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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
Steak for breakfast? There was time when it was a go-to morning meal. And there was one US president who really enjoyed it, eating 12 ounces every day.