The type of butter you use in a dish can make a tremendous difference. The reason has to do with the specifics of food science and a process known as culturing.
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There's a common refrain with cooks that cooking is an art and baking is a science. Here's the important reason why kitchen scales are a must for baking
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There's actually an FDA-approved reason why there's so much space in chip bags, and it might just make your chip-eating experience even better.
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If you've ever wondered whether brown eggs are really more expensive than white eggs, you might be surprised that there's a simple, interesting answer.
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Sometimes you want to indulge in a childhood favorite with an adult twist. The classic root beer float is one that you can spike with some great vodka flavors.
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Bumps and speckles can be jarring to see if you're used to perfect eggs from the grocery store. But what do these things mean and are they safe to eat?
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Eating sprouts comes with a risk you might not be willing to take. These tiny greens are easily contaminated - and some experts warn against consuming them.
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Once you can fold, the biggest decision to make for homemade chocolate mousse is the type of chocolate. This one type will provide the best balance of flavors.
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Knock back a top-shelf tequila in a shot glass, and you'll likely miss out on the smooth, cool magic that the high-quality spirit has to offer.
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Anchovies and sardines are two of the most popular canned or jarred fish. But what's the difference between them? And what're they best used for?
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There are many brands and types on the market, including purified and spring water. But what's the difference, and which one should you choose?
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Chick-fil-A's Icedream isn't exactly soft serve or even ice cream. If this is the case, just what's in it, and what makes it so different from ice cream?
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Craving some warm, chewy cookies? The next time you bake a batch, you'll want to try this sandwich bread hack to keep them as soft and chewy as possible.
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Velveting meat is a marinading technique favored by Chinese restaurants. See the science behind why baking soda works so well in tenderizing steaks.
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Like fruits and vegetables, there are different types of seafood that are best in different seasons. For sea urchins, there are many things to consider.
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Can you drink juice that sat out overnight? The answer is more nuanced than you might think and involves feedback from the federal government.
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With so many newer, trendier fats like coconut oil on the scene, you might not be familiar with it. But what is lard made of, and when should you use it?
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If you crave homemade chocolate chip cookies, you probably want them to be ready rather quickly. This TikTok quick-bake hack left some impatient people unhappy.
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You’d be hard-pressed to find a chocolate snacker who doesn’t keep some on hand. If you prefer it cold, know this before you put it in the fridge or freezer.
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Cheese is a food that unifies cultures across the globe. Plus it's totally vegetarian ... right? It turns out, some cheese may not be veggie friendly.
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Plastic wrap has countless uses in the kitchen, but you might want to be careful, especially if you're using it to store any of these food items.
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If you're still trying to perfect your method for making it, there is a really good reason why you should only salt rice after it's cooked.
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When milk is pasteurized, the milk is heated to a specific temperature to kill off any present bacteria. But UHT milk is pasteurized at a higher temperature.
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What's in a name, anyway? 'Uncured' bacon might not always be exactly what it purports to be, and there's an odd regulation behind the myth.
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A growing number of consumers are buying organic dairy in an attempt to eat better. But is buying organic milk really worth its hefty price tag?
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One key piece of knowledge all chocolatiers must know is how to identify high-quality chocolate. This is what the "snap" of a chocolate bar can reveal.
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Table salt contains ingredients like iodine, which makes it not last as long. However, before you ditch table salt, it's important to know why iodine is there.
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