The Type Of Berry That Gives Gin Its Distinct Flavor
Gin has a distinguishing taste that's ideal for classic cocktails. But do you know where that taste comes from? A specific berry gives gin its distinct flavor.
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Your Beer Order Can Make Or Break The Taste Of Spicy Fried Food
An ill-considered beer order can turn your plate of spicy fried food into a merciless inferno ... which isn't always a bad thing. -
What's The Difference Between Regular Sugar And Sucanat?
Not only do they look a little different, but ordinary sugar and Sucanat undergo a very different preparation process. -
Tempering White Vs Dark Chocolate: What's The Difference?
Tempering your chocolate will give it a beautiful glossy finish and a longer shelf life, but the process differs between white and dark chocolate. -
Should Tuna Steaks Sit Out Before Cooking?
Perfect tuna steaks should be soft on the inside and crisply browned on the outside. To achieve this, we examine if they should sit out before cooking. -
The Ratio Tip For Setting Your French Press Coffee Up For Success
Have you ever wondered about the perfect ratio for making fantastic French press coffee? Understanding the balance is key to setting your coffee up for success. -
No, You Don't Always Need To Saute Onions Before Adding Garlic
We're so used to cooking onions first before adding garlic, that we barely think about why. It turns out, you can add both together, just read this first. -
Are Split Tomatoes Still Safe To Eat?
If your tomato isn't looking picture perfect, fret not. There's still a chance it's safe to eat and just as tasty to consume. Here's what to look out for. -
Is It Safe To Microwave McDonald's Wrappers?
The next time you find yourself with leftovers from McDonald's, make sure to store and reheat them properly to avoid ingesting toxic "forever chemicals." -
The Scientific Link Between Grinding Coffee Beans And ... Volcanoes?
As it turns out, we can all learn tips on how to create a stronger brew of coffee by studying some surprising similarities in the way volcanos erupt. -
Why Cocoa Butter Is The Most Expensive Ingredient In Chocolate
Cocoa butter, the fat derived from cacao beans, is a valuable ingredient that's essential to many of the chocolatey treats and beauty products we love today. -
When Is Fermented Garlic Honey Unsafe To Eat?
Fermented foods are great for your gut health and relatively easy to make. But how can you tell when something like fermented garlic honey is unsafe to eat? -
Peel Hard-Boiled Eggs In A Flash With This Push Pin Hack
If you enjoy eating hard-boiled eggs, then you know how frustrating it can be when the eggshell refuses to come off cleanly. This tip is for you. -
The Science Behind Why Your Carrots Taste So Soapy
If you've ever tasted a soapy carrot, you may have chalked it up to poor cleaning or a nasty piece, but there might be a more scientific reason behind it. -
The Science Behind How Defrosting Trays Work
Defrosting trays might save time, but they also require special considerations. Learn how they work to decide for yourself whether or not they're worth it. -
The Secret Ingredient For Amazing Scrambled Eggs Is Simply Another Yolk
Who knew adding more egg yolks to your scrambled eggs would be a total game changer? We did. Let us convince you to give this breakfast hack a try. -
Here's Why Some Foods Make You Tired
If you've ever hit that mid-day slump and reached for a cup of coffee, you should know there's a reason for that crash; here's why some foods make you tired. -
Why You Need So Much Seasoning To Cook Steak To Perfection
When it comes to seasoning steak, just how much is too much? Fortunately, the meat can handle quite a lot and still come out perfectly flavorful. -
What Makes An IPA Hazy?
It seems like everyone wants to drink hazy IPAs these days. With so many styles of IPA in the United States alone, what is so special about a hazy one? -
What It Means When Your Egg Yolk Has A Jelly-Like Consistency
Though you may want to stick your eggs in the freezer to preserve them, this can result in a goopy yolk. Thankfully, there's a trick to keep your eggs runny. -
The Best Wine To Pair With Tomato Sauce
You don't have to be a sommelier to know which wines you like, but it helps to know what to pair them with. These are the best wines to pair with tomato sauce. -
Sorry, That Vanilla Bean-Flavored Sugar Hack Doesn't Really Work
Utilizing every part of an ingredient is thrifty and lets you think outside the box. Unfortunately, that vanilla bean-flavored sugar hack doesn't really work. -
The Big Differences Between Prickly Pear And Dragon Fruit
Though dragon fruit and prickly pear may both come from cactus plants, the two fruit actually have a number of differences that set them apart. -
Is It Safe To Drink Curdled Milk?
Ice cold milk can be a delicious beverage, but if your milk has curdled, there are a couple of factors to help you determine if it's safe to drink. -
Here's What Egg Roll Wrappers Are Actually Made Of
Explore the ingredients used in a traditional egg roll wrapper, as well as alternative gluten-free and vegan options for this crispy-yet-chewy snack. -
For The Brightest Pesto, Try Blanching Your Basil
No one wants a dull, brown colored pesto when making it at home. To prevent your pesto from the doldrums, blanch your basil before making. -
The Science Behind Fresh Tuna's Vibrant Red Color
Tuna is abundant on restaurant menus and in grocery stores. Have you ever wondered about its rosy hue? There's a science behind fresh tuna's vibrant red color.
