Avoid Bacon Splatter By Using This Handy Kitchen Tool
If you use this kitchen tool, you can avoid splattering bacon grease all over your stovetop, prevent oil burns on your hands, and make grilling easier.
Read More-
-
We Asked An Expert: How Do You Make Frozen Fries Taste Fresh?
Frozen french fries are super convenient, but they can lack the crispness of their fresh counterparts. Here's how to make frozen fries taste fresh.
Read More -
10 3-Ingredient Breakfast Ideas We Can't Get Enough Of
Often eaten in a rush during weekdays, breakfast doesn't have to be fussy. Try these quick, simple breakfast ideas, each made with just three ingredients.
Read More -
Limp Zucchini? Take This One Step Before Frying For Extra-Crispy Results
If you have limp zucchini when you fry it, here's one step you need to take before applying heat to get extra-crispy, crunchy zucchini every time.
Read More -
Avoid Bitter-Tasting Kale By Rinsing It Twice. Here's Why It Works
Bitter kale can ruin the flavor of salads and other recipes, but double-rinsing the leafy green can improve its taste for one simple, scientific reason.
Read More -
5 Canned Fish And Cheese Pairings To Try
The old adage warns against dairy and seafood, but an expert confirms that there are many ways to create amazing flavor with cheese and canned fish.
Read More -
The New England Origins Of Yankee Pot Roast
Yankee pot roast is a great no rills meals. Just meat, vegetables, broth, and maybe a splash of cider or Worcestershire sauce if you're feeling wild.
Read More -
Stop Tossing Out Your Peach Skins And Do This With Them Instead
Those fuzzy peach skins may not be very pleasant to eat, but that doesn't mean you have to throw them away. Make the most of their sweet juice with this hack.
Read More -
You Can Make A Copycat Chick-Fil-A Sandwich With Just Walmart Ingredients
If you're craving Chick-fil-A on the daily, save yourself some money with this copycat chicken sandwich, using only ingredients from Walmart.
Read More -
Alex Guarnaschelli's Pro Tip For Perfect Meringue Isn't About Technique
Alex Guarnaschelli has opened up about what it takes to make the perfect meringue, and her top tip has nothing to do with cooking skill or technique.
Read More -
Boost The Flavor Of Instant Ramen With This Rich Addition
Instant ramen is tasty as well as quick and convenient to cook, and it's also pretty easy to upgrade into a more elevated meal with a simple addition.
Read More -
Upgrade This Classic Weeknight Dinner By Throwing It On The Grill
Grilling food adds an instant smoky flavor that can elevate any dish, even this weeknight staple that you thought could only be prepared in one way.
Read More -
The Overlooked Safety Precaution Every Backyard Grillmaster Needs To Take Seriously
Most grillmasters skip this crucial step, risking safety without realizing it. Learn the overlooked precaution every backyard cookout needs.
Read More -
Why Country-Style Ribs Might Be The Most Misleading Cut At The Store
Country-style ribs are delicious and can be eaten in many ways, but don't get the wrong idea based off their name! Here's what to know about this cut of meat.
Read More -
Don't Be Afraid Of Using This Ratio For Your Homemade Salad Dressing — It Gives You Way More Flavor
If you're having a salad for lunch, it's easy to make your own dressing at home. Here's why this oil to acid ratio is perfect for your homemade salad dressing.
Read More -
The Simple And Delicious Camping Breakfast Idea That Doubles As Dessert
Easily prepared over a campfire, this sweet treat is the perfect morning pick-me-up after a night spent in a tent. It's so good, s'mores don't stand a chance.
Read More -
10 Toppings Your Steak Sandwich Deserves
A steak sandwich makes for a delicious lunch or a light dinner. But's what's a sandwich without the toppings? These add-ons are just what your steak sub needs.
Read More -
One Spicy Ingredient Turns Store-Bought BBQ Sauce Into A Showstopper
If you don't have the time to make your own, store-bought BBQ sauce is just fine. But if you're looking to amp up the heat, add this one ingredient. Here's why.
Read More -
16 Cold Noodle Dishes From Around The World
Cold noodle dishes can be a refreshing change when you're bored of your go-to summer meals. Let these cold noodle dishes from around the world inspire you.
Read More -
Only This Part Of Lemongrass Is Actually Edible
Lemongrass is a component of Southeast Asian cuisine that adds citrusy and floral flavors to a range of dishes: But only a small part is actually edible.
Read More -
The One Factor That Matters More Than You Think When Making Chili Cheese Fries
The next time you have your heart set on a snack of homemade chili cheese fries, remember this important factor to make sure you use the perfect chili.
Read More -
This Type Of Raw Corn Is Not Only Delicious, It's Also Good For You
Did you know that some types of corn are even better when eaten raw? Here's how to choose the right kind of raw corn, and how to eat it, too.
Read More -
16 Unexpected Cottage Cheese Pairings That Change The Game
Cottage cheese can be used in a stunning range of dishes, though some of them may seem strange enough to require some convincing. But trust us, they look good.
Read More -
The Ideal Oven Temperature For Perfectly Baked Salmon
Home cooks new to the baked fish game might stress over the correct temperature for salmon. This guide to proper oven temperatures helps demystify the process.
Read More -
There's A Ridiculously Simple Way To Make Canned Crab Taste Like It Costs $20
If you're in a pinch, you can use canned crab meat, but it likely won't taste like the real thing on its own. To make the most of it, try this easy recipe.
Read More -
Make Scrambled Eggs Taste Expensive With One Powerful Canned Protein
Eggs are a great source of protein, but to really amp up your breakfast, consider adding this fancy tinned protein. We asked a chef how to do it well.
Read More -
Why Your Salmon Has That White Ooze (And How To Stop It For Good)
If you've just baked a salmon fillet and are wondering what the white ooze on its surface is, we asked an expert about it. Here's how to avoid it.
Read More
