Renegade Kitchen

Store-bought puff pastry has never been cuter, make these for Valentine's Day and you'll be a winner.

The Super Bowl may be over, but you can always chow down on good snacks. Get into this savory version of puppy chow!

Definitely not smooth, most decidedly not creamy.

Confused by the nationalist offerings of yogurt at your grocery store? Here's how to decode the labels and understand what you're buying!

Sea salt, Kosher salt, or Himalayan salt? Which do you have on hand at all times? Struggling to know the difference? Here's a primer!

Well, I didn't cry, but it wasn't all pleasant either.

Onions come from a giant family, how many members have you met?

I'm not always eloquent, this is what didn't make the final cut!

Curious about the bubbles you're drinking this NYE? Here's the full breakdown on everything from Prosecco to Cava, and Brut to Blanc-de-Noirs.

Prepare for the North American solar eclipse of 2017! This is going to be a major event and we wanted to make sure you understood the science behind it!

Caramel is one of those confections that so confounds chemists we haven't yet found enough names for the compounds found in it! But did you know that sugar doesn't have to melt in order to caramelize? Try making dry caramel sugar at home and revolutionize your baking.

Though it may sound dull, the science behind organizing your fridge could save you money! Are you constantly throwing things out because they're going bad? Well, if you know where each food should be properly stored inside your fridge, you might be able to cut down on that waste!

Cornbread has two distinct camps: Northern and Southern. But do you know how the two styles came to be? It all comes down to technology that was developed around the industrial revolution!

When it comes to the most basic ingredient in our baking arsenal, there are a lot of options at the store! Here's a quick breakdown on the difference between AP flour, bread flour, and pastry flour.

Invisible ink sounds like something that only spies get to play with, but at Home & Family we're going to let you in on the secrets! Using nothing more than common household items, we'll teach you how to write secret messages at home.

Blowing bubbles is a joy for young and old, but wouldn't it be better if we could get them to last longer? And don't you always want to blow the biggest bubbles possible? Well, here's the scientific breakdown on the perfect formula for enormous bubbles.

Ice cream is everyone's favorite treat in the summer, but it takes so much planning to make at home! But, with a few scientific tricks you can make it in just a few minutes. Check out this cool contraption made out of marble and dry ice!

Confused about the difference between cold brew and iced coffee? Here's the complete breakdown and my favorite recipe for perfect cold brew at home.

Everyone at H&F seems to think I'm inordinately picky! Well, in this segment we really dive into my particularities. Three cheers to being weird!

Confused about plastic? Worried about wood? Beguiled by glass? Here's everything you need to know about cutting boards in your kitchen.

Another round of trivia questions with the family members!

Do aluminum pans cause alzheimers? Is teflon safe to use? I teamed up with Doctor JJ to discuss the science and health issues surrounding some of our most common pots and pans.

Why does bread go stale? What's happening inside the crust to make it stiff and dry? How can we delay the onset of staleness? Here's the scientific breakdown on why things go stale!

Ever questioned the way you boil your pasta? Guess what? You don't need a ton of water, it doesn't need to be rapidly boiling, and you don't have to constantly stir!

Are you constantly waiting for the other shoe to drop? Or throwing the baby out with the bathwater? Here's a quick lesson on where some of those famous phrases come from!

Looking for some fun experiments to do with your kids this week? Here are a few activities you can accomplish with nothing more than the pennies you find in your couch cushions.

Chocolate mousse can be vexing: separate the eggs, beat the whites, fold in the chocolate sauce carefully. There are a lot of ways it can go wrong! Fortunately, we've got a quick solution. This is what I like to call a "get out of jail free" dessert.

Why do these things match so perfectly? Well, when we look at the science of acids and fats it all begins to make sense. Learn why wine and cheese taste so great together, and then how you can build the best cheese plate at home!

Plastic in the kitchen can be scary, but there's a better way! Silicone is a synthetic rubber that has an incredibly high melting point, perfect for cookware. Here's the science behind the material.

What happens when we cook meat low and slow? Turns out there's a lot of science happening under the lid of your Dutch oven!