Eggs don't have to be so mysterious. From the right way to boil and crack eggs to how to make perfect scrambled eggs, The Food Geek gathers his best advice…
Celery is a veritable chemical weapon house, but really, what isn't? Some people get a numb tongue from eating raw celery, and we explore possible reasons why as well as…
There's a family of vegetables that I love which polarizes many people: the alliums. Onions, garlic, shallots, and the like.
The first time experiencing a side of gyro meat can be a daunting and confusing experience. Fortunately, gyro meat is nothing but tastiness and a clever technique or two.
Sometimes a standard recipe isn't quite what you need. Usually we make changes to recipes for flavor, but what do you do if you want a white sauce to be…
Normally you mix baking soda in with dry goods when making a cake, but some Red Velvet Cake recipes call for mixing the baking soda with vinegar ahead of time.…
Pretzels are very similar to bagels in terms of cooking technique and ingredients. So why do pretzels have baking soda on the outside?
A standard step with the creaming method of cake preparation is to add the eggs one at a time and fully incorporate before adding the next egg. But… why?
There's quite a bit of mystery around eggs. Because of the effort to simplify when things go bad, there's some mystery about that, too. Let's see if we can't clarify…
Another bit of popular cooking wisdom is that you need to rest your meat before cutting, so it will "re-absorb its juices." What does that really mean?
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