The Iconic Hot Sauce That Gives Sweet Baby Ray's BBQ Sauce Its Bite
The creators of Sweet Baby Ray's decided to spend a little extra on making sure they added premium hot sauce to their product, and the payoff was sweet.
Read More-
-
You Shouldn't Eat The Hairy Part Of An Artichoke. Here's Why
Cooked whole, the artichoke's 'choke' might look friendly, softened, and even edible, but it definitely isn't.
Read More -
The Starchy Kitchen Scrap That Helps Your Compost Pile Thrive
A kitchen compost bucket is handy to have if you're a gardener, but knowing what to add can be tricky. This one item can really help your compost break down.
Read More -
What Is A Yuzu Sauce And How Do You Use It?
Yuzu, a vibrant Japanese citrus fruit, is delicious in a number of sauces. But how exactly do you use it? Use these formulas and play with flavors.
Read More -
14 Celebrity Chefs And Their Favorite Comfort Foods
If you need inspiration for a comforting dish, or you just want to upgrade a favorite, these are the satisfying meals our favorite chefs love and cook often.
Read More -
The Hugely Popular Beverage You Shouldn't Pair With Fermented Food
There's a staple drink that you should avoid drinking with any kinds of fermented food; it may be the reason why your breakfast has been tasting slightly wrong.
Read More -
5 Fruits That Rival Watermelon When It Comes To Hydration
You probably already know that watermelons are an excellent source of hydration, but how do other fruits compare? Here are your best alternatives.
Read More -
The Rich, Rustic Italian Seafood Dish That Actually Hails From California
Like many a delicious dish, this seafood recipe was developed over time by Italian immigrants to America, who made it into a tasty Italian-American classic.
Read More -
Why You Can Ignore 'Farm-Raised' On Meat Packaging
Buying meat at the grocery store or butcher is a lot more confusing than it needs to be. There are a lot of misleading labels out there, like "farm-raised."
Read More -
Why Are Cherries Always So Expensive?
Why are these ruby-red stone fruits so ruinously expensive? The high cost of cherries is tied to a cascade of agricultural, environmental, and economic factors.
Read More -
Streusel Vs Crumble: What's The Difference?
Crumbles and streusels both bring extra flavor and crunch to various desserts, but they're not the exact same thing. Here's the real difference between them.
Read More -
Which Country Produces The Most Lemons And Limes In The World?
While lemons and limes are universally beloved among cultures, this one region took it a step further -- becoming the leading global exporter of the fruits.
Read More -
Is Australian Wagyu Beef A Good Alternative To Japanese Wagyu?
Japanese wagyu is a legendary type of beef, but how does Australian wagyu stack up to it? We asked an expert if it's a good alternative beef.
Read More -
Is Blue Cheese Gluten-Free?
Gluten can be found lurking in the most unexpected places, which poses a serious risk for those who stick to a gluten-free diet. How does blue cheese factor in?
Read More -
The Actual Reason Corned Beef Has That Distinct Pink Color
The signature pink hue of corned beef can often leave cooks wondering if the meat is cooked through or not. Here's the real source of the color.
Read More -
Mortadella: What It Is, How It's Made, And Why It's Nothing Like Bologna
Mortadella might look similar to a standard slice of bologna, but its silky-smooth, flavorful bite may just change the way you think of a simple deli sandwich.
Read More -
Texas Has 2 Official Peppers — And This Small But Fierce Southwest Chile Flies Under The Radar
Looking for a new chile pepper to tackle this summer? Try one of Texas' two official state peppers — and we're not talking about jalapeños.
Read More -
Is Chick-Fil-A's Chicken Fresh Or Frozen?
Most people prefer fresh food over frozen food, but how can you be certain which type you're being served at a fast food restaurant like Chick-fil-A?
Read More -
Is Chipotle An Ingredient? How A Dried Chili Pepper Gave Its Name To A Popular Restaurant Chain
Chipotle has been offering its fast-casual take on Mexican cuisine since the '90s. But does the restaurant even use the dried chili peppers it's named for?
Read More -
Frozen Yogurt Vs Soft Serve: What's The Difference?
Right in the moment when the craving for a cold treat strikes, choosing between frozen yogurt and soft serve can feel like the most difficult thing ever.
Read More -
If You Love Loaded Hot Dogs, Chilean Completos Are Your Culinary Ticket To Happiness
If you really enjoy a loaded hot dog, the dish served in Chile known as completos might become your new favorite topping-filled indulgence.
Read More -
The Absolute Best Beef-To-Fat Ratio If You Plan On Browning The Meat
If you're looking for the best type of ground beef to brown for your next dish, give this leaner beef-to-fat ratio a try.
Read More -
Is Berbere Spice Hot? Here's How Fiery This African BBQ Staple Really Is
Berbere spice is a key component of many East African dishes. But is it really as spicy as the name suggests, and what are its exact ingredients?
Read More -
This Country Exports More Candy Than Any Other — And It Might Surprise You
The country is the birthplace of popular confections like gummy bears, and legend has it that the candy cane was invented there in 1670.
Read More -
The Canned Fish That Actually Tastes Better The Longer You Wait To Eat It
Unlike most other canned food, this fish's flavor is enhanced if you wait long enough before eating it. Here's how to "age" this canned fish properly.
Read More -
This Government-Funded Snack From The '60s Was Originally Made For Astronauts
Did you know that the U.S. government worked with one major food brand to craft a snack for outer space explorers? This vintage snack has quite the history.
Read More -
This Is What Candy Corn Is Supposed To Taste Like
Candy corn is among the world's most decisive foods. Those who like it, love it. Those who don't, loathe it. Here's what the candy tastes like.
Read More
