The Reason Honey Solidifies And How To De-Crystallize It
Ever open up your jar of honey to find it has taken on a thick, crunchy texture? No, it hasn't gone bad. It's undergone crystallization, a natural process.
Read MoreChowhound’s top-notch editorial coverage hails from a veteran group of writers and recipe developers with varying expertise in the food and drink industries. Every article is reviewed by our editorial team to ensure all information is up-to-date and accurate. Outside experts are also regularly consulted to help deliver the best information available.
Our mission is to publish knowledgeable, engaging articles to give our readers exactly the information they’re looking for – plus more. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Ever open up your jar of honey to find it has taken on a thick, crunchy texture? No, it hasn't gone bad. It's undergone crystallization, a natural process.
Read MoreCanned potatoes can be convenient, but their texture tends toward the mushy side. Fix this fast by placing canned spuds in the air fryer for a crispy exterior.
Read MoreOrange juice stays fresh for a limited time after opening. Here's how long it lasts depending on if it's homemade or store bought, and how to tell if it's bad.
Read MoreYou might be familiar with the iconic Babybel minis with their red wax coatings, but the brand makes many different types of cheese. Here's what to know.
Read MoreMicrowaving your hot pocket often doesn't result in the crispiest results, but pop it into the air fryer and you'll get the perfect balance of crisp and cheese.
Read MoreBoiling frozen corn is doing your dinner a disservice. Instead of boiling it, try this other prep method for less watery - and more delicious - results.
Read MoreCanned chicken is fully cooked and safe to consume straight from the can, but can be boring to eat on its own - luckily, you can easily make it taste great.
Read MoreFor the best dijonnaise sauce, there's a baseline Dijon-to-mustard ratio you should start with -- and from there, you can customize to your heart's content.
Read MoreWhen you're using an air fryer, toothpicks are your secret weapon for testing doneness, keeping food intact, and so much more. It's worth keeping them close by.
Read MoreStore-bought cookies can still wow your guests as much as a handmade batch with this one simple move. All you need is a minute of your time.
Read MorePasta with a protein, like shrimp, is a dinnertime staple. Avoid this common mistake when cooking the seafood and you'll end up with a meal full of flavor.
Read MoreCanned foods aren't just convenient, in many cases, they're better than their fresh counterparts. This is especially true of canned pineapple.
Read MoreStaring down a bunch of leftover slices of that tasty pizza pie from last night? You might be wondering how long you have to eat them. Here's what to know.
Read MoreWhile some people use the words bartender and mixologist interchangeably, they are different. Mixologists aren't usually the ones serving the drinks.
Read MoreSometimes you need to be resourceful in the kitchen, like when you don't have cooling rack handy. This hack takes an item and flips the script on cooling racks.
Read MoreFlavorful, filling, and affordable, flank steak makes for a hearty and delicious weeknight meal. And it's easier than you may think to cook it at home.
Read MoreThe best mashed potatoes require only a few ingredients and are easy to make at home. But, like most dishes, that doesn't mean mistakes can't be made.
Read MoreThe next time you're planning to make a hearty, creamy dip, you'll definitely want to consider pairing it with some crispy, flavorful garlic bread.
Read MoreSweet potatoes don't have to be a savory side dish -- they can also be transformed into a sweet treat in the air fryer with a few quick swaps.
Read MoreWhen you want to take your nacho cheese sauce from humdrum to utterly tantalizing, there's one particularly tangy pantry item you need to rely on.
Read MoreFixing fish filets is a simple yet precise process. The actual cooking isn't complicated, but filets aren't forgiving. Here's why a "test" filet is the secret.
Read MoreElevate your canned green beans with a simple, affordable trick -- cook them in bacon fat. Once you taste the difference, you'll never go back.
Read MoreWhen you want to tenderize your meat but you don't have time to sit around waiting for a marinade to do its thing, there's one underrated fruit you need.
Read MoreAfter whipping up a batch of cupcakes, the last thing you want is for them to get ruined on the journey to their recipient. We got you covered.
Read MorePicture this: You go to grab that leftover bag of frozen peas, but you open the bag and realize it's been plagued with the dreaded freezer burn.
Read MoreIf you want to keep your meatballs nice and tender rather than too tough or dense, the key is to avoid overmixing them. Here's how to do that.
Read MoreWhen you're cooking from a recipe and it calls for a mortar and pestle but there are none around, don't despair. There are other easy ways to crush spices.
Read More