What It Takes To Become An 'Ice Cream Scientist'
Talk about a dream job! Here's what it takes to become an 'ice cream scientist' and help develop some of the tastiest and most tantalizing frozen flavors.
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Here's How Long You Can Keep A Bottle Of Apple Cider Vinegar
Once you pick up a bottle of apple cider vinegar, how long can you keep it in your pantry before it starts to go bad? Here's the science and the answer.
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Yellow Vs. Green Olive Oil: What's The Difference?
Upon inspecting the different olive oil options, you may wonder about the difference between yellow and green olive oil. The answer is a bit complicated.
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Can You Really Improve Fried Chicken With Powdered Sugar?
Can you really improve fried chicken with powdered sugar? If you're interested in frying up the crispiest birds around, consider giving the sweet stuff a shot.
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Is It Possible To Rehydrate Dried Mushrooms?
We know now that dried mushrooms can be used to liven up a dish, but is it possible to breathe life (or at least texture) back into their gills?
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14 Off-Flavors To Look Out For In Your Next Beer
Brewers do everything they can to prevent it, but there are a lot of ways a beer's flavor can stray. Watch out for these off-flavors in your next beer.
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The Cooking Tip You Need For Restaurant Quality Pork Tenderloin
If you're struggling to replicate the pork tenderloin recipe from your favorite restaurant, you might consider trying this special two-step trick.
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It Pays To Skip The Olive Oil When Frying Chicken
Love eating meat with a hearty crunch? Then you almost certainly love fried chicken! However, while you can fry it in olive oil, you may have better options.
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The Simple Egg Tip That Will Give You Fluffier Baked Goods
If you struggle to reach the optimal level of fluffiness in your baked goods, you might consider trying out this relatively simple trick to improve your recipe.
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Great Lengths Are Taken To Create The Strangest Jelly Belly Flavors
Much like Bertie Bott's Every Flavor Beans, Jelly Belly's "Extreme BeanBoozled" label promises some of the most extreme and exotic flavors imaginable.
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The Science Behind Why You See Some Green Grains In Brown Rice
Rice is a staple in many pantries, which is not surprising as it comes in many varieties with countless ways to cook it. But what's up with the green rice?
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The Psychological Trick To Encourage Guests To Reach For More Snacks
If you're struggling to get your party guests to properly sample your snack options, you might consider trying out this incredibly simple trick.
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Why Ketchup Bottles Used To Explode A Lot More Often
Ketchup has been around for years. The question is, how could something so simple as crushed vegetables be made into something that used to explode so often?
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Is Champagne Really An Aphrodisiac?
We might save champagne for special occasions and big events, but is it true that this beverage has romance-inducing properties? The answer is complicated.
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The Science Behind Why Cheese Is Created In A Wheel Form
Have you ever wondered why some foods are made and sold in specific shapes? This is the science behind why cheese is created in a wheel form.
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Vegemite Can Conduct Electricity (Not That You'll Ever Need It To)
How cool is it that one food has been shown to conduct electricity? While that food, Vegemite, is one you may never have heard of, you'll want these details.
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Make Your Life Easier And Pit Cherries With A Chopstick
Cherry pits are the worst, but there's a simple way to remove them. All you need is a bottle and a single chopstick. Start living the no-pit life.
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The Unusual Reason You're Not Supposed To Eat Fried Food Before Bed
Many people get hungry late at night, craving a midnight snack. This is the unusual reason you're not supposed to eat fried food before bed.
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What's The Difference Between Coffee And Espresso?
You may not think much about it, but there's is a difference between coffee and espresso. And yes, there's a lot more to it than a simple bean. (Well, sort of.)
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Why You Need To Start Cleaning Your Spice Containers More Often
Even the cleanest looking kitchens can harbor invisible dirty secrets. Here's why you need to start cleaning your spice containers more often.
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Why Vidalia Onions Were Once One Of The Most Coveted Vegetables
Vidalia onions are used in many recipes and are known for their sweet flavor. You may want to know the history behind it and why it was once so sought-after.
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Golden Berries: The Little-Known Superfood That Tastes Like Clementines And Cranberries
Regardless of what you think of superfoods, it seems that a new one is always on the rise. This time it's the golden berry — and its unusual taste might be why.
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The Science Behind Why Fruitcake Lasts So Long
Fruitcakes are a Christmas tradition in many different houses. Notably, the best way to enjoy a fruitcake at Christmas might be to make it a few months early.
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Where Martha Stewart Stands On Adding Liquid To Scrambled Eggs
This is where celebrity chef, entrepreneur, and Snoop Dogg's good friend Martha Stewart stands on adding liquid to your scrambled eggs recipe.
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The Best Chocolate To Pair With Caviar, According To Science
Do you like both chocolate and caviar? If yes, you are in for a treat, at least according to science. Here's the chocolate to pair with caviar.
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For Maximum Nutrients, Frozen Fruit Is A Better Buy Than Canned
Knowing which foods are the healthiest can be challenging at times. If you want maximum nutrients, frozen fruit is a better buy than canned.
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What Is Tapioca Made Of?
Many people may know about tapioca pudding or tapioca pearls at the bottom of your bubble tea. But what exactly is tapioca and how is it made?
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