Category: Ingredients

Thawed milk is milk that’s left undranken. Take a gander below to find out why.

Freezing your pasta with cream sauce is possible but you need to follow certain tips to make sure the leftovers are good.

Stock up on food today, be well prepared for the hunger games of tomorrow.

What’s the difference between doughs and batters? We help you find out and give you the keys to success with every recipe.

When it tastes better, that’s because it is better. Here’s why and how cooking improves the aroma and flavor of our food.

For the taste. For the memories. For the moments that matter. Here’s how to enjoy danishes, the fine product of Austrian-Danish baking tradition.

Don’t be fooled by their sweetness: Dried dates need to be washed, as they can carry a lot of surprises.

Fresh pasta is delicious, but what do you do if you’ve made too much? Stick it in the freezer! Here’s how.

Made more batter than the crust can handle? Happens to the best of us! Unless you’re up for a second cheesecake, here’s how to store it.

New to the Mason jar world? Read our practical guide on whether brand new Mason jars need to be washed.

To wash or not to wash, that is the question! Learn all you need to know about safely storing, cooking, and eating garlic.

Got stale chips? Make them crispy again with these methods—or transform them with a few dishes that are sure to become your new fave.

Premium vegetable, premium price: Why a bunch of asparagus is so much more expensive compared to most other produce at the store.

Cheese… don’t leave home without it! Here’s how to choose the right kind of cheese for backpacking trips and pack it up so that it lasts the longest.

They say an onion a day keeps the doctor away. But that’s only true if you wash and handle it right.

No one likes hairy pork belly, certainly not in their mouth. If the butcher did a sloppy job, you can make up for it at home.

The secret to keeping lettuce crisp, as it turns out, is in doing the opposite of what people on the Internet tell you.

Is it a bruise or a sign of something more troubling? No matter what the potato tries to tell you, don’t believe it.

Trim off the fat, sear the meat, and finish at lower heat in a braise or stew for the most wonderful dinner. We explain to you how.

The step-by-step guide, from the old school, to trussing a Cornish game hen. You’re in for a treat!

Why won’t store-bought diced tomatoes cook down? Because they have a secret ingredient.

Just found yourself in a green-blueberries situation, and you’re wondering if the pancakes or muffins are safe for y’all to eat?

The explosive truth behind what makes sausages burst. And the simple solution that will help you prevent it.

For best results, trim the fat on the frontside and remove the membrane on the back. We explain to you how.

Satisfy your cravings for culinary knowledge with the best comparison between burgers and meatballs on the Internet.

Lard is making a comeback, and it ain’t just for biscuits anymore. But how does it compare to butter?

Navigate the tortillas and wraps aisle with ease! This is everything you need to look for in a package of tortillas.

Life’s too short to run out of beans. When you have leftovers, here’s how to store them safely.

No cast-iron skillet? No problem! This foolproof way helps you cook juicy, flavorful steak in any pan, every time.

Pizza, pizza, pizza! You love it, but is it a good idea to eat it every day? We spoke to a dietitian to find out.

We discuss the right—and the wrong—ways to dispose of soup that has spoiled. So that you won’t have to with your plumber.

There’s a right and a wrong way to store your groceries in the fridge. How cool is that?

Learn how to identify spoiled cans of food, and how to properly dispose of any contaminated items.

Freeze your spaghetti with the sauce so that they’re ready for you to thaw, reheat, and eat whenever you’re hungry and short on time. Here’s how.

Your eggs started to spoil, and you don’t know what to do with them? Here’s how to dispose of spoiled eggs safely.

When life gives you spoiled milk, dispose of it properly. Here’s what to do, and what to avoid.

From the freezer to your morning coffee, with no ice crystals. Learn how to defrost milk like a pro.

Discover how to safely dispose of spoiled raw meat so that it doesn’t get you sick or stink up your kitchen.

Learn if it’s safe for you to keep cooked pasta in your refrigerator—and when you should throw it out.

That cheese is giving you trouble? Let’s talk about what makes cheese melt, or not, when cooked in the oven.

Ever wondered what exactly sausage casings are made from? We have all the spicy details you crave.

Find out how to freeze cheese so that it keeps its aroma, flavor, and texture. Learn about the types of cheese that freeze best.

Perfect dough, baked your way. Why the trick to airy, fragrant, and delicious loaves of bread is in your fridge.

You can spice up your condiments, but you can’t “condiment up” your spices. Here’s why.

The only thing worse than uncooked bacon is gray bacon. Here’s what to do when it happens to you.

To keep yourself and your family safe from food-borne illnesses, watch out for these signs of spoilage.

Look for these signs of spoilage. If you’re still unsure, toss the bread out for safety reasons.

Milk needs refrigeration. But that’s not why you’re here. So let’s talk about how long it can survive without it.

Here are the signs that a block of cheddar cheese in your fridge has “turned,” and when it usually happens.

The meat displayed on the shelves of butcher shops, grocery stores, and supermarket chains rarely goes to waste. Here’s why.

These five signs will help you determine if your chicken broth has gone bad or not.

These are the unmissable signs that your turkey bacon has gone bad. Don’t ignore them.

For the most part, heavy cream is consumable without fear of spoilage. Watch out for these signs because they tell you otherwise.

Telling when fish is fresh and when it isn’t doesn’t have to feel like muddy waters. Here are the signs to look for.

To eat or not to eat that slimy ham in the fridge? Here’s why you probably shouldn’t.

Stop and think twice about eating cold food. Or maybe not?

Out of butcher’s twine? These substitutes are guaranteed to hold the meat tight.

It’s time to get those tortilla wraps unstuck! Here are the best methods for doing so.

Forget about watery beans! We help you dive into the world of added thickness.

Tortilla wraps: They freeze well. They thaw well. And they can totally be reheated (and refrozen).

We all want it to last forever. But, for the most part, it doesn’t.

For those of you who are indecisive about what they want to eat—and whether they can eat it in the first place.

Kalamata olives: you know you love them! Now find out where they come from, how to store them, and what to use them for.

These knives are as sharp as knives can be, and their applications go far beyond butchery.

This hot and tangy sauce won the Internet, and for a good reason. We explore why it tastes so good.

Your questions about cooking with a kick, answered.

What’s meant for tying up meat isn’t meant for eating. Still, it can (and it does) happen to everyone.

This salsa is a staple on the shelves of grocery stores. But is it tasty enough to also become a staple in your pantry?

Three chefs tell us what they cook for themselves when they’re at home. Spoiler alert: their answers will surprise you.

German mett, a preparation of raw minced pork, is anything but your regular meat.

Butcher’s twine is the answer to all of your meat tying needs. But will it cause a fire hazard when used in the oven or on the grill?

To spice up your food without compromising taste, learn when to add spices and when to use seasonings.

Butcher’s blocks are still your best option for heavy-duty, slippage-free cutting.

Let’s make potatoes great again! Find out how to pick them at the store, keep them at home, and cook them to perfection.

Ribs are some of the best cut meats found on the grill for finger food outings and backyard bar-b-ques. Here’s how to ace them.

Risotto, a dish that’s quick to go bad, shouldn’t be left to sit out for more than an hour or two.

Go-Tan sriracha is a mild red chili sauce. Though not deemed too strong, a teaspoon can be added to any dish you want to add a spicy kick to.

You’re in the market for a new skillet. To get the best value for your money, you want to know which size gives you the most utility.

The secret to irresistible pasta starts with the choices you make at the store. Here’s how to select the finest pasta for your home cooking.

One of the most popular Swiss cheeses, Emmental deserves a permanent place in your fridge, and on your cutting board.

It keeps raw meat fresh for longer and yields a superior bark during smoking. Plus, all the cool pitmasters you follow have it.

Wondering what to order on a Friday night? We asked six Americans about their favorite foods. Here’s what they had to say.

Crab, lobster, and shrimp all come from the sea, that’s for sure. But they’re bought, cooked, and eaten differently.

Sun-dried tomatoes are a treat, that’s for sure. But should you really be eating them? We asked a doctor for his take.

To grill or to boil your hot dogs? There are reasons to love them both ways, as long as you cook them properly.

Cajun cooking and Creole cooking have many similarities. Still, they are different, and those who live in South Louisiana below Interstate 10 know the history and styles that accommodate the perfection.

They conduct heat, carry flavors, and keep your food from sticking. Here’s why—and what else you should know.

Homemade tortillas are better than the store-bought kind by a wide margin. Still, there’s a time and place for both in your kitchen.

Cookbook authors sometimes tell you to add a packet of yeast to your dough mix. But how much yeast is that, exactly?

Wondering between grilling or pan-frying a package of bacon? Here’s how to decide, along with our best tips for cooking it perfectly either way.

So you’re wondering about the differences between ground meat and minced meat? As usual, we’ve got you covered.

Sure, you can eat cold pasta the next day (as long as you stored it properly). Here’s everything you need to know on the topic.

Tired of that leftover risotto in your fridge? We asked foodies for their best recipes. They’re so good, you’ll keep wanting to make them on repeat.

We review this Italian pantry staple, produced by De Cecco from 100% South Italian plum tomatoes canned in tomato juice.

So a package of meat spoiled in your fridge before you could cook it. You can tell because it’s a day or two past the expiration date printed on the package, the meat has a foul, rotten smell, and its surface has a slight grayish to greenish hue to it.

So you bought an artisanal jar of pickles from a stand on the side of the road or, a while ago, pickled a few cukes yourself. You stored them—as you always should—in the root cellar, pantry, or a dark cupboard.

Vinegar is created by fermenting alcohol or sugar with acetic acid bacteria. Since the dawn of civilization, vinegar has been used as both a condiment and as medicine.

Broccoli is not the most inspiring vegetable out there. Most of us only know one way to cook it—boil it up and serve it on the side. We’re familiar with that same old broccoli taste that rarely varies.

I have a confession to make: I love french fries so much, I can hardly get enough of them, even when I fry them up in what could be described as excessively large batches.