The 3 Types Of Sour Professional Tasters Recognize (& So Can You)
Did you know that sour is a catch all for different types of flavors? No need to feel confused because we're sharing how you can tell them apart.
Read More-
-
What Is Sorrel And How Do You Cook It
While not always easy to find because of its seasonality, sorrel adds a citrus tang to salads and is slightly bitter with a lemony undertone.
Read More -
The Sugar Technique To Enhance The Flavor Of Fresh Rosemary
The idea of using sugar to improve the flavor of rosemary may seem unusual at first, but there's a scientific basis for this technique.
Read More -
Does Movie Theater Popcorn Use Real Butter?
Movie theatres typically use a clear golden color liquid to layer on the popcorn at the snack bar. But is it butter or something else?
Read More -
How Does Baby Arugula Compare To Regular Arugula?
Learn about the differences between arugula and baby arugula, including their taste and nutritional benefits, and discover how to use them in various dishes.
Read More -
Is There A Difference Between Dreamsicles And Creamsicles?
While they look similar on the outside and inside, dreamsicles and creamsicles have a major difference. Here's what makes these orange and white treats unique.
Read More -
Liquid Smoke Is The Key To Vegan-Approved Bacon Flavor
But even if you are following the plant-based diet, you can experience bacon's authentic goodness. Liquid smoke may just be the solution your taste buds need.
Read More -
José Andrés' New WCK Cookbook To Share Recipes From Chefs And Celebs
José Andrés is using his voice to highlight the work that WCK has been doing with a new cookbook from the organization - part food and part real-life stories.
Read More -
The Step You Can't Skip For Powdery Puppy Chow Coating
No matter how loudly the flavor of puppy chow is calling your name, you mustn't rush the process, or you might find yourself munching on a batch of regret.
Read More -
A Little Sorrel Goes A Long Way To Balance Heavy Salads
Adding a little sorrel can go a long way for heavy salads or mild lettuce. Here's how this herb can elevate your otherwise bland bed of greens.
Read More -
The 14 Best Plant-Based Options At Popular Fast Food Chains
A new wave of vegan and vegetarian eating is coming to town. Make your way to your favorite fast food joint and enjoy some plant-based food on the go.
Read More -
The Optimal Ratio When Substituting Chile Paste For Powder
When substituting chile paste for powder in your next meal, you're going to want to keep this conversion metric in mind.
Read More -
What Is A Flavor House And How Do They Make Food Taste Great?
The words "flavor house" conjure images of a buzzy café dishing out international cuisine, but in reality, it is nothing even close to that.
Read More -
High Egg Prices Cause Dollar Tree To Pause Sales
Dollar Tree, the chain well known for pricing most of their items at or near a dollar, announced that they will not be carrying eggs for some time.
Read More -
13 Popular Fast Food Cheeseburgers, Ranked Worst To Best
While few foods are more satisfying than a fast food cheeseburger, the choices are endless. For our ranking of the best and worst, read on.
Read More -
Anthony Bourdain & Eric Ripert Agreed On The Key To Great Ceviche
Culinary giants Anthony Bourdain and Eric Ripert agreed that while fresh ingredients are a must for great ceviche, this factor is also just as important.
Read More -
Martha Stewart's Clever Way To Prevent Soggy Waffles
Moisture can make your homemade waffle soggy, but lifestyle guru Martha Stewart has an easy trick to help keep your waffle's crispy texture.
Read More -
15 Tips You Need When Cooking With Salmon
Salmon is a versatile and complex ingredient, and these important tips will help you navigate this delicious fish no matter how you plan to prepare it.
Read More -
Massimo Bottura's Tangy Addition For Elevated Scrambled Eggs
Chef Massimo Bottura suggests adding this tangy ingredient to elevate your scrambled eggs, but he thinks you should do it in a very particular way.
Read More -
Blanch And Freeze Your Wilted Basil And It'll Last For 6 Months
To extend the life of your basil up to six months, just blanch and freeze it. Here are the easy steps to make your wilted herb usable again.
Read More -
The Quick Step To Prevent Sharp Corners In Lasagna
In an effort to rid homemade lasagna of sharp corners, there's one speedy and often overlooked step that you shouldn't forget.
Read More -
The Ingredients That Will Elevate Your Dishes At Home, According To Alex Guarnaschelli - Exclusive
Alex Guarnaschelli shared three simple yet versatile ingredients that will elevate your cooking - and you probably already have at least one of them at home.
Read More -
Using Too Much Flour Can Ruin Hot Cross Buns
The key to a perfect batch of hot cross buns lies in the proper amount of flour. Here's why using too much of this ingredient can be a mistake.
Read More -
What Is Fig Leaf Oil And How Do You Use It?
You may have heard of or tried such renditions as the classic basil-infused olive oil or even mint-infused olive oil, but have you heard of fig leaf olive oil?
Read More -
Raw Sauerkraut Vs. Canned: What's The Difference?
Sauerkraut is sliced fermented cabbage, and it sits in a few places in the grocery store. See what the key differences between the raw and canned versions are.
Read More -
17 Ways To Add More Flavor To Beets
Beets are far more than just the canned version. From grilling them to sautéing the green leaves, these are our favorite ways to amp up beets.
Read More -
What Exactly Is Kentucky's Transparent Pie?
It's the coloring of the transparent pie that sometimes confuses outsiders as it isn't truly transparent but sort of colorless due to its simple ingredients.
Read More
