The Reason Some Eggs Are Harder To Peel Than Others
When hard-boiling eggs, the step that comes after — peeling the eggs — can be either hit or miss. There's a reason why some eggs peel more easily. Here's why.
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Why You Shouldn't Rely On Color When Picking Out Avocados
Picking out the perfectly ripe avocado can be a shopping challenge if you're unfamiliar with the color scale of the berry, which is wide.
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Can You Use Canned Foods After The Best-By Date?
In the case of shelf-stable items like canned foods, you should note the best-by date but know that this date does not indicate spoilage: it's about quality.
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The Secret Ingredient Alton Brown Adds To Starchy Dishes
Alton Brown has a secret weapon for starchy dishes, one that's not only versatile in its application but also provides a pop of color when you need it.
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When To Use Oil Instead Of Butter For Baking
When a baking recipe calls for oil instead of butter, that should be your first clue, but understanding what oil does versus butter will truly help you decide.
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Is It Safe To Put Parchment Paper In An Air Fryer?
Using parchment paper in your air fryer can make cleanup quick and effortless, but is this a safe idea to try? Turns out you just need to do a few things first.
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Your Boxed Pancake Mix Will Taste Better With One Simple Step
Boxed pancake mix is super convenient but the pancakes don't always come out how you imagine them to be. To get them to that next level, take this one step.
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Your Instant Ramen Will Taste Better With One Simple Addition
Your bowl of instant ramen might be missing a key ingredient, and it's likely one you never thought of using before. Hint: Your toast knows it all too well.
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12 Types Of Salad Dressing Explained
From their fascinating histories to the ingredients that make them so special, there is more than meets the eye to your favorite salad dressing options.
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The Massive Amount Of Water Needed To Make A Chocolate Bar
Chocolate is enjoyed all around the world and rightfully so; It's delicious. But it's also quite water intensive.
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The Real Reason You Should Start Mixers At A Low Speed
Turning on a mixer at full speed is a great way to make a mess. But batter splatter isn't the only thing that can go wrong when turning up the intensity.
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How Feet Used To Be Involved In The Pasta-Kneading Process
The tradition of using one's feet to knead pasta has been used to speed up the cooking process and create a chewy batch of noodles for centuries.
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Why You Should Wet Your Hands Before Making Burger Patties
Shaping your own patties can let you better season your hamburgers, and ensure they come off the grill looking perfect. Here's why you should wet your hands.
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It Takes More Milk Than You Might Think To Make A Pound Of Butter
While milk is certainly known as the main ingredient of butter, consumers may be surprised by the amount of that goes into making a pound of butter.
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This Is The Best Time To Salt You Burger
Any good burger lives and dies by the quality of its patty, so making sure to get the salt on the meat is pretty crucial; No one likes a bland burger patty.
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Is It Safe To Eat Mealy Apples?
In terms of texture and flavor, a mealy apple is certainly unappealing, but is it actually dangerous to eat?
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What Makes Aligot Stand Out From Regular Mashed Potatoes
Whereas mashed potato recipes urge to avoid overmixing, thoroughly working potatoes can up the starch content in potatoes for the perfect aligot dish.
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Why You Shouldn't Use Cold Eggs When Baking A Cake
Using room temperature butter may be a no-brainer, but it's actually not the only ingredient that you shouldn't add in cold.
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Use This Type Of Potato For Creamier Potato Salad
Home chefs should reach for starchy potatoes when aiming to make a creamier potato salad, while waxy potatoes will maintain their shape in the dish.
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This Is The Best Cut Of Beef For Smoking
You can smoke almost anything, but when comparing different cuts of meat, beef in particular, there are attributes that separate the good from the great.
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Why European Butter And American Butter Are Often Different
Anyone who's tasted European butter knows it tastes a bit different from American butter. Cooks and bakers will point to one significant difference: butterfat.
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You Should Think Twice About Putting Parchment Paper Under Your Broiler
Parchment paper is nonstick, reusable, and convenient -- the perfect tool for just about any job, except one. Here's why you shouldn't use it for broiling.
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Warning Signs Your Asparagus Has Gone Bad
Asparagus is a nutritious and delicious spring vegetable that complements a wide variety of dishes. However, it can easily become rotten and unusable.
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Why You Should Never Dump Pasta Down The Garbage Disposal
Pasta can get tangled up in the blades of your garbage disposal, and cause your pipes to clog when it hardens or when water causes it to swell up even more.
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The Best Way To Seal Chip Bags Without A Clip
Thanks to a new hack, you can now seal your chip bags securely with just a few steps -- and you don't need a clip or any other tool or implement.
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How To Know When Your Pecan Pie Is Perfectly Done
As opposed to fruit pies, pecan pie with its custard filling and nutty toppings are a little less familiar and thus can be a bit harder to judge as they cook.
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The Best Thing To Make With Pan Drippings From Steak
While the browned bits of steak, rendered fat, and leftover juice at the bottom of the pan seem like something you should toss, it's actually worth saving.
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