Your Unopened Red Wine Lasts Longer Than You Think
So you've got an unopen bottle of red wine and it's past its prime, so you're afraid it's got to go. Well, if stored correctly, it lasts longer than you think.
Read More-
-
How Cane Sugar, Or Sucanat, Gets Its Golden Hue
Sucanat, aka sugar cane natural, has a wonderful golden color to it that's similar to brown sugar, but not quite the same. Where does this color come from?
Read More -
Why You Can't Use Instant Oats To Make Oat Milk
Oat milk is on the rise, but as prices soar, many of us are trying to make our own. So why does it keep turning out gummy? That's because of instant oats.
Read More -
Tahini Doesn't Always Need To Be Refrigerated
Tahini, a deliciously creamy and complex sesame paste, like other pantry staples, can just stay in your pantry rather than moving to the fridge after opening.
Read More -
The Nut With The Most Protein Per Serving
If you're looking for a cheap but delicious way to add a little protein to your diet, all you need to do is get this inexpensive nut, err, legume.
Read More -
Gordon Ramsay Doesn't Season His Wings, According To TikTok
There are plenty of ways to make delicious and satisfying chicken wings, but Gordon Ramsay falls short. Sure, they look beautiful, but there's not enough salt.
Read More -
How To Fix The Bitter Taste In Grapefruit
Grapefruit is a delightful citrus that's popular for breakfast, in a salad for lunch, or eaten with cheese as dessert. But how can you tone down the bitterness?
Read More -
Can You Still Eat Super Wrinkly Peppers?
So you've discovered a pepper in the back of the fridge that you squirreled away a week ago and now it's wrinkly. Is it still safe to eat? Actually, yes.
Read More -
The Ingredient Ina Garten Adds For Better Reheated Chicken
There may be a million ways to reheat chicken, but Ina Garten has the absolute best tip to help impart even more flavor to the meat with things you likely have.
Read More -
The Best Spot In Your Refrigerator To Store A Salad
Sure, we all know it's best to eat our salads ASAP, but maybe we just wanna do a little meal prep -- or we made extra. Just keep it in this part of the fridge.
Read More -
When To Use Name-Brand Vs Generic Butter
There are many types of butter available to buy at the store, but there are some rules to know when you want to use name-brand or generic varieties.
Read More -
The Best Way To Store Bell Peppers So They Last Longer
There's nothing worse than reaching for an ingredient only to find it's gone bad. To avoid spoiled bell peppers, here's how you should store them.
Read More -
The Difference Between Broccoli And Cauliflower, Beyond Color
Broccoli and cauliflower look similar, and while they're in the same family, they couldn't be more different. Aside from how they taste, their nutrition varies.
Read More -
Do Whole Foods Still Count If They're Canned Or Frozen?
If you are adhering to or considering switching to a whole-food diet, you might be left wondering whether or not canned and frozen produce counts as whole food.
Read More -
How To Clean Apples If You Prefer Them Skin-On
You might think a quick rinse in the sink is the best way to clean an apple, but there's actually a more effective way that involves a little baking soda.
Read More -
The Sheet Pan Hack To Quickly Cool Pasta Salad
Whether you need to make pasta salad quickly for a last-minute event or are simply hungry and can't wait, this sheet pan trick can speed things up.
Read More -
The Reason Ina Garten Refuses To Use Table Salt
Ina Garten has her specifics in the kitchen, just like we all do -- but why does she absolutely refuse to use table salt when she's cooking?
Read More -
Why Gordon Ramsay Refuses To Eat On Planes
If you're surprised that celebrity chefs like Gordon Ramsay refuse to eat on flights, you shouldn't be. There are plenty of health reasons why.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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?
Read More -
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.
Read More -
5 Food Scraps That Will Make Your Kitchen Smell Great
There are plenty of ways to make a kitchen smell, well, horrible, but thankfully, there are just as many ways to use food scraps to deodorize the kitchen.
Read More -
The Nutritious Reason To Serve Egg Salad Inside An Avocado
Yes, avocado and egg are a natural pairing, both creamy and delicious, but putting the two together creates a balanced, nutritious meal anyone would love.
Read More -
The Indisputable Best Type Of Salt To Season Steak With
We all have likely heard that it's a good idea to liberally coat your steak with salt before cooking, but which salt should you reach for and why?
Read More -
You Can And Should Skip The Oil When Roasting Vegetables
We've all been taught to brush oil onto our veggies before putting them into the oven for roasting, but it turns out that dry roasting is more effective.
Read More
