How Olive Oil Can Enhance Your Next Dessert
Why restrict your use of olive oil to savory dishes? With a bit of an open mind, you can see that this flavor is more than welcome in a variety of desserts.
Read More-
-
What Red Dye No. 3's FDA Ban Means For Food And Beverages
The Food and Drug Administration has just banned the use of red dye No. 3 in food and beverages. Here's what that means for manufacturers and consumers.
Read More -
Nadia Aidi's Go-To Ingredient For Improving Any Dish, Sweet Or Savory
Chef Nadia Aidi has some great tips about balancing flavors in a meal, including her use of one key ingredient that can improve both sweet and savory dishes.
Read More -
Keep Leftover Pasta Water To Amp Up Homemade Sauce
Leftover pasta water can be used for all manner of fine purposes. For a start, keep it around to seriously boost the texture of your homemade pasta sauce.
Read More -
The Mocking Origins Of The Scofflaw Cocktail
The Scofflaw cocktail has its origins in mocking a major event in the history of the United States and alcohol consumption. Here's how the name came to be.
Read More -
How Long White Wine Should Last In The Fridge
White wine can be something you want to store and enjoy for as long as possible. So, how long can it last in the fridge, whether it's opened or not?
Read More -
Reheating Frozen Pasta Fast Requires A Touch Of Olive Oil
If you've made baked pasta, then froze some of the leftovers for later, what's the best way to reheat it in a hurry? We spoke to an expert to find out.
Read More -
Is There A Difference Between Sweet Cream And Regular Butter?
If you looked closely at grocery store butter, you've likely wondered what makes sweet cream butter different from the regular stuff. Here's the difference.
Read More -
5 Coffee Brands That Actually Grow Beans In The States
Coffee is grown all around the world in tropical and subtropical climates, but seek these brands out if you want coffee beans grown in the United States.
Read More -
Can You Drink Baileys Straight?
Baileys Irish Cream is a popular and rich liqueur that's often added to drinks and even a few recipes. But is it possible to just drink it straight?
Read More -
The Actual Difference Between Mayo And Aioli
At first glance, mayonnaise and aioli may look to be almost the same, but a taste will reveal some significant flavor differences between the two condiments.
Read More -
Toffee Vs Brittle: What's The Difference?
At first glance, toffee and brittle both seem to be the same sweet, crunchy treat. But look closer, and you'll learn that there are significant differences.
Read More -
Besides Tasting, The Easiest Way To Know Pasta Is Al Dente Requires Reading
Tasting is the most reliable method of determining whether or not pasta is al dente, but another simple method uses just your eyes and some reading skills.
Read More -
Why Is Pinot Noir More Expensive Than Other Wines?
A bottle of good Pinot Noir can sometimes bring on a serious case of sticker shock, especially compared to other wines. Why is this variety often so expensive?
Read More -
For The Best Farro, Cook It Like Another Favorite Food
Farro is an increasingly popular grain that brings plenty of nutrition and a pleasantly chewy bite. For the best results, you'll want to cook it like pasta.
Read More -
The Pantry Ingredient That Kills The Bitterness In Canned Tomatoes
Canned tomatoes can be seriously acidic, but a pantry stalwart can come to the rescue. Even better, you'll need just a pinch to bring balance to most dishes.
Read More -
Why Mixing Flaming Shots At Home Is A Bad Idea
Flaming shots may be eye-catching, but this cocktail technique is definitely best left to the professionals. Here's why you shouldn't try it at home.
Read More -
The Not-So-Secret Foodie Destination For Chicken Wings
If you want to go to the origin point of Buffalo wings, many fans of this dish will say there's only one place to go to get the real, spicy, chicken deal.
Read More -
If Betty Crocker Wasn't Real, Who Was Actually Behind The Famous Brand?
Betty Crocker may smile out from many ads and boxes of cake mix, but she isn't a real person. So who created the iconic marketing image and Betty Crocker brand?
Read More -
Why This Country Drinks The Most Coffee
Which country drinks the most coffee per person in the world? The answer may be surprising, but only until you learn more about that nation's coffee culture.
Read More -
The Brand Behind Costco's $1.50 Food Court Hot Dogs
Among its many fan favorite offerings, Costco relies on its surprisingly cheap food court hot dogs. But who is actually making these popular menu items?
Read More -
Are Cocktail Garnishes Really Necessary?
Cocktail garnishes can add visual flair to your drink, but do they have an actual role in your beverage? The truth is surprisingly complicated.
Read More -
Why You Really Should Let Water Boil Before Adding Pasta
Even if you're feeling impatient, you really ought to let water boil before adding pasta to the pot. We spoke to an expert who explained why this is key.
Read More -
The Key Temperature Difference Between Baking And Roasting
At first glance, baking and roasting may seem so similar that they're the same, but there are key differences between the two methods you ought to remember.
Read More -
The Freezer Hack That Takes The Hassle Out Of Minced Garlic
If mincing garlic every time you need it is getting annoying, you may want to consider this freezer hack that can greatly simplify the process.
Read More -
Good Homemade Pasta Sauce Requires Balancing One Key Ingredient
For really good homemade pasta sauce, it pays to think carefully about your use of one often overlooked but central ingredient. An expert explains why.
Read More -
Why Are There Carrots In Canned Jalapeños, Anyway?
If you crack open a can of jalapeños, you may be surprised to find orange bits of carrot floating around in there. Here's why that is a common ingredient.
Read More
