A lot of fruits start to turn colors once they've been cut due to an enzyme called polyphenol oxidase that turns the fruit colors when it's exposed to oxygen. You can prevent this reaction in apples w ...
Toilet paper isn't the first thing that comes to mind when you want a hot meal, but when you're camping or out in the field (i.e. military training), a little TP is the difference between cold tuna an ...
Volume markings on large pots and mixing bowls make life so much easier. They cut out the step of measuring and save you the trouble of washing measuring cups. However, there aren't many containers ou ...
Letting wine "breathe" isn't just something that happens in restaurants in '80s teen comedies with snooty maître d's. It's really a thing, and you should learn how to do it at home, because it'll make ...
You've probably used Google to search for recipes, or to find out what the heck that mystery food on the ingredients list is. But with all its built-in features, there are plenty of other ways the sea ...
Why are people so afraid of risotto? Contrary to what a lot of home cooks seem to believe, it's really not a difficult dish to make yourself. Sure, there's a lot of stirring involved, but it's not nea ...
Part of the reason bacon tastes so good is because of its high fat content, but that also means that it shrinks significantly when you cook it. How much it shrinks depends on how fatty it is and what ...
Rock-hard ice cream is the bane of my culinary existence. If I try and scoop it out with a spoon, the spoon invariably bends. If I use a traditional ice cream scooper, I end up with a torqued wrist an ...
Last week, I showed you why your refrigerator is one of the best tools in the kitchen when it comes to saving money and preserving food at its tastiest. But did you know your freezer is another underu ...
Both professional and home cooks have been rinsing raw chicken and turkey before cooking it for what seems like forever. It's one of those divisive practices—either you do it or you don't, and people ...