What Makes Japanese Ramen Different From Chinese Ramen
Ramen is as universally popular dish in pantries and restaurants. With so many varieties available, what is the difference between Japanese and Chinese ramen?
Read More-
-
Why You Should Be Using Your Garlic Press More Often
Ease of use and the time-saving factor generally means that you'll use fresh pressed garlic more often, receiving a health boost and flavor infusion.
Read More -
The Trick For Finding The Freshest Produce At The Grocery Store
It's important to be educated about what you are buying in order to make the best purchases.
Read More -
How To Elevate The Flavor Of Your Bacon With Another Breakfast Staple
Bacon is one of the most sought-after breakfast items for Americans. Here is what other breakfast staple you should add to your bacon to elevate its flavor.
Read More -
The Clever Way Alton Brown Repurposes Egg Cartons
If you've ever wondered how you can reuse an egg carton, Alton Brown has you covered.
Read More -
Why You Shouldn't Bake The Crust For No-Bake Cheesecake
No-bake pie crusts are so convenient. When it comes to using the crumbly crusts for cheesecakes here are a few things to keep in mind to avoid disaster.
Read More -
Why You Should Always Season Pork Chops
Seared, grilled, or sous-vided, pork chops can make for an easy-to-cook meal. However, there is a pitfall many home chefs fear -- dry, tasteless pork.
Read More -
Why It's A Bad Idea To Soak Wood Chips For Your Grill
Soaking wood chips prior to grilling impacts the temperature, moisture levels and smoke — all of which have varying effects on your grilled meats.
Read More -
Almost Half Of Consumers Believe This Is The Best Type Of Ribs To Barbecue
We conducted a survey, asking 626 grill fans about their smokey faves to find out once and for all what the most popular type of ribs to barbecue is.
Read More -
Why The FDA Calls Tilapia One Of The Best Fish To Eat
With so many types of fish to choose from, it's hard to know which to incorporate into your diet. Here's why the FDA says tilapia is one of the best.
Read More -
What Makes Yanagiba Knives Unique
These gorgeously long looking knives come in a variety of lengths to cater to the chef's preferences and to tailor to specific fish.
Read More -
Here's What Your Local Grocery Store Likely Does With Old Produce
You might be happy to know that your local grocer has probably embraced some unique solutions to fight food waste.
Read More -
What Makes Texas BBQ Sauce Bigger And Bolder Than Others
Barbecue sauces can differ across states and regions, as ingredients and cooking practices vary, but Texas barbecue sauce stands out as a traditional favorite.
Read More -
Why Alton Brown Recommends Using A Metal Bowl To Pop Popcorn
The tried and true method that Alton Brown swears by for his popcorn isn't your typical cooking pot.
Read More -
The Debated Origin Story Of The Eggs Benedict
One of America's favorite breakfast and brunch staples is the decadent eggs Benedict. While its core ingredients are steadfast, its origins are not as clear.
Read More -
The Absolute Best Cuts Of Meat For Braising
Braising is an important technique to master in the kitchen, and knowing what cuts of meat work best is an important part of the process. Discover them here.
Read More -
Can Eating Watermelon Seeds Make You Sick?
Even though a famous tall tale leads advises people to stay away from watermelon seeds, they are actually a nutrient-dense snack with many health benefits.
Read More -
The Inexpensive Cut Of Meat Steak Fans Should Know
Are you looking for a delicious steak, but don't want to break the bank? Then you need to know about this flavorful, tender, and inexpensive cut of meat.
Read More -
Your Go-To Instant Noodles May Soon Cost More Than Ever. Here's Why
Instant noodles have long been a beloved, cheap meal, but with the cost of wheat rising across Asia, noodles are getting more expensive. Here are the details.
Read More -
How To Select The Perfect Peaches Every Time
Everyone loves a juicy, delicious peach, especially in the summertime. Here are some tips to help you pick the perfect peaches every time you go shopping.
Read More -
Try This Technique When Prepping Tough Greens For A Salad
If you aren't sure about eating heartier greens in your salad, such as collards or chards raw, then don't. Instead, try cooking them first.
Read More -
The Best Type Of Milk To Use In Sweet Potato Pie
The sweet potato pie rivals the pumpkin pie with its delicious filling, and there's one type of milk that takes the classic dessert to the next level.
Read More -
The Real Reason You Shouldn't Roll Out Pizza Dough
Pizza dough recipes vary, from quick day-of kneads to yeasted concoctions that require multiple days of rising, but one standard remains a major faux pas.
Read More -
What Noma Head Chef Kenneth Foong Sometimes Cooks For The Staff
Being an employee at the world's most prestigious restaurant obviously has its perks. Here is what Noma head chef Kenneth Foong likes to cook for the staff.
Read More -
Why You Should Never Add All The Water To Pizza Dough At Once
While contingent on a nearly exact combination of flour, water, salt, and yeast, no two doughs are the same. The best doughs add water. Here's why you should.
Read More -
You May Want To Think Twice Before Making Brownies In A Cast Iron Pan
Even though cast iron pans are versatile for cooking a variety of foods, you may want to use caution when it comes to the order in which you are cooking.
Read More -
Report Shows Electric Stoves Are More Dangerous Than Gas
Recent scrutiny of the gas stove's environmental impact has turned people away from the once-preferred stovetop, but a report favors gas stoves over electric.
Read More
