For Better Mashed Potatoes, Add The Butter At Just The Right Time
The truth is that cooking mashed potatoes requires more careful attention than you'd think. Add butter at right time, or you won't get the result you want.
Food Science
Why Is There Plastic Grass In Sushi, Anyway?
Everyone is familiar with the plastic grass that comes on a sushi plate, but does it actually serve a purpose beyond adding a splash of color?
What Is Cold-Pressed Olive Oil?
You may have seen the label "cold-pressed" on your bottle of olive oil. But, what does the label mean, and how does it affect the oil's flavor?
Is Your Fridge The Secret To Keeping Potato Chips Crisp?
An opened bag of potato chips can go stale within a week, but is storing them in the fridge the secret to keeping your chips crisp and crunchy for longer?
The Simple Way To Fix Overly Salty Food (Hint: It’s Not A Potato)
There's a simple solution for an overly salty dish, and you probably already have it in your kitchen. Here's how to save an overseasoned dish with one addition.
The Science Behind How Your Rice Cooker Works
Rice cookers are a genius invention that not only cook your rice perfectly every time, but keep it warm, too. Here's all you need to know about how they work.
Are Burger King’s Fries Gluten-Free? The Answer Isn’t So Straightforward
Burger King's fries aren't labeled as containing gluten – and neither is the oil they're fried in. But are BK's fries really as gluten-free as they say?
MSG Vs Salt: What’s The Difference?
MSG and salt are definitely similar, but you might be surprised at the ways that they differ from each other.
The Cooking Method That Makes Corn Taste Even Sweeter, Fresh Or Frozen
Sweet corn is an excellent side dish, both plain and all dressed up. But there's a cooking method for corn that can make it taste all the sweeter.
Does Wine Really Need To Be Aged?
We all love the idea of a fantastic vintage that's uncorked at the perfect moment, but does all wine really taste better with age? Not necessarily.
Are ‘Vine-Ripened’ Tomatoes Better Or Just A Marketing Scheme?
Grocery store "vine-ripened" tomatoes tend to cost a little more than the regular variety. But do they actually taste better, and are they worth the price?
Red Dye 3 Vs Red Dye 40: What’s The Difference?
Red No. 3 and Red No. 4 are two food dyes commonly found in a range of products, from candy to sports drinks. Here's what sets them apart.
How Well Does Lemon-Lime Soda Prevent Brown, Mushy Apple Slices?
There are many hacks that can slow down the process of apple slices turning brown, and lemon-lime soda is among them. But how well does the soda really work?
Meet Jurassic Saison: The Beer That Took 45 Million Years To Make
You can, for a limited time, enjoy a delicious beer made from a Jurassic fossil that's 45 million years in the making, courtesy of Fossil Fuels Brewing Company.
What Types Of Peppers Usually Go Into Traditional Birria?
If you've been struggling to recreate that traditional birria recipe sold at a local joint, you may be missing one of these peppers in your recipe.
Think Twice Before Tossing Skunked Beer. You Can Still Use It
When bottled beer is exposed to light for too long, certain acids break down and leave an odor, creating skunked beer. Luckily, it has a few handy uses.
Japan’s Umami-Packed Spirit Is No Longer A ‘Forgotten’ Whiskey
Japan makes many kinds of unique alcoholic drinks, not just sake. One "forgotten" type getting more attention is a whisky packed with umami flavor.
Why Is Tequila Typically Served With Salt And A Lime?
Taking a shot of tequila with salt and a lime is a fun process, especially when drinking with friends, but why are tequila shots served this way to begin with?
What Exactly Does Goat Milk Taste Like?
You've almost certainly tried goat cheese, but you might not be as familiar with goat milk. Here's what the milk tastes like and how to use it.
Why You Should Never Reheat Whole Hard-Boiled Eggs In The Microwave
Whole hard-boiled eggs are a delicious snack, so you might keep several on hand. Here's why you shouldn't use the microwave if you want to reheat one.
What Exactly Is Non-Homogenized Milk?
What's the deal with non-homogenized milk? Find out what makes this dairy product so special, and why it's less common than its homogenized counterpart.
What It Means If Your Beer Is ‘Lightstruck’
"Lightstruck" beer has a more common name you've probably heard. Find out exactly what it means and the science behind this phenomenon.
Is Canola Oil Different From Vegetable Oil?
Canola and vegetable oil look, smell, and even taste pretty much the same. Is there any difference between the two, and when should you use each in the kitchen?
For A Perfect Steak Marinade Every Time, You Need 4 Components
There are endless steak marinade recipes out there, but they all have the same four components that are vital for a tender and juicy piece of meat.
Why Reheating Leftover Eggs Is Almost Always A Bad Idea
If you have leftover eggs and are planning to store them for later, you may want to reconsider because reheating eggs is usually a bad idea. Here's why.