10 Mistakes You’re Making When Pairing Booze And Fried Food
Fried food and booze go together like magnet and steel, right? Not always. These are the mistakes to avoid when pairing two of the world's greatest creations.
Food Science
The Benefit To Using Sous Vide For Burgers
You've likely heard of using a sous vide to cook the juiciest steak ever, but did you know you can also sous vide hamburgers? Here's a few tips to get started.
Never Suffer A Soggy BLT Sandwich Again With The Correct Tomato Placement
Biting into a soggy BLT sandwich is hardly a pleasant experience. But if you place your tomato slices the right way, you can avoid this unappetizing outcome.
The Fat-Trimming Rule You Need To Remember When Prepping Steak
Trimming fat from your steak can enhance flavor and reduce calories, but overlooking this rule that can make a significant difference in your meal’s quality.
Does Cottage Cheese Melt When Heated?
The texture and consistency of cottage miss the mark for many foodies, as it's quite different from most other cheeses. Does it even melt?
Why Pork Is Technically Considered Red Meat
There's much confusion surrounding pork and whether it's supposed to be red meat or white meat. But at the end of the day, it's technically red. Here's why.
The Popular Type Of Bologna Gluten-Free Eaters Should Avoid
Although most bologna is naturally gluten-free, shoppers with a sensitivity or allergy to gluten may need to be careful when shopping for this lunch meat.
The Little-Known Compound That Makes Chocolate So Satisfying
It's rare to find people who don't enjoy a good piece of chocolate, but it turns out a little-known compound is a big reason why chocolate is so beloved.
Why Water-Based Brining Might Be Ruining Your Meat’s Flavor
Useful for boosting flavor and texture, brining food has a long and storied history. But if you're brining your meats in water, you may be doing it wrong.
What You Need To Know About Lab-Grown Meat
Whether you're a meat eater looking for a more sustainable solution or an animal welfare-focused vegetarian, here's what you need to know about lab-grown meat.
The Unlikely Ingredient To Add To Steak For Perfect Caramelization
You can enjoy restaurant-quality steaks at home if you know how to cook them correctly. For perfect caramelization, prepping a steak requires a key ingredient.
The Science Behind Why Tomato Juice Tastes Better On Planes
If you've ever enjoyed some tomato juice on a plane, you might have noticed that it tastes better than it usually does. Well, there's a reason for that.
The Science Of Choux Pastry And When To Use It
Do you know how choux pastry works? Or how it turns into delicious profiteroles? Find out with this guide to the science behind choux pastry, aka pâte à choux.
What Bakers Need To Know About The Kosher Salt Vs Table Salt Debate
Bakers have a lot of different opinions about what type of salt to use in recipes. But what are the key differences between table salt and kosher salt?
What Home Bakers Need To Know About Dough Conditioners
What is a dough conditioner, and should you be using it? Find out how this unique tool works and how it can help home bakers craft the perfect loaf of bread.
The Telltale Sign Your Tuna Is Ready To Flip On The Grill
Follow our easy tip on how to tell when it's time to flip your tuna steak and you'll have a perfectly seared piece every time.
Can You Eat Store-Bought Sushi The Next Day?
If you've ever bought too much sushi, you've probably wondered whether it's safe to eat the next day. Let's find out if next-day sushi is one to toss or keep.
The Most Comforting Way To Eat Oatmeal? By Frying It, Of Course
Frying oatmeal after cooking gives it a golden brown char on its edges that deepens its flavor with a rich, nutty, and toasty finish.
The Pantry Staple You Should Be Sprinkling On Tomatoes (No, It’s Not Salt)
Whether they are perfectly fresh or not at their peak, there is an easy way to enhance the flavor of your fresh tomatoes, and you probably already have it.
The Simple Trick That Stops A Shaken Soda From Exploding
Have you ever been paranoid about opening a soda can after you've droppedi it? Here's why it happens and a simple trick to keep your drink from fizzing over.
Golden Sugar Vs Brown Sugar: What’s The Difference
You may have seen golden sugar on the supermarket shelf, but how does it differ from brown sugar? We break down their differences and similarities.
Why Food Is Still Sticking To Your Nonstick Pans
Nonstick pans are an incredibly useful tool in your kitchen arsenal, but when used improperly, you may find that food manages to stick to them.
The Science Behind Minute Rice And How It Cooks So Fast
Minute Rice can be a real lifesaver when you want to cut down on preparation time in the kitchen. And you've probably wondered how it cooks so fast.
Is It Safe To Eat Meat If The Packaging Is Swollen?
Swollen packaging can be cause for a second look when buying or cooking meat. Here's how to tell if the meat is dangerous and should be tossed.
How To Prevent Soapy Tasting Raw Carrots
Soapy tasting carrots aren't the delicious snack or ingredient they should be. Luckily, that taste happens for a specific reason, and you can easily prevent it.