Your Great Grandma Wouldn't Recognize Today's Bananas
You're not eating the same bananas that your grandparents (or great-grandparents) grew up eating. Before the 1960s, bananas tasted different. Here's why.
Read More-
-
Why You Don't Have To Worry About The White Stuff On Grapes
The white residue on a bag of grapes may be mistaken as mold. But, this coating is actually natural for grapes, and may even help them stay fresher for longer.
Read More -
The Key To Smoother Cheese Sauce Might Be In Your Medicine Cabinet
Creating the perfectly silky-smooth cheese sauce is definitely an art. But an unexpected failsafe ingredient might be hanging about in your medicine cabinet.
Read More -
9 Best Gins For Your Dirty Martini, According To The Pros
If you're getting ready to throw together a dirty martini - or even just order one - there are a few spirits that are better for the job than others.
Read More -
How Professionals Taste-Test Olive Oil
Olive oil is a key element of countless dishes and cuisines, but how do the experts test its quality? Here are some tips for taste-testing olive oil.
Read More -
2 Ways You Can Taste The World's Smelliest Fruit At Costco
Compared to other big-box stores, Costco is noteworthy for its international offerings. You might even find the world's smelliest fruit there.
Read More -
What Your Coffee's Source Country Tells You About Its Flavor
Coffee is enjoyed all around the world, and where it comes from has a significant impact on its flavor. Here's what its origins can tell you about its taste.
Read More -
Why It's A Major Mistake To Cut Into Meat Right Off The Grill
When the steak comes hot off the grill, it's time to dig in right? Wrong. Here's a major steak-grilling mistake you've been making and how to avoid it.
Read More -
The World's Most Sour Candy Comes With A Serious Warning
Eating sour candies is a treat but when the package has a warning, is it worth it? Sour candies, in general, can be more damaging than you previously thought.
Read More -
Why Sommeliers Use Candles To Test Wine
Ever wonder why sommeliers use candles? Well, it has to do with spotting something before it makes its way into your glass.
Read More -
The Tuberculosis Risk Behind TikTok's Beloved Raw Milk
Drinking raw milk is often portrayed as a way to defy "the system" and get back to our natural roots, but in reality, it exposes us to numerous health risks.
Read More -
Why It's Illegal To Bring The National Fruit Of Jamaica Into The US
If you love Jamaican food, you've probably tried ackee and salt fish. But did you know that ackee is heavily restricted in the United States? Here's why.
Read More -
Does Ben & Jerry's Really Give Its Cows Massages?
This beloved ice cream company allegedly massages its cows for best results. But Ben & Jerry's dairy specialist Tom Gates is here to set the record straight.
Read More -
What's Up With The Nitrogen In Ground Beef Packages?
You might have heard that there's nitrogen added into ground beef packages, and you're probably wondering why, and if it's harmful. Here's the deal.
Read More -
15 Myths About Cast Iron Skillets, Debunked
When used correctly, cast iron is king in the kitchen, but there are plenty of misconceptions about this popular type of pan. We're here to set things straight.
Read More -
False Facts People Believed About Food 50 Years Ago
Our food knowledge is constantly evolving, and these old food "facts" from days past are living proof, from raw milk and egg yolks to microwaving leftovers.
Read More -
The Fascinating Mythos Behind The First Cup Of Coffee
The morning cup of joe is part many people's daily routine. But, ever wonder about who or where the first ever cup of coffee was made? Well, here are the myths.
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 -
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 -
Metal Knives Are Spoiling Your Avocados. Here's What To Use Instead
Are metal knives messing with your avocado game? Here's why you should avoid them when slicing this fruit -- and what to use instead.
Read More -
The Science Behind Why Pizza Tastes Better Cold
Pizza lovers are often divided on the best way to eat leftovers. Some like it hot. But did you know there's a scientific reason why cold pizza tastes better?
Read More -
The Scientific Reason Bacon Tastes Good With Everything
Bacon is wildly popular - not only at brunch but even in cocktails and desserts. Did you know there's a scientific reason why it's so delicious in everything?
Read More -
The Scientific Reason Artificial Banana Flavor Tastes Wrong
Have you ever noticed that banana-flavored candy just tastes ... odd? It doesn't taste like an actual banana at all. Turns out, there's a scientific reason why.
Read More -
Why You Shouldn't Freeze Lettuce And Cabbage
See why freezing lettuce and cabbage is a culinary pitfall. Learn the science behind their texture changes and find tips for freezing success in certain dishes.
Read More -
What To Do If You Accidentally Eat Mold
The only thing more disappointing than finding mold growing on your food is discovering that you accidentally ate some. Don't worry, here's what you should do.
Read More -
Yes, You Can Increase Your Spice Tolerance. Here's How
Indulging in spicy foods isn't something that comes naturally to everyone. If you're looking to turn up the heat, here's how to increase your spice tolerance.
Read More -
Foods That Don't Actually Expire
We love to stock up on foods with long shelf lives. These items can take up space in your pantry for months or years and still be ready when you need them.
Read More
