23 Hearty Rice Recipes To Try
The rice recipes in this roundup are of the hearty variety; they can serve as a satisfying main dish but can also work as a complete meal on their own.
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How You Should Actually Be Trimming Brussels Sprouts
When trimming Brussels sprouts, the keys are moderation and balance: You don't want to cut away too much, but you also don't want to leave too much of the stem. -
22 Mexican Recipes That Run The Gamut
With how varied Mexican cuisine is, it's no wonder we had a considerable task in front of us when we chose to select 22 Mexican recipes for home cooks to try. -
The Unexpected Number Of Cows A Single Burger's Meat Could Come From
The number of cows that a single burger patty may contain will most likely shock consumers as there's often a disconnect between the animal and the end product. -
No, The Dishwasher Is Not A Good Method For Cleaning Potatoes
If you've ever thought of ways to use your dishwasher's power and considered using it to wash potatoes in bulk, let us stop you there: The hack is outdated. -
Is It Actually Dangerous To Eat Food From A Bloated Can?
A dented can can usually be explained, but a bloated can is less clear, and the cause of this swelling is an even surer warning sign of something being amiss. -
What's Really In Old Bay Seasoning?
Old Bay seasoning is said to contain 18 spices, but only McCormick really knows what they are — and even the best guesses don't seem to add up to that number. -
Why It's Better To Brush Your Teeth Before Drinking Coffee
Brushing your teeth after you drink coffee may seem like sound dental care, but in fact, you should be brushing your teeth before your first sip. Here's why. -
Why You Should Toast Both Sides Of Your Bread For Grilled Cheese
Toasting both sides of bread in a grilled cheese will take your sandwich to another level, one where the cheese melts perfectly and every bit is crispy. -
The Absolute Best Ways To Reheat Egg Rolls
There's a method to reheating leftover egg rolls as you'll want to restore the deep-fried appetizer's crispy exterior without drying out its delicious insides. -
Why You Shouldn't Beat Cold Butter With Your Mixer
If you're pressed for time and think you can't wait for the cold butter to reach room temperature, think twice before throwing it into your mixing bowl. -
NYC Airports Can No Longer Overcharge For A Beer
The Port Authority called for a thorough audit into pricing structures at various airport concessions, managed by a company called OTG. Here are the details. -
Is It Safe To Eat 2-Year-Old Frozen Pasta Sauce
Freezing homemade pasta sauce is a great way to plan meals in advance, but what if you forget about some frozen sauce for two years: Can you still eat it? -
Why Avocados And Eggs Are Such A Great Breakfast Combination
Individually, avocados and eggs offer a number of nutritional benefits, and when combined for a breakfast, they can deliver a powerful start to your day. -
Why It's Important To Regularly Clean Your Toaster Crumb Tray
Toasters are one of the most convenient appliances in our kitchens, so much so we might forget to clean it as well as we should: specifically, the crumb tray. -
How A Tainted Can Of Olives Led To The US Food Safety System
The urgent response from health officials to a 1919 deadly outbreak caused by a tainted can of olives would be the turning point for food safety in the U.S. -
The Reverse-Creaming Method, Explained
Rose Levy Beranbaum, a master baker and author of "The Cake Bible," proved her ingenious reverse-creaming method is faster, easier, and prevents overbeating. -
What Really Happens When You Drink Water Before Eating
When you drink water before eating, studies have found there could actually be physiological implications. -
The Science Behind Seedless Watermelons
The seedless watermelon is the result of cross-breeding two types of watermelon to create a third kind: a triploid with 33 chromosomes versus the original 22. -
10 Best Wines For A Red Wine Spritzer
Few cocktails are more refreshing than a wine spritzer. If you prefer reds to combine with sparking water and other accoutrements, opt for these varieties. -
Why You Shouldn't Slice Into Fresh Baked Bread Before It's Cool
There are few aromas as swoon-worthy as bread fresh out the oven. But be patient. A burnt mouth isn't the only thing you're risking by slicing bread too soon. -
How To Tell If Spinach Has Gone Bad
As a leafy green vegetable, it is actually not too difficult to tell whether or not spinach has spoiled. -
Cauliflower Potato Soup Recipe
Learn how to make this hearty and satisfying soup. Cauliflower contributes to its creamy texture while also making it a balanced, veggie-forward dish. -
How Long You Should Plan To Soften Butter Before Baking
It's important to have softened butter ready when it comes to baking, but just how long does your butter need to sit out to be perfectly softened? -
The Absolute Best Ways To Keep Brown Sugar Soft
Luckily, there are several ways around the dreaded brown-sugar-brick, and most of them use tools you probably have lying around. -
Why Molson Coors Is Now Selling Vegan Milk
When you think about "cracking open a cold one with the boys," it's unlikely you have plant-based milk in mind. But Molson Coors is asking you to think again. -
How Julia Child Would Test Baking Powder Before Using
Julia Child was a library of tips and tricks gleaned from professional chefs and home cooks alike. Here's her advice for testing baking powder for freshness. -
The Paris Cheese Shop Ina Garten Calls Her Favorite Worldwide
Ina Garten could be considered somewhat of an expert on Paris, so when she described one Parisian cheese shop as her favorite in the world, we had to take note. -
Why Wheat Thins Are Actually Banned In Some Other Countries
While European convenience stores are a treasure trove of savory snacks, there's one classic American cracker you find on many shelves abroad: Wheat Thins.
