The Medicinal Origins Of Cocktail Bitters
Although cocktail bitters are found in most bars today to add complexity to cocktails, 300 years ago they were used for a completely different purpose.
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Stories By William DeLong
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The Sweet Marinade Ingredient That Keeps Bulgogi Tender
There is one ingredient you might want to consider adding to your bulgogi marinade when you want a sweet, fruity flavor to infuse with the beef. -
Rémy Martin's Super Bowl 2023 Ad Forgot To Be A Commercial
Rémy Martin's first-ever Super Bowl commercial features tennis superstar Serena Williams. Did the star and her message make more of an impact than the product? -
Wendy's Plans To Cut Greenhouse Gas Emissions Nearly In Half
Wendy's is seeking to improve its carbon footprint in a big way by making its impact much smaller. Recently, the chain discussed its eco ambitions. -
Think Twice Before Pan-Searing T-Bone Steak
You might be tempted to pan-sear a T-bone for convenience, but you might want to reconsider -- at least while the meat is still on the bone. -
The Essential Timing Tip To Remember When Cooking Pasta
If you need a quick way to gauge how long to boil your pasta for, there is a simple method to get your timing down right every time without using a clock. -
How Long It Should Take To Torch The Perfect Crust On Steak
Torching your steak is the best way to get a perfect char while maintaining a tender center -- and quick. Here's how long it takes for the ideal crust. -
How Large To Cut Tuna Cubes For Poke
Poke bowls are a great option for a flavorful meal, and it is important to prepare each ingredient correctly to make the bowl as tasty as possible. -
Why Bonito Flakes Are An Ingredient In So Many Japanese Dishes
The curing process concentrates one particular type of flavor into the meat, which is the reason why bonito flakes are ubiquitous in Japanese cuisine. -
When Is A Powdered Egg Replacer Actually Useful?
Powdered egg replacer is a convenient option, but it works better in certain applications than others. Learn when to use powdered egg replacer in cooking. -
Well-Beaten Vs. Slightly Beaten Eggs: What's The Difference?
Not all scrambled eggs are the same, as the consistency of eggs can alter their cooking time, as well as the cooking time of whatever dish they are in. -
The Best Type Of Wood To Use For Smoked Mac And Cheese
Smoking a dish is a way to bring out the intensity of the flavors contained in the recipe while also adding a distinct smokiness to your meal. -
Sara Lee's New White Bread Contains Vegetables And Vitamins
Sara Lee has listened to recent consumer demands by offering lines of healthier breads, like Artesano and Delightful, but now it's adding vegetables to the mix. -
The Best Type Of Potatoes For Structurally Sound Loaded Potato Skins
Not every potato is right for making the best loaded potato skins. One kind of potato reigns supreme in this category, and we're explaining why. -
The Only Type Of Canned Tuna You Should Add To Linguine
When you make seafood linguine with tuna for your next pasta night, consider one specific type of canned tuna for the absolute best results for your dish. -
Israeli Chief Rabbi Issues Religious Ruling On Cultivated Meat
Lab-grown meat has raised big questions about how to classify it. Recently, Israeli Chief Rabbi Yisrael Meir Lau made a religious ruling about cultured beef. -
The Baking Tool To Test Steak Doneness Without A Thermometer
If you don't want or need a meat thermometer to test the doneness of your steak, there is an alternative -- thanks to an inexpensive baking tool. -
Pizza Hut Breaks Record For World's Biggest Pizza With 68,000-Slice Pie
Every year, companies try to outdo one another with their pizzas. Pizza Hut set a new record earlier this week with a 68,000-slice pie. -
Japan's Top Tuna All Come From The Same Strait
Japan loves its tuna, with a special love for the Oma bluefin variety. Here's what makes Oma tuna and the strait that it comes from so special. -
Many Egg Producers Think Caged Hens Will Still Be Used In 2040
Despite efforts to make caged eggs a thing of the past, producers expect the future to hold more of them in store. What could be driving that outlook? -
The Soda That's A Staple Rice Ingredient In Colombia
In some areas in Colombia, clean drinking water was scarce, so locals got creative when cooking their favorite foods and turned to using a bottled soda. -
The Simple Additions That Turn Quesadillas Into Mulitas
If you're a fan of quesadillas, wait until you hear about mulitas. Mulitas take quesadillas up a notch, and they're very popular in Los Angeles. -
The Best Type Of Potato For Mashing With The Skin On
There are many great options for making all different kinds of potatoes, but which potatoes are best for making homemade mashed potatoes with the skin on? -
Why You Should Reconsider Buying Wet-Aged Prime Rib
You've probably heard of dry-aged beef. But do you know what wet-aged beef is? -
How Long Should It Take To Make French Fries In An Air Fryer?
French fries can be healthier for your family when made in an air fryer, and it cooks even faster compared to using oil or a convection oven. -
The Bottled Ingredient That Can Help Your Can Of Clams Go Even Further
Some seafood aficionados will argue the best clams are fresh out of the ocean. However, this bottled ingredient can help your can of clams go even further. -
The Ideal Cookware For Perfectly Braised Steak
Ask 20 steak fans the best way to get the most flavorful steaks, and you'll hear 20 answers. Here is the ideal cookware for perfectly braised steak
