Here's Why Your Cheddar Cheese Has White Stuff On It
Don't toss out that block of cheese covered in white speckles! Chances are good that it might not be mold but a sign of a well-aged cheese.
Read More-
-
Why Mayo May In Fact Give You A Better Grilled Cheese
Grilled cheese is an anytime-favorite sandwich for kids and adults alike. If you’re trying to make it gourmet, it’s not always easy. Here’s when mayo can help.
Read More -
What Is A Lemon Squash, And Does It Taste Like Lemons
There’s an adage about making lemonade when life hands you lemons, but what if it hands you lemon squash? Is it the same thing, and do they taste the same?
Read More -
The Difference Between Peaches And Apricots
Peaches and apricots may look similar, but these fruits have unique textures and flavor profiles, and play very different roles in your kitchen.
Read More -
The Single Ingredient You Need To Spice Up Basic Ketchup
It's common for people to spruce up their ketchup to make it a little more dynamic in the flavor department. Luckily, you only need one ingredient for this.
Read More -
The Scientific Reason Why Dipping Fries In Milkshakes Is Such A Delicious Combo
Why do fries and milkshakes taste so good together? There's a scientific reason why our tastebuds light up at these two foods when combined.
Read More -
Elevate Your Sandwich Game By Adding Some Fresh Fruit
Elevate your sandwich game by adding some fresh fruit and taste for yourself just how delicious adding a touch of sweetness to umami can be.
Read More -
Baumé Eggs: The Cooking Style For Boozy Eggs You've Never Heard Of
Science is a brilliant thing. With food, the science of transforming ingredients into something edible has been practiced for centuries, especially with eggs.
Read More -
Why You Should Be Drinking Tequila Out Of A Whiskey Glass
Did you know the type of glass from which you drink your beverage can affect the taste? Experts have said this whiskey glass also works well for tequila.
Read More -
The Unexpectedly Deadly Chemical Responsible For Butter Flavoring
In the mid-2000s, artificial butter flavoring had to change radically, thanks to the presence of a surprisingly dangerous chemical: diacetyl.
Read More -
Are Green Potato Chips Safe To Eat?
Whenever you see any type of food that has shades of green on it, it may look unappetizing or it could make you sick. But eating green potato chips is safe.
Read More -
Pasta Water Boiling Over? Switch To A Smaller Burner
If you're having trouble keeping boiling water from surging out of its pot and onto your stovetop, a change in hardware might be necessary.
Read More -
Eating Oreos The 'Correct Way' Has Become A Scientific Phenomenon
If you've ever wondered if MIT has spent any time studying Oreos, the answer is obviously.
Read More -
Freeze-Dried Vegetables Can Last Nearly A Decade — But Do They Stay Nutritious?
It's great if your freeze-dried vegetables remain edible for an absurdly long period of time, but will they stay good for you?
Read More -
Is That Waxy Coating On Broccoli Normal?
Broccoli is a great source of antioxidants, and it contains compounds that may help reduce the risk of heart disease. And that waxy coating?
Read More -
The Ingredient That Ranch And Sunscreen Weirdly Have In Common
It's not uncommon for some foods to have ingredients that are used in non-food products. And ranch dressing shares an ingredient found in sunscreen.
Read More -
The Best Tip For De-Crystallizing Honey Is Easier Than You Thought
While crystallized honey can be a pain, it doesn't mean you need to throw it away. Like your tired muscles, honey will relax in a hot water bath.
Read More -
The Science Behind Why Diet Coke Cans Float And Regular Coke Sinks
If you like learning and are looking to conduct a fun experiment at home, try comparing regular and Diet Coke cans using just a sink full of water.
Read More -
Does Bottled Water Actually 'Expire'?
Bottled water may come with a printed expiration date, but is drinking it really that bad for you? The answer is more complex than you may think.
Read More -
Cabbage Water Is Your Secret Weapon For Vibrant Color-Changing Food
If you're looking to create vibrant, color-changing food, cabbage water is the secret weapon that can help make your most vivid culinary dreams come true.
Read More -
Citrus Is The Key To Maintaining A Vibrant Avocado Dressing
Citrus is the key to maintaining a vibrant avocado dressing and keeping things fresh! Here's exactly how to get the most out of your avocado dressing.
Read More -
The Key Ingredient Difference In Devil's Food Cake Vs. Chocolate Cake
The key ingredient difference in Devil's food cake vs. chocolate cake is more simple than you might think, and it also changes the texture of each cake.
Read More -
The Reason Crackers Have Holes In Them Is All About Texture
Almost every cracker has holes in it. Those holes are often in an aesthetically pleasing pattern, but are they only there for appearance-based reasons?
Read More -
Martha Stewart Has A Trick For Preventing Soggy Waffles
Martha Stewart has the cure for the limp waffle blues.
Read More -
The Acidic Foods To Avoid Cooking On Top Of Aluminum Foil
Aluminum foil has many culinary uses, but it's not suitable for all foods. Read on to find out what you should and should not cook in foil.
Read More -
Beer And Cannabis Are More Closely Related Than You'd Think
There’s a seemingly comparable scent between a hoppy beer and cannabis. If you’ve ever smelled both, you understand. There’s a reason for that similarity.
Read More -
Is There A Difference Between Plant-Based Butter And Margarine?
Real butter? Plant-based butter? Margarine? The differences can be subtle but crucial depending on your diet.
Read More
