How To Slice, Dice, And Wedge A Tomato - You're Doing It All Wrong
The important thing is that the tomato is firm enough that it won't smush from the knife pressure. Miriam Hahn reveals how to dice, wedge, and slice tomatoes.
Read MoreThe important thing is that the tomato is firm enough that it won't smush from the knife pressure. Miriam Hahn reveals how to dice, wedge, and slice tomatoes.
Read MoreIf you're looking to avoid the slightly mouth-puckering effect that tart cranberry sauce can have, we have a versatile hack for you -- add some heat.
Read MoreA sea breeze and bay breeze are two tasty cocktails featuring vodka and cranberry juice. Here's how they are similar and how they diverge from origins to taste.
Read MoreEven experienced bakers can struggle with pies. Both the crust and filling present unique challenges. Fortunately, there is a way to make no-bake pumpkin pie.
Read MoreThere are way more varieties of lemons than just Meyer lemons. Here are a bunch of types of lemons and what makes each of them oh so unique and individual.
Read MoreThere are many culinary undertakings worth doing the old-fashioned way. But, Prue Leith gives home cooks permission to buy one store-bought baking ingredient.
Read MoreThe mascot on Chef Boyardee cans was a real Italian chef named Hector Boiardi. Here's how he went from working in kitchens to founding a canned food empire.
Read MoreThe days of disappointingly dry burgers are over. Grill juicy and more flavorful burgers every time with this simple butter trick.
Read MoreSmoking a glass before pouring a drink into it may look superfluous, but there's science behind the show, and it adds deeper flavor. But why does it work?
Read MoreFried chicken is easy to make -- and easy to mess up. But if you want to upgrade your fried chicken like a pro, you can use this common sweet ingredient.
Read MoreTraveling can be really expensive, so here are some genius ways to save some money on food costs whether you are traveling abroad or across your country.
Read MoreMake warm, tasty, mac and cheese with a twist by popping some into your waffle maker. After a few minutes, you'll have tasty cheese clusters.
Read MoreIt's hard to imagine what else you could add to guacamole to make it even more delicious. But there's one ingredient that will pleasantly surprise you.
Read MoreA major fast food chain makes clear that none of its menu items is gluten friendly due to the possible risk of cross-contamination in its kitchens.
Read MoreA baked potato is a staple that'll never go out of style. When you're bored of the standard toppings, a perfect ingredient is likely hanging out in your pantry.
Read MoreWhen you see how simple it is to make homemade lemon pepper, you'll never go back to store-bought. Adding lemon zest is the key for a perfect blend.
Read MoreMany chain restaurants in the U.S. pride themselves on serving steak, but depending on the establishment, the quality may not be up to par in terms of quality.
Read MoreIt is possible to make homemade ice cream without a machine. There are a few easy ways you can whip up the frozen treat without an ice cream maker.
Read MoreYou really can't go wrong serving cheese dip at a gathering. To make it even more appealing, one addition adds depth of flavor and textural contrast.
Read MoreIna Garten is all about enjoying time in the kitchen, and she's got plenty of helpful tips that will make you a better, confident, and more relaxed home cook.
Read MoreFrench onion soup has the potential for pitfalls during its preparation process. No one wants soggy bread in their soup, but there's a simple way to avoid this.
Read MoreSince people usually only drink apple cider in fall, there's some confusion over how long it stays good for. It all depends whether or not it is pasteurized.
Read MoreGiven recent shortages of Sriracha due to agriculture and water supply issues, making a bottle last as long as possible is key. Here's how it should be stored.
Read MoreA simple but exceptional idea to elevate your coffee game: frozen whipped cream. Have you considered the magical effect a frozen dollop can have on your coffee?
Read MoreIt's best to look at the ingredients in your syrup to determine the best storage method. For pure maple syrup, there is one type of storage that is the safest.
Read MoreCubing an avocado doesn't have to be a long process. Follow Prue Leith's tip from her latest cookbook for an easy fuss-free method that requires minimal effort.
Read MoreVeggie-loaded Chicago style hot dogs are perfectly poised to be turned into a crunchy and filling salad with all the usual suspects and a few substitutions.
Read MoreMartha Stewart is a cooking icon, and she has a key tip for making perfect scrambled eggs. Here's the butter she uses that yields optimal results every time.
Read MoreIt's right in the name, or is it? French fries are a classic snack enjoyed the world over, but their origin story is the subject of much debate.
Read MoreStuffed dough dishes are a dime a dozen, but no two are exactly the same. Here are the ingredients and culinary techniques that make pierogi and ravioli unique.
Read MoreIce cream that melts and refreezes might seem off when you open it. Turns out, temperature fluctuations can affect one crucial element of the frozen treat.
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