If you want your cookie to get that beautiful golden brown and cook through at an even rate, you need to try adding both baking powder and soda to your dough.
When you're at the grocery store looking for pepperoni, it can be confusing to see it sold in refrigerated and unrefrigerated sections. Here's why it's both.
There's a good chance that you've used the words crunchy and crispy interchangeably, but they are actually two distinct and beloved categories of food.
If you want to ensure you get the perfect pizza crust every time and limit your risk of burning, you may want to bake it with a little crushed iced on top.
Soft serve, ice cream, frozen yogurt - aren't they all basically the same? Not so fast. Here's a big reason why it can't be considered one and the same.
While any variety of wheat flour should suffice for making bao, the amount of gluten in your dough can significantly affect the buns' appearance and texture.
The urge to put all your fresh herbs into the fridge is strong, but doing so can actually make basil, a warm weather plant, wilt faster. Here's how to store it.
If you looked into your lunch box as a kid and saw Lunchables, you were immediately excited, but that excitement has dwindled after recent reports of lead.
Umaro Foods produce a unique take on bacon -- made out of sustainably harvested seaweed. It's great for the environment, but how did it fare with the Sharks?
Jelly is a ubiquitous good found in so many of our homes -- but if we don't eat it regularly, we may find ourselves wondering just how long that open jar lasts.
In the United States, cheddar is mostly known for its startling orange color, but elsewhere, it's a pale cream. What makes some cheddar orange and why?
You have probably heard that when an egg floats, it's rotten. Well, maybe, but not necessarily. You need to crack the egg to see if it's really gone off.
A big jug of coffee creamer can be a blessing in your morning Joe, but often, a little goes a long way. So how long do you have to use up the whole lot?
Texture, taste, nutrition; not all yogurt is created equal. As for Greek yogurt vs regular yogurt, there are some key differences you should know about.