Thawed milk is milk that’s left undranken. Take a gander below to find out why.
Category: Ingredients
Can You Freeze Pasta With Cream Sauce?
Freezing your pasta with cream sauce is possible but you need to follow certain tips to make sure the leftovers are good.
What to Stock Up on to Prepare for a Food Shortage
Stock up on food today, be well prepared for the hunger games of tomorrow.
Dough vs. Batter (The Differences)
What’s the difference between doughs and batters? We help you find out and give you the keys to success with every recipe.
Why Does Cooked Food Taste Better? (Hint: It’s Science!)
When it tastes better, that’s because it is better. Here’s why and how cooking improves the aroma and flavor of our food.
Are Danishes Meant to Be Eaten Cold?
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.
Do You Need to Wash Dried Dates?
Don’t be fooled by their sweetness: Dried dates need to be washed, as they can carry a lot of surprises.
Can You Freeze Fresh Pasta?
Fresh pasta is delicious, but what do you do if you’ve made too much? Stick it in the freezer! Here’s how.
Can Cheesecake Batter Be Saved for Another Time?
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.
Do Brand New Mason Jars Need to Be Washed?
New to the Mason jar world? Read our practical guide on whether brand new Mason jars need to be washed.
Are You Supposed to Wash Garlic?
To wash or not to wash, that is the question! Learn all you need to know about safely storing, cooking, and eating garlic.
Can You Make Stale Chips Crispy Again?
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.
Why Is Asparagus So Expensive?
Premium vegetable, premium price: Why a bunch of asparagus is so much more expensive compared to most other produce at the store.
How to Bring Cheese Backpacking
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.
Onions: Are You Supposed to Wash Them?
They say an onion a day keeps the doctor away. But that’s only true if you wash and handle it right.
How to Remove Hair From Pork Belly Skin
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.
How Do Restaurants Keep Lettuce So Crisp?
The secret to keeping lettuce crisp, as it turns out, is in doing the opposite of what people on the Internet tell you.
Why Potatoes Have Black Spots (Are They Safe to Eat?)
Is it a bruise or a sign of something more troubling? No matter what the potato tries to tell you, don’t believe it.
How to Trim Beef Cheeks (Three Easy Steps)
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.
How to Truss a Cornish Game Hen (8 Fuss-Free Steps)
The step-by-step guide, from the old school, to trussing a Cornish game hen. You’re in for a treat!
The Reason Diced Tomatoes Don’t Cook Down
Why won’t store-bought diced tomatoes cook down? Because they have a secret ingredient.
Why Blueberries in Pancakes or Muffins Turn Green
Just found yourself in a green-blueberries situation, and you’re wondering if the pancakes or muffins are safe for y’all to eat?
Why Sausage Skins Burst (And How to Prevent It)
The explosive truth behind what makes sausages burst. And the simple solution that will help you prevent it.
How to Trim Beef Short Ribs (Three Easy Steps)
For best results, trim the fat on the frontside and remove the membrane on the back. We explain to you how.
Burgers vs. Meatballs (The Differences)
Satisfy your cravings for culinary knowledge with the best comparison between burgers and meatballs on the Internet.
Butter or Lard: How to Choose
Lard is making a comeback, and it ain’t just for biscuits anymore. But how does it compare to butter?
How to Buy Tortilla Wraps at the Grocery Store
Navigate the tortillas and wraps aisle with ease! This is everything you need to look for in a package of tortillas.
How to Store Canned Beans After Opening
Life’s too short to run out of beans. When you have leftovers, here’s how to store them safely.
You Can Cook a Steak Without a Cast Iron Skillet: Here’s How
No cast-iron skillet? No problem! This foolproof way helps you cook juicy, flavorful steak in any pan, every time.
Can You Eat Pizza Every Day?
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.
How to Dispose of Spoiled Soup Properly
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.
Which Shelf in the Fridge Is the Coldest?
There’s a right and a wrong way to store your groceries in the fridge. How cool is that?
How to Dispose of Spoiled Canned Food
Learn how to identify spoiled cans of food, and how to properly dispose of any contaminated items.
How to Freeze Leftover Spaghetti With Sauce
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.
How to Dispose of Spoiled Eggs
Your eggs started to spoil, and you don’t know what to do with them? Here’s how to dispose of spoiled eggs safely.
How to Dispose of Spoiled Milk
When life gives you spoiled milk, dispose of it properly. Here’s what to do, and what to avoid.
How to Thaw Milk Properly
From the freezer to your morning coffee, with no ice crystals. Learn how to defrost milk like a pro.
How to Dispose of Spoiled Meat
Discover how to safely dispose of spoiled raw meat so that it doesn’t get you sick or stink up your kitchen.
Can You Keep Cooked Pasta in the Fridge?
Learn if it’s safe for you to keep cooked pasta in your refrigerator—and when you should throw it out.
Why Won’t Cheese Melt in the Oven?
That cheese is giving you trouble? Let’s talk about what makes cheese melt, or not, when cooked in the oven.
Sausage Casings: What Are They Made Of?
Ever wondered what exactly sausage casings are made from? We have all the spicy details you crave.
How to Freeze Cheese for Long-Term Storage
Find out how to freeze cheese so that it keeps its aroma, flavor, and texture. Learn about the types of cheese that freeze best.
How to Refrigerate Bread Dough: A Guide
Perfect dough, baked your way. Why the trick to airy, fragrant, and delicious loaves of bread is in your fridge.
Spices vs. Condiments (The Differences)
You can spice up your condiments, but you can’t “condiment up” your spices. Here’s why.
Your Bacon Turned Gray When Cooked?
The only thing worse than uncooked bacon is gray bacon. Here’s what to do when it happens to you.
How to Tell If Zucchini Is Bad
To keep yourself and your family safe from food-borne illnesses, watch out for these signs of spoilage.
How to Tell If Sourdough Bread Has Gone Bad
Look for these signs of spoilage. If you’re still unsure, toss the bread out for safety reasons.
Can You Leave Milk at Room Temperature?
Milk needs refrigeration. But that’s not why you’re here. So let’s talk about how long it can survive without it.
How to Tell If Cheddar Cheese Has Gone Bad
Here are the signs that a block of cheddar cheese in your fridge has “turned,” and when it usually happens.
What Butchers Do With Unsold Meat
The meat displayed on the shelves of butcher shops, grocery stores, and supermarket chains rarely goes to waste. Here’s why.
How to Tell If Chicken Broth Has Gone Bad
These five signs will help you determine if your chicken broth has gone bad or not.
Is Your Turkey Bacon Bad? (How to Tell)
These are the unmissable signs that your turkey bacon has gone bad. Don’t ignore them.
How to Tell If Heavy Cream Is Bad
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 (Illustrated)
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.
Is Slimy Ham Still Good?
To eat or not to eat that slimy ham in the fridge? Here’s why you probably shouldn’t.
Is It Unhealthy to Eat Cold Food?
Stop and think twice about eating cold food. Or maybe not?
The Best Substitutes for Butcher’s Twine
Out of butcher’s twine? These substitutes are guaranteed to hold the meat tight.
How to Get Tortilla Wraps Unstuck
It’s time to get those tortilla wraps unstuck! Here are the best methods for doing so.
These Are the Best Ways to Thicken Beans
Forget about watery beans! We help you dive into the world of added thickness.
Freezing, Defrosting, and Reheating Tortilla Wraps
Tortilla wraps: They freeze well. They thaw well. And they can totally be reheated (and refrozen).
How Long Can Shredded Cheese Be Left Out?
We all want it to last forever. But, for the most part, it doesn’t.
Is Fish Considered Meat?
For those of you who are indecisive about what they want to eat—and whether they can eat it in the first place.
All About Kalamata Olives
Kalamata olives: you know you love them! Now find out where they come from, how to store them, and what to use them for.
Butcher Knives: Why You Need ‘Em and How to Use ‘Em
These knives are as sharp as knives can be, and their applications go far beyond butchery.
Why Sriracha Sauce Tastes So Good
This hot and tangy sauce won the Internet, and for a good reason. We explore why it tastes so good.
Can You Get Drunk From Food Cooked With Alcohol?
Your questions about cooking with a kick, answered.
So You or Your Pet Accidentally Swallowed Butcher’s Twine?
What’s meant for tying up meat isn’t meant for eating. Still, it can (and it does) happen to everyone.
Old El Paso Thick ‘n’ Chunky Mild Salsa (Review)
This salsa is a staple on the shelves of grocery stores. But is it tasty enough to also become a staple in your pantry?
What Do Chefs Eat at Home?
Three chefs tell us what they cook for themselves when they’re at home. Spoiler alert: their answers will surprise you.
All About German Mett
German mett, a preparation of raw minced pork, is anything but your regular meat.
Can Butcher’s Twine Catch Fire?
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?
The Difference Between Spices and Seasonings
To spice up your food without compromising taste, learn when to add spices and when to use seasonings.
Butcher’s Block vs. Cutting Board (The Differences)
Butcher’s blocks are still your best option for heavy-duty, slippage-free cutting.
Buying, Storing, and Cooking Potatoes: A Guide
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: Can You Overcook Them?
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.
How Long Can Risotto Be Left Out?
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 Sauce (Review)
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.
What Skillet Size Is the Most Useful?
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.
How to Select Pasta at the Grocery Store
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.
Buying, Storing, and Eating Emmental Cheese
One of the most popular Swiss cheeses, Emmental deserves a permanent place in your fridge, and on your cutting board.
The Home Cook’s Guide to Butcher Paper
It keeps raw meat fresh for longer and yields a superior bark during smoking. Plus, all the cool pitmasters you follow have it.
What to Order on a Friday Night
Wondering what to order on a Friday night? We asked six Americans about their favorite foods. Here’s what they had to say.
Crab vs. Lobster vs. Shrimp (The Differences)
Crab, lobster, and shrimp all come from the sea, that’s for sure. But they’re bought, cooked, and eaten differently.
We Asked a Doctor: Are Sun-Dried Tomatoes Good for You?
Sun-dried tomatoes are a treat, that’s for sure. But should you really be eating them? We asked a doctor for his take.
Are Hot Dogs Better Grilled or Boiled?
To grill or to boil your hot dogs? There are reasons to love them both ways, as long as you cook them properly.
Cajun vs. Creole Cooking
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.
Why Do We Use Cooking Oil, Really?
They conduct heat, carry flavors, and keep your food from sticking. Here’s why—and what else you should know.
Homemade Tortillas: Are They Worth the Effort?
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.
How Much Yeast Is In a Packet?
Cookbook authors sometimes tell you to add a packet of yeast to your dough mix. But how much yeast is that, exactly?
To Grill or Pan-Fry Bacon: Which Method Is Better?
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.
Ground Meat vs. Minced Meat (The Differences)
So you’re wondering about the differences between ground meat and minced meat? As usual, we’ve got you covered.
Is It Okay to Eat Cold Pasta the Next Day?
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.
The Tastiest Ways to Use Up Leftover Risotto
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.
Review: De Cecco Peeled Canned Tomatoes
We review this Italian pantry staple, produced by De Cecco from 100% South Italian plum tomatoes canned in tomato juice.
Will Cooking Spoiled Meat Make It Safe to Eat?
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.
Fizzing Pickles: Should You Eat Them?
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.
Apple Cider Vinegar vs. Balsamic Vinegar
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.
How to Make Broccoli Taste Good
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.
What’s the Best Oil for French Fries?
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.