Is Mead Closer To Wine Or Beer?
Mead is often called “honey wine,” but that's a bit of a misnomer. Here’s all you need to know about this ancient beverage undergoing a resurgence in the U.S.
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What Are The Odds Of Finding A Bonus Yolk In Your Eggs?
Why do some eggs have double yolks, and what are the chances of cracking open an egg with two yolks? Here's the truth behind the phenomenon.
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The Timing Mistake You May Be Making With Tomato Paste
Tomato paste is an essential part of many of our favorite dishes, but lots of people make a huge timing mistake with it. Here’s how to avoid doing just that.
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The Syrupy Tip You Need For Making Ice Cream Like A Pro
This is the syrupy tip you need for making ice cream like a pro. If your ice cream always turns out crystalized, this trick will have things smoothed out fast.
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Does Fish Need The Same Amount Of Resting That Meat Does?
Fish typically doesn’t require the long, slow rest of other meats. But that's not the only noteworthy difference between their preparatory needs.
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Here's Why Bacon Is Such An Important Ingredient In Quiche Lorraine
Bacon is an integral part of Quiche Lorraine, adding some necessary savory flavor and a touch of salt. Here are some other handy ways of augmenting the dish.
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Use Flour To Polish Your Stainless Steel Cookware And Thank Us Later
Can flour be used to clean stainless steel? You bet. Here's why flour is the perfect agent for polishing difficult-to-clean stainless steel.
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Why Morel Mushrooms Are So Incredibly Expensive
Why are morel mushrooms more expensive than most other varieties? They're difficult to harvest and have difficult growing conditions, making them rare.
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The Specialized Pan That Gives Detroit-Style Pizza Its Signature Crunch
What's so special about the pan used to make Detroit style pizza? The once utilitarian container has special heat conducting capabilities glass can't match.
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Why You Almost Never See Grape Ice Cream (We Are Just Noticing Too)
While you can find grape-flavored soda and even grape-filled Pop-Tarts, scoring purple-tinged ice cream that tastes of grapes is a rarity for multiple reasons.
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The Hack To Guarantee A Runny Egg Yolk Is More Obvious Than You Think
It’s a shame when you try to cook a beautiful sunny-side-up egg and end up with a popped or rubber yolk. There’s a method to perfect it that is very obvious.
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Use Cream Cheese Frosting To Get The Most Flavor Out Of Your Cinnamon Rolls
Did you know that you can use cream cheese frosting to get the most flavor out of your cinnamon rolls? Here's the science behind this tangy, sweet treat.
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Is Marshmallow A Type Of Meringue?
Sometimes all you need to be satiated is a light and fluffy bite of sweetness. This is where two treats shine: marshmallows and meringue. But are they the same?
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You're Only One Ingredient Away From Richer Bone Broth Every Time
One ingredient can make you broth richer and healthier: acid. Here's how acid helps collagen form in bone broth.
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The Science Is There: You Should Be Smashing Your Burgers
It took a while, but smash burgers are finally having a moment. That's a good thing, because science proves pressing burgers gives them more flavor.
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The Easy Heat Trick That's Sure To Fix Your Broken Buttercream
Buttercream may seem simple enough considering the standard recipe calls for a small handful of ingredients. However, timing is everything.
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The 2-Ingredient Cupcakes You Can Make With Any Can Of Soda
While your first thought when you hear soda and baking together might be baking soda, your next thought might soon be cupcakes.
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Has The Heat Been Turned Up On Chipotle's Red Salsa?
What's up with Chipotle's red salsa? Is it getting spicier? The answer may surprise you.
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Kombucha Is The Unexpected Way To Elevate And Tenderize Steak
A little fermentation will give your steak a surprising kick.
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Add Eggs To Your Mashed Potatoes For The Creamiest Result
Use this breakfast staple to fluff up your spuds!
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Monter Au Beurre: The Method You Need For Elevating Pan Sauces
What is Monter au Buerre? It's the method you need to elevate any pan sauce, both in taste and texture. Here's what it is and how to do it.
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What Kind Of Foods Are Best Paired With Italian Gremolata?
Gremolata is a distinctly Italian condiment consisting of common ingredients. Of course, it also pairs nicely with many foods, some of which may surprise you.
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The Science Behind Why Your Cocktail Shaker Always Seems To Get Stuck
Anyone who's used a cocktail shaker knows the frustration of when they get stuck -- and they often do. Here's why that happens and what to do when it does.
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The Scientific Reason Why Some Say American Chocolate Tastes Like Vomit
The American chocolate debate is the stuff of legend. Europeans have very strong opinions about American chocolate and its questionable quality.
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Is There A Difference Between Salt And Sodium?
If you're eating salt, you're eating sodium. As much as you might love to bring out the flavors of a dish with salt, it can harm your health in the long run.
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Is Fish Sauce Actually Made From Fish?
Is fish sauce actually derived from fish, or is it like french fries or Belgian waffles, neither of which come from the place they're named after?
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Will Cooking With Cast Iron Actually Leach Metal Into Your Food?
Cast iron has earned a reputation for being a cooking tool that does it all, but is there a nutritional downside in the form of excess iron added to your food?
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