Why You Should Never Send Potato Peels Down The Garbage Disposal
Not every food can go into your kitchen's garbage disposal, and one of the most damaging is the humble potato. Protect your wallet and find out why.
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You Should Never Store Brown Sugar In The Fridge. Here's Why
Storing food items correctly is an important part of preservation and kitchen management. Here is why you should never store brown sugar in the fridge.
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Do Canned Pickles Last As Long As Store Bought?
While you might think that pickles last forever, the truth is a little murky. Just how long can you hang onto a jar of pickles, opened or not?
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The Science Of Why Salting Tomatoes Is So Important
A great tomato is one of the most wonderful things in this world, and here's the science of why salting tomatoes is so important when you're cooking.
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The Science Behind Why Roasted Foods Stay So Moist
The secret to keeping roasted meats moist is including an element of fat as it cooks. Here's how to get the juiciest roasted meat, every time.
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Does Hot Water Actually Freeze Faster Than Cold Water?
Freezing water gives us ice cubes, but while many use cold water for freezing purposes, does hot water actually freeze faster, and if so why is that the case?
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What Is Meat Glue And Where Can You Find It?
Quite a few meat products as well as other foods contain an additive called transglutaminase, also known as meat glue. Here's what it is and where it's found.
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The Scientific Reason Garlic Tastes Milder After Rinsing It
If you want to make garlic taste milder, rinsing it off will help. But why does a bit of water affect the vegetable's flavor? Here's the science behind it.
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The One Additive You Should Always Avoid When Buying Fish
Some fish are exposed to additives to artificially add weight, improve appearance, tenderize the flesh, or disguise their subpar freshness, so be picky.
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The Genius Secret Message Behind The Formula For Nacho Cheese
Nothing beats a plate of nachos, topped with gooey cheese. But for the cheese to get to that point it requires a special ingredient, which has a secret message.
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Fish And Chips Aren't Served With Real Vinegar In The UK
If you're a die-hard fish and chips aficionado, you'll reach for a bottle of malt vinegar to douse them in — but odds are it isn't malt vinegar at all.
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The 9 Best Oils For Deep Frying
Deep frying results in foods with a unique and desirable flavor, golden color, and crisp texture, but what oil should you use? Here are the best choices.
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The Genius Water Trick To Make Gum Flavor Last Longer
Chewing gum is something that many people indulge in every day. Here is a hack to using water that will make the flavor of your gum last a bit longer.
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The Fascinating Reason Why Chewing Gum Doesn't Need An Expiration Date
People use gum to freshen their breath, get a hit of flavor, or even cure boredom. But even regular chewers might not know why it has no expiration date.
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What Part Of The Pig Is A Pork Chop?
In the world of livestock, there is no animal as beloved as the pig. From bacon to ham, people simply like eating pigs. So, what part of the pig is a pork chop?
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For Perfectly Seasoned Fish, Timing Is Everything
We all know seasoning is important in any recipe. But, how much should you use and when should it be added? For perfectly seasoned fish, timing is everything.
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The Crucial Question To Ask Your Waiter Before You Order Filet Mignon
Most people think of filet mignon as a symbol of an elite restaurant. It tastes great, and it's never cheap, but not all filets mignons are created equally.
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Why Frozen Tuna Is Considered Just As High-Quality As Fresh Tuna
Most of us know that frozen food generally doesn't taste anywhere near as good as fresh food. However, tuna is one notable outlier of this culinary heuristic.
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The Deliciously Tart Berry You Need To Try If You Like Blackberries
Fruit lovers rejoice! Do you love blackberries? If so, there is a tart berry you probably don't know about that you must try. Here are the details.
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14 Foods That Are High In Magnesium
Magnesium is a trace mineral that plays an important role in many bodily functions and processes. Here's how you can get more of it into your diet.
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'Spinach Teeth' Is A Real Phenomenon. Here's What Causes It
Despite spinach's health benefits and versatility, there is a slightly annoying side effect that occurs when eating it: "spinach teeth." Here's what causes it.
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The Science Behind Why Black Pepper Is Such An Instrumental Spice
When it comes to required seasoning for any dish, salt and pepper are usually a must. Here's the science behind why black pepper is such an instrumental spice.
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A New Study Examines Just How Bad Fast Food Could Be For Your Liver
Second jobs have increased, causing an uptick in fast food consumption. However, a new study examines just how bad fast food could be for your liver.
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The Science Behind Why Stew May Taste Better Over Time
The science behind why stew may taste better over time is pretty fascinating once you take the time to decipher how the flavors all meld together.
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The Parmesan You Know Might Not Actually Be Real Cheese
Parmesan cheese is the perfect pizza topping and accompaniment to red wine. But did you know a lot of what's on the shelves may not be real parmesan after all?
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What Exactly Is A2 Milk?
Sure, you've seen oat milk and almond milk in the refrigerator at your local grocery store. But do you know what A2 milk is and how it differs from other dairy?
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Should You Buy Or Make Your Own Framboise Raspberry Liqueur?
Framboise raspberry liqueur is delightfully sweet and fruity and easy to make, but is DIY framboise actually a better choice than the store-bought variety?
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