A Food Scientist Explains What Really Happens When You Marinate Meat
From steak to salmon, when you marinate meat, a fair bit of science is involved in boosting its texture and flavor. We asked an expert to break it down for you.
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The 3-Flavor Rule Ina Garten Follows When Building Any Recipe
In her new book, released this October, celebrity chef Ina Garten divulges the three-flavor principle featured in some of her most popular recipes.
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The Creative Way Gordon Ramsay Uses Store-Bought Fruit Snacks
Celebrity chef Gordon Ramsay shakes things up in the kitchen from time to time. That includes his fun, chewy twist on a classic dessert using fruit snacks.
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How Ernest Hemingway Enjoyed His Burgers
Just as Ernest Hemingway was unconventional in his writing, he was as unconventional in his cooking, particularly in his burger recipe.
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11 Tips You Need To Make A Stellar Egg Salad Sandwich
If you're often plagued by bland egg salad sandwiches, there are plenty of expert-approved ways to upgrade this quick, classic, and comforting dish.
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Is There Really A Difference Between Sautéing, Searing, And Pan Frying?
Once you delve into the world of cooking you'll notice quite a bit of jargon regarding specific cooking techniques. This info will get you started.
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The Best Apples To Use When Making Caramel Apples
Caramel apples are the perfect sweet fall treat. While you can make them with any type of apple, there's one that stands out above the rest.
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What Makes Mexican Tortas Distinct?
Mexican tortas are so much more than just a simple sandwich. Varying by region and ingredients, tortas are very filling, delicious, and anything but bland.
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Miso Is The Missing Ingredient In Your Tuna Noodle Casseroles
When you think about tuna casseroles, miso is probably the last ingredient to come to mind. But the umami-laden ingredient adds flavor and texture.
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The Biggest Difference Between A Galette And A Tart
Galettes and tarts are both tasty pastries. But while some cooks consider a galette to be a type of tart, there's a key difference between the two.
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How Julia Child Cooked A Perfect Poached Egg Every Time
Julia Child's influence is ever-present in the American kitchen. But perhaps her most egg-cellent cooking advice centered on the notoriously tricky poached egg.
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The Bundt Cake Hack To Try On Your Next Lasagna
Turns out, Bundt pans are good for more than just cakes. Use this bakeware to create a special lasagna ring worth serving at parties. Here's how.
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Canned Tuna Is All You Need For A Next-Level Alfredo Casserole
This meal has been a household staple for ages, but if you're looking for an easy way to upgrade a pasta-based casserole, then don't sleep on canned tuna.
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Make Creamy Frozen Yogurt At Home With 3 Easy Ingredients
If you're craving a bowl of ice cream but want something a little more nutritious, try making this simple frozen yogurt recipe instead. Here's how.
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The Best Substitutes For Cardamom Are Already In Your Pantry
I's perplexing to find your pantry bare of cardamom, which is notoriously difficult to replace. Fortunately, you likely already have the substitutes on hand.
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Does Cold Water Actually Boil Faster?
When you're waiting for water to boil it can seem like the process takes forever. If you've heard that cold water boils faster, here's what to know.
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The Secret To Easily Pitting Cherries Is Already In Your Junk Drawer
When you're looking to pit some cherries but you don't have a dedicated tool for the job, all you need to do is reach for your trusty junk drawer for this item.
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The Fruity Addition That Instantly Upgrades Boxed Brownies
There are plenty of ways to upgrade a box of brownies to make them more delicious. A fruity ingredient might be something you already have in your kitchen.
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Expert Tips For Bakery-Worthy Chocolate Cake
From using the right ingredients to timing things correctly in the oven, expert bakers share how to upgrade your approach to making a delicious chocolate cake.
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What Makes Tomato Purée And Paste Different?
Tomato purée and paste are both forms of tomatoes that have been cooked down. However, these ingredients differ in terms of flavor, texture, and common uses.
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How To Make Sweets Without A Candy Thermometer
Some people believe making candy without a candy thermometer is impossible, but that simply isn't the case thanks to something called the cold water test.
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Before Coating Your Fish Filet In Panko Breadcrumbs, Add One Step
When you don't have time to go out for fried fish, make it at home. This five-minute step yields the crispiest pan-fried fish and a restaurant-quality finish.
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The Case For Baking Your Graham Cracker Pie Crust
There's one step that's often overlooked when preparing a graham cracker crust. A few minutes in the oven might just make all the difference.
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Why Spiralizing Your Hot Dogs Is A Game Changer
This simple technique gives the hot dog more surface area, which means you'll end up with crispier, more caramelized result - no matter how you cook them.
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Give Canned Cranberry Sauce The Bold Boost It Needs With A Boozy Addition
There is no more divisive a holiday staple than cranberry sauce. Whether you like it canned or homemade, there's an easy way to elevate it: booze.
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Is Isomalt The Same As Sugar?
Isomalt is the best sugar substitute you've never heard of. But just how much like sugar is it? Find out where it succeeds and where it's lacking.
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The Smoky Sauce That Easily Elevates Bland Canned Tuna
Canned tuna can be boring. But this zesty, saucy, smoky ingredient can add bite and help you create something truly unique and definitely delicious.
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