While not federally regulated, the levels of lead found in both Nestlé and Starbucks hot chocolates violate food safety laws present in California.

Mark Cuban has been a mainstay on Shark Tank since its third season, but in a recent podcast, admitted that his time was coming to an end with the production.

Have a leftover loaf of crusty bread and want something deliciously satisfying for breakfast (or breakfast for dinner)? It's time to meet the strata.

French fries are some of the most delicious sides around, but not when they're limp and soggy. To keep your sweet potato fries crispy, just add this.

You've likely tried a chocolate cheesecake or even brownies with cream cheese, but there are so many possibilities when it comes to eating cheese and chocolate.

Balsamic vinegar may seem like a popular ingredient, but the truth is most people have never tasted the real stuff. Here's how to spot it when shopping.

Storing your plastic wrap in the fridge instead of in a drawer prevents it from sticking to itself, saving you from wasting crumpled sheets of plastic.

Though your empty ketchup containers might seem destined for the recycling bin, they actually serve as excellent - and mess-free - pancake batter dispensers.

If you want to enhance your cornbread recipe and even add in some extra moisture, try adding some fruits to the mix, from blueberries to peaches.

Not all Starbucks drinks are created equal in size. A venti cold cup is actually slightly larger than its hot counterpart, supposedly to accommodate ice.

If you want to elevate your standard pancake box mix, simply add some spices to the batter - pumpkin, chai, vanilla, and cocoa are just some of the options.

Soaking dried fruit in whiskey is a tried-and-true method for its effectiveness; it makes it softer, more tender, and significantly more flavorful.

Spritzing meat while with whiskey provides a quick, even coating and helps to lock in moisture, keeping the meat softer, tastier, and more succulent.

Malasada donuts are a big hit on the Hawaiian islands, where they are enjoyed and sold in many bake shops. Here's how they got so popular in this region.

Fancy, delicious, and offering more options than a super-mall's food court, this university campus offers students the best of the best year round.

So you're halfway through the recipe and you've realized — you don't have yogurt, or it's gone bad. Whatever you do, don't grab the mayo. It just won't work.

Tempted to try a Tuscan favorite and make a panzanella salad? To really amp up the flavor, follow Giada De Laurentiis' simple but delicious advice.

This charcuterie board is a veritable cornucopia of textures and flavors. A Thanksgiving must-have for any nibblers before the big meal.

Frozen pizza may be the greatest thing since sliced bread, but it can sure be bland. Never settle for boring pizza again by sprinkling spices on the crust.

Onions got you feeling weepy? Shallots positively watering your eyes? There's a better way to dice. Pop your alliums in the freezer to end the sulfur tyranny!

Science and art go hand in hand, but when you throw cooking into the mix, real magic happens. For the best steak of your life, add a little acid.

Potatoes are one of life's greatest pleasures, but — believe it or not — Ina Garten makes them even more delicious by using both butter and oil.

Have you ever heard a loud pop from your oven while you're baking? That's your sheet pan expanding. Here's why it happens, and how you can avoid it.

Wet, dry, bone dry, you may have heard it all being ordered at the local cafe. But what exactly is a dry cappuccino, and why would anyone order one?

Certain countries may come to mind when you think of big beer culture, but you probably can't guess which country actually produces the most beer in the world.

You might be shocked with no idea what to do when you spot a hair in your restaurant meal, but there's a way to tell the staff without embarrassing them.

If you've ever made homemade mayo, you may have noticed it's more yellow than store-bought brands, which are white. Here's the scientific reason why.