This Historic Ice Cream Shop Gave Us The First Hot Fudge Sundae
There's little argument to the origins of what many consider America's favorite version of ice cream — the hot fudge sundae.
Read More-
-
Why You Should Always Read The Label On The Cereal Box
Cereal is a staple breakfast meal in many homes, but you may be consuming ingredients that are not great for starting the day. Here's what you need to know.
Read More -
This Is The Best Percentage Of Fat For Sausages
The best type of fat to use is pork fat. The neutral flavor lets the meat shine, and because it has a high melting point, it's solid at room temperature.
Read More -
Here's What Gives Root Beer Its Unique Flavor
Root beer is now a ubiquitous carbonated drink that came about in order to keep day-drinkers at a minimum. Here's what you need to know about the unique flavor.
Read More -
Why You Should Never Get Rid Of Eggshells In The Garbage Disposal
There are a few things you should never put down the garbage disposal, including eggs, pasta, potato peels, and more. But why?
Read More -
White Meat Vs Dark: Is There A Nutritional Difference?
Chicken is a lean and delicious meat option for many dishes. But this begs the question: Is there a nutritional difference between white meat and dark meat?
Read More -
The Unexpected Ingredient To Add To Your Pizza This Fall
There's yet another unexpected topping you may not have considered adding to your pizza, and this component is perfect for fall.
Read More -
Why You Should Consider Adding Protein Powder To Your Oatmeal
Protein is an essential part of a diet but most of it is consumed at dinner. But,. research suggests that breakfast protein is also beneficial and here's why.
Read More -
The 250,000 Year Long Evolution Of The Chef's Knife
The 250,000-year evolution of the knife is a fascinating journey. With the knife now a staple in kitchens around the globe this tool's beginnings is humble.
Read More -
Ranking The Cuts And Parts Of Chicken From Worst To Best
Choosing the best part of a chicken isn't a popularity contest. Factoring in flavor, price, and cooking ease, we determined which cuts deserve your attention.
Read More -
Alton Brown's Trick For Keeping French Toast Warm And Crisp
If you are cooking for a crowd or making a large batch for breakfast, it may not be easy to keep every slice oven-fresh. Luckily, Alton Brown has a trick.
Read More -
How To Make Sure Your School Lunches Stay Cold Without An Icepack
A simple way to keep your child's lunch cold can be utilizing an item that has already been packed to be consumed.
Read More -
The Filling (And Cheap) Potato Sandwich Brooklyn Loves
A filling breakfast sandwich couldn't be more simple than this age-old recipe from Brooklyn. The best part? You can fill your stomach for under $8.
Read More -
How A Founding Father And A Spy Brought Tofu To The Global Stage
Tofu is that ubiquitous vegetarian staple that is a blank canvas for pretty much any flavor. Its history includes a spy, a Founding Father, and even ghosts.
Read More -
Ina Garten's Method For Mincing Garlic Extra Fine
Did you know that garlic's flavor comes from damaged cells? Ina Garten shares a method of creating finely minced garlic for the most flavor.
Read More -
What You Should Know About Japan's Aomori Apples
One prefecture in Japan produces over half of the apples consumed across the entire country. Here's how the apple industry of Aomori became so successful.
Read More -
What You Should Consider Before Buying Mustard Close To Its Expiration
Despite its long history as a favored condiment, mustard is a condiment people either love or hate. If you like mustard, there is a tip to consider when buying.
Read More -
Why The Type Of Dressing In Your Potato Salad Matters
As with any food, what matters is that you are making something you like. Still, following basic rules for dishes like potato salad matters. Here's why.
Read More -
Is It Dangerous To Eat Uncooked Raw Pasta?
Some of us have likely sampled raw pasta dough on occasion, but a look into the science behind consuming raw dough will make you think twice.
Read More -
The Reason Aromatics Are So Important When Cooking Chicken
Home cooks make many mistakes when cooking chicken, like forgetting to use a meat thermometer. This mistake could cost your roast chicken vibrant flavors.
Read More -
Do You Need To Preheat Your Cast Iron Skillet?
There is a common mistake that plagues many good cooks and it involves your skillet. It may not seem that important but skipping it can affect your dish.
Read More -
Don't Follow This Traditional Boston Baked Beans Step
There is a traditional way to make beans but omitting a particular step can save you time and frustration. Here is the step you should be watching out for.
Read More -
How Is Mercury Tested In Tuna?
Mercury levels in fish, particularly canned tuna, is a major concern. Learn how tuna is tested for mercury and why it's so difficult to get an accurate number.
Read More -
Why You Should Roast Chicken On A Bed Of Vegetables
Roasting a chicken is an easy way to make a delicious meal, or a week's worth of meals, but don't even think about doing it without a bed of veggies underneath.
Read More -
The Reason You Should Skip Freezing Pasta And Noodle Soups
Freezing soups can be one of the best ways to prepare for those busy days when can't make time to cook. But, here's why freezing pasta soups may be tricky.
Read More -
How A Legal Dispute Made The Future Of Delmonico's Steakhouse Unclear
The owners of Delmonico's suing each other was only the beginning.
Read More -
The Secret Feature On French's Mustard Bottles For Mess-Free Usage
Despite the fact that French's is perhaps the most well-known yellow mustard brand, most people have no clue the feature exists.
Read More
