The Best Tool To Cut Spam Is Part Of The Package
Whether you're out camping and forgot the knife or are simply in a hurry to prep your lunch, you can use the lid on Spam to easily slice the meat.
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Ranch Dressing Was Actually Invented By A Cowboy On A Dude Ranch
Today, ranch dressing is everywhere and used for everything. But before 1950 it ceased to exist. That's before a cowboy on a dude ranch invented it. -
The Origin Of Crab Rangoon Goes Further Back Than You'd Think
The overwhelming popularity and use of wonton wrappers likely played a part in the creation of crab rangoon, an emblematic dish of American Chinese cuisine. -
Where To Look For Bread Crumbs In Your Grocery Store
If you're on the hunt for bread crumbs at the grocery store, your best bet is to check the baking, bread, and - in some cases - the international foods aisles. -
The Controversial Difference Between American And Italian Carbonara
Carbonara is a delicious dish featuring long pasta, melt-in-your-mouth pork, and nutty cheese whether American or Italian. But that's where any similarity ends. -
Why Are Washington DC Hot Dogs Called 'Half-Smoke'?
If you're wondering what D.C.'s famous hot dog, named half-smoke, entails, you're in good company - even the hot dog's most enthusiastic fans aren't quite sure. -
Does Seedless Watermelon Actually Taste Sweeter Than Other Varieties?
If you've heard that seedless watermelons are sweeter than seeded ones, or vice-versa, you should learn what really determines the sweetness of this fruit. -
Why Americans Overlook Premium Bavette Steak Cuts
The term bavette steak doesn't come up anywhere near as often in the U.S. as other cuts of meat, but that doesn't mean that it's inferior, quite the contrary. -
The Unusual Ingredient That Defines Classic Philadelphia-Style Hot Dogs
A Philadelphia-style hot dog is made by topping a split all-beef hot dog with mustard, a relish known as pepper hash, and a crispy yet soft fish cake. -
Why Anthony Bourdain Had Major Beef With Kobe Sliders
You might have seen these on a menu at some pseudo-swanky joint around town: Kobe sliders. They were Anthony Bourdain's nemesis, and for good reason. -
Why Professional Chefs Love Smoked Elephant Garlic
When cooking with garlic, you may be used to the white and purple bulbs found at grocery stores. But chefs really love elephant garlic - and love smoking it. -
Give Your Super Bowl Charcuterie A Sporty Vibe With A Salami Football
If you're hosting a Super Bowl extravaganza, impress your guests with a stunning charcuterie board featuring salami ribbons in the shape of a football. -
Bronze-Cut Pasta Is Not Your Average Noodle
Maybe you've seen it on the shelves of the store, or perhaps you just saw it trending online, but bronze-cut pasta is, quite literally, a cut above the rest. -
The Unsettling Reason You Shouldn't Buy Imported Shrimp
Uncover the dark side of imported shrimp - linked to environmental harm, human rights abuses, and health risks. Choose domestic options for a safer alternative. -
The Reason Your Sourdough Starter Might Be Failing
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting. -
Sparkling Water Is The Best Budget Meat Tenderizer
It may sound strange to those who've never done it before, but using sparkling water (or even soda) as a marinade is a great way to tenderize meat. -
Why In-N-Out Is Gordon Ramsay's All-Time Favorite Fast Food Burger
For more than a decade, chef Gordon Ramsay has remained a loyal fan of the chain In-N-Out; in particular, he loves its Double-Double burger, animal style. -
The First Dishes That Defined Tex-Mex Cuisine
Today's Tex-Mex cuisine is quite well-known and diverse, but two specific dishes can be credited for getting it off its feet in the early days. -
For The Chewiest Cookies, Skip The Granulated Sugar
While some may like a crispy cookie, if you prefer yours to be delightfully chewy, you need to skip the granulated or white sugar for this easy swap. -
For The Best Baked Potatoes Of Your Life, Try A Salt Water Brine
Do you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven. -
The 2 Countries That Produce Most Of The World's Mustard
When you hear mustard, you likely think of hotdogs, giant pretzels, or maybe even a honey-mustard dressing, but the origins of your sauce might surprise you. -
The Water Trick That Gets Cakes Out Of Bundt Pans Easily
Do your cakes often get stuck in your bundt pan? It's a common problem, but one that has a shockingly simple solution. Just soak the pan in some hot water. -
The Key Difference Between Orzo And Risotto
You've likely eaten both, but do you know the difference between orzo and risotto? One is a pasta, and the other is a deliciously creamy rice dish. -
The Case For Adding Pickles To Your Breakfast Sandwich
Although pickles are more commonly used in hamburgers and deli sandwiches, they also make for a rather satisfying addition to your breakfast sandwich. -
Why California-Style Pizza Has Such Unconventional Toppings
California-style pizza is known for its smaller pie size and unconventional mix of toppings, which pay homage to the state's impressive cultural diversity. -
Why You Shouldn't Cook Raw Chicken Straight From The Fridge
Leaving your chicken out in the open for less than 15 minutes after taking it out of the fridge will result in a dish that's evenly cooked all the way through. -
Why A5 Wagyu Steak Is Considered The Height Of Luxury
The degree of marbling in A5 Wagyu steak is extremely rare, and it's a big part of the reason these cuts often command prices upwards of $100 per pound.
