How The Real Dom Pérignon Stopped Champagne From Exploding
Before Dom Pérignon, champagne would often explode as temperatures rose. Thanks to his know-how, he configured the bottles to prevent them from popping.
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Enchiladas Divorciadas Use 2 Canned Sauces For A More Complex Flavor
For those who can't decide between green and red enchiladas, the divorciadas style of the dish uses both, creating a taste that's the best of both worlds. -
The Science Behind Why Bacon And Eggs Taste So Good Together
Bacon and eggs go together like toast and jam -- they just make sense. But why? What about this exact combination is so good? Science has the answer. -
How Long Canned Tuna Is Good For Once It's Opened
Got an open can of tuna but can't finish it all in one go? Stick that sucker in the fridge and, if stored properly, it should last about four days. -
How To Store Cooked Rice So It Doesn't Dry Out
Rice is one of those ubiquitous sides that goes with everything, and it's so easy to batch prep. But how do you store it without it drying out? -
Is Hagelslag The Same As Fairy Bread?
Hagelslag is a classic Dutch food that can be savored for breakfast, while fairy bread is a colorful birthday treat in Australia and New Zealand. -
The Dark History Behind Tipping In Restaurants
Tipping may be an established institution in the United States these days, but it's a relatively recent one, and one with very disturbing orgins. -
Is The Dishwasher Salmon Hack Genius Or Salmonella-Inducing?
When was the last time you made buttery salmon but didn't heat up the kitchen or scent the house with fish? If you use your dishwasher, you can do just that. -
The Controversial, But Crucial Step You Need To Know For Better Stir-Fries
Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat. -
What Is A Torte And How Is It Different From A Standard Cake?
Originally from European countries like Germany and Austria, a torte is a type of cake that is made with ground nuts and breadcrumbs, and little to no flour. -
The Stinky Sandwich Charlie Chaplin Loved To Hate
Would you eat a sandwich that smelled of body odor? This odd food item was popular at the turn of the century and joked about by figures like Charlie Chaplin. -
Why You Should Never Eat Raw Flour
We all know that there's a risk of salmonella from raw cookie dough, but there's also a chance of E. coli -- and not from the eggs but the raw flour. -
We Finally Know Why Canned Beans Are Foamy When Rinsed
Canned beans make so many meals just that much easier -- they're nutritious, quick, and delicious. But just what is that foam that appears when you rinse them? -
Ina Garten's Extra Step For The Absolute Best Vodka Sauce
If you want to enjoy the best vodka sauce of your life, don't ignore culinary queen Ina Garten's advice. Put the sauce in the oven to finish. -
The Water Myth Behind Great NYC Bagels
There is little doubt in our minds that New York City produces some of the best bagels in the world, but why is that? It's less to do with water than technique. -
When Do You Have To Worry About Fried Rice Syndrome?
The so-called fried rice syndrome actually applies to any cooked starch left at room temperature, and yes, it can be quite serious to many people. -
The Food Anthony Bourdain Said Was The Worst He Ever Ate
Anthony Bourdain tried a lot of foods in his time, with his palate as adventurous as his travels across the world. Yet there was one food he deemed the worst. -
The Competing Origin Stories Of Butter Chicken
Butter chicken may be a crowd-pleasing dish, but in a fierce legal battle over its origins, no single invention story seems to make everyone happy. -
How Coconut Butter Measures Up As A Peanut Butter Alternative
If you have a peanut allergy or want to try something new in recipes besides peanut butter, coconut butter can be a great alternative. Here's why. -
The Scientific Reason Blue Cheese Is Moldy But Safe To Eat
It's safe to say that most of us know that blue cheese has strains of mold in it, but what makes this mold safe to eat while other varieties are so darn toxic? -
Need A Savory Ingredient To Spice Up Cocktails? Try MSG
MSG excels in complex cocktail creations, serving as a tool to introduce savory elegance to simpler drinks, while enhancing their texture and balance. -
What Is Blood Sausage, And Is It The Same As Black Pudding?
Not all of us understand the terms blood sausage or black pudding, but to populations around the world, these names denote a truly tasty treat. -
What Is Rouille, And How Is It Different From Aioli?
You've likely had aioli, but you may not have had its delicious and spicy cousin, rouille, named after the rusty red color it gets from pepper and saffron. -
How Meatloaf Became America's Favorite Dinner
During the Great Depression, meatloaf presented an ingenious way to stretch what little protein many families could afford into a filling meal. -
The Strange Reason Anthony Bourdain Never Ate In Switzerland
During his career, Anthony Bourdain visited upwards of 80 countries for the various travel shows he hosted- however, he harbored a puzzling fear of Switzerland. -
Food And Dining Etiquette Rules You Need To Stop Breaking
There's no reason why timeless dining etiquette should fade into obscurity. When it comes to food and dining etiquette, these are the rules you shouldn't break. -
How Tiger Bread Got Its Whimsical Name
While the pale, pillowy center of tiger bread is similar to your average loaf of mild white bread, the exterior is entirely unique in taste and appearance.
