The U.S. Senate Has Its Own Signature Soup
The U.S. government is steeped in tradition, but did you know that extends to its restaurant menus? Yes, the Senate has a soup that it serves every single day.
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Why Some Cheeses Need A Wax Rind And Others Don't
Different cheeses come in different packages. Some have natural rinds like brie, some have none, and then there are those that are mysteriously covered in wax. -
What Gordon Ramsay Would Eat For His Ideal Last Meal
Not everyone thinks about what their last meal would be, but we'll all eventually have one. Here is what Gordon Ramsay would choose and why. -
The World's Fanciest Starbucks Is At The Top Of An Ancient Castle
You may think that Starbucks has tried to standardize its stores as well as its coffee, but some stores stand out: Take the location on top of Prague castle. -
Turn Rotisserie Chicken Into A Bread Alternative With One Easy Tool
Chaffles are popular treats that combine cheese and eggs pressed into a waffle iron; now you can use the same concept with shredded rotisserie chicken. -
The Traditional Toppings You Need For A Perfect New York-Style Hot Dog
You can find many great hot dog purveyors in New York City that provide a variety of toppings, but true New York-style dogs come with these three condiments. -
Here's How Long A Batch Of Hard-Boiled Eggs Will Stay Good
If you like to boil eggs in advance for a quick snack or a shortcut to egg salad, learn how long hard-boiled eggs will last when stored in the fridge. -
Essential Tips You Need When Cooking With Carrots
Carrots are healthy and nutritious, and can be used in countless dishes. But they're a little tricky to get right. Here's some tips when cooking with them. -
Ina Garten's Sauce Tip To Stop Chicken From Getting Soggy
If you love chicken Parmesan or marsala but often find the meat soggy and unpalatable, there's a trick to getting around this and Ina Garten has the answer. -
The Creamy Ingredient Swap For Tuna Salad Without Mayo
Greek yogurt is creamy and thick with a touch of tanginess, making it a solid, protein-rich substitute for mayonnaise in dishes like tuna salad. -
The Warning Sign A Slow Cooker Recipe Isn't Worth Following
If a recipe doesn't specify the size and shape of the slow cooker required, it's a potential red flag that the meal may not turn out as expected. -
Ree Drummond's Secret Weapon Ingredient For Creamy Lasagna
Lasagna is always a crowd pleaser but there are ways to amplify it even further, such as Ree Drummond's unique ingredient for a creamier result. -
There's A Scientific Reason Fries Taste So Good Dipped Into A Milkshake
The appeal of salty-and-sweet combinations is actually supported by science, as sodium helps activate a special sugar receptor on your tongue. -
Wedding Cakes Have Unexpectedly Ancient Origins
Wedding cake, and the accompanying cake smash (or, more genteel, feeding each other a slice) actually has roots that stretch all the way back to Ancient Rome. -
The Biggest Mistake You Can Make When Flipping Chicken
If you're impatient when cooking chicken, the biggest mistake you can make it's not letting it cook through and letting it release naturally from the pan. -
Ina Garten's Flour Hack To Clean Sandy Mussels
Preparing mussels requires some prep time to clean them properly since sand and debris can build up in the shell. But Ina Garten has a trick using only flour. -
Taco Bell Debuts Cravings Value Menu With 6 Brand New Items
Taco Bell has launched a brand new Cravings Value Menu to kick off 2024. The menu features both new and returning items for vegetarians and meat eaters alike. -
The Key Flavor Difference Between Mayo And Miracle Whip
Mayo and Miracle Whip are virtually identical in appearance - they're even sold in the same aisle - but Miracle Whip is noticeably sweeter and thinner. -
Global Warming Is Wreaking Havoc On The World's Chocolate
Global warming is set to devastate chocolate production - tree diseases and depleted sugar crops signal a grim future that will impact global supplies. -
The Worst Bun For Burgers, According To Anthony Bourdain
A burger's bun needs to hold up to the main draw: the patty. If it disintegrates before you finish, it's no good, at least according to late Anthony Bourdain. -
The Only Keith Lee Approved Restaurants In Los Angeles
If you're a fan of food critic Keith Lee, you'll love these Los Angeles spots he highlights. Seriously, like eyes rolling in the back of your head food joy. -
An Ice Bath Is Key To Making Crispier Salads
If you had every intention of making a fresh salad when buying lettuce from the grocery store but the leaves have now wilted, use this ice back trick. -
How Pavlova Caused A Literal Feud Between 2 Countries
You may have sampled this delightfully light dessert, but its origins are on the murkier side. In fact, both Australia and New Zealand claim ownership. -
Canned Soups That Make The Best Pasta Sauces
A can of soup can be used for more than one type of meal. Here are some canned soup varieties that make an excellent ingredient for pasta sauces. -
The Biggest Difference Between Jam And Chutney
You've probably had jams and chutneys before, but can you name the difference? They both often feature fruit, but where does the difference lie? -
The Ingredient To Check For Before Buying Generic Peanut Butter
Yes, peanut butter can be a nutritious and easy way to get your protein in, but if you're buying it with this emulsifier, you may be doing more harm than good. -
The Tricky Reason Grocery Store Aisles Are So Long
Many retailers deliberately design their aisles to be long, with rows of items stacked high, because they want you to spend more time scanning the shelves.
