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Why We Keep Reaching for Cold Pizza
You’d never reach for cold French fries. How does cold pizza manage to remain so delicious?
FOOD SCIENCE
13 Vegetables That Are Actually Fruits, Botanically Speaking
You may have already heard that tomatoes are a fruit. Here are 10 other vegetables that also fit the botanical bill.
Active Dry Yeast vs. Instant Yeast: What’s the Difference?
You can use active dry and instant yeast interchangeably in most cases, but they’re not exactly the same.
Do Brussels Sprouts Taste Better Now? Yes—Here’s Why
It’s partly thanks to the popularity of roasted Brussels sprouts over boiled ones—but that’s not the whole story.
How Many Licks Does It Really Take To Get To The Center Of A Tootsie Pop? Scientists Have Attempted to Find Out
In the decades since Tootsie Roll Industries first posed the question, several people have attempted to find the answer.
Dolly Parton Has a Secret for Making the Fluffiest Scrambled Eggs
Dolly Parton has a secret for cooking perfectly fluffy scrambled eggs every weekend.
Should You Really Chill Cookie Dough Before Baking It? Yes—Here’s Why
The secret to making the best chocolate chip cookies ever isn’t in the ingredients.