What Sets Bay Scallops Apart From Sea Scallops?
In case you aren't aware, scallops come in different forms. Bay scallops and sea scallops are similar but have important differences in the kitchen.
Read More-
-
Here's Why Your Homemade Lavender Syrup Tastes Bad
When making lavender syrup to use in coffee, teas, lattes, and other food items, it's important to use the right kind to avoid a bitter taste.
Read More -
Tired Of Stubborn Chicken Breast Tendons? There's An Easy Fix
Tendons are a natural, safe part of a chicken breast but not that appetizing, so if you want to remove them, there's an easy way to do so.
Read More -
You Can Make Oat Milk At Home, But Should You?
There are many oat milk options on the market, but if you're dairy free or lactose intolerant, there is an easy way and many reasons to make your own at home.
Read More -
What's The Actual Difference Between Cultured And Regular Butter?
Butter comes in many variations, one of which is a cultured butter that is much more expensive, but there are some valid reasons for that.
Read More -
What Is The Best Way To Add Corn To Your Cookies?
It's not an ingredient you'll find on too many cookie recipes, but corn is an underrated baking ingredient. Here's how the experts add corn to cookies.
Read More -
Vanilla Vs French Vanilla Ice Cream: What's The Difference?
What separates French vanilla ice cream from plain vanilla has nothing to do with France. One ingredient makes the difference - find out here.
Read More -
Why You Don't Need Lettuce To Make A Salad
Oh, salad, you're more than just lettuce and dressing. Learn all the ways to break free of salad limitations with these delicious variations.
Read More -
How Much Cyanide Is In Almonds?
Almonds can be a healthy and delicious snack, but certain types can also be toxic and even lethal. Learn about the dangerous side ofalmonds here.
Read More -
How Ina Garten Gives Classic Chicken Salad A Bright Twist
This simple trick from the Barefoot Contessa herself uses store-bought ingredients to turn your chicken salad from bland and drab to vibrant and flavorful.
Read More -
Here's Why You Should Keep A Bottle Of Vanilla Extract For Your Home Bar
While that little bottle of vanilla extract probably lives in the pantry with your baking supplies, it turns out it also fits in quite well on the bar cart.
Read More -
What Makes Grapeseed Oil A Must-Have Pantry Item
Move over olive oil, there's another oil on the market that may have you beat. Find out why grapeseed oil should be your new go-to cooking oil.
Read More -
Is Black Forest Ham Really All That Different From The Regular Kind?
Black Forest ham is enjoyed on both sides of the Atlantic Ocean thanks to its dark exterior and smoky flavor, but is it really that different from regular ham?
Read More -
What Makes Pule The Most Expensive Cheese On Earth?
Costing hundreds of dollars per pound, pule is the world's most expensive cheese. The ingredient that makes it so expensive might catch you by surprise.
Read More -
Give Salmon A Spicy Kick And Umami Boost With An Ever-Trendy Condiment
Salmon loves a bold pairing, so reach into your refrigerator and grab this spicy, versatile condiment the next time you want fish for dinner.
Read More -
Give Grilled Cheese A Sweet Twist With One Fruity Condiment
You don't mess with a holy grail sandwich unless it's totally worth it. Here's the sweet, fruity, grilled cheese upgrade you've been missing.
Read More -
Stevia Vs. Splenda: Is There Really A Big Difference?
Depending on your preferences, you might reach for Splenda or stevia when you want to skip the sugar. But what's the difference between these two products?
Read More -
Forget Espresso Martinis And Say Hello To The Chai-Tini
While espresso martinis remain popular, those looking for a more novel cocktail should try the chai-tini. This warm, spiced drink is a bona fide winner.
Read More -
Ground Chuck Vs. Ground Beef: What's The Difference?
Although they share a similar appearance, ground beef and ground chuck are not exactly the same thing and that difference matters when you're cooking.
Read More -
Are Anchovies And Sardines Really All That Different?
As both are small, frequently canned fish, anchovies and sardines are often lumped together. There are, however, several notable differences between them.
Read More -
Glitter Pickles Are Harmless, Sparkly, And Completely Unnecessary
Glitter pickles are one of hottest TikTok food trends around, but some people are beginning to ask whether these sparkly snacks are as innocuous as they look.
Read More -
A Key Ingredient In Elvis Presley's Meatloaf Isn't A Huge Thing Today
Elvis Presley loved to eat comforting foods. While many of his favorite dishes were unhealthy, his meatloaf was packed with nutrients thanks to one ingredient.
Read More -
Your Key To Thickening Mashed Potatoes Is Already In The Pantry
If you end up with a big pot of runny mashed potatoes, don't fret. Your watery woes will be over with the addition of one pantry ingredient.
Read More -
Here's What You Should Do With All Those Leftover Candy Canes
If the holidays are over but you still have a big bag of peppermint candy, don't throw it out. There are so many ways to elevate your food and drinks with them.
Read More -
The Store-Bought Stock Ina Garten Can't Get Behind
Ina Garten is known for her wholesome recipes and her mantra that "store-bought is fine." However, there's one stock Garten always makes from scratch.
Read More -
The Part Of Fresh Tomatoes You Need To Stop Wasting
Did you know you could be throwing away the most important part of your tomatoes? Learn this tomato prepping technique and make sure no flavor is lost.
Read More -
Here's Why Your Garlic Is Green In The Middle
If you've ever sliced into fresh garlic and wondered what the green shoots in the center are, you're not alone. Here's what the green shoots really mean.
Read More
