What's The Real Difference Between Organic And Regular Coffee?
You've noticed the "organic" and "non-organic" labels on coffee, but make sure you know the difference between the origin and flavor of each before buying.
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The Science Behind Why Garlic Is So Sticky
You've probably dealt with overly sticky garlic while mincing up whole cloves, but where does the stickiness come from, and how can you avoid it? -
What To Keep In Mind When Cooking With Cultured Butter
Cultured butter is the Rolls Royce of butter offerings, but make sure you know the dos and don'ts of using this product before adding it to your recipes. -
Is There Such A Thing As Eating Too Much Salmon?
Fish, and salmon specifically, is often touted as a more health-conscious alternative to meat, but can you overdo it on this beloved seafood offering? -
How To Tell If Your Canned Food Has Gone Bad
In most cases, your nose will tell you if something is off, but a bad smell is not the only indicator of spoiled canned goods. Here's what to look out for. -
12 Types Of Pie Crust Washes And How They Affect Your Dough
While most people are familiar with egg washes in general, there are various ingredients that can improve the texture and visual appearance of your pie. -
Why You Should Skip The Metal Bowl When Serving Caviar
If you're breaking out the caviar, it's time to leave the silver spoons behind. Here are which utensils to use instead to keep your caviar tasting its best. -
What Exactly Makes Kosher Salt Different From The Rest?
We've got the facts on what - specifically - defines kosher salt, and how its makeup affects the taste and textures of the meals you make with it. -
Cornstarch Is Your Secret For Fried Rice With Just The Right Texture
If you want restaurant-quality texture from homemade fried rice, the one ingredient you need to add to the rice to prevent clumping is actually corn starch. -
How Long Is Prosciutto Typically Aged For?
Prosciutto is the savory, thinly sliced meat that shines on a charcuterie board. If you know it, you likely love it. Here's how long it takes to age prosciutto. -
Ina Garten's Clever Trick For A Moist And Tender Meatloaf
Is there anything more disappointing that a dry, dense meatloaf? Kiss those days goodbye when you use Ina Garten's smart hack for perfect meatloaf every time. -
Olive Oil Pearls Are A Genius Vegan Caviar Alternative
Caviar is a delicious delicacy that has been around for centuries. What if you want to enjoy caviar but you're vegan? Olive oil pearls are a genius alternative. -
The Reason Shrimp Changes Color As It Cooks
Have you ever thought much about the food you eat? Its color, shape, or flavor? There's a reason shrimp changes color as it cooks; it's all about science. -
Is Pasta A Food That's Easily Composted?
Composting is an easy thing to do and it can really help out the environment. But can your week-old pasta be composted? Let's find out. -
For The Best Cold Brew Coffee, Your Water Matters More Than You Think
A lot of times we focus on the type of coffee beans, but for the best homemade cold brew coffee, the water you use to brew it matters more than you think. -
Why Science Says Batter-Fried Onion Rings Reign Supreme
There's a science behind the crisping of food when it's deep-fried. Here's every reason battered onion rings are the superior choice for a side or starter. -
The Best Breading To Mimic Fried Ice Cream Without Actually Frying
For those who want to make this dessert in the comfort of their own home, but aren't comfortable with deep-frying, you can coat ice cream in this ingredient. -
The Science Behind How Cream Actually Becomes Butter
You can easily extract fresh, yellow butter from heavy cream, applying some basic knowledge about how fats stick together and separate from other compounds. -
Yellow Onions Vs. Sweet Onions: What's The Difference?
Yellow onions and sweet onions may look similar, but in fact, there's significant flavor differences which affect the types of dishes they work best in. -
Chef-Approved Tips For Cooking Meat To The Perfect Temperature
From lamb to pork to chicken, here’s what you need to know about cooking each type of meat to ensure it's not only delicious, but also safe to consume. -
The Ingredient Tip You Need For The Best Cooked Dried Beans
When it comes to cooking, dried beans are a favorable option in terms of affordability and taste. Here's how to prepare them so they reach texture perfection. -
The Science Behind Why Some Cheeses Are Oh So Smelly
If you love cheese, you know you can pair it with virtually anything. Different cheeses have different scents, and there's a science behind why some are smelly. -
What Are Tannins And What Do They Have To Do With Tea?
Ever wonder what gives tea that dry, bitter property? Tannins, a compound also found in chocolate, wine, and coffee, are present in more foods than you think. -
The Foolproof Method To Ensure Your Measuring Cups Are Accurate
Perfect bakes require things being measured correctly, so have a look at our suggestions for making sure your ingredient-measuring methods are up to scratch. -
This Is Why Canned Food Lasts So Long
Canned food will potentially last for months or even years. A few key details keep it that way, from sterile canning procedures to proper storage techniques. -
Why Chile-Chocolate Ice Cream Is A Bit Of A Gimmick
The combination of chili peppers and chocolate is common because of its popularity but enjoying the duo in ice cream form is not the ultimate way to do so. -
Is There Really A Difference Between Bittersweet And Semi-Sweet Chocolate?
The differences between semi-sweet and bittersweet chocolate are subtle and may not make a huge difference in your baking, but they're definitely real.
