12 Ways To Use Eggshells So You Never Have To Throw Them Out
Did you know making coffee with eggshells can reduce the acidity? And there's so much more you can do with leftover eggshells. Let's get cracking!
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You've Probably Been Salting Your Eggs At The Wrong Time
There is no right way to salt eggs -- that is, unless you want your eggs to be creamy, soft, and absolutely delicious. Then there very much is. -
The Flavor Of Ube Is More Than Your Average Purple Sweet Potato
Ube may be associated with purple sweet potato, but the two are actually different foods entirely, each with their own unique flavor profile. -
The Reason Turkey Is Our Go-To Bird On Thanksgiving
Turkey and Thanksgiving go together like turkey and mashed potatoes - turkey and cranberry sauce! But why? Here's the interesting history of turkey-day. -
Ina Garten's Grilled Cheese Croutons Transform Tomato Soup
If you want to spice up the way you eat your tomato soup, you absolutely need to hear how Ina Garten transforms hers with grilled cheese croutons. -
Details You'll Want To Know About Shark Tank's Wellingtons
Wellingtons, as the name implies, sells the luxury dish beef Wellingtons, but that's not all: Before diving into the tank, they built a company on many dishes. -
No, Green Grains Aren't Rotting Your Brown Rice
Unlike bread that can turn green when moldy, green rice is perfectly safe to eat. Its distinct hue comes from a natural compound called chlorophyll, not mold. -
Here's What A '100% Juice' Label Actually Tells You
You might think that buying 100% juice grapefruit juice gets you, well, just grapefruit juice. Unless you read the ingredients, you might be mistaken. -
The Popular Goat Cheese Myth You Should Unlearn
Goat cheese has a reputation for having a distinct, pungent aroma that puts some people off. However, its smelly rep is somewhat unwarranted. -
Ditch Your Fancy Wine Vocabulary To Shop Like A Pro
If you want to really shop for wine like the pros do, you need to ditch fancy terms and learn how to really paint a picture with words to help the sommelier. -
Sub Zero Nitrogen Ice Cream: Here's What Happened After Shark Tank
Nothing beats churned ice cream, right? Well, maybe not. Sub Zero Nitrogen Ice Cream uses its namesake, nitrogen, to make custom ice cream creations every time. -
Why You Should Never Buy Cheap Huitlacoche
The flavor of huitlacoche can range from earthy and nutty to smoky and even sweet. Like black truffles, however, it can be difficult to obtain and expensive. -
Giada De Laurentiis Is Giving Us Permission To Dip Cookies In Wine
Giada De Laurentiis shares a video on Twitter that showcases a hearty Italian tradition of dipping cookies known as biscotti into glasses of wine. -
Back 9 Dips: Here's What Happened After Shark Tank
Back 9 Dips were borne out of necessity, and they had initial promising success. But how did they do in the Tank? And what happened after the show? -
Does TikTok's Lettuce Water Actually Make You Sleepy?
TikTok users suffering from insomnia have steeped romaine lettuce in boiling water for 10 minutes and reported feeling sleepy after drinking the brew. -
Why Frozen Broccoli Is More Nutritious Than Fresh
You may be surprised to learn that, sometimes, frozen is better than fresh. In the case of broccoli, it actually retains more nutrients than fresh. -
Mumbo Sauce Is DC's Best Kept Secret
Mumbo sauce, also called mambo sauce, is native to Washington D.C. and if you haven't tried it, get ready for a world of spice, flavor, and deliciousness. -
TikTok's Cottage Cheese Bread Is Impossibly Fluffy
If you prefer your bread to be soft and sponge-like - almost like a fluffy brioche - then the viral cottage cheese bread from TikTok is for you. -
The Snack Deals You Should Know About For October's Prime Day 2023
Amazon's Prime Big Deal Days are here for two days only, offering huge savings on a number of goods including popular snacks. Here's some you'll want to know. -
Your Hotel's Mini Fridge Probably Isn't Safe For Takeout And Leftovers
We've all been there: having a takeaway at a hotel, but we end up being too tired to finish. Before you stick your leftovers into the mini fridge, think again. -
The Best Cheeses To Pair With Apple Cider, According To An Expert
Warm apple cider is a fall favorite for many, and the good news is that this aromatic tipple pairs just as well with cheese as colder drinks do. -
What Is Mexican Horchata And What Should It Taste Like?
Mexican horchata is as quintessential to Mexican cuisine as Champagne is to French. It's frothy, creamy, the stuff of dreams -- here's what you need to know. -
The Key To Soft Scrambled Eggs Is A Little Bit Of Acid
If you, like many of us, prefer your scrambled eggs to be soft and buttery, you need to try this hack. You'll never have rubbery eggs again. -
Martha Stewart's Paper Towel Hack To Safely Get Rid Of Cooking Oil
One of the most dangerous parts of cooking is dealing with hot oil. Disposing of it is just as dangerous for you and your home, and Martha Stewart's hack helps. -
Ina Garten's Secret To Superior Eggplant Parm
Eggplant parmesan is as delicious as it is a pain to make. To make life just that much easier, use Ina Garten's secret and have the most delicious parm ever. -
Give Flavor To Pork-Free Meatballs With A Key Seasoning
Italian meatballs usually blend pork and beef, but you can skip the pork and still get rich, flavorful meatballs. Here's what you need to add instead. -
Why Haggis Is Banned In The US
Haggis, the national dish of Scotland, is popular the world over -- but not in the USA. In fact, it's one ingredient in particular that has resulted in its ban.
