MinuteFood

It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it.

Have you ever smelled popcorn or cat pee in your wine? Here's why.

Whether you love OR hate garlic, understanding how it works can help it work better for you.

Why does fish go bad so quickly - and what can you do about it?

Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.

Not all spicy sensations are the same, so what does “spicy” actually mean?

Want to get super-crispy food at home? Maximize these two crisp-making qualities.

What’s with all the different kinds of vanilla - and are the pricey ones worth it?

Fats add flavor to food in all sorts of ways - but they can also backfire.

What IS an air fryer - and is it worth the hype?

Dates on food have basically nothing to do with safety….so how DO you know if something is OK to eat?

Here's why cooking a turkey is so hard - and how brining can help.

Why do some leftovers get better with age, and others get worse?

Why are there so many different kinds of salt, and does it really matter which one you use?

It’s not your imagination: Brussels sprouts used to suck.