Can You Freeze Cooked Rice?
Some foods keep very well in the freezer and reheat beautifully, but is leftover cooked rice one of them? Here's what to know before you grab the freezer bags.
Read More-
-
You Probably Wouldn't Guess What The Malt In Your Milkshake Is
Even if you're familiar with the wonders of vintage soda fountain drinks, there's probably quite a bit you don't know about the malt used for milkshakes.
Read More -
Air Fryer 'Sun-Dried' Tomatoes Will Bring The Taste Of Italy To Your Kitchen
If you're unable to sun-dry tomatoes on the ceramic-tiled rooftop of an Italian villa, the next best thing is to use your air fryer for similar results.
Read More -
The Cardinal Mistake Of Cooking With Wine According To Alex Guarnaschelli
Chef and TV host Alex Guarnaschelli loves to cook with wine, but there are a few mistakes that you could be making. Here's the biggest one, and how to avoid it.
Read More -
Why Alex Guarnaschelli Uses Canned And Fresh Tomatoes For Her Soup
You can give tomato soup robust flavor by combining the acidity of fresh tomatoes with the sweetness of canned tomatoes. It's the best of both worlds.
Read More -
The Best Sauce Pairings For Unbeatable Bucatini Pasta
For bucatini pasta that can't be beat, you need an impeccable sauce to pair it with. To help find your favorite, take some advice from a professional chef.
Read More -
A Chef's Argument For The Humble Marinara Sauce
Simple yet intensely flavorful, humble marinara is one of the most misunderstood and overlooked pasta sauces. Take it from a seasoned professional chef.
Read More -
Why Japanese Milk Bread Is The Perfect Choice For French Toast
The key to delicious French toast lies in making the best bread choice. While some prefer brioche or sourdough, Japanese milk bread is a perfect choice.
Read More -
The 15 Biggest Pizza Mistakes, According To Chef Anthony Mangieri
Una Pizza Napoletana's chef Anthony Mangieri sat down with Chowhound to discuss the biggest mistakes home chefs can make with pizza in their own kitchens.
Read More -
Mary Berry's Jam Hack For Better Frosted Cakes
This cheeky baking shortcut adds a professional finish to your cakes using an ingredient that's probably sitting in your kitchen pantry right now.
Read More -
The Best Types Of Pasta To Pair With Cream Sauce
Cream sauces are beloved for their richness and velvety texture, but you don't want to waste them on the wrong pasta shapes. Let a professional chef guide you.
Read More -
A Simple Rule For Buying The Best Tomatoes Out Of Season
Tomatoes usually have a short growing season and grow best in the warmer months. If you want the best tomatoes out of season, there are a few tips you can try.
Read More -
Turn Yogurt Into Pizza Dough With One Extra Ingredient
No pizza dough, no problem: All you need to make top-notch dough is yogurt and one mainstay ingredient that you probably already have in your pantry.
Read More -
Swap The Water In Your Focaccia With Marinara Sauce And Never Look Back
Freshly baked bread is always a treat, and focaccia stands out with its pillowy texture and rich flavor. Swap in marinara in place of the water for a twist.
Read More -
The US Grocery Chain That's An Unlikely Spot To Pick Up Prime Beef
Prime beef has expanded beyond restaurant tables to grocery store shelves. You can't find prime cuts at every supermarket, but a few chains have it in stock.
Read More -
Salad Cream Vs Ranch Vs Mayo: The Flavor Differences Explained
Everyone has a favorite condiment, but If you're having trouble telling the difference between mayonnaise, salad cream, and ranch dressing, here's what to know.
Read More -
Paul Hollywood's Foolproof Technique To Avoid Soggy Bottom Bakes
Does your pie crust keep coming out soggy on the bottom? Paul Hollywood's go-to prep tip can help you perfect flaky, solid, droop-free crust.
Read More -
Upgrade Lackluster Tomatoes With One Special Ingredient
Feeling let down by a bag of watery, tasteless tomatoes? You can put back their punchy, umami flavor with this one simple, slightly controversial ingredient.
Read More -
The Best Type Of Rice For Rice Pudding
The type of rice you use for rice pudding is recipe-dependent and based on what you have in the cupboard, and while any will do, one variety reigns supreme.
Read More -
A Foolproof Guide To Rolling Perfect Spring Rolls Every Time
To assemble spring rolls perfectly, it takes a bit of practice. At Hakkasan Miami, Chef Chee Ping Chang has mastered the skill. Here's how you can, too.
Read More -
The Easy Swap You Need To Try For Ultra-Tasty Pork Fried Rice
Have you ever thought about how you could change the pork in your pork fried rice for a scrumptious variation of the classic meal? Here's an easy swap.
Read More -
Follow The Freckle Rule For Perfect Banana Splits
For the sweetest banana split, you shouldn't necessarily reach for the pristine, fresh-looking bananas you might expect. Here's what to look for instead.
Read More -
Tuna Collar: The Underrated Cut Of Fish You Need To Grill
If you haven't tried tuna collar yet, you should. This juicy, affordable cut of fish is perfect on the grill and is easy for novice cooks to prep.
Read More -
Make Spring Rolls Your Own With This Expert Filling Tip
Crispy, crunchy spring rolls are an incredibly popular appetizer, but you can truly give them a personalized touch with this tip from a professional chef.
Read More -
What Is A Springform Pan And Do You Really Need One For Cheesecake?
Avid home bakers count on springform pans to help produce the best cheesecakes possible. But what is this specialty bakeware, and is it really necessary?
Read More -
The Best Way To Prep Tomatoes For Flavor-Packed Bruschetta
Avoid watery tomatoes and create a fresh and flavorful bruschetta by incorporating two simple steps and one ingredient into your tomato prepping routine.
Read More -
Measure Your Flour Like Ina Garten For The Best Possible Bakes
You may think you know all about measuring out flour, but celeb chef Ina Garten has an old school flour measuring method you may wish to try out for yourself.
Read More
