Mirin is a pantry staple in many kitchens, especially those where a lot of Japanese cooking is done. But many cooks, even those who have used it before, may not know exactly what mirin is. Read on to find out what you need to know about mirin and how to use it.
Do Pickles Go Bad?
If you've had pickles hanging out in your fridge for a while, here's how to tell if they're still good enough to eat.
These two creamy condiments can add tang and body to a variety dishes, but how do they differ? Learn what separates sour cream from crème fraîche, how to use each of them and even how to make them at home. Plus, find out wether or not you've been pronouncing crème fraîche correctly.
Are white onions and yellow onions really all that different? The answer may surprise you. Plus, a grocery store expert shares what to look for when shopping for onions.
Do you really need kosher salt in your kitchen or will table salt suffice? We had a chef weigh in on whether or not kosher salt is worthy of a spot on your shelf.
Wait, don't toss that frosty package of vegetables or those iced-over leftovers just yet! Here's what you need to know about food that has developed freezer burn and what to do about it. Plus, learn what causes freezer burn to begin with and how to prevent it.
Is Honey Healthier Than Sugar?
Here's the rundown on these common sweeteners, including their different costs, varieties and caloric content. Plus, learn of any potential health benefits and concerns, and insights from a California bee keeper.
Dinner dates can be fun and a great way to meet a partner. Don't let any potential gaffes get in your way. If you follow these simple suggestions, you may be off to a promising start.
Brown Sugar vs. White Sugar: Learn what makes these common sweeteners different, once and for all. Plus, we'll compare their nutritional values.