Recipes, tips, and the occasional rant about food prices.
All designed to help you cook smarter.
Complete rice to water ratio chart for white rice, brown rice, basmati, jasmine, sushi rice, and more. Includes stovetop, rice cooker, and Instant Pot...
Read ArticleThink stronger vinegar cleans better? Think again. Learn the chemistry of dilution, why baking soda cancels vinegar, and the exact ratios for glass, m...
Read ArticleFreezer burn isn't just about your freezer—it's about enzymes. Learn the science of why unblanched vegetables turn mushy, dry out, and lose flavor.
Read ArticleIs your rice wet, split, or sticking together? It's not overcooked—it's over-hydrated. We explain the science of Amylose vs. Amylopectin and how to fi...
Read ArticleWe break down the ROI of home canning. From jar amortization to energy costs, find out when preserving food saves money and when it's just an expensiv...
Read ArticleWhy milk makes some people feel great and others miserable. A clear, non-dogmatic explanation of lactose, proteins, processing, and why all milk is no...
Read ArticleWooden cutting boards don’t need bleach—and shouldn’t be soaked. Learn the science-backed, natural ways to sanitize wood safely using vinegar, salt, a...
Read ArticleStep-by-step guide to blanching vegetables before freezing. Includes precise timing chart for broccoli, green beans, carrots, corn, and more. Learn wh...
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