There's big news today in the world of food development: a bread that can last up to 60 days before it develops mold. It could help cut food waste enormously. But would you eat it? More

In a bid to consumers from hot-weather countries like India and Brazil, Cadbury recently announced its newest invention: chocolate that stays solid, even after three hours in 104-degree heat. More

When cooked properly, tough cuts of meat like beef shank and pork shoulder transform into fork-tender meat swimming in a rich braising sauce. How does this magic happen — and how long does it take to get there? America's Test Kitchen ran some tests that make it clear why tough meat tastes best when its braising liquid is full of gelatin. More

A few weeks ago after peeling and slicing a butternut squash, the skin of my hands became tight and red, and started peeling a little. It went away within 24 hours and I didn't think about it again, until I happened to read the comments on a recipe for roasted butternut squash pasta from several years ago. Many readers mentioned experiencing the same symptoms after cutting up butternut squash, which led me to some answers about this strange condition, including the best way to manage it. More

This week's Wine Word, "contains sulfites" is sure to be familiar to most of our readers. These are just two little words that you see on almost every wine label, yet they are frequently misunderstood and blamed for every ill feeling after drinking wine.

So, what exactly does "contains sulfites" mean? More

There are a lot of things we tell ourselves about chocolate in order to eat it on a frequent basis. It's great for headaches, it's good for the heart, it's better than other things I could be eating! But what if we told you it's been proven to make you smarter too? Hot diggity-dang! More

Did that slice of pizza just burn the roof of your mouth off? That's what happens when you take a bite of something that just 30 seconds before was in a 500-degree oven. If we can't be relied on to use our own smarts when it comes to searing-hot pizza, at least science can step in and help us. Introducing pizza burn healing strips! More

If you've ever intentionally or accidentally left a soup or stock in the pot overnight, you've probably wondered if it is still safe to eat after reheating. Harold McGee had the same question, especially when he heard about the food writer Michael Ruhlman's practice of using stock from a pot left out all week. He talked to a food safety expert to find out if reboiled stock is still safe to eat when you leave it out for one night — or even several days. More

If you've been seeding your tomatoes before using them in your cooking, we have news for you: maybe you should stop. Or so says America's Test Kitchen host Chris Kimball in his new book on the science of cooking. So what's wrong with seeding tomatoes? Find out below: More

Have you solved the mystery of the humidity drawer in your fridge? If you're like me you probably just bump the notches towards the middle as a safety precaution. You may also put things into them haphazardly: all greens in one drawer, colorful things in the other. Sounds good enough, right? Well, last week, after seeing carrots and cucumbers not survive their time in these cryogenic chambers, I figured I had to look into how to use them properly... for the veggies' sake! More