The Keto-Approved Seasoning That Will Spice Up Any Meal
On the keto diet and looking for a seasoning that won't add net carbs to your meal? This keto-approved seasoning will spice up any dish.
Read More-
-
The Unusual Trick For Removing Odors From Your Refrigerator
Don't let a stinky fridge get you down. If your old go-to isn't working, we have something new for you to try that will remove those smells.
Read More -
How To Choose The Best Noodles For Your Homemade Ramen
The best ramen recipes carefully match noodles with thicker broths or thinner, more refreshing soups to make irresistible meals and snacks.
Read More -
Frozen Vs. Fresh Hash Brown Potatoes: What's The Difference?
Hash browns are the soothing side dish that compliments pretty much any main course out there. Here's the difference between frozen and fresh hashbrowns.
Read More -
Shirataki: The Japanese Noodles You Should Know About
These long, white, and translucent noodles are sometimes referred to as "miracle noodles" since they are low calorie, low carb, and offer many health benefits
Read More -
Polish Vs. Slovak Hałuski: What's The Difference?
There are two types of haluski, a Polish version and a Slovak one. Learn about the differences between the two and how to make each type of haluski at home.
Read More -
Pommes Dauphine: The Potato Puffs That Should Be More Popular In The US
If you have a weak spot for potato dishes, pommes dauphine might be the dish for you. Learn about this fluffy, crispy potato treat, and how to make your own.
Read More -
What Makes Philadelphia's Pizzaz Pizza So Unique?
Philly's pizzaz pizza is a pizza like no other. Learn about the origins of this regional favorite and what makes a pizzaz pizza different from traditional pies.
Read More -
What Is Mint Paste And How Is It Used?
Mint paste is a flavorful and refreshing addition to any meal, and it's simple to make. Learn how to make mint paste, and how to use it to elevate your cooking.
Read More -
How The British Food Bubble And Squeak Got Its Name
If you've ever wondered how the British meal known as "Bubble and Squeak" got its name, it might surprise you to learn that it used to look very different.
Read More -
Can Eating Tuna Scrape Make You Sick?
Tuna scrape, or nakaochi, is the back meat of the tuna that's been scraped off the bones of the fish, and eating it carries the same risk as eating any raw fish
Read More -
Why Some Foods Undergo The Maillard Reaction Before Cooking
If you've ever heard of the Maillard reaction, you may have assumed that it only occurs toward the end of a meal's development. However, that's not always true.
Read More -
How Certain Sugared Snacks Can Ruin Your Air Fryer
Powdered sugar should not be introduced into the air fryer. Here’s why you should avoid it.
Read More -
The Risky Old School Method For Canning Fried Chicken
Canning meat safely is a delicate process ... today. The 1920s, however, saw a risky old school method for canning an entire fried chicken.
Read More -
The Mysterious Origins Of Michigan's Superman Ice Cream Flavor
A local favorite in Michigan, the origins of the Superman ice cream flavor are shrouded in mystery. Here's what we know about its obscure beginnings.
Read More -
The Real Reason Restaurant Wait Times Are Often Overestimated
If you've ever noticed that restaurant managers tend to overestimate the wait time, you might have wondered why this practice is so commonplace.
Read More -
The Reason You Shouldn't Drain Fat From Chicken Thighs
Chicken thigh recipes are some of the easiest weeknight dinners around. But here’s why you shouldn’t drain the fat from your chicken thighs.
Read More -
The Reason You Shouldn't Add Cold Eggs To Brownie Batter
Brownies may be a first baking foray for many as their texture isn't essential to their taste. However, adding cold eggs to the batter may give you problems.
Read More -
The Ancient Predecessor Of Soy Sauce
Soy sauce is a beloved ingredient, incorporated in dishes like stir fry and lo mein noodles. Here is the ancient predecessor that became today's soy sauce.
Read More -
Consider This Before Seasoning Plant-Based Meat
Plant-based meat products are incredibly popular. But, before you start seasoning it like regular meat, you should know that it's not a 1:1 ratio.
Read More -
Farmed Duck Vs. Wild Duck: What's The Difference?
When you eat duck, your bird might be tender and fatty or gamey and smoky, depending on whether the duck was farmed or wild. Here's the difference it makes.
Read More -
Why Cold Butter Is Crucial For The Best Lemon Curd
No matter what lemon curd recipe you follow, don't forget to keep your butter chilled. Though it may seem unnecessary you'll regret skipping the important step.
Read More -
Why Subs Taste Better From A Deli Than At Home
Is there anything more satisfying than a well-made sandwich? From the moment your teeth sink into the crusty bread, your taste buds are in heaven.
Read More -
Why Porterhouse Steak Makes A Great Alternative To T-Bone
Steak is a popular choice to grill at home or to order in a restaurant. Here is why the humble porterhouse cut is a great alternative to a T-bone steak.
Read More -
What You Should Consider Before Using Bread Flour In Cake
There are certain things you should consider before using bread flour in cake. This is what you need to know about substituting bread flour when baking cake.
Read More -
Why You Should Always Cover Food In The Microwave
We all hate opening the microwave to find a splattered mess clinging to corners and crevices. Here’s why you should always cover your food.
Read More -
Why You Should Always Add Egg Yolks To Homemade Ice Cream
While it's easier than ever to pick up a pint of high-quality ice cream at the store, it can be a fun change of pace to spin the dessert at home.
Read More
