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Cooking

  • Baking
  • Grilling And Smoking
  • Roasted chicken in a Dutch oven

    Your Dutch Oven Is The Secret To Effortless Roast Chicken

    What if you could cook chicken and vegetables in a pot and end up with a juicy and tender one-pot chicken meal? That's why you need a Dutch oven.

    By Ilene V. Smith 6 months ago Read More
  • bowl of ramen noodles (L) and udon noodles (R) from above

    What's The Difference Between Udon And Ramen?

    If you aren't very familiar with Japanese cuisine, you might not be sure what the difference is between ramen and udon noodles. We'll explain.

    By Hannah LaFond 6 months ago Read More
  • Gordon Ramsay smiling

    How Gordon Ramsay Makes His Iconic Beef Wellington Vegan-Friendly

    Celebrity chef Gordon Ramsay is a fan of vegan fare and even has a plant-based version of his signature dish, which showcases one way to use veggies as meat.

    By Shriya Swaminathan 6 months ago Read More
  • Hand reaches for fluffy scrambled eggs on toast

    Why Baking Powder Is The Missing Ingredient Your Scrambled Eggs Need

    Baking powder makes fluffy morning eggs easier than ever, and you don't need to master any new cooking skills, babysit your pan, or buy special equipment.

    By Hannah LaFond 6 months ago Read More
  • Calebrity chef Bobby Flay talking at a live cooking demonstration.

    Why Bobby Flay Prefers A Flat Surface When Cooking Burgers

    The next time you make burgers, Bobby Flay suggests skipping the standard grill and cooking your patties on a flat top grill or griddle instead. Here's why.

    By Amber Sutherland-Namako 6 months ago Read More
  • Hemp hearts with a scoop

    Hemp Hearts Are A Game Changer For High Protein Breakfasts

    What are hemp hearts? And are they safe to eat? If you're curious about adding hemp hearts to your meal, here's everything you need to know.

    By Faefyx Collington 6 months ago Read More
  • A built BLT with mayo on toast cut on the diagonal and placed on a cutting board

    Does A Perfect BLT Sandwich Start With Toasted Bread Or Soft Slices?

    The components that add up to a perfect BLT can be controversial -- to toast the bread or not to toast the bread? Here's how to make the call.

    By Amber Sutherland-Namako 6 months ago Read More
  • Pizza with slice removed

    Can You Make Pizza In An Air Fryer?

    What if you're craving pizza but don't want to wait for the oven to heat up and cook? What if instead, you could make it in minutes with a trusty air fryer?

    By Julia Mullaney 6 months ago Read More
  • Overhead of sliced German chocolate cake

    German Chocolate Cake Has Nothing To Do With Germany

    Though its name may make you think of the European country, German chocolate cake has more to do with the American South than anywhere else.

    By Megan Shoop-Volz 6 months ago Read More
  • Several burgers arranged beside a bowl of lettuce and tomatoes at a cookout.

    This Store-Bought Seasoning Will Take Your Burger Game To The Next Level

    This seasoning is typically served as a sauce alongside french fries, but it can also be used to give your burgers a savory, tangy flavor boost.

    By Amber Sutherland-Namako 6 months ago Read More
  • hot dogs on board with mustard

    Why The US Hot Dog Market Is About To Take Off Like Never Before

    Already a popular meat option for any American barbecue, the U.S. hot dog market is expected to only grow in the upcoming years.

    By Lauren Dozier 6 months ago Read More
  • Marinating steak in a plastic container surrounded by ingredients and kitchen tools

    One Soup Is The Key To A Perfect Marinade For Umami Steaks

    Give your steaks a flavor boost by marinating them with this Japanese condiment, which pairs well with garlic, ginger, soy sauce, and rice vinegar.

    By Nikita Ephanov 6 months ago Read More
  • Raw salmon fillet on a wooden board with salt and herbs on the side

    Effortlessly Add Flavor To Fish With One Store-Bought Ingredient

    You can easily upgrade your fish with layers of bright flavor using this one simple store-bought ingredient. Read on to find out more about it.

    By Julia Mullaney 6 months ago Read More
  • Sweet potato pie topped with whipped cream

    How To Prep Your Spuds For The Tastiest Sweet Potato Pie

    For that sweet, toasty, and utterly creamy sweet potato pie filling that melts in your mouth like butter, consider how you cook and prep your tubers.

    By Allison Lindsey 6 months ago Read More
  • Baked mac and cheese on a wood table

    Your Roux Is Giving You Greasy Mac And Cheese

    There's nothing more disappointing than an oily mac and cheese that leaves a thick film of grease on your tongue. Chances are, it's your roux that's to blame.

    By Kim Ranjbar 6 months ago Read More
  • Cooked fish with crispy skin on a white plate

    For Satisfyingly Crispy Skin, Use One Easy Hack To Pan Fry Your Fish

    Yes, you can get that crispy, restaurant-quality fish skin from the comfort of your own frying pan. Here's the trick to nailing this pan fried fish method.

    By S. Ferrari 6 months ago Read More
  • jackfruit pulled pork sandwich

    For A Meaty-Tasting Jackfruit, Break Out The Slow Cooker

    In the realm of plant-based recipes, jackfruit has emerged as a stand-in for meats in classic comfort foods. Here's why you want to bring out the slow cooker.

    By Shriya Swaminathan 6 months ago Read More
  • Ina Garten smiles on an event red carpet

    The Classic French Dessert That's A Favorite Of Ina Garten's When Visiting France

    There's an endless list of decadent desserts in France. But Ina Garten's favorite sweet treat showcases some of the most classically French ingredients.

    By Kim Ranjbar 6 months ago Read More
  • open canned mackerel

    Swap Tuna For This Canned Fish For An Upgrade On Your Salad

    If you're tired of the same old tuna on your salads and you're looking for a serious canned seafood upgrade, there's one underrated fish you need to try.

    By Chloe O'Donnell 6 months ago Read More
  • Fresh fish on ice at fish market

    What You Should Know Before You Swap Fish In A Recipe

    Fish sticks to fillets, there's a variety of fish for every recipe. But here's what you need to know if you're thinking of swapping your snapper and more.

    By Nikita Ephanov 6 months ago Read More
  • Slicing seasoned pork loin on wood board

    This Sweet Ingredient Is The Key For Succulent Pork

    Looking for the tastiest, juiciest, meat-tastic pork of your life? Take your next pork dish over the top by incorporating one sweet, simple ingredient.

    By Nikita Ephanov 6 months ago Read More
  • Wedge salad at restaurant

    Why You Should Avoid Ordering Wedge Salads At A Restaurant

    If there's one restaurant salad that's bound to draw a diner's ire, it's the wedge. Here's why this salad is worth skipping and making at home instead.

    By Ashlen Wilder 6 months ago Read More
  • Pears next to bread with brie and jam

    The Sweet Ingredient That Belongs On Your Savory Sandwiches

    Looking to step up your sandwich game? This sweet ingredient makes all the difference in a savory sandwich, and it's probably already in your fridge!

    By Ashlen Wilder 6 months ago Read More
  • Ketchup and other condiments in small bowls

    12 Store-Bought Condiments You Should Be Mixing With Ketchup

    Ketchup isn't just delicious on its own. Pairing it with other condiments makes for unique (and familiar) ways to bring extra flavor to a variety of dishes.

    By Corinne Barone 6 months ago Read More
  • Whole fish on a baking rack with herbs, lemons, and cherry tomatoes

    This Common Baking Tool Is The Secret To Crispy, Golden Oven-Baked Fish

    If your fish dishes turn out soggy every time you cook them in the oven, there's a simple solution that you probably already have in your cabinet.

    By Amber Sutherland-Namako 6 months ago Read More
  • bowl of creamy polenta

    Reach For One Pantry Staple For Creamier And Faster Polenta

    Polenta is an amazing bed for many delicious toppings, but making polenta takes time. This pantry staple speeds the process up, and makes it creamier to boot.

    By Lauren Dozier 6 months ago Read More
  • Hand reaching to take a grape from a charcuterie board

    Why Sauerkraut Belongs On Your Charcuterie Boards

    Mix up your next charcuterie board with an unexpected ingredient: sauerkraut. Its tangy flavor and crunchy texture are the perfect complement to the board.

    By Aspen Oblewski 6 months ago Read More
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