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My in-laws have a practice in which they make soup with the lid on the pot, turn off the heat, and leave the pot on the stove without lifting the lid until the next day when they eat it. Their claim …

This is perfectly normal. Many people believe the flavor is most concentrated in those crystallized bits. Embrace it! In fact, you want to avoid washing off the konbu before using it so as not to los …

It looks to me like you have a couple of things going on here: You are worried about the safety of undercooked beans You want your beans to be palatable To address the safety issue, I think we'd n …

Eating a nectarine this afternoon, I found the pit was cracked open. Curious, I broke it apart and found an almond-like seed (or nut?) inside. I remember hearing that some almonds, or perhaps their …

I think the issue with acid in iron is less what it does to the food and more what it does to the pan. You've spent all that effort building up and maintaining that beautiful seasoning, and anything s …

Tallow does not need to be refrigerated and can last a year or longer. I would not worry greatly about decomposition, but oxidation can be a problem. Make sure to store it in an airtight container and …

As the public has been increasingly conscious of BPA and its alleged effects, I've seen more and more BPA-free plastic products hit the market. FoodSaver now produces BPA-free bags, presumably to addr …