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How-To

  • A bowl of cooked, white rice with a sprig of parsley

    How To Reheat Rice Without A Microwave

    Whether you overestimated last night's Chinese takeout order or made extra on purpose, bringing leftover rice back to its former glory can be a challenge.

    By Kim Ranjbar 6 months ago Read More
  • Leftover rice being put into a container

    How To Store And Reheat Leftover Rice

    Store your leftover rice properly to make sure that it is still safe to eat days later. And then reheat the rice using this trick to revive its fluffy texture.

    By Shawna Schofield 6 months ago Read More
  • Unripe avocados at a grocery store

    How To Make Tasty Guacamole When Your Avocados Are Underripe

    If your avocado is tough, chalky, and a touch underripe, fret not: You can still use that fruit to make creamy, flavorful guacamole. Here's how.

    By Shawna Schofield 6 months ago Read More
  • Frost build up in a freezer

    How To Store Frozen Food While Defrosting The Freezer

    You should defrost your freezer at least once per year, but that leaves you with the dilemma of keeping your frozen food cold. Here's how to do it.

    By Shawna Schofield 6 months ago Read More
  • Baked bread bruschetta.

    What It Means When A Recipe Says To Cut On A Bias

    The term "cutting on a bias" is used frequently in the culinary world, and the technique behind the phrasing is a simple way to elevate your dishes.

    By Georgina Jedikovska 6 months ago Read More
  • Jammy egg on toast

    How Long To Soft-Boil Eggs For The Jammy Yolks Of Your Dreams

    Perfectly soft-boiled eggs might seem like an unattainable achievement, but it's possible to make those gooey yolks a reality with these timing tips.

    By S. Ferrari 6 months ago Read More
  • A bowl of tuna ceviche

    How To Serve Ceviche Safely

    While delicious, since ceviche is made with raw seafood, it comes with its own set of rules for safe prep and serving. Here's what to know.

    By Rachel Shulhafer Haeseley 6 months ago Read More
  • A deep red flap steak is raw beside a cleaver in a stylishly industrial setting.

    Here's The Best Way To Cook A Flap Steak

    Flap steak comes from the cow's bottom sirloin, and while it's not quite as flavorful as fine cuts, it's still worth cooking. Here's how to perfect it.

    By Amber Sutherland-Namako 6 months ago Read More
  • plate of pomegranate seeds and full pomegranate fruit

    The 5-Minute Pomegranate Peeling Method To Save You Time And Frustration

    Don't let having to peel a pomegranate leave you annoyed? Here's a quick and easy method to get at those ruby-red seeds, plus ways to use the fruit's juice.

    By Shriya Swaminathan 6 months ago Read More
  • Orange cut lengthwise and crosswise

    What It Means When A Recipe Says To Slice Lengthwise Or Crosswise

    Ever find yourself confused when a recipe tells you to cut something lengthwise or crosswise? Not to worry. Here's how to tell the difference.

    By Aspen Oblewski 6 months ago Read More
  • Various Super Bowl party dishes in front of a football stadium

    13 Ways To Upgrade Super Bowl Party Snacks

    Just because you're making traditional Super Bowl snacks doesn't mean they have to be boring. Here are 13 ways to upgrade these delicious bites.

    By Katie Melynn 6 months ago Read More
  • Smoked salmon bagel

    Turn Your Favorite Bagel Into A Savory Breakfast Casserole And Thank Us Later

    As stale bread is the perfect opportunity to make a breakfast casserole, consider giving those day-old bagels a new life as a delectable strata.

    By Ginny Johnson 6 months ago Read More
  • crispy pizza topped with basil

    The Extra Step You Need To Take For The Crispiest Homemade Pizza

    A crisp crust can make or break your next pizza night. Follow this crucial hack to make sure that you never suffer from a soggy crust again.

    By Megan Shoop-Volz 6 months ago Read More
  • Fresh, raw scallops

    5 Ways To Tell If You're Eating Fake Scallops

    Fake scallops can be found at some of the less scrupulous seafood establishments. Here's how to spot the fakes from the real ones.

    By Sarah Nowicki Nicholson 6 months ago Read More
  • McDonald's breakfast items spread out

    How To Make Your Own Breakfast 'Tacos' At McDonald's

    McDonald's may not have breakfast tacos on the menu, but that doesn't stop you from making your own after ordering this McDonald's breakfast combo.

    By Hilary Wheelan Remley 6 months ago Read More
  • Sous vide steak with garlic and rosemary

    Can You Sous Vide A Frozen Steak?

    If you've ever faced the conundrum of needing to cook a steak directly from frozen, you might have thought about turning to your sous vide. But does it work?

    By Shawna Schofield 6 months ago Read More
  • a bowl of beans sits on a colorful tablecloth next to silverware

    Why You Might Want To Add Baking Soda To Your Beans

    Baking soda is one of those ingredients that can work miracles in the kitchen, but you've probably never added it to beans before. Here's why you should.

    By Sonora Slater 6 months ago Read More
  • Fish eyes at a street market in Japan.

    Yes, You Can Eat Fish Eyes. Here's How To Cook Them

    When you think of the edible parts of a fish, chances are its eyes won't make your list. But you can actually eat those soft orbs, provided you cook them right.

    By Georgina Jedikovska 6 months ago Read More
  • Pine nuts in bowl and spoon

    One Of The Best Uses For Pine Nuts Isn't Pesto, It's Nut Butter

    Though their often used as a base ingredient in aromatic pesto, pine nuts can be turned into a delicious homemade nut butter.

    By Jackson Williams 6 months ago Read More
  • Indonesian fried oyster mushroom bites

    The Ultimate Mushrooms For Plant-Based Chicken Bites

    If you want to create the tastiest vegan dupe for fried chicken bites, turn to this delicious type of mushroom as your protein swap.

    By Jackson Williams 6 months ago Read More
  • brown sugar syrup dripping off spoon

    Make Brown Sugar Syrup At Home With 2 Easy Ingredients

    Whether you're pouring the sweet, sticky liquid on top of pancakes or using it in coffees and cocktails, a brown sugar syrup is so easy to whip up at home.

    By Greta Pano 6 months ago Read More
  • Julia Child with smiling

    Julia Child's Beurre Blanc Is The Restaurant-Style Sauce You Can Make Any Night Of The Week

    A classic French recipe, beurre blanc is made even easier with a little help from acclaimed chef and TV icon Julia Child.

    By Robert Haynes-Peterson 6 months ago Read More
  • A closeup shows crispy fried chicken in a basket.

    Boxed Potato Flakes Are The Simple Hack For Super Crispy Fried Chicken

    Boxed potato flakes are the ingredient you've been missing to create super crispy fried chicken and experiment with your favorite spice blends.

    By Jessica Riggio 6 months ago Read More
  • Shopping for oils at the store

    The Best Cooking Oil Isn't At Your Local Grocery Store

    If you're looking for the perfectly nuanced oil that can handle the heat and bring the flavor, you need to look to your own pantry rather than the store.

    By Robert Haynes-Peterson 6 months ago Read More
  • Sliced Spam on a cutting board

    How To Fix Overly Salty Canned Spam

    Spam has a high amount of sodium in it which is used to preserve the canned meat. This gives Spam a rather salty flavor, but it's nothing that can't be fixed!

    By Buffy Naillon 6 months ago Read More
  • Pesto turkey meatballs in a pan

    For More Flavorful Turkey Meatballs, Reach For One Ingredient

    If you want to make a lean meatball that's as tender as its full-fat cohorts, you should rely on this special ingredient.

    By Ginny Johnson 6 months ago Read More
  • Person passing plate of vegan pizza across table

    The Surprising Cheese Substitute That Will Improve Your Vegan Pizzas

    To find out how to create the best dairy-free vegan pizza we could, we turned to a celebrity vegan chef for a bit of advice.

    By Allison Lindsey 6 months ago Read More
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