What It Means When Bacon Has A Green-Ish Sheen
Whenever this happens to be the case, we're left wondering how serious the situation is. Is the bacon still safe to eat, or should we throw it away?
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The Crucial Difference In French Vs Swiss Vs Italian Buttercream
Buttercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency.
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What To Do With Honey When It's Already Crystallized
Looking for your bottle of honey only to discover that the thing has crystallized? Never fear! That honey is still good -- just treat it a little differently.
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Chapul: Here's What Happened After Shark Tank
The founder of Chapul wanted a food revolution with a focus on sustainability by using farmed insects as protein. Did the Sharks bite, or did they bug out?
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The One Type Of Soup You Shouldn't Freeze
Soup is comforting, delicious, and a great meal when you're busy. Make life even easier by batching and freezing soup -- just make sure it's the right kind.
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How The Tapping Trick Stops Soda From Exploding
Tapping the top of a soda can helps push troublesome gas bubbles from the can's sides to the top, where they’re less likely to explode when the can is opened.
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How Much Caffeine (And Alcohol) Is Actually In Your Kombucha
Let's dispel the buzz and/or concern behind the fizzy drink, kombucha, and see how the fermentation process affects its alcohol and caffeine content.
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How To Thicken Tomato Pasta Sauce Without Complicating The Flavor
Making pasta but found that your sauce is just a touch too watery? Never fear! This one ingredient can save the day and improve your tomato sauce.
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How To Slow Down Avocado Ripening
Avocados are as finicky as they are delicious. To ensure that your luscious green fruit stays in peak ripeness, you may need to slow things down.
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Starbucks, Nestlé Hot Chocolate Mixes Contain Illegal Amounts Of Lead
While not federally regulated, the levels of lead found in both Nestlé and Starbucks hot chocolates violate food safety laws present in California.
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Why Mayo Doesn't Work As A Yogurt Substitute
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.
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Store Your Onions In The Freezer For Tear-Free Chopping
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!
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How Lemon Juice Makes Steak Scientifically More Delicious
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.
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Why Ina Garten Uses Both Oil And Butter For Crispy Potatoes
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.
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Why Your Sheet Pans Are Warping In The Oven
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.
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Why Mayonnaise Is White Instead Of Yellow, According To Science
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.
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3 Cooking Tips I Learned From Lessons In Chemistry
In "Lessons in Chemistry," scientist Elizabeth Zott explores the connection between science and cooking and I learned some interesting tidbits from the show.
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The Scientific Reason Swiss Cheese Has Its Holes
No, the holes in Swiss cheese are not the result of hungry mice; they're actually caused by a combination of carbon dioxide and hay particles.
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The Biggest Mistake You Could Make While Storing Oysters
Oysters are considered a delicacy for a reason. Not only are they delicious, oysters can be tricky to store. Be sure to avoid this one thing to keep them fresh.
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Your Pantry Maple Syrup Is Probably Past Its Prime
Contrary to what those in the industry will tell you, there actually is a suggested shelf life for maple syrup, even when it's stored properly.
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The Flavorful Shortcut For Outstanding Instant Pot Meatballs
One of the great things about using an Instant Pot means that dinner is done licketysplit -- but you can also make amazing meatballs in no time.
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Turns Out, Baked Beans May Be An Aphrodisiac
There are plenty of foods we consider aphrodisiacs, from oysters to champagne, but we're betting it never occured to you that baked beans are one too.
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The Country That Produces The Most Eggs In The World
Eggs are eaten in nearly every culture globally. They're filling, protein-rich, and a heart-healthy choice for fats. But which country produces the most?
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Why You Should Order Starbucks Coffee At Kids' Temperature
It's no secret that Starbucks serves its coffee at pretty high temperatures. To avoid scalding yourself, and to enjoy the flavors more, ask for kids' temp.
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There's Actually A Reason For The Extra Air In Potato Chip Bags
If you've ever purchased a bag of chips only to be disappointed by half of the bag's contents seemingly missing and replaced with air, there's a reason for it.
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The Ingredient That Gives Ina Garten's Pound Cake A Crackly Edge
Ina Garten's pound cake recipe includes an easy extra step that is sure to give your baked treat the crackly, crunchy bite that dreams are made of.
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Sorry, But Liquor Actually Does Expire
You may have heard that liquor lasts forever, but that's not exactly true. Once it's been opened, liquor very much does expire. Here's how to extend its life.
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