Batata Harra Is The Spicy Lebanese Potato Dish You Should Know
Potato fans would do well to put batata harra on their radar. These crispy, spicy potatoes are a staple of Lebanese cuisine and are often served with mezze.
Read More-
-
Here's How Long You Can Leave Cooked Chicken Unrefrigerated
During that barbecue or game day gathering, take note of how long your chicken has been sitting out. Here's how long it can remain unrefrigerated.
Read More -
The Lesser-Known Acid That Makes Warhead Candy So Sour
With all those acids, it's nearly impossible for them not to be extra sour. In fact, Warheads warns consumers to stay away if they irritate your mouth.
Read More -
What Is Bean Flour And How Is It Best Used In Cooking?
Bean flour is a nutritious gluten-free alternative to traditional flour and comes in several varieties. Here's everything you need to know about it.
Read More -
Why Certified Gluten-Free Flour May Not Be Suitable For Those With Celiac Disease
For someone with celiac disease, avoiding gluten is critical. Increasingly, there are food items certified as gluten-free. However, there's an important caveat.
Read More -
The Difference Between The Mediterranean And The DASH Diet
Along with speaking with your primary care physician, understanding the differences between both diets is the best way to determine which one is right for you.
Read More -
Maduros Vs Tostones: What Makes The Fried Plantain Treats So Different
Maduros and tostones both use plantains as a basem, but there are important distinctions between them. Here's what makes these fried plantain treats different.
Read More -
What Actually Is A Pickle? The Debate, Explained
You might think defining a pickle is easy, but, as it turns out, there are quite a few nuances involved - mainly when it comes to the ingredients and process.
Read More -
The Important Difference Between Tonkatsu And Tonkotsu
With just a letter to differentiate them, it's easy to confuse tonkatsu and tonkotsu, so let us help you sort out which is which of these pork-based dishes.
Read More -
The Difference Between Quinoa And Couscous
They may both be small and round, both versatile ingredients, and both used in dishes globally, but there are some big differences between couscous and quinoa.
Read More -
The 3 Styles Of French Cassoulet, Explained
Cassoulet is a staple of French cuisine, but there are notable different varieties of the dish throughout France. What makes each style of cassoulet different?
Read More -
The Major Difference Between Casserole And Cassoulet
Casserole and cassoulet might sound similar, but there is a significant distinction between them. What distinguishes this American classic from the French dish?
Read More -
The Reason You Should Avoid Browning Salted Butter
Brown butter is a delicious addition to many meals, but using salted butter can make food far too salty. Here’s why you should reach for unsalted butter instead
Read More -
Kartoffelbrot Is The German Bread That Brings New Life To Mashed Potatoes
You might be familiar with potato bread, but have you heard of kartoffelbrot? This German bread uses mashed potatoes for a soft interior with a crispy crust.
Read More -
Why Saffron Plays A Crucial Role In Traditional Paella
With it's steep price compared to other spices, you may be tempted to omit saffron from your paella recipe. Here's why it's worth it to include it.
Read More -
A Bit Of Lime Juice Brings Out The Flavor Of Dragon Fruit
Dragon fruit is mildly sweet and offers a pop of tart flavor without being overwhelming, yet it still feels like it is missing something. Enter the lime.
Read More -
Flan Vs. Panna Cotta: What's The Difference?
You may assume flan and panna cotta taste similarly based on their appearances, but they're two distinct dishes. Here's what sets them apart.
Read More -
8 Cuts Of Turkey You Should Know
Whether cooking for a crowd or just a few, knowing the different turkey cuts and how they're best prepared can make your home-cooked feast a breeze.
Read More -
Does A Philly Cheesesteak Need To Have Whiz? The Truth Behind The Myth
When you think of a Philly cheesesteak, it's probably dripping with gooey bright yellow Cheez Whiz. But just how, exactly, did this come to be?
Read More -
Italian Rainbow Cookies Are Brightly Colored Delicacies That Seem More Like Cakes
Cut into bite-sized squares, you can call it a cookie, but when you bite it, your brain will process an Italian rainbow cookie as a rich cake.
Read More -
The FDA Wants To Ban The Use Of Brominated Vegetable Oil In Foods
The FDA has long had doubts about the safety of brominated vegetable oil, which is found in many foods. Now the agency is trying to take action.
Read More -
Do American Smarties Actually Come In Different Flavors?
The plastic wrapping Smarties comes in is see-through, allowing one to peek in and see the rainbow of colors inside. But is that coloring just for show?
Read More -
The Difference Between Regular And Smoked Paprika
Standing in the spice aisle, you may wonder what the difference is between regular and smoked paprika and if they're interchangeable. They are quite different!
Read More -
Limu Kohu Is The Special Ingredient That Needs A Place In Your Poke Bowls
A truly traditional Hawaiian poke bowl will have a sprinkling of limu kohu on top. Find out all about this ocean-dwelling ingredient and how it's used.
Read More -
12 Foods You Can (And Can't) Salvage Once They Grow Mold
Notice some mold on your groceries? From bread to hard cheeses to maple syrup, discover which 12 foods you can rescue and which to toss.
Read More -
Greek Yogurt Is The Science-Backed Fix For Garlic Breath
Garlic is a delicious ingredient with a gnarly byproduct: bad breath. Luckily, you can use this simple refrigerator staple to ease the smell.
Read More -
The Reason You Should Never Freeze Canned Goods And Sodas
Putting a can in the freezer and forgetting about it could lead to less immediate gratification and the need to clean up an exploding mess.
Read More
