The Cooking Method Alton Brown Swears By For King Salmon
"Good Eats" host and food science guru Alton Brown has found the perfect method for cooking king salmon like a pro. His secret? Bi-level cooking.
Read More"Good Eats" host and food science guru Alton Brown has found the perfect method for cooking king salmon like a pro. His secret? Bi-level cooking.
Read MoreScallions are almost two veggies in one, and knowing how to use both the white and green parts correctly can take your cooking to the next level.
Read MoreForgetting about meat in your freezer is all too common, but before you grill that expired steak for your next meal, here's what you need to know.
Read MoreIf you are looking for a simple way to create a delicious glaze for your next entree or dessert, consider using your favorite brand of soda as a shortcut.
Read MoreSweetened condensed milk is more versatile than you may think. Expand your culinary repertoire and learn how to use it with toast for an indulgent treat.
Read MoreAside from its namesake use, there are plenty of ways to incorporate a potato masher into your cooking repertoire. Here's the scoop on the versatile tool.
Read MoreIf you're on a mission to perfect your homemade pizza dough, consider trying out this two-fold tip from Paul Hollywood, one of the best British bakers.
Read MoreDeviled eggs are a party staple, but the same go-to recipe can get a little boring. Make the classic snack creamier and more flavorful with ranch seasoning.
Read MoreChocolate truffles and brigadeiros may look similar but they're quite literally worlds apart. Here are the differences between these iconic treats.
Read MoreCulinary icon Ina Garten has all sorts of cooking tips and tricks up her sleeve, and one of the most clever involves coating salmon in this condiment.
Read MoreYou might think that an Italian chef would exclusively use fresh tomatoes, but The Pasta Queen has a rule for when to opt for the canned kind.
Read MoreIf you want your pasta salad to be star of the show at your next gathering, try topping it with potstickers for a filling and flavorful bite.
Read MoreThe perfect steak has a crisply browned exterior and juicy, flavorful pink or red interior. And the temperature sweet spot may not be what you think.
Read MoreCelebrity chef Marc Murphy's top tip for French cooking isn't about one specific type of food. Instead, it's all about a particular technique.
Read MoreSalt is a staple ingredient in any kitchen, but there's more than just the table variety available. Here's what experts recommend having to cook and season.
Read MoreCelebrity chef Robert Irvine enjoys his steak with a common side dish -- but he likes the side with an elevated twist. Here's what he orders.
Read MoreMany recipes call for room-temperature eggs, but leaving them out to warm up can be risky. Here's the most effective way to quickly bring them up to room temp.
Read MoreOiling your grill grates is a great way to extend the life of your appliance and keep food from sticking. Here's how to do it the right way without flare-ups.
Read MoreSome home cooks may find making seafood bisque intimidating, but it doesn't have to be. You can quickly and easily thicken your soup with this pantry staple.
Read MoreBeef stew and pot roast both start with large cuts of meat and tender root vegetables in a savory broth. But there are also some key differences.
Read MoreFrom spaghetti to saucy sandwiches, juicy, tender meatballs are a delicious part of many dishes. Here's Gordon Ramsay's tip to ensure their texture is perfect.
Read MoreGrinding your own burgers is a great way to customize the flavor and texture of your meat. When working with lamb, you'll want to get this cut.
Read MoreOne of the most common errors aspiring macaron makers encounter is undermixing. Luckily, there is one simple sign you can look for - and an easy way to fix it.
Read MoreThe simple pleasure of dipping bread into a dish of olive oil meets the extravagance of a showstopping cheese board with the addition of marinated goat cheese.
Read MoreThe flavors of fresh berries can be easily elevated with a simple marinade. Add the saucy fruit to ice cream, baked goods, and even coffee for a special treat.
Read MoreOne of Ina Garten's most famous lines is "store-bought is fine." But there are limits, which is why you'll never find this cheese in Ina Garten's fridge.
Read MoreIf you love making ice cream at home but hate the hassle of busting out your ice cream machine every time, you'll want to follow Barbra Streisand's lead.
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