The Absolute Best Fat For Fried Chicken Cutlets
Looking for a crispy fried chicken cutlet? Then you'll want to use the right fat. Of all the fats out there, we found this one to be the best to cook with.
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The 14 Ways To Fix Your Runny Soup
Homemade soup is delicious, but sometimes it's tricky to get the right consistency. Here's how to turn a runny soup into a thick and creamy masterpiece.
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The Intricate Art Of Making Maple Syrup
Maple syrup is an American treasure, which can be used for so many different types of dishes. But the process that goes into making it is an art form.
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The Two Types Of Cheese That Are Blue Zone-Approved
Most food that makes up the Blue Zone diet is plant-based, but they make space for dairy. Specifically, these two types of cheeses are acceptable to eat.
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For Faster-Browning Onions, Baking Soda Is The Key
It may seem like caramelized onions aren't an option if you're in a hurry, but there's a simple trick that can help. All you need is a pinch of baking soda.
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The One Herb That Always Amplifies Blueberry Flavors
Flavors that complement each other will find a way to enhance your dishes. This herb should be considered a perfect partner when you think of blueberries.
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The One Type Of Juice You Should Never Drink After The Expiration Date Has Passed
When it comes to juice, it's generally okay to keep it for a few days after the printed date. But you'd be safer tossing one type as soon as that date arrives.
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Absinthe's 'Louching' Effect And What It Can Tell You About Your Bottle
Enjoying absinthe is enjoying more than a beverage; it's also witnessing chemistry. How the drink transforms before you can tell you a lot about its quality.
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How Lab-Grown Animal Fat Could Make Plant-Based Meat Better
There are startups developing lab-grown meat. However, they're unlikely to be perfected anytime soon. Until then, there may be another solution: lab-grown fat.
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How Long Homemade Simple Syrup Will Last In The Fridge (And The Freezer)
You can use simple syrup as a plain sweetener or make flavored varieties for experimenting. It has a long shelf life - just be sure to store it properly.
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Here's How To Easily Revitalize Your Over-Whipped Cream
Nothing breaks the heart like broken whipped cream, a sad mess where delicious pillowy cream should be. Here's how to easily revitalize your over-whipped cream.
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How Algae Could Become The New Superfood
Step aside, chia seeds. Move over, mangosteen. Although it might not look like much, here's how algae could become the next trendy superfood.
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The Simple Water Test You Should Never Skip Before Making Pancakes
How can a water test help you make a better pancake? It will help you know when it's the right time to put your pancakes on the griddle. This is how to do it.
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Why Bacteria Plays A Role In What Separates Cultured Butter From Regular Butter
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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Start Using A Scale For Baking And Thank Us Later
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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But Seriously, Why Is There So Much Space In Chip Bags?
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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Are Brown Eggs Really More Expensive Than White Eggs?
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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Believe It Or Not, You Can Make Hollandaise Sauce In 1 Minute
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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What Does It Mean When Your Eggs Are Spotted Or Bumpy?
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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The Contamination-Related Reason Nutritionists Warn Against Buying Grocery Sprouts
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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The Absolute Best Chocolate For Homemade Mousse
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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Why Tequila Tastes Better In A Champagne Flute Than A Shot Glass
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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What's The Difference Between Anchovies And Sardines?
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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Spring Water Vs. Purified: How Do You Choose?
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 Can't Be Called Ice Cream On A Technicality
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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The Bread Hack That Will Keep Your Fresh-Baked Cookies Soft
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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Turn Out More Tender Steak With The 'Velvet' Effect Of Baking Soda
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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