What Kind Of Foods Are Best Paired With Italian Gremolata?
Gremolata is a distinctly Italian condiment consisting of common ingredients. Of course, it also pairs nicely with many foods, some of which may surprise you.
Read More-
-
The Science Behind Why Your Cocktail Shaker Always Seems To Get Stuck
Anyone who's used a cocktail shaker knows the frustration of when they get stuck -- and they often do. Here's why that happens and what to do when it does.
Read More -
The Scientific Reason Why Some Say American Chocolate Tastes Like Vomit
The American chocolate debate is the stuff of legend. Europeans have very strong opinions about American chocolate and its questionable quality.
Read More -
Is There A Difference Between Salt And Sodium?
If you're eating salt, you're eating sodium. As much as you might love to bring out the flavors of a dish with salt, it can harm your health in the long run.
Read More -
Is Fish Sauce Actually Made From Fish?
Is fish sauce actually derived from fish, or is it like french fries or Belgian waffles, neither of which come from the place they're named after?
Read More -
Will Cooking With Cast Iron Actually Leach Metal Into Your Food?
Cast iron has earned a reputation for being a cooking tool that does it all, but is there a nutritional downside in the form of excess iron added to your food?
Read More -
The Temperature Of Water Makes All The Difference When Brewing Coffee
While coffee is pretty easy to make, it's also very easy to get wrong. Here's why water temperature is so important when making your morning cup of joe.
Read More -
Ran Out Of Eggs For French Toast? Just Use Yogurt
If you're one to start cooking before checking if you have all the ingredients, you may have run out of eggs when making French toast. Luckily, yogurt will do.
Read More -
TikTok Is Back With Another Bizarre Recipe: Cottage Cheese Ice Cream
TikTok has once again turned an ordinary grocery item into an overnight viral sensation. This upcoming summer will be all about cottage cheese ice cream.
Read More -
What Happens When You Bake Baking Soda, And Why Is It Useful?
Something very special and scientific happens when you heat baking soda in an oven. But what, exactly? And why would baking your baking soda be useful?
Read More -
The Key To Better Baked Goods Is Hard-Boiled Eggs
If you balked at the thought of adding hard-boiled eggs to your baking, we're not talking about a bundt cake split open to show a perfectly formed egg.
Read More -
For Low-Labor Creamy Mashed Potatoes, Opt For The Electric Mixer
If you're looking for an easy way to achieve creamy mashed potatoes without a ton of manual labor, look no further than your electric mixer.
Read More -
Storing Apples With Potatoes May Not Be The Hack You Think It Is
What's the best way to store potatoes, and does the old trick of keeping your spuds with an apple really work? It turns out, you should rethink that method.
Read More -
The Science You Need To Know For The Best Homemade Paneer
Paneer is a great-tasting Indian cheese often added to vegetarian recipes. Here's the science you need to know for the best homemade paneer.
Read More -
When Can You Substitute Club Soda For Baking Powder?
When is it appropriate to swap out club soda for baking powder, and does it really work? In most savory dishes, this trick works just fine.
Read More -
Here's Why Your Scrambled Eggs Turned Out Super Watery
There are few things more disappointing than watery scrambled eggs. Learn what causes watery scrambled eggs, and how you can prevent it when cooking eggs.
Read More -
The Unexpected Spice That Brings Out The Best Flavors In Chocolate
The most unique ingredient pairings seem to create the most delicious dishes. This spice, though surprising, makes chocolate desserts that much better.
Read More -
Why You Should Avoid Buying Olive Oil In A Clear Bottle
Olive oil is rather finicky and prone to spoilage. If you want to make sure you don't end up with rancid olive oil, never buy it in a clear bottle. Here's why.
Read More -
What's The Best Way To Clean Oysters Before Shucking?
If you want to slurp down a few succulent oysters, there are a few steps you need to take before it's time to start shucking. Keep those mollusks clean.
Read More -
Hot Pan Vs. Cold Pan: Which Is Best When Cooking Scrambled Eggs?
Should you start with a cold or warm pan when you cook scrambled eggs? That all depends on whether you'd prefer your scrambled eggs creamy or fluffy.
Read More -
Some Infused Olive Oils Have No Place In The Pantry. Here's Where To Put Them Instead
If you've ever made flavor-infused olive oil, you know how much the taste can be worth the effort. But some infusions need to be stored somewhere specific.
Read More -
Chef-Approved Sushi Pairings You Need To Try With Champagne
Sushi and champagne are a match made in heaven, and we have some expert pairings ready for a bit of dining delight.
Read More -
Afraid Of Raw Eggs In Homemade Mayo? Just Use Your Microwave
To make homemade mayo, you'll need a few ingredients, including a raw egg. However, if you're concerned about consuming raw eggs, there's a simple fix.
Read More -
The Scientific Reason Food Labels Affect How We Taste
When it comes to taste, perception may be just as important as your palate. Read on to find out about expectation assimilation.
Read More -
Cheeseburger In A Can: You Should Think Twice Before Eating One
Cheeseburgers just might be one of the most portable foods in the world. However, a cheeseburger in a can may be one camping food hack that is best avoided.
Read More -
What's The Difference Between Organic And Biodynamic Wine?
Don't let the seemingly complex terminology confuse you. Here's all you need to know about the differences between organic and biodynamic wines.
Read More -
Food Science: How Cooling Rate During Freezing Affects Meat
Slow freezing uses above-zero temperatures to allow food to freeze naturally, while flash-freezing uses subzero temperatures to induce rapid freezing.
Read More
