Why You Should Always Choose Frozen Greens Over Canned
The differences between frozen and canned greens may not be as great as generally believed, but here's why you should always choose frozen greens over canned.
Read More-
-
The Science Behind Blowing On Hot Food
Sure, when your bowl of soup or hot cocoa is steaming, you blow on it. But does this actually cool it down? Here is what science has to say.
Read More -
The Scientific Reason People Love Chocolate
Most people love the taste of chocolate. As a result, it probably shouldn't come as a huge surprise that there is a scientific reason people love it so much.
Read More -
The Bizarre Science Of Why Absinthe Gets Cloudy When Mixed With Water
One of the most mysterious spirits in the liquor industry is absinthe, and here's the bizarre science of why absinthe gets cloudy when mixed with water.
Read More -
11 Ways Brown Sugar Can Elevate Your Dessert
Brown sugar is the extra ingredient you didn't know you needed in your sweet treats. Here are some ways that brown sugar can elevate your dessert.
Read More -
What Is The United States' 'Corn Belt'?
From the Rust Belt to the Salad Bowl, various U.S. regions have nicknames that pertain to each's respective specialty. How much do you know about the Corn Belt?
Read More -
Why You Should Start Marinating Chicken In Feta Cheese
When cooking chicken, have you ever had high hopes of it being juicy and flavorful only to have it fall flat? Next time, try marinating it in feta cheese.
Read More -
The Intense Science That Helped Create Dippin' Dots
The origins of Dippin' Dots are unique, to say the least. Although you might not realize it, those creamy dots of deliciousness are scientifically magnificent.
Read More -
Is It Possible To 'Smoke' Ice Cubes?
If you want to take your cocktails to the next level, adding an element of smokiness is a solid bet. But is it possible to smoke ice cubes?
Read More -
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?
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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?
Read More -
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.
Read More -
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.
Read More
