The World's Strongest Whiskey Can Also Power A Sports Car

Could the whiskey you drink also power a sports car? According to an experiment from the BBC, yes. Though it's not exactly a spirit you'd want to drink.

Why You Should Be Steaming Hard-Boiled Eggs

Peeling boiled eggs can be maddening, and the easiest solution is to steam them instead, helping the shell and membrane come off while cooking the eggs evenly.

What Are The Little Balls In Tapioca Pudding Made Of?

The mysteriously slippery, transparent pearls in tapioca pudding are not only interesting in composition, but have a rich history and tons of lesser-known uses.

The Unsettling Reason Rotisserie Chicken Is So Cheap

Rotisserie chickens aren't cheaper than raw chickens just to make customers happy; they're actually used in a clever (if unnerving) way to maximize profits.

Chocolate Milk Is Your Secret For A Game Changing Tres Leches Cake

Changing up your tres leches cake is as simple as using different types of milk, and chocolate milk with extra chocolately toppings is a sure crowd pleasure.

It's No Coincidence That Soy Sauce Bottles Have 2 Spouts

Before the late 60s, pouring soy sauce was a feat of effort as the bottles were nearly half a gallon. That changed when Kikkoman designed a brand new cap.

The Cooking Tip Ree Drummond Suggests Every Beginner Follows

Mise en place might sound like a fancy French culinary practice, but Ree Drummond recommends that beginner cooks get in the habit of following it right away.

The Best Canned Foods To Eat Straight From The Can

You don't have to go camping or hiking to eat canned food straight from the can. Here's a bunch of canned food options for you to enjoy straight from the tin!

Fish Sticks Are The Key To A Low Maintenance Taco Night

When battering and frying fish seems like too much work on Taco Tuesday, combine frozen fish sticks with our seasoning and topping ideas for dinner in a snap.

The Absolute Best And Worst Ways To Bread A Fish Sandwich, Explained By A Pro

Here's the lowdown on how to prepare a tasty breaded fish sandwich -- and the pitfalls to avoid. This culinary chef from Whole Foods will have you salivating.

The Powerhouse Ingredients Rachael Ray Uses Instead Of Mayo In Potato Salad

Rachael Ray is no fan of mayo in her potato salad; instead, she swaps in three powerhouse ingredients to give her dish some extra kick and heat.

The Easiest Way To Remove The Silver Skin Off Barbecue Ribs

There are many reasons why you need to remove the tough skin on the back of a rack of ribs, and this hack makes it so easy, you'll never be tempted to skip it.

How Long Chicken Salad Actually Lasts In The Fridge

Chicken salad is a popular make-ahead meal, but you have to know how long it lasts in the fridge and how to tell if it's spoiled, to avoid accidental illness.

What Makes Pizza Oil Different From Olive Oil?

Pizza oil has been all the rage for the past year, but what is it and is there any difference between the product and olive oil? As it turns out, yes.

15 Canned Foods We May Never See Again

From Pringles Top Ramen Chicken chips (yes, they made those) to Chef Boyardee Spider-Man pasta, we've got a big lineup of canned foods that are history!

Blanch Your Herbs To Keep Homemade Pesto From Turning Brown

Want to prevent your vibrant green pesto from turning brown but don't want to use an acid and change the taste of your sauce? Blanch your greens instead.

The Absolute Best Milk To Use For Creamy Homemade Milkshakes

If you want an ultra-rich creamy milkshake, your choice of milk matters. The more fat you have, the creamier your dessert will be. Here's the best option.

The Simple Mistake You're Probably Making When Boiling Corn On The Cob

Corn on the cob is an easy dish to make but needs some extra TLC to ensure it's perfectly cooked; one mistake you could be making involves the water.

The Staple Barbecue Side That Makes Atlanta-Style Hot Dogs Iconic

An Atlanta-style hot dog is one of the less tricked-out regional franks in America, but its choice of a BBQ-inspired topping makes the flavor mighty indeed.

Why Egg Drop Soup Always Tastes Better At A Restaurant Than At Home

Okay, so you love egg drop soup at restaurants and you're wondering why it tastes better there than at home. We understand. And we've got the answers.

Keep Bugs From Messing With Your Food With An Easy Picnic Container Swap

Picnic season is here, but nothing ruins an outdoor outing quicker than bugs crawling over your food. Luckily, there's an easy container swap to prevent this.

Sausage Cooking Tips And Tricks You'll Wish You Knew Sooner

We've asked chefs to weigh-in on how to perfectly cook sausage. Because, you know, sometimes perfecting your sausage game can be a little tricky.

Bobby Flay's Dressing Tip For Ultra-Flavorful Potato Salad

Nothing is worse than a poorly dressed potato salad, but with Bobby Flay's helpful advice, you can kiss under-seasoned spuds goodbye at the next potluck.

The One Ingredient Anthony Bourdain Never Added To His Scrambled Eggs

Anthony Bourdain kept it simple when it came to scrambled eggs and did not mess around with extraneous ingredients like milk, cream, or water.

The Temperature Tip For Perfectly Crispy Country Fried Steak

When it comes to getting that perfectly crispy edge on your country fried steak (a feat in and of itself), it's temperature that plays the largest role.

What Separates Wet From Dry-Cured Bacon?

If you see bacon at the store labeled wet- or dry-cured and wondered what those terms mean, here are some guidelines and how each affects taste.

Sicilian Pistachio Spread