Why You Should Think Twice Before Eating Raw Cacao Beans
Chocolate is delicious and chocolate comes from cacao beans, so cacao beans should also be delicious, right? Well, you may want to reconsider eating them raw.
Read More-
-
Root Beer Vs Birch Beer: What's The Difference?
Root beer and birch beer look similar, but they're very different drinks. We dive deep into soda history and chemistry to root out the facts.
Read More -
Smoked Vs Unsmoked Ham Hocks: When To Use Each One
Ham hocks come in both smoked and unsmoked form. That may not seem like much of a difference, but this is why you'd want to choose one over the other.
Read More -
Vegetable Oil Pours So Much Better With The Help Of A Fork
Bottles of oil are well-sealed and meant to be poured, but if you need a drizzle, this hack will keep your oil freshest and give you ease of use.
Read More -
Give BBQ Sauce A Richer Flavor With One Special Addition
Whether store-bought or homemade, give your BBQ a boost of flavor with this one simple ingredient that will make you wonder why you didn't think of it sooner.
Read More -
The Key Ingredient For Jalapeño Poppers With A Smoky Twist
Jalapeño poppers are a classic appetizer. To take them to the next level, just add one extra ingredient for a savory, salty, smoky twist.
Read More -
The Classic British Ingredient You Need For Umami-Packed Pasta Sauce
It's so easy to give your pasta sauce a boost of umami-rich flavor -- you just need one classic British ingredient.
Read More -
Thicken Hot Sauce In An Instant With A Pantry Staple
If you want to fight against watery hot sauce, then look to a simple pantry staple. This one ingredient can work wonders when it comes to thickening sauces.
Read More -
The Cocoa Percentage That Qualifies As Dark Chocolate
Dark chocolate can be an acquired taste, especially since it tends to have a very specific amount of cocoa found in it.
Read More -
Is Spelt A Good Substitute For Regular Flour And Rice?
If you're feeling spelt-curious, you're not alone. Here's what spelt really is, and why it might be just the ingredient substitution you've been looking for.
Read More -
How To Make Jiffy Cornbread Better: Add A Spicy Twist
Cornbread is a fantastic addition to almost any meal, because it complements so many other dishes, but don't be afraid to add a little heat to it.
Read More -
The Simple Trick To Quickly Remove An Iceberg Lettuce Core
Getting rid of the core when chopping up some iceberg lettuce does not have to be complicated. All you have to do is follow one very easy trick.
Read More -
How To Shop For Wintertime Groceries
Grocery shopping has become more selective but there are some winter-specific tips that can save you money while finding some unique and tasty items.
Read More -
Why The Cheese McDonald's Uses In Egg McMuffins Is The Perfect Choice
You may be surprised to learn that there is a secret reason for the cheese selection on McDonald's flagship breakfast sandwich, the Egg McMuffin.
Read More -
Why Restaurant Tuna Salad Is Almost Always Better Than Homemade
Tuna salad is a seemingly simple lunch staple, but a few factors make all the difference when it comes to restaurant tuna salad versus what you make at home.
Read More -
Does Grass-Fed Beef Actually Taste Different From Grain-Fed?
There are plenty of associations we make with grass-fed and grain-fed beef, but at the end of the day they're both beef. Do they really taste any different?
Read More -
5 Ways To Spot Fake Cinnamon
Cinnamon is a staple in many pantries and kitchen shelves. But how can you tell if you have "fake" cinnamon -- and what is "fake" cinnamon, to begin with?
Read More -
There Are So Many Kinds Of Avocados — So Why Is The Hass King Of Them All?
There are over 500 varieties of avocados available in the world, and yet the Hass is the most popular, for several good reasons.
Read More -
What Is The Difference Between Choux And Puff Pastries?
Choux pastry and puff pastry may look very similar, but they couldn't be more different in how they're made and in which type of recipe they would be used.
Read More -
Why Exactly Is Mustard So Yellow?
Mustard is made from ground seeds, which range from white to brown to black in color -- so why is the condiment so yellow?
Read More -
Chefs Recommend 5 Ricotta Substitutes For Lasagna, And 2 You Should Always Avoid
Lasagna is typically made with ricotta cheese. But if you're looking for a substitute, these are some expert-approved options to use (and some to skip).
Read More -
The Sad Death Of The Grapple: The Apple And Grape 'Marriage'
This hybrid fruit seemed like a tasty idea at first but was quickly marred when consumers began questioning the chemical process the apples underwent.
Read More -
The Easy Tip Martha Stewart Suggests For Saving Money On Oil
Extra-virgin olive oil is great for everything from sauteeing and marinating, to making sauces or baking, but with so many uses it can be expensive to replace.
Read More -
Are Ham Hocks And Ham Bones Exactly The Same?
Ham hocks and ham bones are both intensely flavorful and an excellent addition to a wide variety of dishes, but are we talking about the same ingredient here?
Read More -
What Was The First Flavor Of Campbell's Soup?
You probably couldn't guess what the first flavor of Campbell's soup was, but the simple yet legendary version paved the way for history.
Read More -
Here's Where To Find Honeycomb If It's Not At Your Grocery Store
Honeycomb is a chewy, sweet treat that bursts with honey as you eat it, and a trendy new addition to cheese boards, if you can find it.
Read More -
Why Tomatoes Were Once Feared As Dangerous Poisonous Plants
Tomatoes were once blamed for causing mysterious illnesses and even death, leading many to wonder if they are still dangerous to eat.
Read More
