The Indisputable Best Type Of Salt To Season Steak With
We all have likely heard that it's a good idea to liberally coat your steak with salt before cooking, but which salt should you reach for and why?
Read More-
-
You Can And Should Skip The Oil When Roasting Vegetables
We've all been taught to brush oil onto our veggies before putting them into the oven for roasting, but it turns out that dry roasting is more effective.
Read More -
The Best Way To Wrap A Sandwich So It Doesn't Get Soggy
Whether for your next picnic or simply your work lunch, knowing how to keep your sandwich crisp and fresh, rather than a soggy mess, is game changing.
Read More -
Why Your Lean Ground Meat Needs A Spoonful Of Mayo
Lean meat can be a great choice that's full of flavor. However, if you want to retain its moisture, it's time to add a little mayonnaise to your mince.
Read More -
How To Warm Store-Bought Tortillas For The Best Possible Flavor
Store-bought tortillas can be a fantastic time saver, but how do you ensure the ultimate experience? Well, start by warming your tortilla up before serving.
Read More -
Switch To Bread Flour For The Fluffiest Pancakes Of Your Life
Pancakes should soft, fluffy, and preferably stacked in a dizzying tower of syrupy delight. But for the fluffiest pancakes of your life? Try bread flour.
Read More -
Martha Stewart's Brutally Honest Feelings About Truffle Oil
Martha Stewart isn't the only celebrated chef to hate on this particular ingredient. Gordon Ramsay, Anthony Bourdain, and many more all agree: It's the worst.
Read More -
No, Charring Food Isn't The Same As Blackening It
Blackening, charring, burning, all the same, right? Well, no, actually, not only are neither really burning, but the two techniques are quite different.
Read More -
Why Starbucks Coffee Has That Burnt Taste
We can all admit that Starbucks has a consistent product the world over, even if it isn't our fav. Part of the reason for that is how dark it roasts its coffee.
Read More -
The Inner And Outer Whites Of An Egg, Explained
The egg white may seem like one, complete unit, but there are actually layers to it: the inner layer and the outer layer, each with its own function.
Read More -
What Is Red Rice And How Do You Cook It?
With its ruby jeweled hue, red rice is a stunning addition to your plate, but what exactly is it, and how is it different to cook from white rice?
Read More -
6 Fruits That Are Always Mistaken For Vegetables
Fruits are fruits, and vegetables are vegetables, and never the twain shall meet. Or shall they? These common fruit are actually masquerading as vegetables.
Read More -
Is It Possible To Eat Raw Cinnamon Sticks?
Cinnamon is a fantastic spice used in many cuisines, dishes, and drinks. However, should you be eating the sticks themselves? Well, probably not.
Read More -
Storing Tomatoes The Right Way Takes Two Steps
Keeping tomatoes at peak freshness isn't as simple as just storing them on your countertop. It's actually a two-step process that requires good timing.
Read More -
What Cheese Has The Lowest Amount Of Lactose?
Cheese is undeniably delicious, but if you're sensitive to lactose or lactose intolerant, you may feel you can't sample its delights. That may not be true.
Read More -
Why Flight Attendants Can't Stand Diet Coke Orders
It's no secret that flight attendants dislike serving Diet Coke because of its time-consuming pour. Here's the science behind altitude's affect on soda.
Read More -
The 15 Most Common Egg Defects And How They Happen
Raising backyard chickens is having a moment with urban and suburban residents. Here are the most common egg defects, and how they tend to happen.
Read More -
You Can Eat Mango Skin, But Here's Why You Shouldn't
While, yes, technically, you can eat mango skin and it won't kill you, you may find that it's a rather unpleasant experience for many reasons.
Read More -
You Should Probably Check And See If Your Flour Has Expired
Flour is important in baking, in cooking, and so much in the kitchen -- but dry goods, even flour, don't last forever. Here's when it expires.
Read More -
Keep Your Fridge Smelling Fresh With Nothing But Coffee Grounds
Have a musty odor in the back of your fridge that not even baking soda will eliminate? It's time to break out the coffee grounds and let them do their thing.
Read More -
The Biggest Mistake You're Making With Homemade Tortillas
For anyone venturing into the world of homemade tortillas, you'll want to avoid making this mistake to ensure your delicious tortillas turn out well.
Read More -
The Reason Chickpeas Are Also Called Garbanzo Beans
Maybe you're familiar with garbanzo beans, or maybe you're used to having chickpeas -- but did you know the two words are totally interchangeable?
Read More -
There's A Time Limit For Storing Raw Bacon In The Freezer
It can be tricky to use an entire pack of bacon in one go, especially when bought it bulk. To keep it fresh, only keep it frozen for about a month.
Read More -
Julia Child's Trick For Achieving The Creamiest Pumpkin Pie
Julia Child may be known for her mastery of French cuisine, but she was just as passionate about traditional American cooking, including her light pumpkin pie.
Read More -
What Gives Chardonnay Its Signature Buttery Flavor
Chardonnay is known for its smooth, buttery flavor. Here's a look into the winemaking process that gives this varietal its signature taste.
Read More -
Why Hairy Fruits Are Juicier
You may sometimes notice small hairs on your fruit, from raspberries to tomatoes. What are they and why are they important to keeping fruit juicy?
Read More -
Why You Should Think Twice Before Microwaving Lunch Meat
Whether it's leftover bacon or some sandwich meat, like bologna, that you want to warm, it's better to not put your processed meat in a microwave.
Read More
