Expeller Pressed vs Cold Pressed: Which Type of Oil You Should Choose
There's much more that goes into making oils than you thought.
by Mariasol Vargas
at Florida International University
How to Put Out a Kitchen Fire, Because We've All Been There
50% of house fires start in the kitchen. Here's how to safely put one out.
by Ryan Lecy
at University of Minnesota Twin Cities
What Is Sorbet? Here's How it Differs From Sherbet
It's all about the dairy.
by Olivia Stultz
at University of Florida
How to Freshen Up Your Smelly Kitchen Sink
Yes, you'll have to pour some stuff down the drain.
by Jazmine Velasquez
at University of California – Berkeley
Here's How to Make Your Own Tortilla Chips in a Pinch
So good, you'll be begging for seconds.
by Olivia Chadwick
at North Carolina State University
Celebrate National Mac & Cheese Day with These 7 Homemade Recipes
It's a party in the U-S-A.
by Noah Hutchinson
at High School
4 Parsley Substitutes You Can Use in a Pinch
These four herbs can be used in place of parsley for most recipes.
by Julia Golkin
at Drexel University
Cantaloupe vs Muskmelon: How to Tell the Difference Between Them
Know your melons.
by Beatrice Forman
at High School
What Is a Baguette? The Iconic French Bread You Need to Try
What you should know about this unique French bread before hitting up the boulangerie.
by Jennifer Suryadjaja
at Boston University
How to Pronounce Kefir The Right Way
Finally putting this to rest.
by Hannah Sarraf
at Baruch College
The 8 Most Popular Types of Mustard, Explained
Wait, you mean there's more than one?
by Jayne Siudzinski
at St. Louis University
How to Cut a Recipe in Half So Your Dish Turns Out Perfectly
It's time to get fancy with "half" the spices.
by Alexa Rosenberg
at University of Alabama
