This Is Why Experts Say Fast Food Is Ultra-Processed
Ultra processed foods are getting their fair share of media coverage, but what does that term mean and why does fast food fall into the UPF category?
Read More-
-
Processed Sugar Vs Natural Sugar: What's The Difference?
When it comes to sugar, not all types are the same, nor do they react the same way when used for cooking — especially when it comes to processed and refined sugar
Read More -
Don't Buy That Rotisserie Chicken If You Notice This Color Change
One of the signs that a rotisserie chicken has seen better days is when it's got some weird coloring. If it has this color change, stay clear.
Read More -
The Right Way To Store Canned Meat: Does It Need Refrigeration?
If before you've opened your can of Spam, you store it in the fridge for safety, It turns out you may be doing more harm than good to your canned meat.
Read More -
What Makes Arkansas Black Apples Different From Red Ones?
Arkansas Black apples feature a deep color, crisp texture, and bold flavor. Learn how they differ from red apples and find the best ways to enjoy them.
Read More -
What's The Best Way To Store Peeled Onions?
If you've got a load of sliced onions that you need to keep fresh, the best way to store them is, unsurprisingly, in the refrigerator in an airtight container.
Read More -
This Acidic Pantry Staple Repels Insects — Here's How To Use It In Your House
No one wants an ant infestation, and they can be difficult to deter. If you're struggling, try using this acidic pantry staple to solve the problem..
Read More -
The Fruits And Vegetables You Should Soak With Baking Soda
To remove as many pesticides as possible, which types of fruit and vegetables should you be soaking in baking soda? We asked an expert his advice.
Read More -
Is It Ever Safe To Make Steak Tartare At Home?
Whether you simply love the dish or want to show off your impressive knife skills, steak tartare is a feat to make at home: Just make sure you keep it safe.
Read More -
Do Cookies Go Bad Or Just Stale?
Whether you're making cookies at home or opening a pack of your favorite store-bought brand (looking at you, Girl Scouts), how long do they last?
Read More -
The Reason Your Chicken Turns Out Rubbery (And How To Prevent It)
No one wants to eat rubbery, dry chicken that's more leather than meat. If you always overcook yours, here's how you can ensure it's perfect every time.
Read More -
What Does It Mean When Olive Oil Is Discolored And Is It Safe To Use?
Discolored olive oil could mean many things: You've stored it in an area that's just too cold or it's starting to go off. Here's how to tell the difference.
Read More -
Can You Pour Used Olive Oil In Your Kitchen Disposal?
When you're all done cooking with olive oil, you may be tempted to toss the lot down the sink: It's a liquid after all! But really -- should you?
Read More -
How Are Eggs Pasteurized Without Cooking?
Pasteurized eggs can be pricey and tough to locate -- not to mention the complicated, high temperature process that the food endures to earn the fancy label.
Read More -
How Is Caviar Harvested And Is There A No-Kill Method?
Find out how caviar is traditionally harvested and learn how the recent development of a no-kill method may be a more ethical way to enjoy this delicacy.
Read More -
Are Eggs Considered Dairy?
In the United States, eggs are often found in the dairy section of a grocery store, but does their location next to jugs of milk make them dairy?
Read More -
What Happens If You Eat Canned Meat Without Cooking It?
Canned meat is not only an affordable option that keeps and keeps, but you can use it in many creative ways. But is it safe to eat right out of the can?
Read More -
What's The Difference Between Beef Tallow And Seed Oil?
Beef tallow was once the king of the deep fryer, before seed oils replaced the cooking fat -- but what is the actual difference between the two ingredients?
Read More -
The Best Way To Freeze Hot Dogs And How Long They'll Last
Hot dogs often come in large packs, and if you struggle to finish one, you may wonder if you can freeze the leftovers. Turns out, you absolutely can.
Read More -
The Affordable Cut Of Meat Used To Make Buckboard Bacon
Not all bacon is the same -- buckboard bacon is an affordable alternative to the traditional kind, offering a heartier flavor and intriguing texture.
Read More -
The Unexpected Tenderizer You Should Be Using For Moist Ground Beef
Ground beef can easily become dry and crumbly while cooking, but if you add in a bit of this ingredient, your dish will be wonderfully moist and tender.
Read More -
What Kind Of Meat Is Actually In Bologna?
Bologna is an American lunch staple, but this cold cut is surrounded by mystery. Let's uncover exactly what's going into those fried bologna sandwiches.
Read More -
What's The Toughest Cut Of Steak You Can Buy?
The toughest cut of meat can be inexpensive but it's very lean and has a lot of rich flavor that can be harnessed if cooked properly.
Read More -
What Makes Cold Foam Different From Whipped Cream?
Cold foam has been sweeping the coffee world, but is it any different than its whipped cream cousin? We dig into the science to find out.
Read More -
Does Plant-Based Steak Have As Much Protein As The Real Thing?
The taste of plant-based meats (like steaks) has come a long, long way, but how does it stack up against the real thing when it comes to its protein content?
Read More -
Frozen Yogurt Vs Custard: What's The Difference?
When you are craving a sweet treat, be sure you know exactly what you are ordering: there are major differences between frozen yogurt and frozen custard.
Read More -
Are Canned Anchovies Raw Or Cooked?
Umami-rich canned anchovies are a pantry staple, but you might be wondering whether they’re raw or cooked. Here’s what you need to know.
Read More
