The 3 Deli Meats To Avoid Amidst The Recent Listeria Outbreak
According to the CDC, at least 28 people have become ill as a result of exposure to Listeria monocytogenes since late May after reportedly eating deli meats.
Read More-
-
The Country That Produces The Most Potatoes
You might assume that potato-loving countries like Russia or the United States produce the most of the vegetable, but one country outgrows them all.
Read More -
Reheat Your Leftovers Sous Vide And Thank Us Later
Using a microwave to reheat leftovers leads to sadness -- burned in some places, ice cold in others. To avoid such sorrow, break out the sous vide.
Read More -
What Separates Mirin From Soy Sauce?
Both soy sauce and mirin are made using traditional fermentation practices, but they use different ingredients and produce different textures and flavors.
Read More -
What's Really In Cannoli Filling?
The flavor of the sweetened ricotta filling can make or break a cannoli, so it's important that you nail it to execute this classic Italian dessert properly.
Read More -
You Can Thank The Girl Scouts For The First Official S'mores
S'mores and camping, s'mores and any open fire really, go hand in hand. As far as the first official recipe, that was actually published by the Girl Scouts.
Read More -
How To Make An Array Of Cotton Candy With Just One Ingredient
Cotton candy always hits you right in the nostalgia when you visit a fair, but you can also make it at home with one popular candy and a straw.
Read More -
A Blueberry Breeder Reveals 11 Mistakes Everyone Makes When Buying Blueberries
If you love blueberries you should know about the mistakes people make when buying them. Here, a couple experts shine a light on buying blueberries smartly.
Read More -
The Unexpected Fish That Contains The Highest Amount Of Mercury
Though the levels vary depending on the type, most fish and shellfish contain at least a trace of mercury - but one fish from the Gulf of Mexico has the most.
Read More -
The Tool Mary Berry Uses For Smooth Hollandaise Sauce
To make creamy, dreamy hollandaise sauce with minimal risk of breaking, Mary Berry uses one specific tool to do the heavy lifting when creating the sauce.
Read More -
The Genius Marshmallow Trick To Prevent Leaky Ice Cream Cones
If you want to prevent a leaky ice cream cone on a hot day, there's a genius hack that only requires the addition of marshmallows. It's a tasty tip too.
Read More -
Coca-Cola And Peanuts Are A Snack Combo Rooted In Southern Tradition
Many Southerners have fond childhood memories of enjoying a bottle of Coca-Cola with peanuts poured inside as a delicious after-school treat.
Read More -
Why Is Canned Chicken Pink?
If you've ever opened a can of chicken, you may have noticed that the meat was initially pink -- but why is that the case? Turns out, it's totally normal.
Read More -
An Expert Explains Why Potato Wedges Always Taste Better At A Restaurant
There's a reason why potato wedges taste better in a restaurant. While not impossible to duplicate your favorite wedges, here are some things to consider.
Read More -
Anthony Bourdain's Favorite Pasta Dish Is A Comforting Classic
If you want a solid, go-to pasta dish that will taste great every time, take a tip from Anthony Bourdain and whip up a batch of his favorite pick.
Read More -
The Intense Amount Of Butter Ree Drummond Used While Filming Season One Of The Pioneer Woman
When filming The Pioneer Woman, Ree Drummond goes through an astronomical amount of butter that's better not measured by sticks but by the pound.
Read More -
How To Drink Limoncello Like A European
Limoncello is the southern-Italian sweet, lemony liqueur that tastes perfect in the sunshine. But what are the non-negotiable rules about how to drink it?
Read More -
Try These 11 International Egg Salads And Thank Us Later
Egg salad may be a classic American recipe, but international variations on the dish will put your tastebuds into overdrive. Here are 11 versions you must try.
Read More -
The Food Safety Reason You Never Should Can Bacon Jam
While there's no harm in making a delicious batch of bacon jam, you should never try to actually can and store it as the risk of botulism is too high.
Read More -
Where Does The US Watermelon Supply Come From In Winter?
Enjoying watermelon in the summer is a no-brainer as the fruit is abundant. But did you ever wonder where the melon comes from in the winter?
Read More -
12 Things You Didn't Know About Sriracha
Sriracha is a spicy condiment that tastes good on practically everything! Even if you're a fan, here's some stuff you probably don't know about the sauce.
Read More -
Bobby Flay's Go-To Late-Night Meal Is An NYC Staple
Bobby Flay may be known for his elaborate grilling skills, but his favorite late-night dish is as simple staple of New York City's bodegas and street carts.
Read More -
The Reason There Are Rainbow Spots On Your Deli Meat
Sometimes you get back from the store only to find that your deli meat looks almost iridescent. Why does this happen, and what do those rainbow spots mean?
Read More -
Ulysses S. Grant's Favorite Thing To Eat For Breakfast Was A Little Unhinged
Like many other U.S. presidents, Ulysses S. Grant's favorite breakfast dish was a little, well, odd. Here's the veggie he started every day with.
Read More -
Yuzu Kosho Is The Savory Ingredient You Need To Add To Spaghetti Sauce
Yuzu kosho is a fermented paste made from yuzu rind and green chilies, but when mixed into pasta sauce, it brings out of this world dimension.
Read More -
Why Anthony Bourdain Refused To Eat Brunch Food
Anthony Bourdain was known for eating adventurously and with an open mind, but the celebrated chef made a point of avoiding eating brunch at restaurants.
Read More -
How To Transform Ice Cream Into Soft Serve
When the hankering for soft serve strikes, you don't need to be beholden to the random occurrence of an ice cream truck appearing -- you can make it yourself.
Read More
