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10 Old Wives’ Tales About Food That Stand the Test of Time (and Science)
The number of bumps on the bottom of a bell pepper matters: Three-lobed peppers are firmer and hold up better when cooked, while four-lobed fruits are sweeter and best eaten raw.
Tomatoes (especially when they are reduced to paste) are a source of lycopene, an antioxidant that offers some protection against the damaging effects of the sun. So eat tomatoes, but also be sure to use sunscreen.
Storing tomatoes in the fridge degrades the aroma and flavor of these persnickety fruits.
An oatmeal and warm water paste soothes bug bites because the phenols in this cereal grain calm irritation.
Fish is brain food because it contains essential fatty acids. Eat seafood twice a week.
Boiling water before freezing it makes crystal-clear ice cubes.
Gently dropping an uncooked egg into two cups of water mixed with two tablespoons of salt is a good indicator for its freshness. A really fresh egg will sink and tip to one side, while a somewhat fresh egg will remain suspended in an upright position. If it bobs, it’s bad.
Add fresh garlic at the beginning of a recipe if you want a light taste and at the end if you really want to taste it.
Keeping your bananas next to your already ripe summer fruit will push the latter to decay more quickly.
Vinegar can eliminate fruit flies, which are attracted to your kitchen by the sweetness of decaying fruit. A cup of vinegar covered with plastic wrap poked with a few holes lures them in and traps them there.
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