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.

Contrary to what most people think, you should be washing your hands after handling raw bacon. Here’s how (and why).

Here’s everything you need to know for how to handle raw poultry safely in the confines of your home kitchen.

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?

You could make pizza with frozen dough without letting it rise, but it won’t come out airy and light. Here’s why.

Sausage is cheap to buy, easy to make, and can be incredibly delicious. But is it okay for you to eat it every day?

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’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?

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?

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 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.

Cheese, grated finely on top, mixed into the sauce, or used as a filling, can take your home-cooked pasta to chef-level.

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).

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.

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.

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.

This simple and powerful trick for saucing your pasta gets the sauce to cling to the noodles every single time. Here’s how.

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.

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.

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.

Both Detroit-style and Chicago-style pizza are deep-dish pizza styles. But the similarities end there. Here are the differences.

Barilla and De Cecco are two of the biggest pasta producers in the world. But which of them has the better boxed pasta?

Keep baguette bread crispy on the outside and airy on the inside for up to 2-3 days after baking. Here’s how.

Filippo Berio is an aromatic, flavorful, and viscous extra virgin olive oil at a reasonable price. Here’s what else you need to know.

Looking to make a quick and easy pizza? You have two options, store-bought pizza dough or ready-made pizza crust. Here’s the pros and cons of each.

Blue cheese, unlike most moldy foods, is safe to eat. In fact, it can even be good for you in moderate quantities. Here’s why.

Yes, Detroit-style pizza is a rendition of Sicilian pizza, which comes from a snack called sfincione that Italian grandmothers make on New Year’s Eve.

Blue cheese is a moldy cheese traditionally made in Western Europe. It’s also significantly more expensive than other cheeses. Why is that the case?

Yes, you can boil pasta noodles in beef broth (or any other broth for that matter). But it makes less of a difference than most cooks think.

Made bitter carbonara? I’ve been there. Here are the most likely causes of bitterness in this traditional Roman pasta dish.

From nutritional facts to smoke point and uses, here’s what you should know about avocado oil (and how to use it as a cooking oil at home).

From the types of butter sold in grocery stores to how to pan-fry, bake with, and store butter. Come on over to learn more.

Here’s what to do when the taste of the sauce you bought in the grocery store didn’t really live up to what was said on the label.

Shredded cheese contains additives and preservatives that most cheese blocks don’t. Here’s what they are, so that you can decide for yourself.