What Makes Kona Coffee So Expensive?
Kona is one of the most delicious, but also expensive, types of coffee available for purchase. But while, yes, it makes a good cup, why is it so pricey?
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Don't Believe The Myth That Figs Are Fruit
While figs may be considered fruits in the culinary world, botanically, they're actually flowers. And not just any type of flower but syconium. -
The Best Variety Of Spud For Tender Scalloped Potatoes
Not all potatoes are created equal when it comes to scalloped potatoes -- so which variety makes the absolute best and why? Turns out, it's starchy potatoes. -
How To Store Chocolate Covered Strawberries For Fresh Flavor
Your Valentine's Day chocolate-covered strawberries won't last long, so get familiar with how long their shelf life is and how you can best preserve them. -
Cashews Actually Aren't A Nut At All
Your bag of mixed nuts may actually be lying to you -- if it contains cashews (or peanuts, almonds, or pistachios), then it's not solely nuts. -
The One Type Of Stew Your Instant Pot Can't Handle
Instant Pots and pressure cookers can cook in a myriad of ways, but there are a few dishes that aren't suited for it -- especially slow-cooking stews. -
Why Starbucks Stopped Selling Bantam Bagels
Bantam Bagels were one an innovative and beloved treat sold at Starbucks stores across America, but the store of the product's fate is an unfortunate one. -
Saganaki: The Fried Greek Cheese You Need To Try Yesterday
Move aside gyros and baklava. Saganaki is the amazing Greek food you need to know, a delicious fried cheese that's great with a number of toppings. -
You Should Be Buying Canned Chipotles Just For The Sauce
Canned chipotles often come soaking in delicious adobo sauce, and it's the perfect addition to so many foods from mac and cheese to your perfectly seared steak. -
The Best Bread For Actually Impressive Bruschetta
If you want your bruschetta to really shine, you need to choose the right bread, and no, a baguette or standard Italian loaf won't cut the mustard. -
The Toxic Ingredient That Changed The Microwave Popcorn Industry
This controversial ingredient in microwave popcorn caused a health scandal of gigantic proportions, but it can still be found in a host of food products. -
The Best Substitute For Soy Sauce In A Pinch
In the middle of cooking but realize you're all out of soy? Don't panic -- your pantry probably has the best swap you need for the job already there. -
The Strict Etiquette Rules For Clinking Glasses In France
Raising a toast is common across many cultures, but each has its own spin. In France, if you don't follow these specific steps, you may cause offense. -
The Reason Some Canned Goods Have Pull Tabs And Others Don't
If you've ever wondered why a lot of canned foods lack easy-open pull tabs, considering how convenient they are, the answer is surprisingly complex. -
What Is Quark And How Do You Eat It?
Quark is a soft white cheese enjoyed across Europe, but it's less common in the U.S. Here's everything you need to know about what it is and how to eat it. -
The Best Type Of Wood To Use For Smoking Brisket
Whether it's your first time smoking a brisket or you just want to try something new, you should absolutely be using this one type of wood to smoke your meat. -
How To Rescue Limp Celery And Return It To Its Former Glory
There's nothing more disappointing than when your celery has gone limp, but don't despair. While it takes 24 hours, you can restore celery to its crunchy glory. -
The Science Behind Why Shrimp Changes Color As It Cooks
The colorful transformation of shrimp is caused by a single chemical reaction, and learning about it might make you leave the shells on next time you cook them. -
Why Beer Is A Bad Choice To Soothe Overwhelming Spice
Despite the fact that beer tastes great with a tray of hot wings, swigging a brew while your mouth is burning can actually worsen the sensation. -
Are There Fish Bladders In Your Beer?
For a few hundred years now, many types of beer have included something called isinglass -- this is a type of collagen found, you guessed it, in fish. -
How To Make Ice Cream Using Only A Stand Mixer
While, yes, you can use an ice cream maker to make ice cream, you don't actually need one. If you have a stand mixer, you can make creamy ice cream at home. -
The Biggest Mistake You're Making When Picking Out Mussels
According to chef and expert Aris Tuazon, the biggest mistake people make when buying mussels from the fishmonger is failing to check the harvest tag date. -
Storing Onions In The Fridge Is A Mushy Mistake
If you want to prevent your onions from going soft, you need to keep them as far away from the fridge as you possibly can. Here's where to keep them instead. -
The Salt Trick To Easily Clean Up Smashed Eggs
There's no point in crying over spilled milk or smashed eggs. Rather than turning to a sponge or towel to clear the mess, break out the table salt. -
For Extra Crispy Fried Chicken At Home, Grab The Vodka
To ensure your fried chicken (or your fried cauliflower!) has the crispiest, crunchiest crust, you need to swap your wet ingredients for vodka -- yes, vodka. -
What To Drink With Chicken Piccata For Beautiful Flavor Harmony
Are you planning on making chicken piccata and want to wow your dinner guests with the best beverage pairings? You've come to the right place. -
Orange Slices Are The Secret To Cleaning Sticky Label Residue
The oil found in oranges is a natural degreaser, which means you can use your leftover orange peels to help remove pesky label residue in your kitchen.
