How gross is cast iron cooking?

Cilantro didn't always taste like soap

Can I learn to love induction cooking?

Your freezer is messing with your food

Don't make this coffee brewing mistake!

I preheated 44 pans…here's what I learned

Are you cooking the flavor out of your food?

What's the deal with the food in Japan?

The BEST way to cook rice

Butter vs oil

The truth about double-dipping

I am SO done with Teflon

Why Impossible Burgers aren't that good

Lab-grown meat (probably) won't save us

Chefs use this technique...should you?

Egg color is engineered

How to make your food 30x more delicious

The weirdest thing about microwaves

No wonder everybody hates chicken breasts

Introducing the MinuteFood IPA! [April Fools]

Bitter foods SHOULD taste terrible...here's why they don't

I FINALLY understand the Maillard reaction

Are meal kits environmentally friendly?

The pan you don't have (but should)

What happened to Brussels sprouts?

What salt should you use for cooking?

Why do some leftovers suck?

Why turkey is hard to cook

Why I eat "expired" food

How air fryers REALLY work