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.
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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? -
Adding A Sprinkle Of Salt To Watermelon Is A Long-Time Southern Tradition
There are many popular Southern traditions revolving around food, and adding a touch of salt to fresh watermelon is one that has recently gone viral. -
How Legit Is The Refrigerator Test For Olive Oil?
Many factors can affect the exact temperatures at which an oil begins to solidify, including the region and specific climate each harvest was grown in. -
Wait, Are Peanuts Beans, Not Nuts?
It's easy to see why people think peanuts are nuts -- it's in the name, after all! But peanuts aren't nuts at all; rather, they are something called legumes. -
Ever Wonder Why The Great British Bake Off Is Filmed In A Tent?
The developers of The Great British Bake Off, also called The Great British Baking Show, wanted a very specific aesthetic when picking their location. -
Is Double Cream The Same As Heavy Whipping Cream?
Double cream, popular across the pond in The United Kingdom, is similar to what we have in North America, heavy whipping cream, but it has more fat. -
Why You Should Never Store Avocados Or Citrus In Water
While this so-called hack has been making the rounds on social media, it is not safe to store any fruit, including avocados and citrus, in water in the fridge. -
Ever Wonder About What Makes Lemons Yellow?
Carotenoids, specifically, are responsible for the yellow and orange pigments that naturally emerge as lemons, which start off green, continue to ripen.
