What Makes Okra Slimy?
The Africans brought it and the French Creole championed it as a culinary staple. While okra — a member of the mallow family, along with hibiscus and cotton — is praised for its taste and thickening...
View ArticleBeans, Beans, the Flatulent Fruit
Whatever the bean, be it black, lima, kidney or pinto, the old school rhyme still rings true. You know the one: beans, beans the magical fruit. The more you eat, the more you toot. Juvenile as it...
View ArticleWhy Does Meat Turn Brown When Cooked?
One of the best gauges of a good chef is the ability to prepare meat to order. When dining out, getting exactly what you want is something that should never be sacrificed. The same principle of...
View ArticleWhy Does Asparagus Make Your Pee Smell?
Our food scientist Jared Levan has solved the mysteries of brain freeze, the emotions caused by chopping raw onions and beans—the magical fruit. Today he takes on the joys of making water after a feast...
View ArticleWhy Does Jello Jiggle?
Our food scientist Jared Levan has soloved the mysteries of brain freeze, the emotions caused by chopping raw onions and beans—the magical fruit. Today he takes on Jello-O’s jiggle. If there’s one word...
View ArticleWhy Does Yogurt Taste Sour?
Our food scientist Jared Levan has soloved the mysteries of brain freeze, the emotions caused by chopping raw onions and the source behind Jell-O’s Jiggles. Today he takes on yogurt’s sour taste. While...
View ArticleDoes Turkey Really Make You Sleepy?
Make sure to check out all of our Thanksgiving coverage, including T-Day Troubleshooting and a holiday potluck with our friends on the Internet. Oh, and what to drink (and fix that hangover). It’s that...
View ArticleShould You Add Salt To Boiling Water?
There are few ingredients in your kitchen pantry that serve the myriad functions that salt fulfills. In most cases, we use salt — some conservatively, others more liberally — to enhance the flavors of...
View ArticleDo Holiday Cookies Go Bad?
Sugar, flour, butter. Put them all together and what have you got? The same thing that you always get this time of year — cookies. With an estimated 200 million cookies being baked this season, it...
View ArticleWhat To Do When You Burn Your Tongue
Goldilocks said it best: some foods are “just right” while others are too hot. When the latter is true and foods carry too much heat, our hunger can actually get us hurt. Fairy tales aside, what...
View ArticleClassic Giblet Gravy Recipe
During our Thanksgiving test kitchen (and subsequent party), Food Republic’s Food Scientist Jared Levan whipped up a batch of classic giblet gravy that put us off “slightly thickened pan drippings” for...
View Article
