Canned Beans You Should Always Have In Your Pantry
Canned beans are a great staple to keep in your pantry, and these are a bunch of varieties you could benefit from having in your pantry at all times.
Read More-
-
The 'Garbage Fish': Should You Really Be Avoiding Tilapia?
Tilapia has garnered a slight reputation for being something less than top-shelf, but is the reputation deserved or have tilapia farming practices changed?
Read More -
Alton Brown's Meat Swap For An Easier Cuban Sandwich
Alton Brown reimagines a cultural favorite, the Cuban, with a leaner, more accessible meat option. Try out this twist on the classic sandwich.
Read More -
The Guy Fieri Restaurant Anthony Bourdain Once Read For Filth
Anthony Bourdain was never shy about giving his opinion, and fellow celebrity chef Guy Fieri and his Times Square restaurant weren't immune to his critiques.
Read More -
MSG Is The Secret Ingredient Your Desserts Have Been Missing
Persistent food myths about MSG have put many people off eating it. However, MSG is actually a safe and delicious seasoning you can use to brighten up dessert.
Read More -
Skip The Cooking Spray If You Want The Best Popovers
When you're making popovers from scratch, don't be tempted to take a shortcut and use cooking spray to grease the pan. Go with this common ingredient instead.
Read More -
The Simple Way To Transform Mayo Into A Garlicky Aioli
Ever mix up your mayonnaise with your aioli? Despite their similarities, the two have wildly different flavors. Turn one into the other with this simple hack.
Read More -
Here's Why Medieval Beef Olives Didn't Actually Include Any Olives
Like many foods, beef olives have a fascinating but somewhat confusing history. Here's what we learned about the dish and where it gets its name.
Read More -
For Restaurant Quality Tempura, Make Sure To Use The Right Frying Oil
Mastering restaurant-quality tempura starts with the right oil - Taihaku sesame oil’s delicate flavor elevates frying, but it comes at a cost.
Read More -
The Trick To Make Your Breakfast Bagels Even Better
Even though people enjoy bagels in all sorts of ways, there still seems to be more variations to discover. This little trick is a great jumping-off point.
Read More -
Give Pepperoni A Break And Go For A Different Pork Pizza Topping
Pepperoni can get old on a pizza. Why not mix it up, with another form of pork. Whether you wanna go tomato or BBQ-style, you can't go wrong here.
Read More -
How Boiled Peanuts Became A Southern Staple
Boiled peanuts are a soft, salty snack that's popular in the American South. But although the tradition goes back generations, it took a long time to get there.
Read More -
So Are We Supposed To Use The Microwave's Popcorn Button Or Not?
There's a button on microwaves that is an auto-set for cooking popcorn, but it's debatable whether or not to use it and some brands instruct against it.
Read More -
A Sushi Chef Tells Us The Mistakes Everyone Makes When Ordering Sushi, And How To Avoid Them
When going out to a sushi restaurant, many people make these common mistakes when ordering sushi. Here's how to avoid them, according to an expert sushi chef.
Read More -
Portuguese Vs Chinese Egg Tarts: What Is The Difference?
Did someone say egg tarts -- but which one? See the differences between Portuguese pastel de nata and Chinese daan tat -- tarts shaped by each's culture.
Read More -
Here's How To Bake Pie Crust With Vegan Butter
Baked goods in general rely heavily on dairy which makes vegan baking a bit difficult. Although there are vegan butters, it's not as simple as a quick swap.
Read More -
The Umami-Packed Sauce You Need To Start Brushing On Corn On The Cob
If you don't find yourself typically thinking outside of the box when it comes to corn on the cob, this flavorful sauce could help get the gears turning.
Read More -
Try Geoffrey Zakarian's Spin On Martinis For A Smoother Sip
There are a surprising number of ways to serve a martini, but if you want to go full craft artisan then celebrity chef Geoffrey Zakarian's take may be for you.
Read More -
Chick-Fil-A Recalls That Affected Millions
Chick-fil-A doesn't have nearly as many recalls as some of its fast food competitors, but there are still some times when it happened. These are its recalls.
Read More -
Sour Cream Is The Key To A Delectably Tangy Vanilla Ice Cream
If you ever have the pleasure of making ice cream at home, sour cream is the surprising ingredient that you have to try out in your next batch of vanilla.
Read More -
Canned Soup Gets An Instant Upgrade With One Unexpected Ingredient
Canned soup is a convenient way to get the nutrients you need, but sometimes the flavor can be lacking. Use this common ingredient for better tasting soup.
Read More -
How Fried Grasshoppers Became A Staple Snack In Mexico
A large minority of the world's population includes insects in their diet and Mexico's love of fried grasshoppers has ancient roots going back centuries.
Read More -
Does California Olive Oil Have A Distinctive Flavor?
Of all the things that come to mind when someone says California, olive oil may not be one of them. However, the Sunshine State is a major olive oil producer.
Read More -
Here's How Much White Castle's Hamburger Has Changed Since 1921
White Castle is the original fast food burger joint but after more than a century, things change. White Castle sliders aren't quite as cheap as they used to be.
Read More -
13 Ways To Jazz Up Your Classic Cream Of Mushroom Soup
Cream of mushroom soup is a tasty option to serve as an appetizer or main course. Find out how to enhance the basic recipe for a delicious and novel version.
Read More -
Why Britain Considers Tikka Masala A National Dish
The origins of chicken tikka masala are rooted in a long and complex history. Here's how an Indian recipe merged with traditional British cuisine.
Read More -
How To Use The Double Spout On Soy Sauce Bottles Properly
Ever wondered why certain soy sauce bottles have two spouts on the cap? Turns out, these dual holes serve an important function when seasoning your food.
Read More
