You Need To Stop Storing Your Stone Fruit In The Fridge
Despite what you may think, it's not the best idea to be storing your stone fruits in the fridge. Instead, here's how to store them properly. -
Why You Need To Store Fresh Figs In The Fridge As Soon As You Buy Them
When buying produce, it's important to know how to properly store your goods before you consume them. Fresh figs should always go in the fridge. -
Is Ghee Considered A Dairy-Free Ingredient?
There are several swaps those with dairy sensitivities and allergies – or for whatever reason avoiding dairy – can make for butter. But is ghee one of them? -
The Absolute Best Way To Freeze Potato Soup For Later
To ensure reheated potato soup offers a pleasing flavor and consistency, you must make certain tweaks while cooking it like holding off on a certain ingredient. -
The Egg Trick For Making Banana Bread With Unripe Fruit
If you're in the mood for baking some banana bread but you only have unripe bananas, add an egg yolk to quickly ripen them before adding other ingredients. -
Sweet Proteins Vs Sugar: What's The Difference?
Sweet proteins mimic the taste of sugar, but don't come with the same possible health consequences. So how does that work, and what does it mean for the future? -
Does Canned Tuna Ever Actually Go Bad?
Canned goods are great because they can last a long time before you open them. However, there is a limit to the freshness of the product inside. -
Here's How Many Shots You Can Get From A Single Box Of Jell-O
When whipping up a batch of Jell-O shots for your next get together, it's important to know just how many shots a box of Jell-O will yield. -
How Well Do Sparkling Wines Typically Age?
Some wines have what it takes to age well, where they can attain extraordinary complexity and nuanced character. So how well do sparkling wines typically age? -
The Cured Meats That Are Hardest To Pair With Wine, According To An Expert
Wine pairing is an unknown science to many, so we consulted an expert. He gave us the low-down on what meats are the hardest to pair -- and what wine they need. -
Does The Shape Of A French Fry Change Its Taste At All?
If you're wondering whether french fries taste different according to whether they're chunky, skinny, waffle-style, or curly, consider these points. -
The Moisture Tip That Makes Grating Hard Cheese Way Easier
Cheese can be difficult to grate for recipes, especially harder varieties. Luckily, there's a trick that helps add moisture that makes grating it much easier. -
The Science Behind Why Cottage Cheese Can Be So Inconsistent
If you've ever wondered why no two containers of cottage cheese feel the same, there may be a scientific reason to explain such inconsistencies. -
A Sommelier Explains Why It's So Difficult To Pair Artichokes With Wine
Pairing wine with food seems simple enough, but outside of your tastes, it's pretty complex. A sommelier explains why it's so difficult to pair with artichokes. -
The Science Behind Why Your Cheese Sweats
Do you ever notice those little dots of moisture sitting atop your cheese block? This is perfectly normal and sometimes preventable. Here's what to know. -
Canned Vs Frozen Food: Everything You Need To Know
You might regularly cook with canned and frozen foods, but do you know what separates them? We're here to reveal what makes these kitchen staples distinct. -
What Are The Main Ingredients In Chao Creamery's Dairy-Free Cheese?
If you enjoy dairy-flavored foods but look for dairy-free, you might be interested to know the main ingredients in Chao Creamery's dairy-free cheese.
