What Separates Mirin From Soy Sauce?
Both soy sauce and mirin are made using traditional fermentation practices, but they use different ingredients and produce different textures and flavors.
-
-
What's Really In Cannoli Filling?
The flavor of the sweetened ricotta filling can make or break a cannoli, so it's important that you nail it to execute this classic Italian dessert properly. -
You Can Thank The Girl Scouts For The First Official S'mores
S'mores and camping, s'mores and any open fire really, go hand in hand. As far as the first official recipe, that was actually published by the Girl Scouts. -
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. -
A Blueberry Breeder Reveals 11 Mistakes Everyone Makes When Buying Blueberries
If you love blueberries you should know about the mistakes people make when buying them. Here, a couple experts shine a light on buying blueberries smartly. -
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. -
Coca-Cola And Peanuts Are A Snack Combo Rooted In Southern Tradition
Many Southerners have fond childhood memories of enjoying a bottle of Coca-Cola with peanuts poured inside as a delicious after-school treat. -
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. -
An Expert Explains Why Potato Wedges Always Taste Better At A Restaurant
There's a reason why potato wedges taste better in a restaurant. While not impossible to duplicate your favorite wedges, here are some things to consider. -
Anthony Bourdain's Favorite Pasta Dish Is A Comforting Classic
If you want a solid, go-to pasta dish that will taste great every time, take a tip from Anthony Bourdain and whip up a batch of his favorite pick. -
The Intense Amount Of Butter Ree Drummond Used While Filming Season One Of The Pioneer Woman
When filming The Pioneer Woman, Ree Drummond goes through an astronomical amount of butter that's better not measured by sticks but by the pound. -
How To Drink Limoncello Like A European
Limoncello is the southern-Italian sweet, lemony liqueur that tastes perfect in the sunshine. But what are the non-negotiable rules about how to drink it? -
Try These 11 International Egg Salads And Thank Us Later
Egg salad may be a classic American recipe, but international variations on the dish will put your tastebuds into overdrive. Here are 11 versions you must try. -
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. -
Where Does The US Watermelon Supply Come From In Winter?
Enjoying watermelon in the summer is a no-brainer as the fruit is abundant. But did you ever wonder where the melon comes from in the winter? -
Bobby Flay's Go-To Late-Night Meal Is An NYC Staple
Bobby Flay may be known for his elaborate grilling skills, but his favorite late-night dish is as simple staple of New York City's bodegas and street carts. -
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? -
Ulysses S. Grant's Favorite Thing To Eat For Breakfast Was A Little Unhinged
Like many other U.S. presidents, Ulysses S. Grant's favorite breakfast dish was a little, well, odd. Here's the veggie he started every day with. -
Yuzu Kosho Is The Savory Ingredient You Need To Add To Spaghetti Sauce
Yuzu kosho is a fermented paste made from yuzu rind and green chilies, but when mixed into pasta sauce, it brings out of this world dimension. -
Why Anthony Bourdain Refused To Eat Brunch Food
Anthony Bourdain was known for eating adventurously and with an open mind, but the celebrated chef made a point of avoiding eating brunch at restaurants. -
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. -
For Mayo-Free Coleslaw, Try The Serbian Version
Coleslaw is a staple dish across many cultures, including our own. However, for something with less mayo, all you need to do is turn to Serbia. -
What Makes Persian Donuts Unique From Other Pastries?
Despite their name, Persian donuts don't come from the Middle East, but the sweet treat (a donut-cinnamon-roll hybrid) actually originates in Ontario, Canada. -
The Little-Known Scottish Origins Of Fried Chicken
It's impossible to truly track down the definite origins of Southern fried chicken, but we may have evidence that the dish was brought over by Scots immigrants.
