The Only Reason You Should Actually Refrigerate Watermelon
Now that you've finally chosen the perfect watermelon, do you know the best way to store that gorgeous fruit? Only pop it into the fridge for this one reason.
Read MoreNow that you've finally chosen the perfect watermelon, do you know the best way to store that gorgeous fruit? Only pop it into the fridge for this one reason.
Read MoreYou may not think much of banana peels, but they can be put to use in a surprising ways. From shoe polish to meat substitutes, here are some suggestions.
Read MoreSince olives are naturally bitter-tasting, you've probably never questioned what type of food they are. It seems obvious that they're vegetables. Or is it?
Read MoreBased on the remaining accounts of the event and knowledge of American agriculture, we know the first Thanksgiving looked very different from today's meals.
Read MoreMonosodium glutamate has a gained a bit of a bad rap, but a lot of it is unfounded. So, here's everything you need to know about the umami taste enhancer.
Read MoreThe Pilgrims didn't eat Turkey during the first Thanksgiving, so why do we? You can thank practicality, one author's passionate lobbying, and Abe Lincoln.
Read MoreTending to a barbecue grill can be hot and tiring business with little praise. But, these 16 hacks will take your grill game from zero to hero in no time.
Read MoreToday candy corn is largely associated with Halloween, but that wasn't always the case. When it first came out, candy corn had no ties to the holiday.
Read MoreMaking a great cup of coffee at home seems like a daunting task. But, this list will show you what gadget to buy or skip for a perfect home-brewed morning joe.
Read MoreThey're sold at donut shops, but bear claws aren't always donuts. Depending on how they're made, they could be donuts or something more like a Danish.
Read MoreToday, there are tons of meat-free burgers to choose from at the supermarket. Here are the top 12 veggie burgers appealing to carnivores and vegetarians alike.
Read MoreLiquid olives blend culinary techniques with scientific knowledge and are just one example of how molecular gastronomy has found a home in the culinary world.
Read MoreGiada De Laurentiis puts freshly grated Parmesan cheese on pasta noodles before tossing them with sauce to help the sauce stick to the noodles.
Read MoreIna Garten swears by Diamond Kosher Salt and uses it in all of her recipes. It is less salty and adheres better to food than other salt types.
Read MoreTo make cutting and peeling your squash easier, you can microwave it first, which will partially cook it. This softens it up and makes it easier to cut.
Read MoreThere are multiple types of Pyrex glass with varied uses, and not all are intended for high heat exposure, as they are made from different glass formulas.
Read MorePineapples used to be, well, a bit of a luxury item. In fact, during the 1700s, pineapples could sell for about $8,000 (in today's dollars).
Read MoreYellow and white onions may seem interchangeable but have specific flavors and uses. Yellow onions shine when cooked, and white onions are best served raw.
Read MoreSo what are those little white globs and rivulets (that look a bit like scrambled egg whites) that appear on the surface of salmon as it cooks?
Read MoreHave you ever wondered about the flavor differences between cherry tomatoes and their similar-looking, petite tomato counterparts, grape tomatoes
Read MoreAlthough yams and sweet potatoes are sometimes mistaken for one another, these starchy root vegetables are actually two very different foods.
Read MoreLiquid smoke adds a delectable smokiness to food, but we've always wondered where it came from. Thankfully, it's an ingredient with a well-documented history.
Read MoreWhile you can generally find fruit-flavored ice creams at most ice cream shops, grape ice cream is extremely hard to come by. There's a reason for that.
Read MoreOktoberfest is an iconic German festival that brings millions to beer halls across Munich (and the world) every year, but why does this celebration exist?
Read MoreThe jambon-beurre combines butter and ham on half of a rustic baguette. It's beguilingly simple and absolutely delicious. It's also super French.
Read MoreNon-alcoholic wine is fermented and made using the usual winemaking methods. Some are even aged like traditional wine. Then the alcohol is removed. Here's how.
Read MoreGrocery store shopping carts are getting bigger, and businesses have discovered that the size and design of a shopping cart influences how much you spend.
Read More