Why Bobby Flay Chooses Canola Over Olive Oil
Bobby Flay's go-to cooking oil is canola oil, even though some of his celebrity chef friends wouldn't choose the same. Here's why it's his favorite.
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Why Restaurant Steaks Always Taste Better Than The Ones You Cook At Home, According To Chefs
A luxurious steak is one food that's difficult to replicate at home and just seems to taste better at a restaurant. We've asked professional chefs why that is.
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Skirt Vs Flank Steak: What's The Difference?
Skirt steak and flank steak were once considered undesirable, but today they're popular. These two flat steaks have a lot in common -- but they're not the same.
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Nutritional Yeast Is The Vegan Staple You Need In Your Kitchen
Commonly associated with meat-free diets, nutritional yeast is a staple ingredient that can totally elevate your cooking whether you're vegan or not.
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Give Leftover Pizza The Waffle Iron Treatment For A Crunchier Slice
Jazz up your leftover pizza by using your waffle iron to turn it into a tasty handheld snack. It's the perfect treat -- as long as you know how to avoid a mess.
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How To Eat A Pomegranate Without Making A Giant Mess
Pomegranates pack plenty of flavor, but also plenty of mess - luckily, we're here to help you get all of the fruit and none of the juice stains.
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12 Simple Additions To Take Steak To Another Level
Looking to upgrade your next steak dinner? We interviewed a chef and meat expert for his top tips for flavor-packed beef.
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A Temperature Pro-Tip To Cook Beef Evenly Every Time
Delicious, evenly-cooked beef often comes down to one factor: The temperature you start cooking it at. Here's what to know next time you defrost a steak.
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Here's Exactly How Hot Soup Can Be Without Burning Your Tongue
Hot soup is certainly delicious, but if you're not careful, it can also come with a not-so-tasty burn. Here's exactly how hot to make your soup to avoid that.
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The 15 Mistakes Keeping You From Perfect Meatloaf
Meatloaf may be considered one of the easier dishes to whip up, but there are common mistakes that can turn this popular comfort food into a culinary mess.
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The Best KitchenAid Attachment To Effortlessly Shred Cooked Chicken
Your KitchenAid can do a whole lot more than mix cake batter -- and one of its most surprising tricks is shredding chicken. Here's how to do it.
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The Other Way To Flip Your Pancake (If You Keep Missing The Pan)
Pancakes can be fun to make for breakfast, but things can get messy if you aren't a pro at flipping. Luckily, there's an easier method that you can try.
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The Best Way To Reheat Prime Rib So It's Not Dry
The meat is known for its warm pink center. Similar to reheating steak, the last thing you want is to turn your prime rib to hardened leather.
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The Prep Step You Can't Skip For The Crispiest Reheated Air Fryer Wings
Chicken wings can be soggy and unappetizing when you reheat them the next day. That is, unless you use this tip for crispy reheated air fryer wings.
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The Most Flavorful Oatmeal Isn't Made On The Stove
If you aren't a fan of oatmeal, it could be because you cooked it on the stovetop. Luckily, there's a better method if you want oatmeal with a boost of flavor.
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Gordon Ramsay's Buttery Secret For Better Burgers
Chef Gordon Ramsay has a go-to tip for flavorful, juicy burgers: Butter, and lots of it. Here's exactly how the chef uses butter in his cooking process.
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Why Wet-Pack Scallops Are Never Worth Buying
The dilemma between choosing to buy wet-pack or dry-pack scallops is real. But, we're here to help you understand why you should definitely choose dry-pack.
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There's A Better Way To Stop Your Burger From Shrinking In The Pan
It's normal for meat to shrink when it hits the pan or the grill, but try this quick trick to keep your burger at the size you actually like.
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The Marinade Mistake That Leaves Salmon Mushy
Salmon is versatile and works well with most flavors, but your marinade could be the reason why your fish is falling flat. Here's what you should do instead.
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15 Peeling Hacks To Cut Down On Food Prep Time
Peeling fruits, vegetables, and more can be a pain. But with the right tools, these peeling hacks will take your kitchen prepping to the next level.
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How To Butter-Baste Your Steak
Butter basting brings incredible flavor to your steak, and the technique is simple. We're here to show you how to do it, from prep to leftovers.
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Michael Symon's Pro-Tips To Keep Avocado Halves Green
Food Network's Michael Symon has shared three simple steps that can stop cut avocados from turning brown and mushy, so you can enjoy it for days to come.
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The Exact Difference Between Gelato And Ice Cream
If you plan on making ice cream or gelato -- or are simply craving some -- it's best to know the difference between the two. Here's what makes each stand out.
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The Easiest Way To Dry Lettuce Without A Salad Spinner
Nobody likes chowing down on wet lettuce, but if you don't have a salad spinner, you might feel bereft. Luckily, there's an easy hack for drying those leaves.
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Everything You Need To Know About Baking With Chocolate
If you're a fan of cooking shows, you know that chocolate can be a tricky beast - at least on T.V. Here's how to tackle the sweet substance in real life.
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12 Tips For Adding More Flavor To Grilled Chicken
Get your grilled chicken game on point with these important tips, from marinades, sauces, and brines to proper temperature regulation and much more.
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Rachael Ray's Brilliant Swap For Rolling Pins In A Pinch
If you've misplaced your rolling pin or don't even own one, celebrity chef and entrepreneur Rachael Ray has a genius substitution you should use.
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