How much harm could a little raw plant protein do?
The more beige, the better when it comes to these cabbage-forward dishes.
The answer is a bit more complicated than you'd think.
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There are certain parts of a recipe you should never modify while baking.
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What makes horseradish spicy, and how can you alleviate the burn?
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We unpack the sticky, messy science of exploding butter.
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We unpack the science behind everyone's favorite part of the curd.
With this guide, you’ll never have a mixer mixup again.
These vinegars have equally strong smells, but each has a different purpose.
Other than creating more dirty dishes, what does the separation of ingredients do?
Peppermint has long been associated with Christmastime.
As we gear up for egg nog season, we ask the experts: Does that Baileys need to go in the fridge?
Tips on how to make your mashed potatoes lighter, airier, thicker, or denser.
And more importantly, why do people love squeaky curds so much?
And how to avoid coating your entire microwave with the greasy aftermath.
How to make light or dark brown sugar when you don't have it on hand.
Fried chicken is one of the best things in the whole wide world. Even at a fast-food joint, even if it’s tofu or…
The recipe calls for buttermilk. You don't have any. What can you use instead?
I mostly bake nowadays as a form of relaxation. Few rituals reset my head as reliably as hitting play on a long…
Recently, I’ve been on a massive horseradish kick. I got a squeeze bottle of Beano’s Heaveny Horseradish Sauce for…