P-Nuff Crunch: Here's What Happened After Shark Tank
Shark Tank fans may remember the plant-based snack P-nuff Crunch and its bodybuilder founder, and this is whether or not the snack has found success.
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Why Estate Wine Is So Expensive
Owning the winery, vineyard, and the land they sit on is expensive, as is the farming, cultivating, and labor that goes into creating estate wines themselves. -
The Ben & Jerry's Hack To Save Your Ice Cream From Freezer Burn
There's nothing as heart-wrenching as going in for that pint of ice cream only to discover it's covered with freezer burn. Avoid the sorrow with this easy tip. -
Ina Garten's Easy Trick For Ultra-Thin Meat Slices
Slicing meat can be tricky, especially when you need the slices to be extra thin. Ina Garten's simple hack makes cutting meat into thin slices a breeze. -
Why You Should Never Leave White Wine In The Freezer
While it's tempting to throw your bottle of wine into the freezer to chill fast, there are better, safer, and frankly faster ways to get your white wine cold. -
The First Dish Giada De Laurentiis Remembers Making
Giada De Laurentiis has been known to get creative with her cooking over the years, but the first dish she remembers making is a simple delight. -
Ina Garten's Favorite Type Of French Wine Is Light And Drinkable
Ina Garten, queen of both the kitchen and the East Hamptons, knows her way around pairings, and her suggestion for wine just makes so much sense. -
Ina Garten Has The Best (And Easiest) Holiday Hostess Gift Idea
Leave it to Ina Garten to come up with the perfect hostess idea for holiday parties - not only is it easy to DIY but it wraps up beautifully as well. -
The Best Mayo To Use For Tuna, Egg, And Chicken Salad
To get the most flavor out of your creamy egg, tuna, or chicken salad, you want to reach for the best mayo - which is one that includes MSG, like Kewpie. -
What Your Average Grocery Store Bacon Bits Are Made Of
Bacon bits offer great crunch with a hint of smoke on top of salads, potatoes, and so many things, but what, exactly are these delicious morsels made of? -
The Ham Labels You Need To Avoid At The Grocery Store
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store. -
Why You Shouldn't Buy Pre-Pitted Olives, According To Ina Garten
Pre-pitted olives may seem like a game changer but they're actually not recommended by chefs like Ina Garten. Here's what she does instead to remove the stones. -
Do Different Colored Froot Loops Actually Have Their Own Flavors?
Froot Loops are a part of many a childhood, and while delicious, do each of the different colors actually have a different flavor? Surprisingly, no. -
The Bill Paying Etiquette Of Second-Wave Feminism
Before the women's liberation movement of the 1960s and 1970s - also known as second-wave feminism - men were expected to always foot the dinner bill. -
The First Pizzeria In The US Is Still Around Today
There are plenty of amazing pizza joints peppered all over the country, but who started it all back in the day? And yes, the company is still in operation. -
5 Parts Of An Egg You Haven't Heard Of Before
An egg just contains its shell, the white, and its yolk, right? Wrong! There is so much more to a little egg than first meets the eye. Let's learn about it! -
There Is Actually A Difference Between Chicken Tenders And Fingers
While it may appear that chicken tenders and chicken fingers are the same thing, there actually is a difference and it's related to where the meat comes from. -
Why It Always Pays To Buy Artichoke Hearts Frozen
If you love the earthy taste of artichokes but hate the prep work, there's a better way to work with the veggie - buy them frozen for more convenience. -
Cheese Boards Actually Don't Count As Charcuterie
The cheese boards of the United States are a far cry from a traditional charcuterie board, which comes, both in concept and in name, from France. -
It's Actually Not That Difficult To Make Avocado Roses
Adding a certain flair to your dishes and making your meals so photographable just got a whole lot easier. Slap an avocado rose on your plate with this trick. -
What It Means When Bacon Has A Green-Ish Sheen
Whenever this happens to be the case, we're left wondering how serious the situation is. Is the bacon still safe to eat, or should we throw it away? -
There Is A Right (And Wrong) Way To Eat Ikea's Swedish Meatballs
You may have thought that the best way to eat a Swedish meatball is all at once, but there actually is a proper method to consuming delicious Swedish meatballs. -
Bacon Jam Takes Your Pan Sauces To A Whole Other Level
The mixture of textures in bacon jam, as well as its sweet yet intensely savory taste, makes it a great addition to sauces and gravies, giving them extra body. -
Do Marshmallows Actually Expire?
Marshmallows don't seem like things that would start to rot. But while there may be some truth to this, marshmallows don't exactly stay fresh indefinitely. -
Slather Your Salmon In Mayo And The Results Will Speak For Themselves
A thick coating of mayo helps to seal in the salmon's natural juices, keeping the meat moist and tender while its skin gets beautifully crispy. -
Why There's A White Foam In Your Pasta Water
The white foam in pasta water is actually starch, and it helps creates consistently smooth and glossy sauces that will evenly coat every piece of pasta. -
10 Things That Could Happen If You Accidentally Eat Mold
Accidentally eating mold might cause you a great deal of concern. Let's take a deeper look into things that can happen if you ingest mold. Food for thought.
