Mistakes Everyone Makes When Frying Food
Frying food seems pretty intuitive -- all you need to do is heat up some oil and plunk your food in, right? But here are some common mistakes to avoid.
Read More-
-
Real Vs Fake Maple Syrup: Here's How To Tell The Difference
We've all been there, right? True maple syrup is breakfast's dream companion, bringing incomparable caramel flavor and a lush -- but not cloying -- sweetness.
Read More -
The Reason You Never Find Broccoli In A Can
One food you'll never find in shelf-stable form, though, is broccoli. Despite being a common cooking ingredient, the vegetable is only sold fresh or frozen.
Read More -
The Only Place In Your Refrigerator You Should Be Storing Raw Fish
There is only one place in your refrigerator where you should be storing foods like raw meat and especially raw fish. Here's why it's important.
Read More -
6 Heavy Cream Substitutes That Taste Like The Real Thing
While store-bought heavy cream is convenient, making a homemade substitute is a quick way to avoid a grocery run and will still yield the results you're after.
Read More -
Here's How You Should Be Reheating Pulled Pork
Whether your leftovers are from your favorite BBQ spot or from your own home cooking, these are some ways you can reheat this tasty meat, without drying it out.
Read More -
Sea Salt Vs Table Salt: What's The Difference?
All salt comes from sea water in some fashion -- but that doesn't mean all salts are created equal. Here are the differences between sea salt and table salt.
Read More -
Is It Safe To Eat Slightly Undercooked Chicken?
Most know raw chicken is riddled with bacteria. Here's how to make sure you don't catch a foodborne illness from undercooked chicken.
Read More -
What Makes The New Pestle Cooking App So Unique
Tired of wiping bolognese sauce fingerprints off your phone as you scroll through a recipe to see the next step? Flustered by having to toggle between web pages with raw chicken hands? So is Will Bishop, the creator of a helpful kitchen app called Pestle that aims to solve common cooking issues.
Read More -
This Unexpected Ingredient Will Take Your Stir Fry Up A Level
If stir fry is one of your favorite preparations, then you likely know that some of the best stir fry dishes at restaurants have a wonderful balance of flavors.
Read More -
Here's Why You Shouldn't Boil Eggs Straight From The Fridge
One important step you should never skip before making any type of boiled egg is making sure your eggs are at room temperature before cooking.
Read More -
Dolly Parton's New Collab Is Inspired By Some Of Her Favorite Desserts
Duncan Hines has gone country with a new line of southern-style cake mixes and icings inspired by Dolly Parton's family recipes.
Read More -
The Clever Trick That Will Prevent Splattered Batter
Whether it be pancake batter with some extra buttermilk, or a double batch of cupcakes, sometimes the speed of a mixer gets the best of you.
Read More -
There's Only One Time You Should Ever Wash A Raw Turkey. Here's Why
As a rule, you should never wash raw poultry. There is, however, one occasion in which rinsing off a raw turkey is recommended. Here's what you need to know.
Read More -
13 Different Ways To Cook Fish
For some people, eating fish at all can be a tough sell. So, let's talk about some ways to cook fish that will help mix it up and keep dinner from being boring.
Read More -
Rachael Ray's Best Cooking Tips For Home Chefs
Millions of viewers watch the "Rachael Ray Show" because it's filled with clever and useful tips. Here are some of Ray's best cooking tips for home chefs.
Read More -
The Reason Pink And Red Candies Are Irresistible, According To Science
If you could've sworn red M&Ms and pink Hershey's kisses taste better than other colors, the truth is you're imagining things. But it's not without reason.
Read More -
Here's How You Should Be Reheating Rice
From revisiting the stovetop to popping it in the microwave, there are plenty of options for how you should be reheating rice, though some are certainly better than others.
Read More -
Could This Ethiopian Staple Be The Future Of Food?
Also known as the "false banana," Ethiopia's enset is gaining attention as a possible new food source for countries experiencing food insecurities.
Read More -
New Research Reveals How The UK Could Boost Homegrown Produce By 40%
It comes as no surprise that a whopping 60% of people living in the U.K. are interested in growing food at home. According to new research, it's highly doable.
Read More -
Is Pumpkin A Fruit Or Vegetable? Here's The Truth
Because the versatile pumpkin is incorporated into both sweet and savory dishes, one might wonder: Is it a fruit or a vegetable?
Read More -
What Does It Mean When Your Olive Oil Tastes Bitter?
Factors such as the type of olives, the time of year they were picked, and the conditions of the extraction process all influence the levels of bitterness.
Read More -
The Origin Of French Fries Might Surprise You
They are beloved all over the world, but are french fries actually French? Here's the truth about the origin of these popular fried potatoes.
Read More -
The Biggest Mistakes You're Making With Eggs
Eggs seem pretty simple to make, but a lot goes into creating the perfect dish. Here are some common egg-making mistakes and how to avoid them.
Read More -
The Best Ways To Keep Bread Fresh
Whether you've made your own loaf or simply have more than you can eat before the bread turns hard or moldy, you must take steps for the bread to keep fresh.
Read More -
Here's What The Green Stuff In Lobster Actually Is
While the green stuff in lobster is off-putting to some, it's a delicacy to others. Here's what that green stuff is, how to use it, and when it's not safe to eat.
Read More -
Sous Vide Myths You Can Officially Stop Believing
Sous vide cooking is easy and tasty, but some myths are associated with it that need to be put to rest. Here is what to ignore the next time you sous vide.
Read More
