The Key To Soft Scrambled Eggs Is A Little Bit Of Acid
If you, like many of us, prefer your scrambled eggs to be soft and buttery, you need to try this hack. You'll never have rubbery eggs again.
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Martha Stewart's Paper Towel Hack To Safely Get Rid Of Cooking Oil
One of the most dangerous parts of cooking is dealing with hot oil. Disposing of it is just as dangerous for you and your home, and Martha Stewart's hack helps. -
How Is Ramen Seasoning Made?
Ramen seasoning is veritable magic in the kitchen, and it has so many more uses than just in a bowl of delicious soup. But what makes them so darn good? -
Organic Seafood Is Pretty Much Just A Myth
Eating organic is a great option for many who want to do their part to protect the environment with sustainability. Just don't expect to find organic seafood. -
Dondurma Is The Turkish Ice Cream That Never Melts
If you had ever wished for an ice cream cone that never melts, you need to hear about this: Dondurma is a Turkish ice cream that genuinely won't ever drip. -
What Is Potato Vodka And What Makes It Different From Standard?
Vodka was once the go-to for cocktail blends thanks to its lack of, well, flavor. Things are changing, and as they do, Americans begin to embrace potato vodka. -
How To Pick The Freshest Perishable Groceries Every Time
When we bring food home from the store, whatever it may be, we want it to be as fresh as possible. Fortunately, you can ensure you get the freshest pick. -
What Does Squid Ink Taste Like And How Do You Use It?
You may have seen it in a classic Mediterranean dish or in a viral post on social media, but really, what does squid ink taste like and how do you cook with it? -
What Are Marshmallows Actually Made Of?
We all know what marshmallows look like, but what are these sweet, springy delights actually made out of? How do they stay so darn soft and fluffy? -
Throw Your Skillet In The Oven For A Perfect New York Strip Steak
A New York strip steak is as delicious as it is expensive when dining out. Want to make it at home? It's easier than you think to get the perfect steak. -
How Many Apples You Need For A Perfect Pie
Apple pies and autumn are nearly indistinguishable, but when it's time to pop a pie in the oven, you need to know one thing: how many apples does it take? -
TikTok's Air Fryer Cleaning Hack Is High-Key Dangerous
TikTok and social media in general are known for their different hacks -- but this CleanTok air fryer hack should absolutely be avoided at all costs. -
Add Milk To Tea Before The Boiling Water For A Flavor Transformation
Anyone who regularly drinks tea likely has their own ritual for brewing, but adding milk before hot water may be an absolute flavor game changer. -
The Acid Combos That Give Sour Candy Its Bite
Have you ever wondered where exactly sour candies get that puckering bite that's so delicious? Check out the acid combo that creates this addicting flavor. -
Ina Garten's Genius Tip For Working With Sticky Prosciutto
Prosciutto is a delicious addition to charcuterie boards, and it's yummy when wrapped around your favorite vegetables. However, it can be tricky to work with. -
Why Eggs Aren't Always Washed Outside Of The US
It may be shocking, but eggs outside of the USA are not only kept at room temperature, but they aren't washed. Instead, they're shipped straight to stores. -
Your Saffron Could Be Another Ingredient In Disguise
Saffron is known for being the star of the show, rare in scope and with a price to match. Unfortunately, plenty of dupes disguise themselves as the real thing. -
How To Store Caramel Apples Like A Pro
As the autumn wind blows in, we can feel it in our bones: It's apple season. And with it comes candy apples, coated in caramel. But how do you keep them fresh? -
Why You Should Always Choose Air-Chilled Over Water-Chilled Chicken
You may ask yourself if air chilled chicken is worth the price. See why you should always choose air-chilled chicken instead of water-chilled chicken. -
The Mexican Bolillo Tradition That Cures Fear With Bread
The Mexican bolillo makes one mean torta, but it may do a whole lot more. In fact, the tradition to eat bolillo after a scare may truly be onto something. -
Lulo Fruit Is Colombia's Cross Between Tomato And Lime
Lulo may look like a tomato had a one night stand with a lime, but it's a sweet, tropical fruit that's perfect in drinks, ice cream, or eaten as-is. -
The Ingredient That Makes Sprinkles A Risky Choice For Vegans
From the fun confetti sprinkles on birthday cake to the rainbow sprinkles on your ice cream sundae, you might be eating bug bits with your candy. -
Why Your Favorite Coffee Creamer Is Made With Vegetable Oil
Many people don't realize that it takes a variety of ingredients to give coffee creamers their flavor and long shelf life - one of which is vegetable oil. -
High-Quality Vinegar Production Shares A Lot In Common With Winemaking
When it comes to high-quality vinegars, producers often monitor the fermentation as closely as winemakers oversee the development of their wines. -
How Much Water You Should Add To Whiskey For The Best Tastings
Contrary to what many gatekeepers say, you really should be adding some water to your whiskey. The question is simply how much do you add before losing flavor? -
Global Warming Is Making Bakery Products Worse
In hotter conditions, dough can rise too quickly, resulting in bland flavors due to insufficient yeast development or even causing loaves to collapse. -
How To Choose A Pumpkin That Won't Rot Too Quickly
Whether we're using it for baking later in the season or we want to carve it, pumpkins can be finicky at the best of times. Here's how to choose the best one.
