12 Mistakes Everyone Makes With Canned Spinach
Canned spinach can be boring, or even ruin a dish ... but if you avoid these mistakes, it can be a great ingredient to boost many meals with nutritious gusto.
Read More-
-
8 Canned Chicken Myths You Need To Stop Believing
Canned chicken might not have the best reputation but we think its underrated. Read on as we dispel the myths to this diverse pantry ingredient.
Read More -
11 Types Of Pretzels, Explained
Pretty much everybody's heard of soft pretzels and hard pretzels, but there are way more types of this traditional treat than you may have realized.
Read More -
What's The Difference Between Egg Noodles And Pasta
There is a sort of gray area between what makes a dish pasta vs. egg noodles. We look into all of the details to pinpoint the differences between the two.
Read More -
The Rare Scandinavian Fruit That Dates Back To The Vikings
Some fruit varieties have a history as storied as that of humanity itself. And one small, elusive Scandinavian fruit once eaten by the Vikings takes the cake.
Read More -
What Does It Mean To Hydrate Your Sourdough (And How Do You Calculate It)?
What does it mean to hydrate sourdough? We'll talk you through the science of hydrating, how to calculate it, and what it means for your dough.
Read More -
Matcha Salt Is The Simple Blend You'll Want To Put On Everything
It's perhaps best known as a topping for tempura, but matcha salt can add flavor to both sweet and savory dishes. It's all explained in this ingredient guide.
Read More -
How To Cook Elderberries So They're Safe To Eat
Elderberries have the potential to be poisonous, but it's rather easy to make them safe to eat, and they even have health benefits when properly prepared.
Read More -
16 Types Of Melons, Explained
There are many more types of melon out there than watermelon, cantaloupe, and honeydew, and they can be used for far more than a fruit salad.
Read More -
Is It Safe To Eat Green Rhubarb?
As rhubarb season quickly approaches, you might be eyeing the green rhubarb in your backyard and wondering if it’s safe to eat. Here’s what you need to know.
Read More -
Nodi Marini: One Of Giada De Laurentiis' Favorite Pasta Shapes
The New York Times bestselling author and celebrity chef fell in love with this less common yet versatile pasta when she discovered it on a trip to Italy.
Read More -
Why You Commonly Find Pickles Served Alongside BBQ
While some barbecue sides, like potato salad, are familiar, others are a little more regional - like pickles. So, how did they come to be served alongside BBQ?
Read More -
14 Ways To Enhance Your Favorite Recipes With Tamari
If you're looking for an umami upgrade to a recipe, try tamari. From salad dressings to pasta sauce, these are our favorite ways to use tamari.
Read More -
What Exactly Is Pâté, And How Do You Use It?
Whether you're a connoisseur or newbie foodie, learning the basics of pâté will open up a world of flavor and texture. Here's what you need to know.
Read More -
What's That Gray Liquid In Your Sourdough Starter (And Do You Have To Throw It Out)?
When sourdough starter is left to ferment at room temperature, a liquid ranging from clear to a dark gray color will often form. We'll tell you what to do next.
Read More -
Are Beignets A French Breakfast Or A Dessert? We Have Your Answer.
Beignets are made with deep-fried dough, usually cut into squares and topped with powdered sugar. But can they be breakfast, dessert, or a snack?
Read More -
Lo Mein Vs Huntun Mian: What's The Difference?
While lo mein and huntun mian (wonton noodles) share the same fundamentals, there are several key differences you should know about before diving in.
Read More -
The Summer Fruit That Beats Watermelon In The Hydration Game
If you're looking for the most hydrating fruit of the summer, watermelon actually isn't it. There is one fruit that offers even more water content.
Read More -
Contrary To Popular Belief, Strawberries And Champagne Don't Pair Well
Champagne and strawberries are often positioned as a classic pairing, but the duo isn't all that it's cracked up to be. You're better off with other pairings.
Read More -
27 Unexpected Foods You Should Be Grilling
Sure, barbecued steaks, chicken, and hot dogs are great ... but boring. Try grilling these unexpected foods to discover new flavors and impress cookout guests.
Read More -
Why Frozen Blueberries Are More Colorful Than Fresh Ones
When it comes to fruit, you might think that fresh is always better. But that's not the case with frozen blueberries, which become more colorful and nutritious.
Read More -
What Exactly Makes Up Rainbow Peppercorn?
Most of us use only one color of peppercorn: black. But this spicy dried berry comes in many colors and flavors, all showcased in rainbow peppercorn blends.
Read More -
The Reason Nestlé's Drumsticks Don't Melt
Nestlé Drumsticks are causing a stir on TikTok after it was noted that the frozen treat doesn't actually melt, even with assistance from a torch.
Read More -
How To Know If You Should Use Corn Or Flour Tortillas
Both corn and flour tortillas are delicious, but how do you know which one to choose? We lay out each style's characteristics to help you choose.
Read More -
The Best Time Of Year To Eat Dragon Fruit
Like every fruit, dragon fruit has an ideal time of year you should purchase and consume it in. It'll taste the freshest if you adhere to its season.
Read More -
A Cooking Instructor Offers 7 Tips You Need When Making Brown Butter
The rich flavor of brown butter is a major recipe enhancer, but a lot can go wrong while making it. A cooking instructor's tips will help you do it right.
Read More -
Here's Why Gluten-Free Options Tend To Cost More
If you follow a gluten-free diet or know someone who does, you've likely noticed that the products cost more. But what's the reason for this extra expense?
Read More
