The Reason The Milk In Your Scalloped Potatoes Is Curdling
Just when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
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Edible Helium Balloons Are A Huge Win For Annoying People
There are plenty of ways we can hilariously annoy our friends, but if you love being extra, it's time to look at the viral edible helium balloons.
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Butter Vs Olive Oil: Which Is Better For Frying Eggs?
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
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The Pantry Ingredients You Need For Foolproof Fondue
Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
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The False Assumption Everyone Makes About Milk
While calcium is a crucial nutrient for human development, there are many non-dairy sources of it that are just as valuable, if not more so, than milk.
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Eggs Are Your Secret Weapon For Creamy Pan Sauce Without Dairy
Sometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg.
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Why You Should Be Air Drying Your Steak Every Time
Do you know why dry-aged steak is more expensive? Because it tastes so much better. Thankfully, you can dry-age your meat yourself at home for a cheaper meal.
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Carla Hall's Foolproof Tip For Better Homemade Caramel
Carla Hall, known for her delicious and hearty soul food, has the best tip to keep your homemade caramel from crystallizing or burning -- with only one tool.
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Don't Believe The Myth That Figs Are Fruit
While figs may be considered fruits in the culinary world, botanically, they're actually flowers. And not just any type of flower but syconium.
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The Best Variety Of Spud For Tender Scalloped Potatoes
Not all potatoes are created equal when it comes to scalloped potatoes -- so which variety makes the absolute best and why? Turns out, it's starchy potatoes.
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Cashews Actually Aren't A Nut At All
Your bag of mixed nuts may actually be lying to you -- if it contains cashews (or peanuts, almonds, or pistachios), then it's not solely nuts.
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The One Type Of Stew Your Instant Pot Can't Handle
Instant Pots and pressure cookers can cook in a myriad of ways, but there are a few dishes that aren't suited for it -- especially slow-cooking stews.
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The Best Type Of Wood To Use For Smoking Brisket
Whether it's your first time smoking a brisket or you just want to try something new, you should absolutely be using this one type of wood to smoke your meat.
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How To Rescue Limp Celery And Return It To Its Former Glory
There's nothing more disappointing than when your celery has gone limp, but don't despair. While it takes 24 hours, you can restore celery to its crunchy glory.
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The Science Behind Why Shrimp Changes Color As It Cooks
The colorful transformation of shrimp is caused by a single chemical reaction, and learning about it might make you leave the shells on next time you cook them.
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Are There Fish Bladders In Your Beer?
For a few hundred years now, many types of beer have included something called isinglass -- this is a type of collagen found, you guessed it, in fish.
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How To Make Ice Cream Using Only A Stand Mixer
While, yes, you can use an ice cream maker to make ice cream, you don't actually need one. If you have a stand mixer, you can make creamy ice cream at home.
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Storing Onions In The Fridge Is A Mushy Mistake
If you want to prevent your onions from going soft, you need to keep them as far away from the fridge as you possibly can. Here's where to keep them instead.
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The Salt Trick To Easily Clean Up Smashed Eggs
There's no point in crying over spilled milk or smashed eggs. Rather than turning to a sponge or towel to clear the mess, break out the table salt.
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For Extra Crispy Fried Chicken At Home, Grab The Vodka
To ensure your fried chicken (or your fried cauliflower!) has the crispiest, crunchiest crust, you need to swap your wet ingredients for vodka -- yes, vodka.
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The Pitfall To Avoid While Storing Butter On The Counter
There are plenty of ways you can store your butter, but if you keep it on the counter, you need to keep it away from metal, which accelerates spoilage.
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The Best Type Of Potatoes For Crunchy, Golden Hash Browns
If you want to make sure your homemade hash browns are golden, crispy, and perfect, you need to use russet potatoes and only russet potatoes.
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The Underrated Ingredient You Can't Skip For Crispy Chicken Wings
If you're in the mood for the crispiest of crispy chicken wings, forgo the flour -- all you need is a bit of aluminum-free baking powder in your rub.
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The One Ingredient You Should Add To Every Smoothie
It may sound counterintuitive, but go with us for a second -- if you want the fruity flavors of your smoothie to shine, you need to add salt. Why? Science!
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How To Tell When Tofu Has Gone Bad
If you have a package of tofu sitting in the back of your fridge, you might be wondering if it's still good. Thankfully, it's easy to tell when it goes bad.
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The Secret To Extra Crispy Air Fryer Chicken Wings
If you're planning on crisping up your chicken wings in your air fryer, you need to focus on the chicken skin and get it cooked to perfection.
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How To Create Thick And Silky Egg Ribbons For Better Egg Drop Soup
Egg drop soup is a delicious addition to any meal, but if your egg ribbons have been more egg scrambles, you need to try this cornstarch trick.
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