Like some other fruits, avocados and guacamole turn brown when exposed to oxygen from a process known as enzymatic browning.

T he best guacamole is a matter of taste. There’s the old-school (like, pre-16th-century old-school), minimalist guac that’s ...

The more time spent directly in contact with oxygen, the more discoloration you'll have. After combing through the many methods online, we narrowed our test down to three popular ways to keep ...