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What Are Hot Dogs Made Of?
recipes.howstuffworks.com/question177.htm
Hot dogs are about as American as baseball and apple pie. You know you love them, but do you know what's actually in them?
What Does Cardamom, the 'Queen of Spices,' Taste Like?
recipes.howstuffworks.com/food-facts/cardamom.htm
One of the most expensive spices in the world, cardamom is native to India, Bhutan and Nepal and has a rich, intoxicating flavor used in sweet and savory dishes and teas worldwide.
The Maillard Reaction and the Science of Browning Foods
recipes.howstuffworks.com/food-science/maillard-reaction.htm
The Maillard reaction is the scientific process that makes your steak (and other foods) taste and smell delicious. So, how does that work? We'll explain.
Yeast Is the Magic Microbe That Makes Bread Rise
recipes.howstuffworks.com/tools-and-techniques/yeast.htm
Some of the best breads are leavened using yeast. But how does this tiny microbe make bread rise? And why is it so intimidating when it comes to baking?
The Once-banned Gooseberry Has Made a Comeback in the U.S.
recipes.howstuffworks.com/gooseberry.htm
The U.S. banned the gooseberry in the early 1900s because it contributed to white pine blister rust disease. But few states outlaw it anymore, so eat up!
When Bad Watermelons Explode on Good People
recipes.howstuffworks.com/exploding-watermelon.htm
It's fairly rare, but a potentially catastrophic rind failure lurks under the green-striped shell of every seemingly innocent watermelon in the produce aisle.
What's the Difference Between Snow Crab and King Crab?
recipes.howstuffworks.com/difference-snow-crab-king-crab.htm
Size is the most obvious difference between king and snow crab, but the distinctions don't end there. We'll tell you what makes each crab special.
How Carmine, the Red Dye Made From Bugs, Makes It Into Your Food
recipes.howstuffworks.com/food-science/carmine.htm
Carmine, a natural red dye also known as cochineal extract, is indeed made from the crushed bodies of the cochineal bug. And it provides the color for many of the foods we eat.
How Gin Works
recipes.howstuffworks.com/gin.htm
In the 18th century, gin was considered as addictive as crack. Then it became part of a cure-all for tropical ailments. Learn more about gin's storied history.
Why Saffron Is More Expensive Than Gold
recipes.howstuffworks.com/food-facts/saffron.htm
It takes up to 170,000 individual flowers to yield just 1 pound of saffron, and each individual strand, or stigma, is picked from the flower by hand.