The One Type Of Rice You Can (And Should) Skip Washing
While you should usually wash your rice before cooking, there is some rice and some recipes that call for skipping the rinse. Here's what to know.
Read More-
-
Substitute Half And Half For Heavy Cream With One Easy Fix
Out of heavy cream? No problem. Here's how to use half-and-half to make a quick substitute that you can use in recipes calling for heavy cream.
Read More -
Mistakes Everyone Makes With Oatmeal
Oatmeal is a breakfast classic, but there's a lot that goes into this seemingly simple meal - and plenty of mistakes to make along the to the perfect bowl.
Read More -
A Drizzle Of Honey Is An Easy Cheat For Satisfying Grill Marks
Besides introducing new flavors to your grilling meats, a marinade can also help you create great grill marks when they contain one crucial ingredient: honey.
Read More -
3 Sour Cream Substitutes To Use And 3 To Skip
Luckily, there are plenty of substitutes out there if you're short on sour cream. However, some of these common swaps just aren't worth the trouble.
Read More -
The Reason Early Salting Can Ruin Your Prime Rib
Salting prime rib too early can spell disaster for your dinner. Here's why salting too far ahead can cause problems, and how to time the process just right.
Read More -
Yes, It Matters Which Bowl You Use To Eat Oatmeal
For the best oatmeal experience, you need to use a bowl that prevents it from turning cold and gluey. Here's how to choose one that will work.
Read More -
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
