How Elephants Help Make One Of The Most Expensive Coffees In The World
Ever hear of elephant coffee? Well, it's a thing, it's ridiculously expensive, and its creation process is downright fascinating.
Read More-
-
Chicken Soup Recalls That Affected Millions
Chicken soup is supposed to be good for the soul, but it might not be if the brand you're eating is contaminated and subjected to a recall.
Read More -
The Simple Trick To Remove All Grit From Leeks When Washing
As anyone who's cooked with leeks can tell you, these hefty vegetables come with a lot of dirt attached. Don't stress, there's a simple way to clean them.
Read More -
The Case For Adding Beer To Your Meat Marinade
In case you hadn't already heard, beer doubles as a star player in the kitchen. If you're not satisfied with your go-to marinade, a little beer can help.
Read More -
Are Store-Bought Jellyfish Safe To Eat Raw?
An unusual ingredient in most Western kitchens, but one revered across Asia for its unmistakable texture, does jellyfish need to be cooked before you use it?
Read More -
Why Are Your Canned Oysters Green (And Are They Safe To Eat)?
If you've ever opened a can of oysters and discovered a noticeable green tint to the meat, you may have been tempted to toss them out, but do you need to?
Read More -
What's The Difference Between A Pig Knuckle And A Pig Trotter?
Based on names alone it sounds as is if these cuts of pork could be same thing, but in reality there are some important differences between the two.
Read More -
The Difference Between Turnips And Radishes, And How To Use Them
Though you might think that turnips and radishes are similar, they are very different (and delicious) vegetables. Learn the best ways to use both.
Read More -
Chi-Chi's Menu Items That Should Stay In The Past
Chi-Chi's is coming back, and we have some opinions on which menu items should stay in the past. Here's our full list of which ones can be eliminated.
Read More -
The Invention Of Poke Cake Is All Thanks To A Certain Classic Brand
All hail the poke cake, that 1970s dessert that remains a popular favorite today. If you love poke cake, there's a certain beloved brand to thank.
Read More -
Oh Yeah, You Can Totally Rehydrate Raisins — And They're Great For Baking
If the sound of raisins in your baked goods makes you cringe, you really ought to give plumping a chance. It's really so easy to rehydrate raisins this way.
Read More -
Lychee Vs Rambutan Vs Longan: How Do These Tropical Fruits Compare?
This trio of tropical fruits may look alike once they shed their skins, but don't think that means they taste the same or come from the same place.
Read More -
Mixing Oil And Butter: Does It Really Change The Smoke Point?
There's an old cooking adage spread far and wide that you can raise butter's smoke point by adding oil, but does this simple trick actually work?
Read More -
The Fascinating Reason Behind Argan Oil's High Price Tag
Argan oil isn't all that popular yet outside of its native Morocco, but this pricey oil is starting to garner attention anyway. Is that why it's so expensive?
Read More -
The Easiest Way To Make Biscotti Comes Straight From A Box
Those crunchy Italian cookies that pair so well with a cappuccino seem like they'd be a bear to make at home, but this store-bought trick makes them a breeze.
Read More -
How To Tell That Your Butter Is Perfectly Softened For Baking
Baking is a science and the texture of your butter matters more than you'd think. If you aren't sure if your butter is soft enough to use, here's how to tell.
Read More -
Your Boxed Cake Will Taste Homemade With One Simple Addition
Boxed cake mix can be a saving grace when you need to make a dessert in a hurry. But if you want it to taste homemade, you just need to add one thing.
Read More -
Open Up A World Of Fridge Space To Store Leftovers With A Sheet Pan
If your fridge space is feeling a little tight, you don't necessarily need to go out and buy a bigger one. This storage hack only requires a small sheet pan.
Read More -
The Best Way To Cut Ravioli Without A Ravioli Cutter
Ravioli is the perfect treat when you want a slightly non-traditional pasta. If you don't have a ravioli cutter, you can improvise with this kitchen tool.
Read More -
Is Parmigiano Reggiano Just A Fancy Way Of Saying Parmesan Cheese?
Many people use the terms Parmigiano Reggiano and parmesan interchangeably. But are these cheeses the same, or are there any differences?
Read More -
Our Favorite Brand Of Yellow Mustard Is A Classic
Hot dogs just wouldn't be the same without a hearty drizzle of mustard. We ranked yellow mustard brands and one classic condiment came out on top.
Read More -
Restaurant Chain Chicken Pot Pie Ranked From Worst To Best, According To Customer Reviews
Chicken pot pie from a chain restaurant should always be better than what you'll find in the freezer. We checked reviews and ranked them from worst to best.
Read More -
Who Decides On A Food's Expiration Date Anyway?
Maybe you follow the expiration date to the letter or maybe you're a bit more relaxed about it. Who actually decides on a food's shelf-life, anyway?
Read More -
The Coffee Mugs You Should Seriously Never Microwave
Heating up a mug of coffee might be a daily go-to, especially when you're in a rush. Take care though, as some coffee mug materials are not microwave save.
Read More -
The Fast Food Chain That Cooks Its Beef Sous Vide
Fast food is normally associated with hot grills and deep fryers, but this chain cooks its beef sous vide. Who is it and why bother going to such lengths?
Read More -
The Sweet Vegetable Your Old Fashioned Cocktail Needs Now
The old fashioned is a cocktail that has seen many variations down the years, but few so intriguing and delicious as this tuber-infused adaptation.
Read More -
The Only Edible Part Of A Sea Urchin Is Truly Unexpected
Sea urchin or uni is definitely an acquired taste. But, what part of this unique shellfish are you actually eating when you chow down on some uni sushi?
Read More
