The Game-Changing Trick For Bright Hummus Flavor Without Extra Lemon Juice
Lemon juice is standardly used to give hummus a tangy edge. Too much of it, though, and you could change the dip's texture. Here's what to use instead.
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Is Natural Peanut Butter Considered Processed Food?
The term "processed" is a buzzword in conversations about food and nutrition, but it isn't inherently bad. Here's how it applies to natural peanut butter.
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Spanish Vs Mexican Chorizo: Is There A Difference?
Spanish and Mexican chorizo share the same name, but they have many differences. Here's everything that separates one chorizo from the other, explained.
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Why Burrata Doesn't Last Very Long In The Fridge
Burrata is a creamy, delicious treat, but one downside is it doesn't keep for very long, even in the fridge. Here's why, and what you can do about it.
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The Underrated Kimchi Varieties You Need To Try According To An Expert
Standard kimchi is just the tip of the iceberg for this fermented condiment. We spoke with chef Sungchul Shim for advice on how to explore further flavors.
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What Gives American Cheese Its Iconic Yellow Color?
American cheese has an iconic, and unnatural-looking, yellow color. But why is it yellow? And what gives American cheese that unique color?
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The Science Behind How Baking Soda Works In Recipes
One can find baking soda in a wide variety of recipes due to the unique purpose it serves. But how exactly does the science behind this popular ingredient work?
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How To Tell If Store-Bought Mushrooms Have Gone Bad
Mushrooms are a staple of a well-stocked kitchen, but you have to know when they're good to use and when you need to write them off as rotten.
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What Does IBU Mean For Beer?
If you want to analyze the bitterness of your favorite beer, you need to familiarize yourself with the term IBU.
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Why Does Your Steak Look Gray (And Is It Safe To Cook)?
A bright red slab of steak is enough to get any meat-eater excited, but that slab eventually turns gray. Here's why that is, and whether it's still safe to eat.
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How Ancient Fermentation Techniques Shaped The Sake We Drink Today
Sake has been around for a long time, like really long. And there are some interesting fermentation techniques that helped shape the sake we drink today.
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Is Bottled Water Really Just Repackaged Tap Water?
Bottled water can certainly be a convenient way to stay hydrated, but it may not be all that special when compared with tap water. Here's what to know.
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Don't Expect Real Whole Eggs At These Popular Coffee Chains
A breakfast sandwich and hot cup of joe from your favorite coffee chain makes for a great morning. Just make sure you go to a chain that uses real whole eggs.
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Why Sake And Sushi Pair So Well Together
There's a reason that sake tastes so good with fresh sushi. Expert Jeni Van Nortwick of Sake ONO explains the science behind this delicious pairing.
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Light Vs Dark Chiles: What Sets Their Flavors Apart?
The seemingly endless varieties of dried peppers makes the options feel overwhelming. Fortunately, you can tell a lot about a dried pepper by its color.
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The Simple Ice Water Trick To Mellow Raw Onions For Your Burger
A few rings of fresh onion are among the best toppings for any burger, but raw onion can also be overpowering. This simple ice water trick mellows them out.
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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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The No-Fail Method Of Rescuing A Slab Of Overly Dry Ribs
A rack of ribs cooked low and slow is among the tastiest meals you can make, but ribs are also easy to accidentally dry out. Here's how to get moisture back in.
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Steam Is The Secret To Flawless Melted Cheese On Literally Any Dish
A good bit of melty, gooey cheese is among the finest additions you can make to many meals. With a little steam, you can make it melt perfectly every time.
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How To Tell If Your Yeast Is Still Active
Yeasts are a key ingredient in baking bread and fermenting many dishes, but as living things, they don't last forever. Here's how to tell if yours expired.
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The Magical Transformation Baking Soda Has On Regular Noodles
Baking soda has multiple uses in the kitchen, but it has a magical effect on upgrading regular noodles in an extraordinary way. Here's how it works.
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The Common Myth About Coffee Too Many People Believe
For fans, there can never be too much coffee. But you've gotta bust this super common coffee myth to really get the most bang for your brew.
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How Hard Water Can Impact The Quality Of Your Cooking
Though it may be the ingredient you most take for granted in your cooking, hard tap water can have a big impact on your food.
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The Fascinating Science Behind Decaf Coffee
Sometimes, the ritual of drinking a cup of coffee is alluring, but the caffeine is unwanted. Here's the science behind the decaf coffees that are on the rise.
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What Does It Mean When Meat And Poultry Have A 'No Antibiotics' Labels?
You've probably seen a "no antibiotics" label on meat and poultry at some point, but what does it actually mean? You might be surprised, as it's complicated.
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Farm-Fresh Eggs Are Safe To Eat, But Here's What To Know First
In an attempt to save money and eat better eggs, some folks are raising their own chickens for eggs. And that's great! But here's how to do it safely.
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What's The Real Difference Between Deep-Frying And Pan-Frying?
Deep-frying and pan-frying have a lot in common. But it's the differences between the process and science that can totally transform the dish you're cooking.
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