Does Eating Watermelon Really Count As Drinking Water?
We all know that hydration is one of the many keys to staying alive, but does eating watermelon (which is 92% water) actually count as drinking water?
Read MoreWe all know that hydration is one of the many keys to staying alive, but does eating watermelon (which is 92% water) actually count as drinking water?
Read MoreWhen the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice.
Read MoreMany people know their favorite mayo as Hellmann's but depending on where you live in the U.S., it might also be called Best Foods. But, are they the same?
Read MoreAt first glance, the two dishes may seem a bit similar, but crème brûlée and panna cotta are two distinct desserts. The cream in each is thickened differently.
Read MoreEven though they weren't actually invented in the Big Easy, beignets are unequivocally associated with New Orleans due to their long history there.
Read MoreThere is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred.
Read MoreYou've likely heard about Britain's great love of beans on toast, but did you know the ones responsible for said love affair were actually American?
Read MoreIf you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
Read MoreIf you want to really ensure that your pasta sauce has a creamy mouthfeel, the secret isn't cream or cheese -- all you need are egg yolks for a luxurious sauce.
Read MoreThere's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave.
Read MoreJust when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
Read MoreTo the average soup lover, pho and ramen might seem similar, but there are quite a few differences that make each of these dishes deliciously unique.
Read MoreThere are plenty of ways we can hilariously annoy our friends, but if you love being extra, it's time to look at the viral edible helium balloons.
Read MoreWe know, it's a real bummer when an ice cream flavor you love vanishes before your eyes. Here's some discontinued flavors you might miss forever.
Read MoreTwo of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
Read MoreCornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
Read MoreDo you love scrambled eggs? Do you also love custard? Bring the two together with the ultimate comfort food: French scrambled eggs, aka œufs brouillés.
Read MoreIn an exclusive interview with Food Republic, Marcus Samuelsson shared his favorite Ethiopian ingredients to have on hand, such as honey and chickpea flour.
Read MoreLobster Thermidor is a decadent French dish but how did it get its start and does it really have everything to do with Napoleon Bonaparte? We look at its origin
Read MoreWhile calcium is a crucial nutrient for human development, there are many non-dairy sources of it that are just as valuable, if not more so, than milk.
Read MoreA donut is a donut is a donut, right? Well, not exactly. While zeppole and beignets have some similarities, these two fried pastries couldn't be more different.
Read MoreSometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg.
Read MoreWilliam "Bill" Post died on February 10, 2024, at 96 years old. He revolutionized the snacking industry with Pop-Tarts, which became a pop-culture icon.
Read MoreHave you ever wondered what the differences are between onions and shallots? We've got the lowdown on their characteristics and what to use them for.
Read MorePoutine is a well-recognized dish in Canada but did you know there's an American counterpart? In New Jersey the combo of ingredients is known as disco fries.
Read MoreThere are plenty of ways to amp up the umami factor of savory cocktails, but if you haven't tried adding miso to the mix, you need to for a burst of flavor.
Read MoreIf you haven't heard of a beer spa, get ready for a magical ride -- available all over the world, you can soak in wood tubs full of beer for a unique adventure.
Read More