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.
-
-
Audrey Hepburn's Favorite Cake Recipe Has An Aggressive Amount Of Eggs
Audrey Hepburn was famous for her acting, humanitarian work, and her compassion, but according to her son, she was an avid cook who made a particular cake. -
The Meal That Andrew Zimmern Recounts As His Most Memorable
Andrew Zimmern of "Bizarre Foods" is known as one of the most adventurous eaters on TV, but a certain delicacy from the Pacific ocean managed to truly wow him. -
The Country That Produces The Most Strawberries By A Landslide
One country's yearly production of strawberries amounts to 3,336,690 tons - which is more than triple what the second-place nation is putting out. -
The Story Behind McDonald's Filet-O-Fish
So there's an interesting story behind the Filet-O-Fish at McDonald's. For one thing, Ray Kroc truly hated the idea at the beginning. -
Should You Look For Bones In Canned Sardines?
Canned sardines are tasty, versatile, and packed with various vitamins and nutrients - but do you need to watch out for bones when snacking on them? -
The Controversial Way Donald Trump Likes To Eat His Steak
We can tell you how Donald Trump always orders steak, plus his other unique and perhaps puzzling dining habits (and which fellow presidents share his tastes). -
Bobby Flay's Favorite Steakhouse In NYC Is A Classic Choice
Bobby Flay's favorite place to get steak in New York City is a classic choice, known for being one of the best steakhouses in the entire country. -
What Makes Brazilian Hot Dogs Taste Different?
What makes the Brazilian version of a hot dog so different from the American classic? It all comes down to the toppings and how the hot dog is cooked. -
What Makes Maryland Blue Crabs Taste So Different?
The unique biology of Maryland blue crabs creates their uniquely irresistible flavor, and they even come in a few varieties that each have their own upsides. -
What Athletes Are Eating At The 2024 Paris Olympics
The Olympics is obviously known for its sporting competition, but in recent years, it's equally renowned for what kinds of foods the host country serves. -
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. -
What Are The Little Balls In Tapioca Pudding Made Of?
The mysteriously slippery, transparent pearls in tapioca pudding are not only interesting in composition, but have a rich history and tons of lesser-known uses. -
The Unsettling Reason Rotisserie Chicken Is So Cheap
Rotisserie chickens aren't cheaper than raw chickens just to make customers happy; they're actually used in a clever (if unnerving) way to maximize profits. -
It's No Coincidence That Soy Sauce Bottles Have 2 Spouts
Before the late 60s, pouring soy sauce was a feat of effort as the bottles were nearly half a gallon. That changed when Kikkoman designed a brand new cap. -
The Best Canned Foods To Eat Straight From The Can
You don't have to go camping or hiking to eat canned food straight from the can. Here's a bunch of canned food options for you to enjoy straight from the tin! -
What Makes Pizza Oil Different From Olive Oil?
Pizza oil has been all the rage for the past year, but what is it and is there any difference between the product and olive oil? As it turns out, yes. -
15 Canned Foods We May Never See Again
From Pringles Top Ramen Chicken chips (yes, they made those) to Chef Boyardee Spider-Man pasta, we've got a big lineup of canned foods that are history! -
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. -
The Staple Barbecue Side That Makes Atlanta-Style Hot Dogs Iconic
An Atlanta-style hot dog is one of the less tricked-out regional franks in America, but its choice of a BBQ-inspired topping makes the flavor mighty indeed. -
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. -
The US President That Ate 12 Ounces Of Steak Every Day For Breakfast
Steak for breakfast? There was time when it was a go-to morning meal. And there was one US president who really enjoyed it, eating 12 ounces every day. -
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. -
Broth Vs Stock: What's The Difference?
Broth and stock may sometimes be used interchangeably, but the two ingredients are actually quite distinct and have different uses in the kitchen. -
The First Peanut Butter And Jelly Sandwich Featured An Unusual Flavor
Peanut butter and jelly is usually accompanied by fruity flavors like grape or strawberry, but the first official PB&J sandwich featured interesting choices. -
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.
