How To Eat Crawfish Like A Pro
Eating crawfish can be intimidating, but there are key ways to tackle it like a pro, including how to crack the shell, what to discard, and sauces to try.
Read More-
-
It's A Huge Mistake To Order Restaurant Burgers Medium-Rare
While some claim that ordering a burger medium-rare is the way to go when dining out at a restaurant, the truth is that it could be doing more harm than good.
Read More -
Who Makes Costco's Food Court Hot Dogs?
Costco's inflation-proof hot dogs have been a staple for decades -- but who actually makes them? Here's how the company manages to produce so many.
Read More -
Why Meat Changes Color As It's Cooked
Although many steak connoisseurs want to keep the meat inside pink, a crisp brown outside is almost always desired - here's the science behind why it happens.
Read More -
What Makes Steak Juices Red, If Not Blood?
When you see that red pool in your meat packaging you may think your steak is sitting blood. However the truth about this rouge liquid may surprise you.
Read More -
Why Is Microwave Popcorn Such A Fire Hazard?
Savor the delight of microwave popcorn without risking a kitchen inferno! Learn essential safety tips for a perfect, flame-free popcorn experience.
Read More -
Stop Banana Slices From Browning With A Quick Citrus Hack
Bananas aren't just a great fruit, they're a versatile ingredient. Unfortunately, keeping them fresh after slicing is tough. Here's how to do it.
Read More -
The Difference Between Cage Free And Free Range Eggs
Egg carton labels can easily become confusing, but terms like "free-range" and "cage-free" aren't interchangeable. Here's what each of them means.
Read More -
What Exactly Is A Scotch Egg?
You may have heard of Scotch eggs before, but do you know what they are? Here's what you need to know, from their ingredients to their still-cloudy origins.
Read More -
Why Gordon Ramsay Once Lost Michelin Stars
Losing a Michelin star is an unfortunate experience for any chef. So imagine Gordon Ramsay's dismay when his restaurant The London lost two stars in 2013.
Read More -
The Biggest Misconception About Cleaning Mushrooms
Although it's commonly understood that mushrooms shouldn't be rinsed in water before cooking, this is actually far from the truth.
Read More -
Jet Tila's Top Red Flag For Second-Rate Thai Restaurants
Asian-American chef Jet Tila has an easy tip for finding the best-tasting Thai restaurants. But this red flag has a complicated history.
Read More -
The Difference Between Arabica And Canephora Coffee Species
Here's how to choose between arabica and canephora coffee -- and what makes them different -- so you'll always have the right cup to match your cravings.
Read More -
All Your Burning Questions About Shakshuka, Answered
Shakshuka is a now a staple on brunch menus everywhere, but where does this dish come from and can you make it at home? We've got all those answers and more.
Read More -
What To Do If You Find Roe While Cleaning Shrimp
If you've secured some fresh crustaceans, it's possible to find roe inside. Here's what you should do if you find this orange gel hiding in your shrimp.
Read More -
Why Trader Joe's Doesn't Deliver Groceries (And Probably Never Will)
If you've used a grocery delivery app, you may have noticed that the beloved Trader Joe's isn't available. Unfortunately, this is why it probably never will be.
Read More -
Why Cheese Boards Are Served After Dinner In France
Lately, Americans love a good cheese board. But you're better off treating a cheese board the way the French do, by indulging after dinner, not before.
Read More -
What Is XXXX Beer? Australia's Pride And Joy Explained
If you've never been to Australia, you've probably never tried the country's iconic XXXX beer, but it's an absolute Oz classic. Here's how it came to be.
Read More -
What DOC Means On Italian Wine Labels
Your window into the wonderful world of Italian wine starts with understanding the label. Here's why so many Italian wine bottles say DOC on the side.
Read More -
Pastry Wasn't Exactly For Eating In The 16th Century
We all know and love pastries as a soft and sweet breakfast or dessert. However, the actual origins of pastry-making indicate the exact opposite.
Read More -
Keedoozle: The Retailer That Was Half Grocery Store, Half Vending Machine
Keedoozle was a groundbreaking grocery store that promised shoppers they could ditch their shopping carts and select all their items at a single kiosk instead.
Read More -
The Popular Brand Behind Trader Joe's Hummus
One of Trader Joe's most popular products is its hummus, but who's making this tasty dip for TJ's? And what's the big deal with private-label products, anyway?
Read More -
Why Egg-Free Cookie Dough Is Still Unsafe To Eat Raw
Eating cookie dough can be dangerous, especially if raw eggs are involved. It's equally as important to double-check that your other ingredients are safe, too.
Read More -
20 Italian Cakes You Need To Try At Least Once
Italian cuisine may be best known for pasta and pizza, but its desserts are just as divine, and these delicious cakes are the sweet, nutty, and fluffy proof.
Read More -
What Is A Beaver Tail Pastry? The Classic Flavors You Need To Know
Get the lowdown on this classic Canadian treat. Here's what you need to know about beaver tails' origins and their most iconic, must-try flavors.
Read More -
David Bouley, Award-Winning NYC Chef, Dies At 70
Chef David Bouley, best known for his award-winning restaurants in New York City that pioneered a modern fusion of Japanese cuisine, has passed away.
Read More -
How Many Slices Are In Costco's Food Court Pizza?
If you're ordering an entire pizza from Costco, you might be wondering just how many slices there will be for your family to enjoy. Here's what you can expect.
Read More
