Yes, You Can Eat Fish Eyes. Here's How To Cook Them
When you think of the edible parts of a fish, chances are its eyes won't make your list. But you can actually eat those soft orbs, provided you cook them right.
Read MoreGeorgina Jedikovska
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Stories By Georgina Jedikovska
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The Canned Ingredient You Need For A Sweet And Tangy BBQ Sauce
If you prefer to skip store-bought BBQ sauces and make your own, your homemade sauce will taste unforgettable with an extra condiment you have in your kitchen.
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The Rise, Fall, And Re-Emergence Of The Wine Cooler
Wine coolers are classic bottled cocktails made popular in the 1970s, but if you thought these fruity, sweet drinks were long gone, think again.
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The Best Way To Serve Brie Cheese Focuses On Texture
If you love Brie, you'll eat it any time, any place, and anywhere. But to really experience this cheese's signature flavors, you've gotta nail the texture.
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Are Leeks And Green Onions The Same?
Leeks and green onions share many similarities, including their looks and flavor profiles. However, they shouldn't be used interchangeably. Here's why.
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Is It Illegal To Sneak Candy Into A Movie Theater?
Nothing tastes like malted, sour, gummy, goobery, minty candy from home. Learn the rules about sneaking snacks into the movies, and break them if you dare.
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What Is The Point Of Aerating Wine?
No one wants to pop a bottle and wait hours for it to breathe. But you can speed aeration along with a few good tools, and some solid gold reasons to do it.
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Ketchup Is Your Secret For Spotless Silverware
It might not be anyone's secret to spotless laundry, but a basic bottle of ketchup might become your go-to cleaning agent for the shiniest silverware.
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How A Lemon Keeps Your Dishes And Dishwasher Fresh
Lemons aren't just for cocktails, cooking, and baking anymore. Here's how to use a lemon to keep everything about your dishwasher fresh as a daisy.
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The Tastiest Eggplant Parmesan Isn't Fried
Frying can make eggplant Parmesan heavy. Luckily, there's a lighter, smokier alternative to the old cooking method and you don't have to give up crispiness.
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Make Mozzarella Cheese With 2 Easy Ingredients You Already Have
Cheesemaking gets a reputation for being complicated, and sometimes it is. But you can easily make mozzarella in your own kitchen with two easy ingredients.
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The Science Behind Why Frozen Cucumbers Always Get Mushy
If you want to store cucumbers for longer, freezing them might sound like the best option, but this can cause your cucumbers to become mushy. Here's why.
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The Small Country That Eats The Most Chocolate Per Capita In The World
Test your chocolate devotion against a single person's 22 pounds of chocolate a year. Find out which tiny country eats the most chocolate in the world.
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Don't Settle For Flat Sparkling Water — Just Use A Little Science
There's nothing worse than opening a sparkling water only to find it's gone completely flat. Thankfully, you can put the bubbles back in with a little science.
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The Only Type Of Wine You Should Reach For To Pair With Crème Brûlée
The right wine pairing can make all the difference in how we experience food. Here's the only type of wine you should reach for to pair with crème brûlée.
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The Savory Ingredient Your Roast Potatoes Are Missing
Turn roast potatoes into roast-yeah potatoes. Just add this one ultra-savory ingredient to effortlessly amp up the flavor of almost any potato dish.
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Here's How Spring Onions Differ From Scallions
Though they both come from the allium family, spring onions and scallions are completely different vegetables with distinct flavors.
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Why Olive Oil From Other Countries Tastes Different
If you've ever had olive oil from different countries, you might have noticed that they all taste a bit different from each other. Here's why.
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Trader Joe's Beloved Mystery Bags Are Officially Back On Shelves
Trader Joe's fans rejoice! The grocery chain's Mystery Bags, which feature three special reusable shopping bags, are back for the holidays. Here's what to know.
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Here's Why Your Popcorn Is So Chewy (And What You Can Do About It)
You've settled in for a healthy snack only to discover your popcorn is too chewy. We'll explain why popcorn ends up being chewy and what you can do about it.
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What Makes Uncured Ham Different From Its Cured Counterpart?
Both cured ham and uncured ham are produced similarly, but there are some key differences between the two methods. Here's why.
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Your Microwave Might Be The Secret To Perfectly Roasted Nuts
Oven-roasted nuts have a tendency to turn out more overdone than anticipated. Here's why you should try toasting nuts in the microwave instead.
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The Popular Italian Cheese That Is Actually Lactose-Free
Even for the lactose intolerant, cheese is tough to say goodbye to. Luckily, there's one type of cheese that won't upset your stomach. Here's why.
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How To Cook Frozen Bone Marrow The Right Way
It doesn't need to be a special occasion to try cooking bone marrow at home. If your bone is still frozen, here's how to thaw and prepare the marrow inside.
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Grab Some Olive Oil To Try This Trick For Peeling Hard-Boiled Eggs
If you're having a hard time peeling hard-boiled eggs, try using some olive oil. Here's why olive oil works like a charm when it comes to peeling eggs.
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