The Science Behind Dalgona Coffee
If you ever wondered how instant coffee, sugar, and water could create an airy, foamy whip known as dalgona, here's the answer. Hint: It has ties to meringue.
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Warning Signs Your Salmon Has Gone Bad
When checking to see if a piece of salmon has gone bad, you'll want to use your eyes and sense of smell to help you discern if the fish is still safe to eat. -
The Absolute Best Red Wine Vinegar Substitutes
Red wine vinegar provides a punchy tang to a variety of dishes. If it's not in your pantry, there are multiple ways to replicate its signature acidity. -
Why The FDA Has Decided Not To Ban Phthalates In Food Packaging
The FDA's response to three separate petitions on phthalates and food packaging has left organizations outraged and demanding answers over the limited ban. -
15 Best Bagels In New York City, Ranked
Finding the best bagel in the city with the nation's best bagels is no easy task, so we've ranked the best bagels in NYC to help you narrow down your search. -
Why Canada's 2022 Crop Might Be The Most Expensive Ever
Those in Canada predict that they are going to be looking at one of the most expensive operational years ever. -
The Best Ways To Store Watermelon
Watermelons are one of the signs that summer is just around the corner. Here are some tips on how to pick out and store the perfect watermelon. -
The Reason You Should Start Adding Ginger To Your Coffee
Ginger, scientifically known as Zingiber officinale, can infuse your steaming cup of coffee with several health benefits. -
Why Bees Are So Vital To The Food Chain?
Every year in May, the UN celebrates World Bee Day to shine a light on the role (and plight) of the pollinators that so many organisms depend on. -
The Real Reason Your Baked Ziti Turned Out Dry
If the sad occasion of a dry baked ziti has befallen you in the kitchen, read on to learn how to ensure your next one will turn out nice and moist. -
Can You Eat Honeycomb?
People have been eating honeycomb for thousands of years, but are they really something to eat, or is it better to stick to syrupy mixtures in bottles? -
Stop Throwing Out Your Watermelon Rinds
Having to throw out the watermelon rinds is always such a shame, but in fact there are quite a few tasty, nutritious things to do with the leftover rinds. -
Boomchickapop Wants You To Propose With Popcorn
There's a new option for the romantic foodies out there hoping to settle down from popcorn brand Angie's Boomchickapop and jeweler Stephanie Gottlieb. -
Your Dijon Mustard May Soon Be Even More Expensive
Due to climate change and rising conflict overseas, French supermarkets are running out of Dijon mustard –- and American grocery stores could be next. -
Why Jamie Oliver Protested The UK Government With Eton Mess
When the government suddenly reversed course on their mission to tackle obesity, Jamie Oliver flew into full-activist mode. -
The Real Reason You Shouldn't Keep The Pot Covered When Making Pasta
While most people have learned what al dente means, there are other things about cooking pasta that might remain unclear, like whether or not to use a lid. -
The Unexpected Effect Choosing Dessert Before A Meal Could Have
Who says you shouldn't choose dessert first? A study shows that picking your dessert before your meal may help you make healthier choices for the main course. -
How To Tell If Tofu Has Gone Bad
Eating bad tofu can cause stomach cramps, nausea, vomiting, or even a fever. Follow these tips to keep your tofu a health food instead of a hazard. -
Why You Should Sear Chicken For Soup In Two Different Types Of Fat
The taste and smell of a humble chicken soup can harken back to warm memories. Here is why you should use two fats when searing chicken for your next pot. -
How Long Can You Leave Coffee Creamer On The Counter?
The question of how long coffee creamer can safely sit out is a bit of a complicated one, but we've broken down all the possible answers for you. -
Why More Than 14,000 Pounds Of Sausage Sticks Have Been Recalled
The recall was issued earlier this week and is limited to sausage sticks and luncheon loaf products made by the New York-based Ri Wang Food Group Co., Ltd. -
Why Did The Tabs On Beverage Cans Change?
While you may not remember, the iconic tab can opening, commonly used for soft drinks or beer, has gone through some major upgrades throughout the years. -
Why You Should Slightly Undercook Foods When Grilling
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The Real Difference Between Farmed Shrimp And Wild Shrimp
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The Little-Known Connection Between Avocados And Cinnamon
The average person wouldn't put avocados and cinnamon in the same category, but the two are actually much more closely related than might appear at a glance. -
The Best Grocery Store Pancake Mixes, Ranked
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Krispy Kreme Is Giving Away Donuts To New Graduates, But There's A Catch
Krispy Kreme is giving away free donuts to new graduates, but there's a catch about how students can get them. -
Why You May Not Find Garlic Bread In Italy
Garlic bread is a popular side at dinner or appetizer at restaurants across America. Here's why you might not be able to find this beloved offering in Italy. -
Why Buttermilk Can Help You Make The Best Biscuits
Biscuits have been a culinary staple in Southern American diets for generations. Here is why you should always reach for buttermilk when making biscuits.
