We Finally Know How Tootsie Rolls Are Made
Tootsie Rolls have long confused, bewildered, and bedazzled us for over a century, but now, be confused no more! We know how Tootsie Rolls are made.
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Why It's Bad Etiquette To Pass Plates To Your Right In Mexico
It's the opposite of what we do in the States (and much of Europe). When in Mexico, you should pass food counterclockwise. Here's why the tradition started. -
We Finally Know What Smarties Candies Actually Taste Like
If you thought that all of the different colors of Smarties tasted the same, think again. There are six distinct flavors randomly combined in each roll. -
Don't Be Afraid To Take That Leftover Halloween Candy And Throw It In The Freezer
Storing your Halloween haul in the freezer can extend the lifespan of most candies, making it an ideal method for chocolates, gummies, and hard candies. -
What Is Steak Milanesa And How Is It Different From Chicken Fried Steak?
Steak milanesa and chicken fried steak share common origins, but differences emerge in the beef cuts, breading, and especially the toppings. -
How Chipotle's Carne Asada Differs From Its Normal Steak
Although both have a slightly smoky flavor, Chipotle's carne asada and regular steak differ in seasoning, type of beef cut, and preparation techniques. -
The 3-Ingredient Sorbet That Spotlights Your Favorite Citrus Fruit
Delicious, refreshing, and perfect no matter what time of year, a berry-forward lemon sorbet is just what the doctor ordered. Better still, it's easy to make. -
The Biggest Myth About MSG Is Rooted In Racism
The myth that MSG is bad for you is like a persistent dark cloud hovering over Chinese food for decades, despite scientific evidence that proves otherwise. -
French Onion Dip Is The MVP For Creamy, Savory Mashed Potatoes
An unexpected twist that consistently elevates both the creaminess and delightful savoriness of mashed potatoes is the addition of French onion dip. -
How To Cook Barley So It Doesn't Taste Terrible
If you've tried making barley at home and didn't like the results, it's time to try again. With the right tips and tricks, you can make barley delicious. -
Vanilla Pudding Is Key Ingredient To A Scoop-Able Pumpkin Pie Dip
Pumpkin pie is great and all, but gosh is it a lot of work. To get the same great taste in no time at all, try adding a little vanilla pudding. -
What Is Kugel And Why Is It Typically Eaten On Hanukkah?
Kugel is a traditional Ashkenazi dish with many variations that is eaten throughout the year, including during the festival of lights, Hanukkah. -
The Slight Difference Between Sell-By And Use-By Dates
They may seem interchangeable, but there is a slight difference between a sell-by and a use-by date. Even so, neither means your food is expired once past. -
Why It's Technically Incorrect To Eat Caesar Salad With A Fork
While Caesar salad is a common dish nowadays, it used to look very different. In fact, when it was first created diners didn't use a fork to eat it. -
The Fruit Juice You Should Be Adding To Banana Bread
While banana bread can stand on its own, it's also a blank canvas for delicious additions. Yes, you can add chocolate chips, but consider this juice instead. -
Lessons In Chemistry's Lasagna Relies On A Unique Baking Ingredient
Apple TV series "Lessons in Chemistry" revolves around a famous lasagna dish but what is it that makes it so special? This unique baking ingredient. -
Why You Should Always Slice Fresh Bread Upside Down
If you want to preserve a fresh homemade or store-bought loaf of bread, one big tip is to ensure you are cutting it correctly - it should always be upside down. -
Why You Should Switch To Avocado Oil For Baking
Avocado oil has a neutral flavor and a high smoke point, both of which help make it an ideal choice for your next baking project. Here's how to make the switch. -
How Many People To Invite To Your Dinner Party, Based On The Ideal Vibe
Different occasions require different types of parties, and to ensure you nail the vibe you're looking, you need to have the right number of guests. -
Use Lemon Skins As A Perfect, No-Waste Crème Brûlée Dish
Any fans of crème brûlée will want to do themselves a favor and try this no-waste TikTok lemon posset ASAP. It's light, yummy, and saves on the dishes. -
Why Sliced Bread Was Banned In World War II
The innovation of sliced bread was so well-received that it altered American eating habits; then, despite public outcry, it was banned in 1943. -
The Best Store-Bought Bread For Savory Sandwiches
While no two sandwiches are the same, some breads hold up to ooey gooey savory toppings better than others. This is the absolute best you can find in stores. -
The Last Dessert On Board The Titanic Was A Boozy, Gelatinous Mess
Peaches and Chartreuse jelly was one of four dessert choices of what became the last meal for first-class passengers aboard the RMS Titanic. -
Don't Throw Out That Leftover Coffee, Make A Fun Sauce Or Salad Dressing
Is there anything sadder than leftover morning coffee? Before you toss it down the drain, think about some clever ways to use the extra java. -
When Life Gives You Green Cherry Tomatoes, Fry (Or Pickle) Them
Green cherry tomatoes, while delicious in a salad, are also fantastic when you fry or pickle them. They're also pretty tasty in a green tomato salsa. -
How Latkes Became An Integral Part Of Hanukkah Traditions
There are plenty of delicious foods associated with various Jewish holidays, but why latkes and Hanukkah? How did the dish become tradition? -
The Reason Most Bacon Doesn't Come In A Resealable Package
If you can't eat one package of bacon in one sitting, you may have a problem since most options don't come in a resealable package. Here's why and what to do.
