Why Eggs Aren't Always Washed Outside Of The US
It may be shocking, but eggs outside of the USA are not only kept at room temperature, but they aren't washed. Instead, they're shipped straight to stores.
Read More-
-
The Exact Difference Between Red And Pink Velvet Cake
Pink velvet cake is the Barbiecore cousin of classic red velvet cake. They are so similar, it may be tough to detect the exact difference -- but there is one.
Read More -
What Is Steak Diane And Who Is It Named After?
Steak Diane is an older dish from the mid-1900s that is seeing a moderate resurgence in popularity - but what exactly is it and how did it get its unique name?
Read More -
Substitute Avocado For Parmesan For Creamy, Inexpensive Pesto
Love pesto but not the price? It's time to branch out and try avocado instead of some of the expensive cheeses that typically come in the Italian sauce.
Read More -
The Mexican Bolillo Tradition That Cures Fear With Bread
The Mexican bolillo makes one mean torta, but it may do a whole lot more. In fact, the tradition to eat bolillo after a scare may truly be onto something.
Read More -
What It Means When Eggs Are 'Battery Farmed'
Since the 1950s, the predominant way to farm eggs has been through the practice of battery caging chickens.
Read More -
How To Taste The Flavor Differences Between Mezcal And Tequila
All tequilas are types of mezcal, but not all mezcals are tequila. To really taste the differences, you need to know the flavor profiles behind each.
Read More -
The Expensive Square Watermelons You'll Only Find In Japan
Japan is known for its expensive and luxurious fruit, prized equally for their beauty and sweetness. The square watermelon, however, is slightly different.
Read More -
Hawaiian Mac Salad Is More Than Your Average Side Dish
A hearty side from Hawaii, mac salad is like many local dishes: It takes the best parts of an outside tradition and makes it its own. Let's take a closer look.
Read More -
Why It's Common To Eat Tamales On Día De Los Muertos
Most holidays have some kind of food associated with them, and Dia De Los Muertos is no exception. This is why we eat tamales on the Mexican Day of the Dead.
Read More -
High-Quality Vinegar Production Shares A Lot In Common With Winemaking
When it comes to high-quality vinegars, producers often monitor the fermentation as closely as winemakers oversee the development of their wines.
Read More -
How Pan De Muerto Became An Integral Part Of Día De Los Muertos
The holiday is distinctly Mexican, but Día de los Muertos' sweet offering, pan de muerto, has roots that go back before Spain's colonization of the region.
Read More -
A 1950s Food Revival Is On The Horizon
The 1950s culinary era was defined by Jell-O molds and casseroles, questionably-named "salads," and TV dinners, and now it's showing signs of a comeback.
Read More -
What Is Sambal Oelek (And How Do I Use It?)
Sambal oelek has roots in Malaysian and Indonesian cooking, and there are many ways to use it. Let's take a look at this unique spicy condiment.
Read More -
What's The Difference Between Broth And Consommé?
You see broth all the time and consommé on fancy menus. One is used in every soup, and one is an extra-simple soup in itself. So what exactly is the difference?
Read More -
TikTok's Cowboy Candy Is A Great Way To Use Extra Jalapeños
Are you inundated with jalapeños? Want to get a little spicy and try something new? It's time to meet cowboy candy, the hot, sweet treat cowboys love.
Read More -
The Reason Densuke Watermelons Are So Expensive
Watermelon is a summertime staple pretty much the world over, but no other watermelon can hope to compare to this black beauty, the official Densuke melon.
Read More -
Goat Water Is The Staple Dish Of Jamaican Weddings
Goat water is a popular tradition in Jamaican weddings and other significant social gatherings; it's brothy and hearty with lots of meat and veggies.
Read More -
One-Pot New England Boiled Dinners Are Effortlessly Flavorful
No time during your busy work week to make a hearty dinner? No problem! You can make a one-pot boiled meal that's as nutritious as it is delicious.
Read More -
How French Chocolate Gets Its Intense Flavor
Anyone tasting genuine French chocolate knows that it has a different flavor to our American candy bars. It's rich, dark, different, and this is the reason why.
Read More -
Alton Brown Owes His Cooking Show Success To 3 Unusual Influences
Anyone who watches food television likely knows "Good Eats," and that Alton Brown beautifully marries science with humor. These are his primary influences.
Read More -
Salvador Dalí Had A Surreal Avocado Toast Recipe
Salvador Dalí is known for his eccentric and thoughtful art, and the cookbook he created was just as outlandish. Don't believe us? Check out this recipe.
Read More -
What Is Shiso And How Is It Used?
Shiso is a popular item across Asia, and if you've ever eaten sushi, you've probably seen its plastic knock-off nestled between your wasabi and ginger.
Read More -
Tamago Kake Gohan: A Japanese Egg And Rice Tradition
When you think breakfast, eggs might spring to mind, but what about raw egg mixed with sushi rice and a touch of soy? It's a delicious dish with a long history.
Read More -
Ugli Fruit Deserves Its Time In The Limelight
Ugli fruit may, unfortunately, live up to its name in the looks department, but it's one tasty citrus! Here's everything you need to know about this citrus.
Read More -
Why Rye Bread Is Completely Different In Scandinavia
Rye bread may be a standard in delicatessens across the States, but it's an entirely different animal over in Europe. Here are the main differences.
Read More -
The Spicy Flavor Boost Giada De Laurentiis Loves Adding To Her Dishes
Is your pasta lacking a certain je ne sais quoi? Do you need to give a flavor boost to your pesto? It's time for you to try Giada De Laurentiis' spicy favorite.
Read More
