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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.
Why Professional Bakers Never Measure With Cups, Only Scales
recipes.howstuffworks.com/tools-and-techniques/bakers-cups-or-scales.htm
While many home bakers measure out flour and other ingredients with a cup, experts say you should ditch that cup for a scale. Here's why.
The Surprising Reason Why Vanilla Is So Expensive
recipes.howstuffworks.com/food-facts/vanilla-so-expensive.htm
Vanilla is probably the most popular flavoring out there, but most of what we consume is the imitation variety as the real extract is so pricey.
Why You'll Go Bananas for Mangosteens
recipes.howstuffworks.com/mangosteen.htm
Sometimes referred as the 'queen of fruit,' the mangosteen has a soft white interior, a mild taste.
What's the Difference Between Butter and Shortening?
recipes.howstuffworks.com/tools-and-techniques/difference-between-butter-shortening.htm
Both are essential fats for baking, but they bring different flavors, textures and even appearances to the end product. So is one better than the other?