How To Make An Array Of Cotton Candy With Just One Ingredient
Cotton candy always hits you right in the nostalgia when you visit a fair, but you can also make it at home with one popular candy and a straw.
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The Unexpected Fish That Contains The Highest Amount Of Mercury
Though the levels vary depending on the type, most fish and shellfish contain at least a trace of mercury - but one fish from the Gulf of Mexico has the most. -
The Tool Mary Berry Uses For Smooth Hollandaise Sauce
To make creamy, dreamy hollandaise sauce with minimal risk of breaking, Mary Berry uses one specific tool to do the heavy lifting when creating the sauce. -
The Genius Marshmallow Trick To Prevent Leaky Ice Cream Cones
If you want to prevent a leaky ice cream cone on a hot day, there's a genius hack that only requires the addition of marshmallows. It's a tasty tip too. -
Why Is Canned Chicken Pink?
If you've ever opened a can of chicken, you may have noticed that the meat was initially pink -- but why is that the case? Turns out, it's totally normal. -
The Food Safety Reason You Never Should Can Bacon Jam
While there's no harm in making a delicious batch of bacon jam, you should never try to actually can and store it as the risk of botulism is too high. -
The Reason There Are Rainbow Spots On Your Deli Meat
Sometimes you get back from the store only to find that your deli meat looks almost iridescent. Why does this happen, and what do those rainbow spots mean? -
How To Transform Ice Cream Into Soft Serve
When the hankering for soft serve strikes, you don't need to be beholden to the random occurrence of an ice cream truck appearing -- you can make it yourself. -
14 Insider Tricks Restaurants Use To Make The Most Delicious Mushrooms
Mushrooms are more than just fungi - they're delicious ingredients worthy of a fine-dining preparation. Here are the ways restaurants prepare their mushrooms. -
The Perfect Egg Substitute You Need For Creamy Ice Cream
If you want to make the creamiest homemade ice cream but want to opt out of eggs, never fear. Use this velvety combination instead for supreme results. -
The FDA Officially Bans BVOs Found In Common Sodas, But What Are They?
On July 2, 2024, the FDA announced that brominated vegetable oils (BVOs) will no longer be permitted for use in food, citing safety concerns. -
Kitchen Surfaces You Shouldn't Clean With Vinegar
Vinegar is a fantastic cleaner for many things in a kitchen, but there are some surfaces that will corrode under its acidic nature and should be avoided. -
Blanch Your Herbs To Keep Homemade Pesto From Turning Brown
Want to prevent your vibrant green pesto from turning brown but don't want to use an acid and change the taste of your sauce? Blanch your greens instead. -
What Separates Wet From Dry-Cured Bacon?
If you see bacon at the store labeled wet- or dry-cured and wondered what those terms mean, here are some guidelines and how each affects taste. -
For The Crispiest Bacon, Reach For Your Dehydrator
Do you love crispy, crunchy, shatters-in-your-mouth bacon? Don't use your oven, and shun the stovetop -- it's time to break out the dehydrator. -
Salt Is The Secret To Stopping Oil Splatters While Frying Fish And Other Foods
To keep your hands, wrists, and surrounding cooking area safe as you pan fry your fish (or anything else, really), use just a little sprinkle of salt. -
Why Soaking Shrimp In A Milk Bath Is A Game Changer
If you think your seafood, like shrimp, tastes a little too, well, fishy, then you need to try soaking the shellfish in milk before you cook. -
How Is Lactose-Free Milk Really Made?
Lactose-free milk is made by filtering out and breaking down the naturally occurring lactose molecules, which makes it easier for folks to digest. -
How Gelato Really Differs From Ice Cream
While they may look the same at first blush, American-style ice cream and Italian gelato are produced quite differently, with distinct taste and textures. -
Choose Iceberg Lettuce For An Ultra-Hydrating Salad Base
Iceberg lettuce is crunchy, fresh, and it might just be the most hydrating vegetable around. To make a thirst-quenching salad, use it as your base. -
Chefs Weigh-In On The Ultimate Guide To Dry-Aging Steak At Home
If you love ordering a dry-aged steak at your favorite steakhouse, you may be wondering if you can do your own dry aging at home. We asked the experts. -
The One Thing You Should Consider Before Eating Cicadas
With two batches of cicadas in 2024, more people than ever may be wondering if they can eat these high-protein bugs. Before you do, you need to consider toxins. -
The Worst Milk To Use When Attempting Beautiful Latte Art, Per A Barista
If your goal is to create a latte or cappuccino topped with beautiful foam art, you need to make sure you listen to this expert's advice and avoid this milk. -
Is Raw Milk Safe To Drink?
You may have seen the trend of drinking raw milk spike these last few years, but is it safe to do so? Well, actually, no, pasteurized milk is the safest. -
The Worst Way To Defrost Your Steaks Is Sadly The Easiest
It's tempting to go the easiest route when thawing your steak, as it's the fastest. However, for the best results, you should really skip the microwave. -
What Sets Vanilla Bean Paste Apart From Vanilla Extract?
If you want to make your baked goods or dessert really pop with strong vanilla flavor, you should reach for the vanilla bean paste rather than vanilla extract. -
How Many Tea Bags To Use For The Absolute Best Sun Brewed Tea
Sun tea is a delicious summer tradition that helps to beat the heat, but to get the best ratio of tea bag to water, just how many tea bags should you use?
