Make French Fries Identical To Martha Stewart's Using This One Oil Tip
Martha Stewart is good at many things, and one of them is making fantastic french fries. Take a cue from her french fry prep style by following this one tip.
Read MoreAdam Raphael
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Stories By Adam Raphael
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It's Almost Impossible To Overcook T-Bone Steak If You Prepare It This Way
T-bone steak is a hearty bone-in piece of meat with two separate cuts: sirloin and filet mignon. And this is the best way to treat it to avoid overcooking.
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Why Ordering The Whole Pig Is The Smartest Way To Buy Pork
You can save money and make a more sustainable meat purchase all at once when you buy pork in this one specific format. Just ask your butcher.
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Stop Believing This Tired Myth About Cooking Meat. (It's Giving You Dry, Tough Results)
Meat is frequently surrounded by myths, and this particular one is centered around one of the most popular ways of cooking meat: searing over high heat.
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How American Wagyu Beef Differs From Japanese
Japanese wagyu is different from regular beef in a few different ways. But what about American wagyu? Here's what you should know about each type of meat.
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The Best Times To Drink These 5 Popular Teas
Whether you love matcha lattes or a mug of oolong, here are the best times to drink five popular teas to maximize health benefits and avoid caffeine crashes.
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How To Cook Porterhouse Steak So The Inside Stays Irresistibly Juicy
The porterhouse is a seriously unique cut of beef beloved by those who enjoy red meat. In order to cook it perfectly, here's what you have to do.
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Make Store-Bought Caesar Salad Dressing Taste Restaurant-Quality With One Ingredient
Store-bought Caesar dressing is pretty good for a quick meal at home, but you can make it so much better with one simple addition. You'll never skip it again.
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I Got A Steam Oven And It Changed My Cooking Game Forever
Pretty much everyone has an oven at home, but most of us have "normal" ovens. Upgrading to a steam oven, if you have the chance, can change everything.
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5 Reasons To Always Buy Meat From A Butcher (Instead Of Costco)
Sometimes you can't beat buying meat in bulk at Costco, but grabbing your next steak, roast, or ribs from a butcher brings benefits big box stores can't match.
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5 Fast Food Chains That Dominated The 1970s
The 1970s were a decade of fast-food growth, launching quick, convenient foods into the spotlight. These big giant chains were all fighting for the top spot.
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The Underappreciated Pantry Staple Your Spaghetti Is Begging For
If you're looking to upgrade the flavor in your homemade spaghetti, try adding this unexpected ingredient. Here's why it works so well for pasta dishes.
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Don't Throw Out Your Fish Bones. Use Them To Make This Pantry Staple Instead
Leftover fish bones are often tossed straight in the trash, but this is a mistake. Even if you don't like fish stock, you can make this with them instead.
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The Best Way To Cook Flounder Keeps The Fish Remarkably Tender
If you're afraid steaming will result in a tasteless flounder, think again. This method yields a tender, flaky fish with a mild flavor ready for anything.
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The Difference Between Dim Sum And Dumplings (And Why It Matters)
If you're looking to enjoy dim sum when you next dine out, you should know there's a difference between it and dumplings. Here's why it matters.
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Want That Extra-Crispy Steak Sear? Here's How To Ensure Your Oil Is Hot Enough
If you want a perfectly crispy, restaurant-style steak sear, you'll need to start with the right kind of oil. Here's how hot it should be, and what kind to use.
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How To Prep Beef Tenderloin For Roasting, Locking In Moisture With Just Twine
Roasting beef tenderloin doesn’t have to be intimidating. With a bit of kitchen twine, you can improve texture, doneness and moisture retention.
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Make The Best Baked Potatoes Of Your Life With This Simple Change
Are your baked potatoes suffering from soggy skin? There's one mistake you might be making. Here's the correct way to prepare a baked potato.
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Apple Juice Is The Liquid Gold Your Slow Cooker Pulled Pork Is Missing
If you're making pulled pork in the slow cooker, try adding in some apple juice if you want to amp up the flavor. Here's the best way to do it.
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Make Roast Chicken Skin Crackle With This 3-Day Technique
This 3-day preparation technique is the key you need to making roast chicken with the crispiest, crackliest skin around. Here's what you need to know.
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Sorry, Your Neapolitan-Style Pizza Won't Taste As Delicious If You Use A Regular Oven — Here's Why
Regular home ovens just aren't cut out for delivering the delightful dough consistency that Neapolitan pizzas demand. Here's why they can't quite do the job.
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Ina Garten's Simple But Essential Tip To Prevent Soggy Tiramisu
Ina Garten recommends using high-quality Italian ladyfingers, which she says are crispier and the best option if you want the most pleasing texture possible.
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The Effortless Way To Make Grilled Food Taste Like It Marinated Overnight
No time to marinate your meat before it hits the grill? No problem. This simple method will make your grilled food taste like it's been marinating all day long.
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The Magical Thing That Happens When You Encrust Your Prime Rib With Salt
Learn how encasing your prime rib in a salt crust traps moisture and flavor, producing an incredibly juicy and tender roast every time you cook.
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6 Underrated Cuts Of Meat You Should Be Using For Street Tacos
Great street tacos don't use pricey ingredients or difficult preparation methods. They use these affordable cuts and simple, but effective, cooking methods.
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How Different Storage Conditions Affect The Quality Of Baked Goods
Depending on the baked goods you're trying to store, you'll need to store them differently. Learn how to store all your favorite treats so they stay fresh.
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What Happens To Your Body If You Accidentally Eat An Unpopped Popcorn Kernel
Whether you're at the movies or at home, munching on popcorn inevitably means biting down on an unpopped kernel. Find out what happens to your body if you do.
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