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.
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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. -
The Recipes That Made Giada De Laurentiis Famous
Giada De Laurentiis is a staple in many an American television and kitchen alike, but which were the recipes that really started her journey to fame? -
How Mayonnaise Can Save You From Greasy Chocolate Cake
To achieve a perfectly moist and velvety chocolate cake without it becoming too greasy, consider substituting mayonnaise for oil in your next recipe. -
If You Love Ravioli, You'll Swoon Over Casoncelli
If stuffed pasta has a special place in your heart and on your dinner plate, then it's time to meet ravioli's fancy cousin, the delicious casoncelli. -
Long Table: Here's What Happened After Shark Tank
Long Table set out to make a better pancake and waffle mix that is nutrient-dense but tastes great. Here's what happened after an appearance on "Shark Tank." -
Popeyes Adds Wings To Permanent Menu In 5 Bold Flavors
Popeyes is known for its famous New Orleans fried chicken sandwich, but its wings are equally delicious -- and now they're on the permanent menu. -
Pasta By Hudson: Here's What Happened After Shark Tank
Pasta by Hudson sought to bring the experience of fresh, custom pasta in Italy to the bright lights of NYC. But how did the company handle Shark-infested water? -
Here's How Much It Will Cost To Attend Guy Fieri's First Flavortown Fest
General admission tickets for Guy Fieri's inaugural Flavortown Fest are priced at $155 plus fees, with a portion of sales going to charitable organizations. -
Frozen Ravioli Is A Great Shortcut For Makeshift Lasagna
Lasagna is a delicious dish, an American favorite that's perfect for lunch or dinner at any time of year. But how do you make it easier? With ravioli of course! -
The Gin-Soaked Fruit Jacques Pépin Eats Every Single Day
At 87 years young, what does French chef Jacques Pépin do to stay so vivacious and active? Maybe it's the gin-soaked fruit eats every single day. -
Is Canadian Bacon Actually Ham Or Bacon Or Both?
Canadian bacon doesn't resemble the thin strips of the same name we enjoy in America and it actually looks more like ham, so which one is it? -
The Mafia Began As A Task Force To Protect Lemons
It may seem hard to believe, but the Italian mafia got its start protecting Sicilian lemon groves in the 1800s from thieves as lemons soared in popularity. -
Hong Kong-Style Scrambled Eggs Are Perfect For Beef Lovers
Eggs are quintessential components to most Western breakfasts, but Hong Kong has created something so delicious and savory that every beef lover should try. -
Put Fresh Cranberries To Use In Your Apple Pie Filling
Apple pie benefits from the sweet-tart acidity of cranberries and their vibrant red color, so add a handful to your pie filling for some extra tang. -
Chopped Cheese Sandwiches Are Not At All Like Philly Cheesesteaks
If you've been to New York, you've probably heard of a chopped cheese. If you haven't, you might assume it's like its cousin, a Philly cheesesteak. It isn't. -
The Secret Ingredient That Will Change Your Meatloaf Forever
Meatloaf is an institution in this country, with every family having their own recipe they swear by. However, if you want to take it up a notch, add one thing.
