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.
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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.
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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?
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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.
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Think Twice Before Defrosting Your Bread On The Counter
If you've got some frozen bread you're interested in eating, don't just stick it on your counter to thaw. You'll end up with a sad, dry loaf.
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For Tender Round Steak, Slow Cooking Is The Absolute Best Method
Steak makes a delicious meal, but it can get pricey fast. To keep costs down, use cheaper cuts of meat, like round steak, but you need to cook them differently.
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Europa Geology: The Mocktail That Simulates Jupiter's Moon
For a mocktail that's truly out of this world, try the Europa Geology, the winner of a contest launched by the European Space Agency to celebrate JUICE.
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The World's First 3D-Printed Eel Is On Its Way To Your Table
Whether you love unagi or are a particular fan of jellied eels, you're going to be excited to learn about the sustainable breakthrough Steakholder has made.
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The Simple Reason You Don't Have To Refrigerate Mayo Before Opening
We all know that mayonnaise contains raw eggs, but the condiment is shelf stable until the jar (or squeezy tube) is opened. What's the deal with that?
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Why It's Actually Important To Check Beer Expiration Dates
While you might think alcohol lasts forever, that's actually incorrect. Your beer has a very short shelf life, and you absolutely need to check its expiry date.
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Why You Should Store Cut Avocados With Sliced Onions
There are plenty of hacks out there that claim to prevent avocados from browning, but using onion actually has some science behind why it works so well.
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Decaf Coffee Is More Hydrating Than You'd Think
There are plenty of myths and bits of misinformation flying around about coffee, including decaf. And no, decaf coffee does not dehydrate you.
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Add More Ice To Your Drink To Stop Dilution (Yes, Really)
It sounds counterintuitive, but adding more ice can cool your drink enough that it doesn't melt - or at least melts so slowly that the dilution is negligible.
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Can You Eat Raw Tofu Right Out Of The Package?
There are plenty of delicious ways to eat tofu, from fried bites in stir fry to marinated and mixed into soup. But can you eat it raw? Yes, you can!
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The Ben & Jerry's Hack To Save Your Ice Cream From Freezer Burn
There's nothing as heart-wrenching as going in for that pint of ice cream only to discover it's covered with freezer burn. Avoid the sorrow with this easy tip.
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Ina Garten's Easy Trick For Ultra-Thin Meat Slices
Slicing meat can be tricky, especially when you need the slices to be extra thin. Ina Garten's simple hack makes cutting meat into thin slices a breeze.
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Why You Should Never Leave White Wine In The Freezer
While it's tempting to throw your bottle of wine into the freezer to chill fast, there are better, safer, and frankly faster ways to get your white wine cold.
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Do Different Colored Froot Loops Actually Have Their Own Flavors?
Froot Loops are a part of many a childhood, and while delicious, do each of the different colors actually have a different flavor? Surprisingly, no.
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5 Parts Of An Egg You Haven't Heard Of Before
An egg just contains its shell, the white, and its yolk, right? Wrong! There is so much more to a little egg than first meets the eye. Let's learn about it!
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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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