Why 1-Sheet Pan Meals Are Superior To 1-Pot Meals For Lazy Dinners
If you're feeling too lazy to cook, you might opt to make a one-pot meal. However, this is why you should turn to a one-sheet pan meal instead.
Read More-
-
Why Potatoes Sometimes Turn Pink When You Cut Them
Pink potatoes may look odd, but their color isn't cause for alarm - it's just a scientific reaction called oxidization that happens when they're cut.
Read More -
It's Fiddlehead Season. Here's How To Eat The Fancy Vegetable Safely
If you're a fan of obscure and relatively unknown produce, you might know a bit about the fiddlehead. Well, they're in season now, so enjoy them safely.
Read More -
The Biggest Mistake People Make When Rolling Pasta Dough
A common problem when making homemade pasta dough is that it turns ragged and is filled with holes during the rolling process. This mistake is often to blame.
Read More -
Raw Marinated Crab Is Big On TikTok, But Is It Actually Safe To Eat?
A popular Asian dish called ganjang gejang is all over TikTok, but thanks to crabs' diet and potential parasites, consuming raw crab might not always be safe.
Read More -
What Are Those Little Dots On Apples?
When shopping for apples, it's hard not to notice that some of them are covered with little speckles. But just what are these small dots?
Read More -
The Scientific Reason Mangoes Make Some People's Mouths So Itchy
If you experience mango mouth when you bite into a juicy mango, chances are you might just be allergic. The itchy allergy is due to the protein urushiol.
Read More -
How To Safely Use Dry Ice To Keep Your Frozen Treats Intact On The Go
Dry ice is different from ice made of water and needs to be handled differently. Here's how to safely keep your frozen treats intact, on the go, using dry ice.
Read More -
The Science Behind Why Fried Ice Cream Doesn't Melt
How does fried ice cream keep from melting? The answer lies in food science.
Read More -
We Finally Know If Tri-Color Pasta Actually Tastes Different Based On Color
Tri-color pasta is an old favorite that looks as good as it tastes, but do the green, orange, and tan hues truly translate into unique flavors?
Read More -
The Scientific Reason Yogurt Meat Marinades Work So Well
Yogurt contains a particular kind of acid that can tenderize meat without the risk of overdoing it, and it comes down to some very intriguing science.
Read More -
The Science Behind How Canned Diced Tomatoes Keep Their Shape For So Long
Ever wonder how diced tomatoes keep their shape so long? Is it due to the canning process or some chemical compound? Learn the science behind how this works.
Read More -
How Many Fast Food Jobs Can We Actually Give To AI?
A growing number of fast-food chains are looking to artificial intelligence as a replacement for human labor, but in actuality, how many jobs can we give to AI?
Read More -
The Scientific Reason Soda Tastes So Much Better Out Of A Glass Bottle
Soda from a glass bottle is often considered crisper. And science shows that the material used to package soda may alter its flavor and texture.
Read More -
The Ultimate Guide To Cellulose And How It's Used In Our Food
Plenty of folks wonder what cellulose is, which foods tend to contain it, and whether or not it is dangerous. Luckily, we have put together a complete guide.
Read More -
Plot Twist: Liquor Can Actually Freeze, Just At Super Low Temperatures
Maybe you keep your alcohol in the freezer so it’s always ready. If you have a freezer set at one of these temperatures, you may end up with a liquor popsicle.
Read More -
The Science Behind Port Wine's Signature Sweetness
The answer lies in the unique fermentation process and results in an array of unique styles of Port wines, ranging from tawny to ruby to white.
Read More -
The Scientific Reason Bananas And Pineapples Aren't Great For Popsicles
Using fresh fruit in your homemade popsicles? Bananas and pineapple can present some problems, but we have some tips to help transform them into icy treats.
Read More -
How To Prevent Garlic From Turning That Odd Green Color
Garlic with a bluish-green color is visually unappealing and can taste bitter, but what causes that discoloration? More importantly, how can you prevent it?
Read More -
Why Whole Canned Tomatoes Are Superior To Diced Or Crushed
All types of canned tomatoes have their merits, but whole canned tomatoes offer nutritional and practical benefits that just can't be beaten.
Read More -
The Thawing Methods That Should Never Be Used On Pork Chops
When you're getting ready to prepare pork chops for dinner, you need to defrost them. However, there's two thawing methods that should never be done.
Read More -
What It Means To Blister Your Tomatoes And Why You Should Do It
Incorporating vegetables into your diet is undoubtedly smart. You can change the flavor by cooking them in different ways. For tomatoes, we suggest blistering.
Read More -
The Trick To Getting Perfectly Roasted Frozen Vegetables
If you’re trying to eat more veggies but can’t finish fresh produce before it goes bad, opt to roast the frozen version and get a similar outcome.
Read More -
Here's How Long You Can Leave Your Cheeseboard Out Before It's Unsafe
The answer, it turns out, depends on what type of cheeses you're serving. Hard cheeses can stay out longer while soft cheeses have a short lifespan.
Read More -
The Super Easy Tip To Prevent Your Homemade Canned Peaches From Turning Brown
A simple vitamin C bath will help do the trick. All you need is to create a simple mixture to soak your peaches in pre-canning to keep your fruit looking good.
Read More -
Tamarind Oil Is A Lesser-Known Ingredient With A Sweet And Sour Taste
If you're looking to add a new flavor to your meals, tamarind oil might be the perfect ingredient with which to experiment to add a sweet-yet-sour taste.
Read More -
Those Beautiful Oranges At The Grocery Store May Just Be Dyed
Who knew oranges weren't so orange? Some of those brightly-hued fruits in your grocery store have had a helping hand in color thanks to dyes and waxes.
Read More
