Vanilla Substitutes You Can Grab Straight From The Bar
There are certain types of alcohol that could mimic the flavor of vanilla in certain recipes, meaning you could replace vanilla extract with something richer.
Read More-
-
The Flavor Difference Between Grass-Fed And Grain-Fed Beef
Grass-fed beef and grain-fed beef aren't raised the same -- and they don't taste the same either. Here's what makes each type of meat stand out.
Read More -
The Rapid Hack To Slice Jalapeños And Avoid The Seeds
If you've got a sharp knife and a cutting board ready, we're here to show you the quickest and easiest way to deseed a spicy pepper.
Read More -
13 Canned Ingredients That Will Upgrade Homemade Chicken Pot Pie
Chicken pot pie is a classic, but these pantry staples will take your tried-and-true favorite to new places in terms of flavor, texture, and convenience.
Read More -
What Is Hotdish? Minnesota's Most Famous Food, Explained
Hotdish is one of Minnesota's most well-known exports. Here's what to know about how it came to be, and which ingredient variations are well worth trying.
Read More -
Your Canned Tomato Soup Will Taste Way Better With Leftover Greens
While you can't ever go wrong with canned tomato soup, there's a way to elevate your experience. Try adding leftover greens to your next bowl.
Read More -
The Rinsing Hack To Sort Out The Sweetest Blueberries In The Pack
If you love blueberries, you'll know that accidentally eating a sour, underripe berry can almost ruin the experience. Luckily, this hack can help you avoid it.
Read More -
Here's What You Should Serve With Lobster Tails
When choosing sides and drinks for lobster tails, either play into lobster's luxurious, buttery-ness or use bright notes to contrast with its delicate flavors.
Read More -
Use Sparkling Wine To Whip Up The Fluffiest Scrambled Eggs
Got a few swigs left in the bottle that you don't want to see go to waste? Try mixing them into your breakfast scramble to aerate the mixture and add texture.
Read More -
The Common Mistake That Prevents Grilled Cheese From Melting
Nothing ruins a grilled cheese like burnt bread; or worse, unmelted cheese. But if you avoid this common mistake, you'll have a perfect sandwich every time.
Read More -
A Little Vanilla Will Amplify The Spice In Tomato Sauce
This unexpected ingredient can take your tried-and-true tomato sauce to a new level. If you're looking to amplify your pasta sauce, try adding vanilla extract.
Read More -
The Butter Substitute To Crisp Up Your Cookies
Butter isn't the only fat in town. There are plenty of other ingredients you can use to whip up a batch of cookies -- and some make them taste even better.
Read More -
12 Tips You Need When Cooking Ham
Ham is a hit for any holiday or big occasion, but making it is no easy task. These tips will help you navigate terminology and perfect your home-cooked ham.
Read More -
The Melting Mistake That Ruins Nacho Cheese
Cheese sauce seems straightforward enough to make, but there are important techniques to follow in order to guarantee the smoothest results every time.
Read More -
The Mistake Everyone Makes With Salmon Skin
Salmon is a fan-favorite fish, but you may not be enjoying it at its fullest potential. There's one mistake that you should avoid when dealing with salmon skin.
Read More -
The Quickest Way To Tell If San Marzano Tomatoes Are The Real Deal
The majority of San Marzano tomatoes sold in the U.S. aren't real -- even many in very convincing, official-looking packaging. Here's how to spot the fakes.
Read More -
When Does Wagyu Beef Become Kobe?
Wagyu beef and Kobe beef are both highly revered, but not all Wagyu beef is considered Kobe. Here's what it takes for Wagyu to qualify for Kobe classification.
Read More -
How To Cook Sweet Potatoes - You're Doing It All Wrong
Cooking sweet potatoes isn't exactly rocket science, however, there are a few important tricks to getting these root vegetables just right.
Read More -
The Best Type Of Beef For Juicier Burgers
A dry, crumbling burger patty will be disappointing to bite into after you've worked hard to season and cook it just right. So start with the best beef.
Read More -
Why Ina Garten Never Removes The Skin From Chicken Breasts
Chicken skin is key to some great cooking hacks -- even if you never eat it. Find out why Ina Garten never removes the skin when she's cooking chicken breast.
Read More -
Why You Can't Substitute Pasta Water With Fresh Water
Saving the water after cooking pasta is an age-old secret for improving dishes. And there's good reason for why it works and fresh water does not.
Read More -
Why It's Usually A Mistake To Boil Sweet Potatoes
Sweet potatoes add color to any meal, plus they're full of vitamins and minerals. But, here's why boiling this tuber might not always be the best idea.
Read More -
When To Oil Your Roasted Vegetables For The Best Possible Flavor
Oil can add a great boost to your roasted vegetables, but the timing of the process might surprise you. Here's when to add the oil for best results.
Read More -
Yes, It Matters What Color Your Baking Sheet Is
This may come as a surprise, but the color of your baking sheet will have a direct effect on the outcome of your cookies. Here's what you need to know.
Read More -
How Important Is A Cast Iron Pan For Good Seared Steak?
When you're cooking a nice piece of steak, you want to get it right - and that means understanding which cooking tools are best for the job and why.
Read More -
The Simple Fix For Overwhipped Cream
Whipped cream is a heavenly dream, and it's easy to make at home. But overwhipped cream is the last thing you want. Here's how to fix it if you've gone too far.
Read More -
Why Meat Changes Color As It's Cooked
Although many steak connoisseurs want to keep the meat inside pink, a crisp brown outside is almost always desired - here's the science behind why it happens.
Read More
