Food Science

This Flower Can Alter Your Tasting Experience, Here's How To Use It

For a sharp, tingling sensation and a dramatic flavor enhancement, try using these flowers in your drinks and recipes to give them an unforgettable twist.

By Ashlen Wilder Read More

Yes, Cheese Sweats Are A Thing — Here's Why It Happens

If your cheese looks a little, well, damp, you're not imagining it. Cheese does get sweaty, but there are ways to avoid it when setting up your cheese board.

By Ann Meyer Read More

The Temperature Mistake That's Ruining Your Sourdough

Temperature is a crucial factor that affects how well your sourdough bread will rise. But how can you raise the internal temperature of your bread dough?

By Hannah LaFond Read More

The Secret To Perfectly Cooked Bacon Is An Ingredient Everyone Has

Cooking bacon so it's perfectly crisp can be a challenge, but fortunately, there's one method that's way simpler than you might think. Here's how to do it.

By Elias Nash Read More

Here's How Long Ground Beef Is Safe In Your Fridge, Raw Or Cooked

Ground beef is a versatile meat used in a wide range of recipes. But it has the potential to spoil quickly if proper food safety guidelines aren't followed.

By Catherine Nyorani Read More

Why Couscous Doesn't Actually Count As A Grain

Couscous may look, taste, and act like a grain, but it's actually close to pasta than other grain dishes -- and the reason why might surprise you.

By Tim Forster Read More

What Is The White Dust On Your Chocolate (And Is It Safe To Eat)?

Explore the mystery behind the white dust commonly found on your chocolate. Learn best storage tips to avoid this unsightly, yet safe, phenomenon.

By Kathryn Steane Read More

Why You Should Keep Your Oven Door Open While Broiling

Keeping your oven door open during the broiling process may seem counterintuitive, but it can actually help you achieve a more even, crispy char.

By Jolee Sullivan Read More

3 Misconceptions You Shouldn't Believe About The Labels On Your Bread

Labels on bread packaging may promise the world, but how do you actually know what's healthiest? Here are some common labeling misconceptions to ignore.

By Alex Springer Read More

Here's What Happens When You Use Old Or Expired Flour To Make Bread

If you have some flour you think is old or expired, you might be wondering if you can still use it to make bread. Here's what happens if you do.

By Jolee Sullivan Read More

The Concerning Mystery Behind Costco's Food Court Frozen Coffee

Costco's food court is beloved for its cheap food and treats, but there's a concerning mystery around its frozen coffee. Here's the full story.

By Camryn Teder Read More

How To Store Fresh Mint To Keep All That Flavor Intact

Fresh mint adds vibrant flavor to varied dishes and drinks, but its taste will fade fast if you don't know how to store it properly. We provide valuable tips.

By Megan Lim Read More

Uncured Bacon Isn't Really Uncured. So What Is It?

You might have seen the "uncured" label on bacon when out shopping and maybe even grabbed some. But it isn't really uncured. Here's the deal.

By Eloise Rollins-Fife Read More

This Rare Potato Variety Is More Expensive Than Wagyu Beef

Potatoes are most often served as a side dish, but you might want to make this pricy spud the main event. Here's why this potato is such a big deal.

By Tim Forster Read More

What To Do With The Cream In Canned Coconut Milk

In a regular can of canned coconut milk, you'll often find a layer of separated cream. Here's what it is, why it happens naturally, and your options with it.

By Megan Shoop-Volz Read More

The Hardest Bread Baking Step And How To Get It Right

Many people consider bread baking a science, but when it comes to the proofing stage, things are more intuitive than you'd think. Here's how to get it right.

By Tim Forster Read More

Giada De Laurentiis' Secret Weapon For Boiling Pasta Is Italian Sea Water

Giada De Laurentiis is an esteemed and accomplished chef, so it's hard to question her techniques, but what about the use of water straight from the ocean?

By Emmy Schneider-Green Read More

Transform Heavy Cream Into Sour Cream With One Easy Addition

Sour cream is a versatile ingredient featured in many recipes. If you don't have any on hand, you can make it at home with two simple ingredients.

By Elias Nash Read More

Why Cold Food Needs Way More Seasoning Than Hot Food

Have you ever noticed cold food always needs to be seasoned more heavily? We're here to explain exactly why it needs that extra flavor boost.

By Nikita Ephanov Read More

How Long Tofu Still Tastes Good After Opening

You've opened your tofu -- how long do you have until it starts to taste bad? The answer is surprisingly complicated, but we're here to explain.

By Buffy Naillon Read More

The Baking Soda Swap You Need For Lofty, Cloud-Like Bakes

While baking is a science that requires specific techniques and ingredients, sometimes a good baking soda swap can help create an even fluffier bake.

By Catherine Nyorani Read More

The Dark Chocolate Brands With The Lowest Lead And Cadmium Levels

Dark chocolate is sometimes touted as healthier than its white counterpart, but studies have also found it contains higher lead and cadmium levels.

By Andrew Amelinckx Read More

Does Brining Meat Make An Actual Difference?

Brining is one of many ways to prep and season meat before cooking, but does it actually make a noticeable difference over other preparation methods?

By Jonathan Kesh Read More

Martha Stewart's Crave-Worthy Upgrade For Tuna Salad

There are lots of ways to boost the umami, crunch, or freshness of tuna salad. The ingredients that Martha Stewart’s recipe recommends may surprise you.

By Buffy Naillon Read More

Make Homemade Ice Cream In A Bag The Better Way With This Special Salt

Don't have a fancy ice cream machine? No problem. You can make homemade ice cream in a bag with a few simple ingredients, including a specific type of salt.

By Buffy Naillon Read More

Is Tilapia Really A Garbage Fish?

Tilapia gets a bad rap, from critics who say that it eats waste to chefs who complain about its tastelessness. So is tilapia really a garbage fish?

By Allie Ward Read More

Are Corn Husks Flammable? What You Need To Know Before Grilling Corn

Grilling corn on the cob can be a total summer staple, but it's important to exercise caution with potentially flammable corn husks. Here's how to stay safe.

By Ann Meyer Read More