7 Things You Probably Didn't Know About Graham Crackers
The history of graham crackers is a long and interesting one that all started with a minister named Sylvester Graham in the mid-19th century.
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A Condensed History Of The Campbell's Tomato Soup Can
It's hard to imagine a world - or at least a grocery store - without Campbell's Tomato Soup. Here's the condesned history of the Campbell's Tomato Soup can. -
Everything You Need To Know About Simple Syrup
Enhance the flavors of your favorite beverages with the magic of simple syrup. Learn how to make and use this versatile ingredient like a pro. -
What Exactly Is Abalone And How Do You Eat It?
Abalone isn't one of America's most popular foods due to its scarcity and difficult preparation, but it absolutely is delicious when prepared properly. -
10 Places To Eat Pani Puri In America
Let's chat about chaat, that delectable street food from India. Namely, pani puri, also spelled panipuri and pani poori, a dish best eaten in one bite. -
7 Things You Didn't Know About Hummus
Hummus is everyone's favorite dip -- but there's more to it than that. These are some things you didn't know about hummus. -
The Difference Between Salami And Salumi Is More Than Just One Letter
The next time you're shopping for a charcuterie board, it's very important to know the difference between salami and salumi regarding flavor and texture. -
Know These 12 Citrus Varieties And When They Are In Season
If you think the only things to citrus are tangerines, oranges, and grapefruits, you'd be sorely mistaken. Here are some citrus varieties for you to explore. -
Where Do I Put My Fork And Knife When I'm Done Eating?
You may have noticed your dining companions placing cutlery on their plates a certain way when they're done eating. Check it out: It's manners in the wild. -
Spicy Bloody Mary Mix Recipe
Over the years the Bloody Mary has upgraded from airplane drink to brunch favorite. It has countless variations, but our favorite has a bit of a kick. -
What Is Galangal And How Do You Use It?
Ever wonder why you're so enamored with Thai soups and curries? Galangal is the magical reason. -
Is It Okay To Send A Bottle Of Wine Back At A Restaurant?
We consulted an expert to ask when it's okay to send a bottle of wine back, and how to ask properly so you wind up with a bottle you actually like. -
What Are The "Tails" On Quinoa?
Ever had perfectly cooked quinoa? You can attribute the great texture to quinoa's curly tail. Except it's not a tail, right? -
How Many Shrimp Per Person Should You Serve At A Dinner Party?
When planning a dinner party, the last thing you want is too much or too little food. Here's how to determine how many shrimp you should have per person. -
Tips And Tricks For A Tasty Chuseok
Called Chuseok in Korean, the holiday lands around the time of the fall harvest and serves as a way of honoring and paying respect to the spirit of ancestors. -
What Is Cookie Butter Really Made Of?
Arguably, you can make cookie butter using any type of cookie, but the spiced speculoos traditionally used for this sweet spread truly define its character. -
How To Peel Hard-Boiled Eggs
The most important rule when peeling hard-boiled eggs is to soak them in a bowl of ice-cold water immediately after removing them from the stove. -
When Do You Add Cheese To Scrambled Eggs?
Scrambled eggs reach new heights of deliciousness with the addition of melty cheese, creating a creamy and flavorful experience. But when do you add the cheese? -
What Is Broccoli Spigarello And What Does It Taste Like?
Think you know broccoli? Think again. There's broccoli, broccolini, broccoli rabe, and one you may not have heard of - broccoli spigarello. -
Seafood And Cheese Are Meant To Be Together, Here's Why
While I am not advocating melting Kraft singles on pieces of Chilean sea bass, pairing the right cheese with the right seafood is a game changer. -
What Is A Tartine?
In some parts of the world, bread is much more than something that came pre-sliced in a package from the supermarket. In France, the tartine is a way of life. -
What Is The White Stuff On My Lobster?
The white stuff on your lobster is actually a good sign, signaling that you're about to eat a fresh, flavorful, and delicious seafood dinner. -
Can You Crush Ice With An Immersion Blender?
If you want crushed ice for your cocktail, you could break out your blender or food processor, but could an immersion blender get the job done too? -
What Is Nougat And Why Is It In So Much Candy?
Despite its widespread presence - from American Halloween bags to European dessert tables - nougat's actual identity and composition remain somewhat enigmatic. -
What's The Difference Between Carpaccio And Tartare?
Discover the differences between carpaccio and tartare, from their origins to the preparation methods. Unleash your palate and embrace the world of raw cuisine. -
What Exactly Is Teriyaki Sauce Made Of?
Soy sauce gives teriyaki sauce a savory, umami quality, while caramelized sugar and mirin contribute to the popular condiment's undeniable luster. -
What Is A Cornichon And How Does It Taste?
If you've ever spotted a dish of cornichons on a charcuterie board and didn't know what they were, you might have wondered how those pickles got so small.
