Cans of soda go on a lengthy journey from the factory to your kitchen table. Get ahead of any excessive agitation with this trick to calm down the fizz.
The West African rice dish, jollof, is a versatile tomatoey delight, but it has to turn out the right kind of red. We delve into what creates that ruby shade.
It's entirely possible that, for you, the comparative meanings of non-dairy versus dairy-free food are a distinction without a difference. But there is one.
We delve into why the fermented soybean dish, nattō, is so sticky, complete with gloopy white strands that form part of this nutritious Japanese staple.
Not only is it important to know how much flavoring to add to homemade ice cream, but it's also key to add it at the right time so the aromas remain intact.
Chewing gum has come a long way since its tree bark roots, now arriving on shelves in strips wrapped in foil, smelling of sweet fruits and even desserts.
Winemaking is an art form that takes a long time; the longer, the better. When it comes down to production, how many grapes does it take to make one bottle?
With its bright orange hue, ginger dressing is undoubtedly popular as a salad topper at any sushi restaurant, but have you ever wondered why it's orange?
Not long after opening a bottle of sake, its flavor will begin to change. Here's how long sake will taste fresh, and how long it will remain safe to drink.
Much like cilantro, there are certain foods that people just can't stand. If you thought there was no real explanation to food aversions -- think again.
When it comes to buying fresh, raw steak, there's a certain time frame in which you need to cook your meat before it goes bad. Here's what you need to know.
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.
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.
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.
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.
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.
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.
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.
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.