Savory Pulled Pork Bark Is Achievable In The Oven. Here's How
A well-cooked pulled pork dish has plenty of tasty, dark, crispy bark to contrast with the soft meaty center. And you don't even need a grill to achieve it.
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The High-Protein Pasta Swap That Actually Tastes Good
When you’re looking for an extra boost of protein in your meal, consider trading your regular pasta noodles for this type that offers similar attributes.
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The Absolute Best Cut Of Beef For Sugar Steak
You don't need to fly to Colorado for phenomenal sugar steak. You can make it yourself at home, as long as you know which cut of beef to buy.
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Canned Tuna In A Protein Shake? Yes, Apparently It's A Thing
Gym buffs have been trying out an unconventional food trend lately. But does adding tuna to your protein shake really work for getting in those extra nutrients?
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Make Bologna The Star Of Your Next Stir-Fry
Make stir-fry night the best meal of the week. Bologna and veggies are a match made in salty, savory heaven when they both hit the pan for a stir-fry.
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5 Tortilla Swaps To Try On Your Next Taco Tuesday
Whether hard or soft, corn or flour, tortillas are a highlight of Taco Tuesday. However, you can take things in a different direction with these nifty swaps.
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Here's How To Open Pita Bread Without Tearing The Pocket
Pita bread is prime for stuffing with all kinds of ingredients, from falafel to hummus and veggies, but you have to take care not to rip the pocket.
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Creative Ways To Apply Egg Wash When You Don't Have A Pastry Brush
Egg wash can really transform a recipe. But what if you don't have the right brush? Here are some easy alternatives for applying egg wash.
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The Brilliant Way To Sauté Veggies Without Heavy Oils
If you're looking for a healthier alternative to sautéing veggies in oils, there's a simpler option that just takes one quick swap. Here's what to try.
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Fire Up The Grill For A Smoky Bologna Sandwich
There are plenty of ways to upgrade a bologna sandwich, but it's hard to beat the heat of a grill. It will give your meat a better texture and smoky flavor.
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The Only Time You Should Consider Parbaking Pizza Crust
Pizza devotees know that parbaking ensures a chewy, sturdy crust. But an expert chef thinks that might be a mistake. Read his pizza-saving advice here.
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The Step You Can't Skip When Prepping Cabbage For Stir Fry
Cabbage is a surprisingly versatile ingredient that can transform based on how you cook it. If you want to stir-fry it, make sure you don't skip this step.
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The Clever Shrimp Marinade Inspired By A Classic Cocktail
For a simple, flavor-packed shrimp marinade, turn to this classic cocktail mix. It works perfectly as is, but try these tips to zhuzh it up to your liking.
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Ditch Your On-The-Go Breakfast Sandwiches For Breakfast Empanadas
If you're looking to switch up your average breakfast sandwich, try throwing eggs, bacon, and other fillings into an empanada instead. Here's how.
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Give Imitation Crab A More Authentic Taste Using Butter, Here's How
Imitation crab can taste closer to the real thing if you know what ingredients to add. Here's how to give it a more authentic flavor using butter.
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Whip Up A High-Protein Cottage Cheese Chocolate Mousse With Just 3 Ingredients
If you're looking to expand your breakfast repertoire, this high-protein cottage cheese chocolate mousse recipe comes together fast with only three ingredients.
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Cook Your Broccoli This Way For Maximum Flavor
If broccoli is a side dish you avoid, you may be cooking it wrong. Try this approach and transform what you think you know about the verdant vegetable.
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The Subtle Differences Between Napa Cabbage And Regular Cabbage
Regular cabbage is a staple in the produce section, and napa cabbage is an oblong-shaped outlier. Are there any other differences between these two vegetables?
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Why Dry-Aged Beef Cooks Faster Than Fresh Beef (And The Temperature Rule To Never Forget)
If you're gonna shell out for dry-aged, don't biff it on the grill. Here's why your dry-aged beef cooks faster than the fresh stuff, and how to treat it right.
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The Controversial Way Audrey Hepburn Used Ketchup In Her Favorite Meal
Elegant icon and humanitarian Audrey Hepburn loved cooking and eating pasta. Ketchup was key in one of her favorite dishes, but she managed to make it chic.
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What's The Difference Between Gravlax And Lox?
You may have seen gravlax and lox at your local appetizing shop or grocery store fish counter and wondered about their differences. Here's what to know.
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Why You Should Always Thaw Frozen Lobster Before Cooking
No matter the recipe, the key to preparing frozen lobster is to always thaw the seafood before you cook it, according to one lobster expert.
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Why Seafood And Lemon Are A Perfect Pairing
If you have ever wondered why seafood seems to always come with lemons or some sort of lemon sauce, one expert offers an insightful answer.
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Can You Substitute Baking Soda For Powder?
Substituting baking powder with baking soda may sound complicated, but equipped with the right knowledge, you can master both of these kitchen staples.
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The Dry-Aged Beef José Andrés Uses For 'The Best Burger In The World'
One of the best ways to upgrade even the most humble dish is by using exceptional ingredients. Here's the beef chef José Andrés uses for burgers.
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Poaching Eggs For A Crowd? Ditch The Pot And Reach For A Muffin Pan
Poaching eggs can be a real bother, but if you've got a muffin tin and know about this handy hack, it doesn't have to be.
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The Proper Way To Reheat A Sandwich To Prevent Soggy Bread
A second-day sandwich doesn't have to be a bummer. If you know how to reheat it correctly, it can be just as good was it was on the day you made it.
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