How The Tapping Trick Stops Soda From Exploding
Tapping the top of a soda can helps push troublesome gas bubbles from the can's sides to the top, where they’re less likely to explode when the can is opened.
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TikTok Has Discovered The Most Festive Way To Serve Shrimp Cocktail
Are you hosting a holiday party and looking for a festive way to serve up the hors d'oeuvres? Time to try this classic, a shrimp cocktail Christmas tree. -
How Much Caffeine (And Alcohol) Is Actually In Your Kombucha
Let's dispel the buzz and/or concern behind the fizzy drink, kombucha, and see how the fermentation process affects its alcohol and caffeine content. -
How To Tell If A Restaurant's Ice Cream Is Worth Ordering
Knowing which phrases to look for on a dessert menu can tell you all you need to know about whether a restaurant's ice cream or gelato is worth ordering. -
How To Thicken Tomato Pasta Sauce Without Complicating The Flavor
Making pasta but found that your sauce is just a touch too watery? Never fear! This one ingredient can save the day and improve your tomato sauce. -
Ina Garten's Advice For Fixing Messy Caprese Salads
Caprese salads are fresh and delicious, delectable any time of year, really. But how do you keep them from being a swampy mess? Ina Garten has the answer. -
15 Foods That Don't Taste As Good As They Used To
Some foods don't taste the same as they once did. There are lots of reasons for this, some obvious, some not so much. From Oreos to Nutella, we've got deets. -
When Is It Improper Etiquette To Eat Sushi With Chopsticks?
When dining in a nice sushi restaurant, follow traditional etiquette and eat these types of sushi with your hands instead of with chopsticks. -
Why It's A Mistake To Cook Cold Bacon Every Time
Taking cold bacon from the fridge and immediately placing it in a hot skillet might be tempting, but you should let it come to room temperature first. -
Your Turkey Brine Is Craving Some Pickle Brine
Many of us go to pains to brine our turkeys for the autumn and winter holidays, but you can streamline the whole process with none other than pickle brine. -
Is It Safe To Eat Frozen Meat After It Expires?
While frozen meat remains safe for consumption after its expiration date, keeping it frozen for an extended period can lead to drawbacks in taste and texture. -
The Country That Eats The Most Bread By A Landslide
If you think we eat a lot of bread in America, it may surprise you to know that we pale in comparison to another country that eats the most loaves every year. -
'Light' Olive Oil Isn't Actually More Nutritious
Many assume that light olive oil is lower in fat, calories, or sodium, and therefore more nutritious. This misunderstanding, while reasonable, is incorrect. -
Giada De Laurentiis Uses Pumpkin For The Most Comforting Carbonara
When those autumn winds start blowing, what better way to warm your bones than with a comforting, fall-themed bowl of delicious pasta, Giada-style? -
Leftover Alfredo Sauce Is The Star Ingredient To Elevate Creamy Dips
Have some leftover alfredo sauce but no pasta? No problemo! Alfredo can turn just about any dip into a creamy, delicious dream, perfect for any occasion. -
How To Slow Down Avocado Ripening
Avocados are as finicky as they are delicious. To ensure that your luscious green fruit stays in peak ripeness, you may need to slow things down. -
The Sweet American Snack Paul Hollywood Openly Despises
Paul Hollywood, Scouse baker extraordinaire and global TV personality, holds no punches when it comes to this one beloved American snack cake. -
The Canned Ingredient You Need For Ultra Savory Mashed Potatoes
Mashed potatoes -- can't get any better, right? Well, actually they can. Add this one ingredient for a savory take that will change weeknight dinners forever. -
Ranking Every Maruchan Ramen Flavor From Worst To Best
Ah Maruchan ramen -- who doesn't love it! We're guessing ... not many. Here, we're ranking a bunch of Maruchan ramen flavors to give you an idea of their taste. -
Ovos Verdes: The Deep Fried Portuguese Eggs You Need To Try
If you love bite-sized egg recipes like deviled eggs, or want an exciting appetizer for a party, Portuguese ovos verdes should be your next dish to try. -
The Murky Difference Between A Stromboli And A Calzone
They're both delicious and high reminiscent of pizza, but they couldn't be more different. So what's a stromboli, and how does it differ from a calzone? -
You'll Probably Never Guess What Vegetable Oil Actually Is
Vegetable oil is generally defined as any oil made from nuts, seeds, grains, or fruit - and most of the time, it is primarily made with soybean oil. -
Sandra Day O'Connor's Beef Jerky Was A Supreme Court Tradition
Sandra Day O'Connor's fellow Supreme Court justices fondly recall the late justice's annual tradition of gifting them her family's spicy beef jerky. -
The Hidden Delicacy At The Bottom Of Every Fondue Pot
After enjoying fondue, it's worthwhile to eat la religieuse - also known as the delicious crusted cheese bits that remain stuck to the bottom of the pot. -
Why You Should Never Use A Hot Pan To Cook Bacon
Placing raw bacon in a hot frying pan causes the strips to seize and shrivel, cooking the protein too quickly and leaving chewy pockets of fat. -
How To Turn Your Forgotten Dried Fruit Into Nostalgic Candy
Sour patch kids, sour gummy strips, warheads -- our childhoods were full of mouth-puckering sweets. Hit that nostalgia with homemade dried fruit sour candy. -
Is Cheesecake A Pie, A Cake, Or A Secret Third Thing?
The most logical conclusion is that cheesecake is neither a pie nor a cake. It belongs to a unique, uncategorized dessert category - a secret third thing.
