Your Grilled Cheese Will Taste Like Heaven With One Simple Swap
If you want to instantly elevate a homemade grilled cheese, one easy switch to your cooking process makes all the difference. Here's what to change.
Read More-
-
Vegetables You've Been Cutting Wrong This Entire Time
Don't keep cutting your vegetables wrong and wasting valuable time. These tips and techniques will make your next veggie-filled meal prep a breeze.
Read More -
How Switching To Fresh Ground Pepper Will Change Your Food
Since dried spices start to go stale within an hour of being crushed, freshly ground pepper has far more pungent flavors and aromas than pre-ground pepper.
Read More -
The Common Pizza Mistake That'll Leave You With Soggy Dough
Soggy dough is a common pitfall when making your own pizza at home, but the culprit is usually one simple -- and solvable -- mistake. Here's how to avoid it.
Read More -
The Case For Rinsing Your Canned Beans
It's not always ideal to serve beans straight out of the can. Depending on your recipe, you might want to wash them first. Here's how to decide.
Read More -
The Steak Cut Jacques Pépin Calls The Best Piece Of Meat
You'll find many different options when shopping for steak at the grocery or butcher, so take a note from the renowned French chef for which cuts are best.
Read More -
What Is Tapioca And How Do You Cook With It?
Tapioca feels like an ingredient of the past, but it's got more culinary versatility than you might realize. We've got the lowdown on this staple starch.
Read More -
Why You Should Season Food From About A Foot Away
Chefs season their food from high up for good reason -- and you should do the same. Here's how seasoning from farther away can make your dishes better.
Read More -
The Exact Time You Need To Start Thawing Ham For Easter
It's not a traditional Easter dinner without the ham. If you're using a frozen ham and you're running low on time, here are some quick thawing tips.
Read More -
The Graham Cracker Crust Swap For Swoonworthy Cheesecakes
Upgrade your cheesecake crust by swapping out graham crackers for an ingredient that will open the door to all kinds of new flavors and twists.
Read More -
The Best Way To Use Leftover Jet-Puffed Easter Marshmallows
Easter will come and go, but what to do with all that leftover candy? If you have any Jet-Puffed Easter marshmallows, these are the tastiest ways to reuse them.
Read More -
For The Creamiest Deviled Eggs, Skip The Mayo
Mayonnaise is a staple for making deviled eggs, but there's another ingredient that could make them taste even better. Here's what to add to your recipe.
Read More -
The Best Ways To Use Up Leftover Buffalo Chicken Dip
Got leftover Buffalo chicken dip after a party or big game and no idea what to do with it? Don't fret- these delicious ideas will bring it back to life.
Read More -
The Best And Worst Breads For Egg Salad Sandwiches
Whipping up the perfect egg salad sandwich has a lot to do with choosing the right bread -- so which type of loaf is the best? Here's what to know.
Read More -
International Egg Salads You Need To Try At Least Once
You might love the egg salad you grew up eating, but these variations from around the world add interesting flavors and textures worth trying for yourself.
Read More -
3 Rules For Choosing The Best Butter Substitute
Finding the perfect butter substitute depends largely on what type of recipe you'll use it for. Here's what to keep in mind when choosing the best alternative.
Read More -
Why Adding Milk To Scrambled Eggs Is A Texture Risk
Adding milk to scrambled eggs is a common go-to, but it's actually not the best move for your breakfast. Here's how milk can impact the eggs' final texture.
Read More -
The 2-Ingredient Fix To Jazz Up Any Canned Fruit
Canned fruit doesn't have to be dull. Try this quick two-ingredient seasoning to instantly amp up the flavor of your canned peaches, pears, or oranges.
Read More -
Substitute Mashed Bananas For Eggs In Your Next Cake
No eggs, no problem. In some cases, bananas make for a perfect egg substitute. Here's when you should -- and shouldn't -- swap out eggs for bananas in a recipe.
Read More -
Use Canned Soup In The Batter For Ultra Juicy Fried Chicken
One of the best ingredients for top-tier fried chicken may surprise you: Canned soup. Here's which soup to use, and what else to mix in for the best results.
Read More -
The Costco Muffin Hack For Effortless Birthday Cakes
If you're hosting a last-minute birthday celebration, you no longer have to stress about the sweets. You can use Costco muffins for a quick and easy mini cake.
Read More -
Build The Ultimate Passover Chocolate Cake With Coffee-Soaked Matzo
Serve an unforgettable Passover dessert with this chocolate coffee-soaked matzo cake. Here's how to make it -- and why matzo is central to the recipe.
Read More -
Substitute Tangerine For Your Usual Lemon Chicken
Citrus and chicken are a match made in heaven. Lemons are often incorporated into roasted chickens, but have you ever considered swapping them for tangerines?
Read More -
Bobby Flay's Simple Oil Swap For Better Pasta Sauce
Bobby Flay's go-to oil for pasta sauce probably isn't what you think. Here's what to know about prepping your pasta and sauce for the perfect flavor.
Read More -
13 Tips You Need When Cooking Bacon In The Oven
Cooking bacon in the oven is a quicker way to get more even bacon, but you'll need these key tips in order to perfect the process -as well as your bacon.
Read More -
Thor's Hammer Is The Show-Stopping Steak That Saves You Money
Impress your dinner party crowd with Thor's Hammer, an affordable steak that looks anything but. Here's the best way to prepare and serve this delicious cut.
Read More -
Why It's A Mistake To Use A Rolling Pin On Pizza Dough
Rolling pins may be a go-to for other types of dough, but they should be kept far away from pizza dough. Here's how to properly shape the dough without one.
Read More
