The Flavor-Packed Science Behind Why We Love The Sweet Heat Of Spicy Candy
Sweet and spicy candy is well-loved among its fans for a reason. There's a fascinating science behind our penchant for this contrasting flavor pairing.
Food Science
Why Chocolate Is So Expensive (And How Researchers Might Put A Stop To Rising Prices)
Chocolate prices have been rising due to complications in the supply chain, but Penn State researchers have made a breakthrough in cacao disease prevention.
How Fresh Are Frozen Shrimp?
If you've noticed the frozen shrimp at supermarkets and fishmongers, you may be wondering just how fresh it's likely to be. Here's what an expert has to say.
How Chili’s Full Rack Of Ribs Achieves That Fall-Off-The-Bone Perfection
Out of the most popular chain restaurants, Chili's has the best ribs around. Here's how the casual dining spot nails its perfectly tender texture.
These Are The Hands-Down Best Types Of Wine To Buy Canned
Not a fan of canned wine? Chances are, you're simply not picking the right kind. Here are which wine types to pick and why it matters, according to an expert.
The Ingredients You Should Always Avoid When Choosing Store-Bought Salad Dressing
If you're perusing the salad dressing aisle, make sure to check the ingredients before buying. There are some red flags that you should avoid.
This Edible Weed Has More Calcium Than A Glass Of Milk
A good glass of milk builds strong bones, as the famous ad campaign once said, but you can get much more calcium by eating this edible weed instead.
Don’t Fall Into This Wine Tasting Trap Or You’ll Miss Out On A World Of Delicious Wines
There are all kinds of things to remember when wine tasting, but according to an expert, this common mistake is actually remarkably simple to avoid.
Don’t Toss Those Potato Peels! Use Them To Season Cookware Instead, Here’s How
Wait, don't throw out your potato peels! Instead, you can use them to season your cookware for the low price of absolutely free (plus some oil and salt).
Never Store These 2 Vegetables Together, Here’s Why
Vegetables are frequently enjoyed together in recipes, but there are two veggies that should never be stored with one another. Here's how to save your produce.
The Lemon Hack That Makes Stainless Steel Pans Look New Again
New stainless steel pans are a shiny, gorgeous joy to behold. When they're old and stained, though, all you need is a lemon (plus a kitchen staple) to fix them.
Why Pancakes Taste Better At Diners Than At Home
Pancakes from the diner just taste better than the ones you make at home. Here's why, along with how to make your next batch of pancakes diner-worthy
The Best Way To Eliminate Fish Odors While You’re Cooking
Cooking fish can yield delicious results, but it can also cause fish odors to pervade your kitchen. Here's how to get rid of fishy smells when cooking.
Why A Cold Oven Is The Best Method For Perfectly Baked Bacon
You can't beat oven-baked bacon. But to achieve perfectly cooked strips, whether you prefer them crispy or chewy, you should always start with a cold oven.
Is Your Oregano Better Off In Pots Or In The Ground?
Some herbs are just confusing, no matter if you're a new or seasoned gardener. So, we asked an expert if oregano should be planted in the ground or in a pot.
The Step You Shouldn’t Skip When Preparing Bacon In The Oven
It turns out oven-baking is the best way to cook bacon, and we asked two chefs for their advice on the process: There's a surprising step you should never skip.
The Easy Way To Make Turmeric Tea A Bit Tastier
Turmeric has many health benefits, but it may be too bitter to be consumed on its own. That's why you can make your tea a bit tastier with this easy hack.
Dark Chocolate Is Hiding A Flavor Secret Many Have No Clue About
The taste of dark chocolate can vary from bar to bar. Unlock the confection's secrets with knowledge and exclusive tips from an expert in all things cacao.
Think You Know The Best Time To Salt Your Scrambled Eggs? Think Again, This Trick Makes Them Creamier
There have been many experiments performed on scrambled eggs to find the best ways to make the dish, including the optimal time to salt them.
This Is Why Bacon Tastes So Much Better At Restaurants
Even if you make a great plate of bacon at home, you have to admit it always tastes better at a restaurant. We asked an expert why this is true.
Ever Notice Soup Always Tastes Better The Next Day? Here’s Why
Everyone knows that soup tastes better the next day, but you may not know why that actually is. Here's the science that can answer that question.
European Vs American Butter: Which Is Better For Baking?
Baking is often an exact science where the slightest misstep can ruin your meal. As such, you should know which butter type is best for baking.
The Butter Mistake That Could Be Ruining Your Brioche
Getting brioche right takes some practice, and one of the keys is making sure you work with the butter correctly. We talked to an expert, who explained how.
Why Pre-Cutting Berries Before Storage Is Recipe For Disaster
While you may see it as a convenient hack for saving time when you inevitably crave fresh berries, pre-cutting them before chowing down is actually a bad idea.
For Steaks Cooked To Perfection Every Time, Try The 3-3-2-2 Rule
Achieving a perfect pan-seared steak is not an easy feat. This is why you must follow the 3-3-2-2 rule, according to Chicago-based chef Rob Levitt.