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.
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!
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!
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.
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:
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!
Have you ever been told that microwaving vegetables depletes their nutritional value? Anytime you cook a vegetable (regardless of the method) there is usually some nutrient loss, but the belief held by some is that microwaves destroy up to 90 percent of the nutrients in the food, whereas stovetop cooking can be as low as 10 percent. But is it true? Here's what we discovered:
If you live in a prosperous country and have access to good food, there's never been a more exciting time to be alive and eating on Planet Earth. So many great ingredients, so many wonderful cooks sharing their knowledge, so many colors of Le Creuset to choose from! But equally, it's never been more confusing. Raw, vegan, gluten-free, goji-this and paleo-that, low-fat vs. full-fat: How do you navigate all the nutrition and health claims and separate the wisdom from the snake oil?
Cooking mushrooms can get kind of tricky. You can eat them raw, so they can be technically be "done" any time, right? Whether you're making a quick meal of mushrooms on toast or you're sautéing enough for a pizza party, here's how to cook tender, tasty, and totally succulent mushrooms every time.
Having a hard time getting your kids to eat vegetables? Hiding them is one option, but here's an even simpler solution: just give vegetables an irresistible new name. Two Cornell University studies found that kids are more likely to gobble up veggies when they're given names like "X-Ray Vision Carrots" and "Power Punch Broccoli."