The Costco Milk Fact You Should Know If You’re Lactose Intolerant
Before you skip the dairy aisle or give up on milk entirely, find out which type of Costco milk could help ease discomfort for those with lactose sensitivity.
Food Science
The Butter Alternative You Should Always Keep In Your Pantry
There are many substitutes for butter but this one's pretty close to the real deal and has many advantages, including an extended shelf life.
Here’s What You Are Missing Out On If You Buy Pre-Ground Coffee
When you buy pre-ground coffee to brew at home, you're losing out on some major benefits that you'll get with whole beans. Here are the differences.
16 Old-School Ingredients That Are Straight Up Unhealthy
Some ingredients are no longer used in food today for good reason. From trans fats and food dyes to cocaine, these ingredients were once widely used.
This Type Of Raw Corn Is Not Only Delicious, It’s Also Good For You
Did you know that some types of corn are even better when eaten raw? Here's how to choose the right kind of raw corn, and how to eat it, too.
Why Your Salmon Has That White Ooze (And How To Stop It For Good)
If you've just baked a salmon fillet and are wondering what the white ooze on its surface is, we asked an expert about it. Here's how to avoid it.
Is Restaurant Lemon Water Really That Dirty?
Think twice before ordering lemon for your water in a restaurant. Depending on where you order it, you could be consuming a pretty germy drink.
Garlic’s Flavor Tends To Get More Potent Over Time. Here’s Why
If you buy garlic often, you should know that it tends to become more potent the longer it sits in your kitchen. Here's the science behind why this is the case.
Why You Shouldn’t Be Eating Strawberries Straight Out Of The Refrigerator
You might want to rethink snacking on strawberries pulled straight from the fridge. That cold temperature might be changing the experience.
What It Means When People Refer To Watermelon Webbing
Watermelon rinds hold a host of secret clues and signs of sweetness. Here's what the webbing patterns look like, and what they mean for a fruit's quality.
This Is What Pearled, Semi-Pearled, And Whole Farro Mean
Farro, an ancient grain high in protein and fiber, comes in three different varieties. Which one you choose depends on a few factors, including prep time.
The Telltale Sign That You’re Buying High-Quality Dark Chocolate
According to an expert, you can tell if your chocolate is the good stuff before tasting it. Here's what it should look like, as well as ingredients to avoid.
The Big ‘Sensitive Marinara’ Problem We Need To Discuss
Sensitive marinara is a great option for people who want to avoid high-acidity ingredients, but the lack of these common flavor boosters causes another issue.
The Swiss Meringue Tricks That Are Bound To Delight Your Taste Buds
Making Swiss meringue is unlike making other meringues, and it's easy to get wrong. Next time you whip some up, take advantage of these two tricks.
This Chemical Found In Duck Feathers Is Also In Your Food, But You Shouldn’t Panic
One particular chemical that can be found in duck feathers is also used in many types of food, but here's why it's nothing to worry about.
Precut Fruits And Veggies Come With A Potential Hazard
We've all grabbed ready-to-eat fruit cups or bags of chopped veggies. But while precut produce wins big on convenience, it might be hiding a potential hazard.
How To Ferment Kimchi Faster Without Compromising Taste Or Texture
Delicious kimchi is sometimes so good you can't wait for it to finish fermenting. Can you speed up the fermenting process, or are you doomed to wait?
Improve The Taste Of Cheap Bourbon With This Common Kitchen Appliance. (It’s Easier Than You Think)
There's nothing worse than cheap bourbon you can barely stand but still don't want to waste. If you've got a bottle, try using this appliance to make it better.
What You Absolutely Need To Know Before Buying Unrefrigerated Beer
They’re called “cold ones” for a reason, yet you can find unrefrigerated beer in stores everywhere. Here’s what you should know before buying any.
Here’s Exactly How Condensed Milk Is Made From Whole Milk
Condensed milk is a cornerstone of the kitchen, able to be used in a vast array of dishes, so you might wonder how it's made. It starts with whole milk.
Using Measuring Cups For Sticky Liquids Is A Pain Until You Try This Oil Trick
Trying to measure out sticky liquids like honey or molasses with measuring cups can quickly become frustrating. Next time, use this oil trick.
The Potentially Toxic Chemical That Makes Jamaica’s National Fruit Illegal
The national fruit of Jamaica is used in so many of the nation's classic dishes, but this fresh fruit can be so dangerous, you won't find it in the U.S.
How Exactly Does Microwavable Rice Work?
Microwavable rice might seem like a miraculous shortcut for a sometimes frustrating cooking task, but how can rice be perfectly cooked in under two minutes?
What’s The Most Hydrating Fruit?
If you're in desperate need of hydration during the hot summer months, choose this large, yummy fruit with the highest amount of water content.
Why Your Breakfast Egg Muffin Bites Keep Turning Out Soggy
Breakfast egg muffin bites are a fun, tasty start to the day, but they can come out soggy at times. Here's what's making your egg muffins too watery.