Is Velveeta Real Cheese?
Velveeta is creamy, tangy, and makes a great grilled cheese sandwich. But is it actual cheese? The answer is a bit more complicated than you'd think.
Read More-
-
The Rise And Fall Of Honeycrisp Apples
If you have taken a bite out of a Honeycrisp apple in recent times and felt that it wasn't quite as sweet or crisp as you remember, there is a reason for that.
Read More -
The Unexpected Ingredients That Make Colombian Fruit Salad Unique
If you've never been to Colombia, it is unlikely you've tasted a real Colombian fruit salad. A few unexpected ingredients make this dish truly memorable.
Read More -
How Exactly Is Beef Tallow Made?
Beef tallow has been rising in popularity as health-conscious consumers question their cooking oils. But how is beef tallow made and can you do it yourself?
Read More -
The Tuna You Should Be Using For Better Poke Bowls
Making a poke bowl at home is actually pretty easy, but you'll want to make sure you get the right kind of tuna for the job. Here's what the pros use.
Read More -
The Burger Ingredient Guy Fieri Warns Folks Not To Forget About
Guy Fieri has built his food empire in large part on burgers, so the guy knows what he's doing. Here's the ingredient he thinks deserves more attention.
Read More -
What Are Nitrates? And Why Does It Matter If They're In Your Deli Meat?
When shopping for deli meats, you might look for options that specify no added nitrates. But what are nitrates, and does it matter if they're there?
Read More -
Tomato Paste Vs Tomato Sauce: What's The Big Difference?
Both tomato sauce and tomato paste are two pantry staples in many households around the world. But what makes them different and why choose one over the other?
Read More -
Which Cuts Of Beef Are The Best For Stir Fry?
Just like vegetable choices, there are many types of beef to use for a stir-fry, but one particular cut is the best type of steak to use.
Read More -
The Trendy Milk You Should Be Adding To Cocktails
Dairy-based cocktails have been making a cultural resurgence, and according to this mixology expert, one trendy milk in particular is ripe for the shaker.
Read More -
Turn To This Pantry Ingredient For The Crispiest Sweet Potato Fries Yet
Sweet potatoes are a softer spud but there's no need for soggy fries. We share the secret ingredient you probably already own to make them crispy and delicious.
Read More -
The Mistake You're Probably Making With Canned Beans
At first glace, canned beans may not be the most exciting protein to build a meal around, but with a little advice from an expert, these legumes can be a star.
Read More -
How To Tell If The Parmesan You're Buying Is The Real Deal
If you want the real deal, it can be hard to pick out a cheese from all the options at the store. Here's how to make sure your parmesan cheese is authentic.
Read More -
When To Go For Dry Beans Over Canned
Chef John Politte shares his expert opinion on when and why you might choose to use canned beans in the kitchen, as well as when it's best to start from dry.
Read More -
Are Brussels Sprouts Technically Just Mini Cabbages?
Visually, Brussels sprouts look like miniature heads of cabbage, making some wonder if it's just an affectionate nickname, or if they lack comparison.
Read More -
What Kind Of Meat Is Al Pastor?
Anyone who enjoys Mexican cuisine has at least heard the phrase "al pastor," especially when it comes to tacos. But what kind meat is al pastor exactly?
Read More -
The Mistake You're Probably Making When Adding Fruit To Oatmeal
Adding fruit to oatmeal is a healthy way of improving what can be a bland breakfast. For the best fruity oatmeal, it's important that you avoid this mistake.
Read More -
The Umami-Rich Condiment Your Grilled Cheese Needs For More Flavor
If your grilled cheese sandwiches are coming out bland, it's time to rethink your recipe. This common condiment is a surefire way to bring umami into the mix.
Read More -
What's The Actual Difference Between Cornichons And Gherkins?
Gherkins and cornichons are both types of pickles that you can pick up at the grocery store. But aside from their names, what actually makes them different?
Read More -
Why Does Nutritional Yeast Taste Like Cheese?
When it comes to tastes, nutritional yeast boasts a striking similarity with cheese. Naturally, this leads us to wonder: why and how?
Read More -
How To Cook Up A Fried Egg Without A Pan
There are plenty of tips of how to cook multiple eggs at one time for several people, but sometimes you just need one fried egg but don't have a frying pan.
Read More -
Forget Mayo And Make Your Tuna Salad With A Creamy Dip Instead
Your tuna salad is an icon, a lifestyle, a vibe. But it'll be way better if you ditch the mayo and toss in this creamy dip for that ultimate tuna drip.
Read More -
-
The Science Behind Why Sichuan Peppers Make Your Mouth Feel Numb
Sichuan cuisine is delicious, but one of it's main ingredients is known to have some interesting effects. Here's the science behind Sichuan peppers.
Read More -
Exactly How Long Is Parmesan Cheese Good For After Opening?
If you're wondering how long your parmesan or Parmigiano Reggiano will last, the good news is that you probably have longer than you think.
Read More -
What Kind Of Fish Is Even In UK Fish And Chips?
Fried to golden perfection, fish and chips is one of the most famous British dishes. But what kind of fish do they traditionally use to make it?
Read More -
Add One Fresh Ingredient To Boxed Cake Mix For An Instant Flavor Boost
Hoping to give your boxed cake mix a little more pizzazz? You can always upgrade it with this bright, zesty ingredient for a boost of flavor!
Read More
