Ingredients

MSG Is A Valuable Kitchen Staple, If You Know How To Use It

By Jacob Dean Read More

A Chef Uncovers The Secrets Of Umami

By Chef Jenny Dorsey Read More

The Brief Yet Meaningful Life Of Beer Bubbles

By David McCowan Read More

Why Do Sausages Scream And Explode In The Microwave?

By David McCowan Read More

How To Play God With Fruit: A Guide To Ripening

By David McCowan Read More

How To Revive Stale Bread

By David McCowan Read More

How Do You Revive Soggy French Fries?

By David McCowan Read More

Why Bottles Advertising "Pure Water" Are Pure Hokum

By David McCowan Read More

How To Minimize Crying When Chopping Onions

By David McCowan Read More

Is It Safe To Eat Food That's Been Freezer Burnt?

By David McCowan Read More

What's The Real Difference Between Margarine And Butter?

By David McCowan Read More

Everything You Need To Know To Saber A Champagne

By David McCowan Read More

Do You Really Need To Refrigerate Your Eggs?

By David McCowan Read More

Is It Safe To Eat Deli Meats With That Metallic Sheen?

By David McCowan Read More

We Asked A Physicist: Why Can't We Put Metal In The Microwave?

By David McCowan Read More

A Brief Compendium Of All The Ways Your Food Can Kill You

By David McCowan Read More