Category: Food
Freezing, Defrosting, and Reheating Tortilla Wraps
How Long Can Shredded Cheese Be Left Out?
Is Fish Considered Meat?
All About Kalamata Olives
Butcher Knives: Why You Need ‘Em and How to Use ‘Em
Why Sriracha Sauce Tastes So Good
Can You Get Drunk From Food Cooked With Alcohol?
So You or Your Pet Accidentally Swallowed Butcher’s Twine?
Old El Paso Thick ‘n’ Chunky Mild Salsa (Review)
What Do Chefs Eat at Home?
All About German Mett
Can Butcher’s Twine Catch Fire?
The Difference Between Spices and Seasonings
Butcher’s Block vs. Cutting Board (The Differences)
Buying, Storing, and Cooking Potatoes: A Guide
Ribs: Can You Overcook Them?
How Long Can Risotto Be Left Out?
Go-Tan Sriracha Sauce (Review)
What Skillet Size Is the Most Useful?
How to Select Pasta at the Grocery Store
Is It Unsafe to Eat Rare Steak?
Buying, Storing, and Eating Emmental Cheese
The Home Cook’s Guide to Butcher Paper
What to Order on a Friday Night
Crab vs. Lobster vs. Shrimp (The Differences)
We Asked a Doctor: Are Sun-Dried Tomatoes Good for You?
Are Hot Dogs Better Grilled or Boiled?
Cajun vs. Creole Cooking
Why Do We Use Cooking Oil, Really?
Homemade Tortillas: Are They Worth the Effort?
How Much Yeast Is In a Packet?
To Grill or Pan-Fry Bacon: Which Method Is Better?
Ground Meat vs. Minced Meat (The Differences)
Is It Okay to Eat Cold Pasta the Next Day?
The Tastiest Ways to Use Up Leftover Risotto
Review: De Cecco Peeled Canned Tomatoes
How Long Does Rotisserie Chicken Last?
Will Cooking Spoiled Meat Make It Safe to Eat?
Fizzing Pickles: Should You Eat Them?
Apple Cider Vinegar vs. Balsamic Vinegar
Yes, Pickles Go Bad (How to Store Them)
How to Make Broccoli Taste Good
What’s the Best Oil for French Fries?
All of Your Wax Paper Questions, Answered
How Long Does It Take for Water to Boil?
How Pasta Is Served In Italy
Fiore Sardo Cheese: A Guide
American Omelet vs. French Omelette (The Differences)
Taleggio Cheese: A Guide
Scamorza Cheese: A Guide
15 of Your Molasses Questions, Answered
Marmite: What It Is and Why You’ll Love It
Fried Eggs or Scrambled Eggs? Here’s How to Decide!
Erbswurst
Omelet vs. Scrambled Eggs
They both start with whisked eggs in a bowl. But the technique you use to cook them differs—and so do the outcomes.
Jambon de Paris
Why Does Eating Salmon Make Me Sick?
Are Yogurt Containers With Bulging Lids Safe to Eat?
So you opened your fridge and saw that that the lids on one or two seemingly good yogurt containers have puffed up. Here’s what you need to know.
Capers: All You Need to Know
Learn all about capers, where to find them, how to select them, and how to incorporate them in your daily cooking.
Should You Drain Canned Tuna?
You don’t really need to. But maybe you find it too watery and you want to. Here’s if (and how) to drain canned tuna.
How to Choose Canned Tuna
Choosing canned tuna at the grocery store doesn’t have to be overwhelming. Here’s how to decode the terms and claims on the labels.
Guanciale: All You Need to Know
All you need to know about Guanciale, the staple Italian cured pork product that’s made from the fatty and flavorful cheeks or jowl of a pig.
Anchovies: How Long Do They Last?
Canned anchovies pack a ton of flavor, so you only need a few for most recipes. How long can you store the leftovers (and how to use them up)?
Why Your Potato Soup Came Out Gritty
I help you troubleshoot the most common cooking mistakes that lead to gritty potato soup, and show you how to avoid them.
The Best Italian Foods to Stock Your Pantry With Right Now
These are the best italian foods you should be stocking up on (and how to best use them). Get inspired now!
12 Things You Need to Know About Blood Oranges
Is More Expensive Pasta Better?
If you haven’t already, give some of the more expensive boxed pasta at the store a try and you won’t be disappointed. Here’s why.
Why Don’t TV Chefs Wash Their Hands?
If you watch cooking shows on TV or YouTube, you’ve probably seen that celebrity chefs never wash their hands! Why is that?
Is Moldy Food in Your Fridge Dangerous?
Moldy food in the fridge is not as harmless as most people think. Here’s why (and what you can do about it).
What Is A Good Substitute For Lemon Juice?
No lemons around? No problem! Check out the best substitutes for lemon juice for every cooking method and recipe.
Can I Use Baking Powder Instead Of Baking Soda?
Yes, you can. But you need to know about the ratio for doing so, and a few other differences that can make or break your baked goods.
Is It Better To Thicken Soup With Flour Or Cornstarch?
There are two culinary schools of thought when it comes to thickening soup: flour and cornstarch. Which is better?
Filippo Berio Sun-Dried Tomato Pesto (Review)
The Best Oils for Cast Iron Cooking
Not all cooking oils are created equal. Some burn at lower temperatures than others. Here’s why that matters—and what it means for you.
Should You Wash Your Hands After Handling Bacon?
Contrary to what most people think, you should be washing your hands after handling raw bacon. Here’s how (and why).
Wash Your Hands After Handling Raw Chicken
Here’s everything you need to know for how to handle raw poultry safely in the confines of your home kitchen.
Are Eggs With Wrinkled Shells Safe to Eat?
So you found a few wrinkled eggs in the carton. Sure, they’re not all that much appealing to the eye. But are they safe to eat?
7 Things You Need to Know About Red Pesto
12 of Your Pesto Questions, Answered
Maldon Sea Salt Flakes (Review)
Does Frozen Pizza Dough Need to Rise?
You could make pizza with frozen dough without letting it rise, but it won’t come out airy and light. Here’s why.
Can You Eat Sausage Every Day?
Sausage is cheap to buy, easy to make, and can be incredibly delicious. But is it okay for you to eat it every day?
Can You Eat Canned Beans Raw?
Canned beans. They’re cheap and will save you hours, if not days, of soaking and boiling. But can you eat them straight out of the can?
Ponti Balsamic Vinegar of Modena (Review)
Ponti’s Aceto Balsamico di Modena P.G.I. comes in a beautiful bottle. But is it worth the money when it comes to aroma, flavor, and quality?
How Long Does Pizza Dough Last in the Fridge?
If you bought pizza dough or made a big batch you can’t eat at once, the fridge is the best place to store it. Ever wondered for how long?
How to Store Sun-Dried Tomatoes
How to Keep Burgers From Sticking to Your Pan
Pan-frying burgers doesn’t have to be a hit or miss. Here’s what you need to do to keep them from sticking.
De Cecco Classico Extra Virgin Olive Oil (Review)
De Cecco makes great pasta. But how do they score when it comes to olive oil? I tried their Classico extra virgin olive oil to find out.
The Best Cheese to Add to Pasta
Cheese, grated finely on top, mixed into the sauce, or used as a filling, can take your home-cooked pasta to chef-level.
How Much Penne Pasta Is One Serving?
Don’t know how much penne is one serving? Here are two of my best ways to tell (without the need for a kitchen scale).
Is Maple Joe Real Maple Syrup? (Review)
I came across Maple Joe’s Canadian Grade A maple syrup at the supermarket. So I decided to try it out and do a review. Here’s my take on it.
Why Do Beets Taste Like Dirt?
Yes, beets are supposed to taste like dirt, even after you clean them. Here’s why—and what you can do to tone that earthiness down.
The Only Guide to Barilla Pasta Numbers You’ll Need
Here’s what those numbers on Barilla boxed pasta mean. And how you can use them to choose the best pasta shape for any recipe.
How to Get Sauce to Cling to Your Pasta
This simple and powerful trick for saucing your pasta gets the sauce to cling to the noodles every single time. Here’s how.
Costa d’Oro Extra Virgin Olive Oil (Review)
This supermarket olive oil is made from 100% Italian olives. But is it worth the price? Here’s everything you need to know before buying it.
How to Store Pecorino Romano Cheese
If you store an opened wedge of Pecorino Romano cheese correctly, it will stay good for 2-3 weeks in your fridge. Here’s how to do that.
The Best Salt for Baking
Kosher salt, table salt, and fine grain sea salt are three of the best salts to use for baking. Here’s what makes them such a good choice.
Detroit-Style vs. Chicago-Style Deep-Dish Pizza
Both Detroit-style and Chicago-style pizza are deep-dish pizza styles. But the similarities end there. Here are the differences.