10 Air Fryer Myths You Need To Stop Believing
We tapped a couple of experts to explain everything you need to know about air fryers as well as debunk some common beliefs that just aren't true.
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If Your Beer-Battered Fish Isn't Turning Out Crispy Enough, There's An Easy Fix
The key to beer-battered fish that is delightfully light and crisp, as opposed to greasy or heavy, is in the batter. Here's what you need to be adding to it.
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The One-Ingredient Upgrade That Transforms Sauteed Spinach
If you’re tired of the same old sauteed spinach, consider adding this underrated spice to your next pile of leafy greens. It may just be the kick it needs.
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How To Make Restaurant-Quality Stir Fry, According To An Expert
From using the right pan to perfecting your flipping technique, use these expert tips to ensure your stir-fry rivals that of you favorite take-out spot.
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'Poor Man's Asparagus': The Old-School Veggie Eaten Before Spinach Was Popular
Before spinach landed in various recipes and asparagus was more plentiful, this ancient green was popular, contributing to stuffed dumplings and savory tarts.
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For The Hands-Down Best Pie Crust, Use This Tried-And-True Method
Dating back to the 17th century, there’s an easy way to make a pie crust that can hold hearty ingredients like ground meat, heavy sauces, and dense starches.
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Aldi's Red Beans And Rice Mix Turns One Box Into A Full Meal For Under $10
Red beans and rice make for a satiating meal. Here's how to dress up Aldi's mix, keeping it affordable while delivering deep flavors and various textures.
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The Hands-Down Best Roasted Vegetables Don't Make This Common Mistake
For roasted vegetables that are perfectly crispy and brown instead of limp, soggy, and disappointing, avoid making this common roasting mistake.
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Give Mac And Cheese A French Twist With This Canned Ingredient
This canned ingredient takes homemade mac and cheese to the next level with its deep umami flavor, and adding it to your recipe couldn't be easier.
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The Stale Bread Step That Helps Meatloaf Stay Deliciously Moist
If you're worried about meatloaf drying out over time, all you need is a bit of stale bread and some know-how for this handy moisture-preserving trick.
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These 2-Ingredient Oatmeal Cookies Couldn't Be Easier To Make
Whip up a batch of healthy yet delightfully sweet oatmeal cookies with just two ingredients for a dessert you can enjoy right alongside a regular meal.
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The Aldi Meal Kit You'll Never Catch Me Buying Again
You'll never catch this writer buying this Aldi stir-fry meal kit again. Here, she explains why and how to improve it if you've already bought it.
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The Classic Salmon Meal That First Graced Dinner Tables In 1904
Try out this old-school salmon meal that first appeared on dinner tables in 1904. It's simple, budget-friendly, versatile, and very forgiving.
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10 Creative Ways To Use Up Leftover Mashed Potatoes
If you find yourself with a substantial amount of leftover mashed potatoes and aren't sure what to do with the spuds, consider these creative options.
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Add A Protein Boost To Oatmeal With These 9 Ingredients
Add some extra protein (and extra flavor) to what could otherwise be a bland bowl of oatmeal with these nutritious, protein-rich ingredients.
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Copycat Red Lobster Shrimp Scampi Gets Extra Depth From One Seasoning
Red Lobster's shrimp scampi is the perfect balance of rich and acidic, and this seasoning blend can pack a powerful flavor into every single bite.
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Your Air Fryer Is The Secret For Making This Classic Crunchy Snack At Home — No Oil Required
You don't always need oil to create crispy fried foods. The air fryer can turn pork into a flavorful snack you can put on just about anything.
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Why You Should Start Every Week With This Classic New Orleans Meal
Some meals are so hearty, they're perfect for starting the week. That's particularly true of this traditional New Orleans dish. Here's what to know.
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14 Types Of Bagels, Explained
It can be a bit overwhelming trying to pick a bagel at a local deli or bakery. Here are some of the most common bagel varieties and flavors to help you choose.
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Why Soup From A Restaurant Always Seems To Taste Better Than Homemade
Soup certainly seems like an easy dish to make, but there’s a stark difference between homemade soup and restaurant soup. Our experts dive into why that is.
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6 Ways To Use Leftover Parmesan Rinds
The hard rind of Parmesan is not only edible, but it can add an umami kick to your meals. Take a look at the best ways to use it in your cooking.
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The Simple Sauteed Mushroom Trick That Prevents Sogginess
If your cooked mushrooms are always coming out soggy, you might not be using the right technique. Here's the trick to follow for crisp mushrooms every time.
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The Difference Between 6 Types Of Canned Tomatoes, And When To Use Them
There are various types of canned tomatoes, and they all have a time, place, and recipe. Here is when to use 6 of the most common types while cooking.
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How Did Eggs Make Their Way Into Seafood Boils?
Eggs on seafood boils has become somewhat normalized, despite not being a tradition everyone abides by. That makes it tough to know how eggs ended up there.
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Turn Leftover Citrus Peels Into A Flavor Booster With One Old-Fashioned Technique
This old-school technique lets you repurpose leftover citrus peels to boost flavor in both sweet and savory kitchen creations. Here's how to do it.
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For Fluffy And Tender Cookies, Swap Out Butter For This Vintage Ingredient
For the fluffiest cookies ever, all you need to do is ditch the butter and try this old-school ingredient in your cookie recipe instead.
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10 Pastry Chef-Approved Tips For Making Classic Peanut Brittle
Sidestep pitfalls and ensure delicious, sweet, and flaw-free peanut brittle, with these tips from pastry chef and "Chopped Sweets" winner Katherine Sprung.
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