16 Mistakes To Avoid When Hosting Thanksgiving Dinner
Hosting Thanksgiving can be stressful, especially if you don't plan ahead of time. So, here are 16 mistakes to avoid when getting ready for the turkey day meal.
Read More-
-
13 Gas Stations With Food That's Just As Good As Your Destination
Road trips are a right of passage but you need both car and human fuel to keep going. So, try swapping a restaurant stop for these foodie gas stations.
Read More -
10 Non-Cake Uses For Boxed Cake Mix
Using boxed cake mix is boring when you're baking the same old cake. But, these boxed cake mix ideas will change everything from parties to breakfast.
Read More -
14 1990s Discontinued Snacks That You Probably Forgot Existed
The 1990s saw a boom in pretty rad snacks, some of which were lost to the sands of time. So, take a trip down nostalgia lane with these 14 discontinued snacks.
Read More -
The Word Cocktail Has Some Very Unclear (But Probably Unpleasant) Roots
This history of the word cocktail isn't fully known, and some historians have found references that imply it originates with a horse-training tactic.
Read More -
The Reason Steak Tastes Different At A Restaurant
Steaks cooked at home never have quite the same flavor as restaurants and that's due to their higher-quality, dry-aged beef and higher heat capabilities.
Read More -
Blue Raspberry Flavoring Probably Isn't What You Think It Is
Most flavors have clear real-world inspirations, but the origin of blue raspberry (with its electric blue hue and unplaceable taste) is a mystery to most.
Read More -
No, Saucepans And Sauciers Are Not The Same
Though they look similar, saucepans are used for general cooking tasks, while the rounded bottoms of sauciers help in making the perfect sauces.
Read More -
The Reason We Eat Turkey On Thanksgiving
The Pilgrims didn't eat Turkey during the first Thanksgiving, so why do we? You can thank practicality, one author's passionate lobbying, and Abe Lincoln.
Read More -
The Only Reason You Should Actually Refrigerate Watermelon
Now that you've finally chosen the perfect watermelon, do you know the best way to store that gorgeous fruit? Only pop it into the fridge for this one reason.
Read More -
The Best Uses For Banana Peels That Go Beyond Composting
You may not think much of banana peels, but they can be put to use in a surprising ways. From shoe polish to meat substitutes, here are some suggestions.
Read More -
We Finally Know Whether Olives Are Actually Fruits Or Vegetables
Since olives are naturally bitter-tasting, you've probably never questioned what type of food they are. It seems obvious that they're vegetables. Or is it?
Read More -
What People Actually Ate At The First Thanksgiving
Based on the remaining accounts of the event and knowledge of American agriculture, we know the first Thanksgiving looked very different from today's meals.
Read More -
Everything You Need To Know About MSG
Monosodium glutamate has a gained a bit of a bad rap, but a lot of it is unfounded. So, here's everything you need to know about the umami taste enhancer.
Read More -
16 Grilling Hacks You'll Want To Know For Your Next Barbecue
Tending to a barbecue grill can be hot and tiring business with little praise. But, these 16 hacks will take your grill game from zero to hero in no time.
Read More -
Candy Corn Wasn't Always A Once-A-Year Halloween Treat
Today candy corn is largely associated with Halloween, but that wasn't always the case. When it first came out, candy corn had no ties to the holiday.
Read More -
5 Gadgets You Need For Great Home-Brewed Coffee And 5 You Can Skip
Making a great cup of coffee at home seems like a daunting task. But, this list will show you what gadget to buy or skip for a perfect home-brewed morning joe.
Read More -
Bear Claws Are Sometimes A Donut, Sometimes Not
They're sold at donut shops, but bear claws aren't always donuts. Depending on how they're made, they could be donuts or something more like a Danish.
Read More -
12 Plant Based Burgers For Carnivores And Vegetarians
Today, there are tons of meat-free burgers to choose from at the supermarket. Here are the top 12 veggie burgers appealing to carnivores and vegetarians alike.
Read More -
Liquid Olives Blur The Line Between Tapas And Science Project
Liquid olives blend culinary techniques with scientific knowledge and are just one example of how molecular gastronomy has found a home in the culinary world.
Read More -
Giada De Laurentiis' Cheese Trick Leaves No Noodle Uncoated
Giada De Laurentiis puts freshly grated Parmesan cheese on pasta noodles before tossing them with sauce to help the sauce stick to the noodles.
Read More -
The Type Of Salt Ina Garten Uses In All Her Recipes
Ina Garten swears by Diamond Kosher Salt and uses it in all of her recipes. It is less salty and adheres better to food than other salt types.
Read More -
The Microwave Trick That Makes Cutting Squash Less Scary
To make cutting and peeling your squash easier, you can microwave it first, which will partially cook it. This softens it up and makes it easier to cut.
Read More -
Sorry, But Your Beloved Pyrex Might Not Be What You Think It Is
There are multiple types of Pyrex glass with varied uses, and not all are intended for high heat exposure, as they are made from different glass formulas.
Read More -
Why Pineapples Used To Be So Expensive
Pineapples used to be, well, a bit of a luxury item. In fact, during the 1700s, pineapples could sell for about $8,000 (in today's dollars).
Read More -
Actually, There Is A Difference Between White And Yellow Onions
Yellow and white onions may seem interchangeable but have specific flavors and uses. Yellow onions shine when cooked, and white onions are best served raw.
Read More -
What Exactly Is The White Stuff You See On Salmon?
So what are those little white globs and rivulets (that look a bit like scrambled egg whites) that appear on the surface of salmon as it cooks?
Read More
