Last week we discussed why health articles so often get it wrong, but here's one resource that gets it right: Health News Review, a site where scientists and physicians take a hard look at health stories and let consumers know how they hold up. Wondering what experts really think of stories like "Berries May Cut Heart Attack Risk in Women, Study Says"?

Coffee is good for your heart! No, caffeine is bad for you! Eggs are fine, though! No, eating eggs is worse than smoking! ...Are you exhausted by the daily assault of conflicting health and nutrition information in the media? Skeptical about every new claim? You should be. As one critic puts it, health journalism is now based on "survival of the wrongest," and there are good reasons why consumers should be wary of what they read. More

Salt to taste. Such a simple and innocent instruction. We've all read those words a million times over the years without thinking anything of it. Ever wonder what it really means? More

The past few weeks have been pretty rough for me and my cat. We both seem to have an insatiable appetite, wanting another snack or bite to eat just minutes after the last. What's going on? Is it the cold winter? Is it the gray skies? Or is it an expanded stomach that has got too accustomed to gingerbread and fudge? I had to find out. More

At a recent dinner party, a friend asked me whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew anyway. My friend logically pointed out that if it wasn't an important step, then why go to the extra trouble or dirty more dishes? More

For coffee and tea lovers torn over what to drink in the morning, you may never have to choose again: scientists have brewed a tea made from the leaves of the coffee plant. They're calling it the coffee tea leaf. Behold the future, friends. More

Have you recently felt the presence of ghosts, seen giant insects attacking your car or found yourself rolling on the floor without explanation? No? Clearly you haven't been consuming enough of the five foods Bon Appetit says can cause hallucinations — although there is a good chance you had one of them this morning. More

There is no lack of tips and tutorials for seasoning cast iron, but very few of them actually explain the science behind the process — which is a shame, since knowing a little more about complicated-sounded scientific terms like "polymerization" and "drying oil" can help you choose the best oil for creating a hard, smooth, impermeable non-stick surface on your cast iron cookware. More

If you've ever cooked salmon, you've probably noticed an unappetizing white, chunky foam appear on the surface of the fish. It's called albumin and the folks at America's Test Kitchen recently shared some insight on how it forms and what you can do to minimize it. More

Q: I am looking for a great cookbook that explains different cooking methods as well as the science behind why certain things are prepared a certain way. If it would also explain why certain ingredients work better than other in certain recipes I'd be over the moon. Any suggestions? More