The Fanciest College Dining Hall In The US, According To Students
Fancy, delicious, and offering more options than a super-mall's food court, this university campus offers students the best of the best year round.
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Why Mayo Doesn't Work As A Yogurt Substitute
So you're halfway through the recipe and you've realized -- you don't have yogurt, or it's gone bad. Whatever you do, don't grab the mayo. It just won't work. -
Giada De Laurentiis' Flavorful Secret To Panzanella Salad
Tempted to try a Tuscan favorite and make a panzanella salad? To really amp up the flavor, follow Giada De Laurentiis' simple but delicious advice. -
If You're Not Seasoning Your Frozen Pizza Crust, What Are You Doing?
Frozen pizza may be the greatest thing since sliced bread, but it can sure be bland. Never settle for boring pizza again by sprinkling spices on the crust. -
Store Your Onions In The Freezer For Tear-Free Chopping
Onions got you feeling weepy? Shallots positively watering your eyes? There's a better way to dice. Pop your alliums in the freezer to end the sulfur tyranny! -
How Lemon Juice Makes Steak Scientifically More Delicious
Science and art go hand in hand, but when you throw cooking into the mix, real magic happens. For the best steak of your life, add a little acid. -
Why Ina Garten Uses Both Oil And Butter For Crispy Potatoes
Potatoes are one of life's greatest pleasures, but -- believe it or not -- Ina Garten makes them even more delicious by using both butter and oil. -
Why Your Sheet Pans Are Warping In The Oven
Have you ever heard a loud pop from your oven while you're baking? That's your sheet pan expanding. Here's why it happens, and how you can avoid it. -
Dry Cappuccinos Are Not Exactly What They Sound Like
Wet, dry, bone dry, you may have heard it all being ordered at the local cafe. But what exactly is a dry cappuccino, and why would anyone order one? -
The Country That Produces The Most Beer In The World
Certain countries may come to mind when you think of big beer culture, but you probably can't guess which country actually produces the most beer in the world. -
Why Mayonnaise Is White Instead Of Yellow, According To Science
If you've ever made homemade mayo, you may have noticed it's more yellow than store-bought brands, which are white. Here's the scientific reason why. -
What Does 'Made With Real Fruit' Mean For Gummy Snacks?
While you might believe that a "made with real fruit" label on packaging for gummy snacks makes them healthier, here's what that phrasing really means. -
You Should Be Using Mayo (Not Butter) For The Crispiest Grilled Cheese
There are lots of ways to amp up a standard grilled cheese, but to get it extra crispy, it's time to jump on the bandwagon and use mayonnaise. -
Move Over Scotland — You Should Be Trying Whisky From India
Anyone who considers themselves to be a connoisseur of fine whiskies needs to try Indian whisky for an unforgettable experience and delicate taste. -
How Cabbage Became A Traditional New Year's Day Food
There are lots of foods associated with the New Year, but how did cruciferous cabbage in its many forms become associated with meals on January 1st? -
3 Cooking Tips I Learned From Lessons In Chemistry
In "Lessons in Chemistry," scientist Elizabeth Zott explores the connection between science and cooking and I learned some interesting tidbits from the show. -
The Most Important Etiquette Rule For Sharing Food At A Restaurant
If you want to share your meal at a restaurant, scoop up a small portion of your food and place it gently on the bread plate of your dining partner. -
How Duke's Mayo Became The Go-To Condiment In The South
Duke's mayo and Southern cooking are practically synonyms at this point, but how did that come to be? What makes this mayo so stinking special? A lot, actually. -
What Is The Actual Flavor Of Prickly Pear?
Recognizable for their flat, paddle-shaped leaves with bulbous fruits sprouting from their tops, these cacti are an excellent source of food. -
The First Barcode Ever Scanned In A Grocery Store
This is the story of how clunky grocery store checkouts were revolutionized by the barcode, and which grocery item was the first to use this technology. -
How To Store Parsley In The Fridge For Weeks Of Freshness
On its own, parsley typically stays fresh for just a few days. Storing it properly in a refrigerator, however, can preserve its freshness for a week or longer. -
The Scientific Reason Swiss Cheese Has Its Holes
No, the holes in Swiss cheese are not the result of hungry mice; they're actually caused by a combination of carbon dioxide and hay particles. -
The Reason Orange Juice Concentrate Fell Off The Face Of The Earth
Most households in America used to keep orange juice concentrate in the freezer, but it's quickly sinking into obscurity for a few reasons. -
The Breakfast Ina Garten Has Eaten Every Day For Over A Decade
Ina Garten, expert cook and television personality, has eaten the exact same thing for breakfast for the last decade. Frankly, it sounds delicious. -
Why It's Bad Etiquette To Flip Over A Whole Fish In China
If you're eating with some Chinese friends or have been invited to a coworker's home for dinner, do not ever flip over a whole fish in its dish. Here's why. -
The Biggest Mistake You Could Make While Storing Oysters
Oysters are considered a delicacy for a reason. Not only are they delicious, oysters can be tricky to store. Be sure to avoid this one thing to keep them fresh. -
Swap Your Standard Grilled Cheese Bread For Flaky, Tender Croissants
Grilled cheese is as classic an American lunch as one can get -- but if you want to amp things up, you need to swap sourdough for croissants.
