Gas Vs. Charcoal Grills: What's The Best Choice?
If you've ever watched "King of the Hill," you know that Hank Hill prefers propane over charcoal grills. What's the actual difference in real life, though?
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What's The Difference Between Toffee And Caramel?
Toffee and caramel are similar treats, and it's understandable that some people might occasionally mix the two up. However, there are important differences.
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The Science Behind Salt's Non-Existent Expiration Date
Certain everyday ingredients in your pantry seem to last forever. This is the fascinating science behind salt's non-existent expiration date.
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Why You Should Always Sear Before Grilling Your Steak
Grilling steak isn't a set-it-and-forget-it process. If you follow certain steps, like searing before grilling, you'll end up with a much better final product.
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Why Professional Chefs Avoid Buying Meat On Sale
Low prices might tempt you to purchase less-than-optimal meat options. However, these chefs heavily caution against such practices for pretty sound reasons.
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Why Periodically Checking Your Oven's Temperature Is Absolutely Essential
We trust our ovens to cook things to the temperature we set on them, but is that misguided? Maybe, but it's easy to find out the truth with a simple tool.
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The Herb Bobby Flay Wants Chefs To Get Comfortable Cooking With
During an episode of "Beat Bobby Flay," the eponymous celebrity chef briefly complained to viewers that not enough chefs are comfortable with one special herb.
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What Temperature Are Cold Pressed Oils Made At
You may have seen bottles of cold-pressed oil at the store. What does that mean, and what temperature is the oil pressed at? It's complicated.
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The Type Of Honey That Is Exclusively Made In A Cemetery
Honey is one of the oldest sweeteners around, the work of nectar and nature. One Brooklyn-based apiary has taken this to another level — the sweet hereafter.
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The Sweet Method To Tame Food That's Too Spicy
Did you make a pot of too-spicy chili or accidentally add jalepeños instead of banana peppers to your dish? Find out the trick to fixing an overly spicy meal.
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What's The Difference Between Canola Oil And Rapeseed Oil
When cooking with one or two of the many available oils, you may wonder about the differences between them. Here we look at canola and rapeseed oils.
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The Age Of Parmesan Will Dictate What It Tastes Like
For fans of fancy cheese, it can be easy to taste the difference in varieties. Regarding parmesan, you might know what to expect taste-wise based on its age.
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What Classifies 'Adaptogen' Ingredients, And Are They Really Worth It?
What classifies certain ingredients as 'adaptogens' and are they really worth it? Here's everything you need to know about these potentially beneficial foods.
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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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