The Best Ham Salad Calls For 2 Types Of Ham
If you want to make the absolute best ham salad possible, you can't just rely on a single pork product. You need to use two types for pure porky bliss.
Read More-
-
Sesame Seeds Are The Crunchy Transformation Your Fried Eggs Need
Adding some sesame seeds to your fried eggs during cooking can add new texture, color, and a delightful pop of flavorful to an otherwise everyday sort of dish.
Read More -
What's Best For Drying Your Herbs? The Oven, Microwave, Or Dehydrator?
Drying your herbs helps savor their flavors and nutritional benefits for a lot longer -- but what's the best way to dry them in your home kitchen?
Read More -
The Temperature Mistake That's Ruining Your Sourdough
Temperature is a crucial factor that affects how well your sourdough bread will rise. But how can you raise the internal temperature of your bread dough?
Read More -
Instantly Brighten Up Store-Bought Coleslaw With One Extra Ingredient
Store-bought coleslaw can have a lackluster flavor. But with this bright, acidic ingredient, you'll never have to suffer through a bland batch ever again.
Read More -
How Ice Cream Was Served Before Cones Were Invented
From King Charles II's table in England to the germy "penny licks" sold on London streets, to "hokey-pokey" and paper cups, here's how ice cream was served.
Read More -
15 Whimsical Ideas For Your Perfect Afternoon Tea Party
Hosting an afternoon tea party? Some experts weighed in with us on how to make it the most whimsical, entertaining, and ideal tea party you could imagine.
Read More -
The Best Way To Freeze Canned Pumpkin For Later
As opposed to the few extra days canned pumpkin would've survived in the refrigerator, freezing your puree can make it last for up to eight months.
Read More -
Is The Phrase Bon Appétit Actually Considered Rude In French Restaurants?
When you're dining in France, etiquette is important. Fortunately, the common phrase "bon appétit" is innocuous, and in some cases, important to use.
Read More -
5 Ways You Should Be Seasoning Bacon But Aren't
It's no secret that bacon is delicious, but if you haven't tried seasoning your strips to amp up the flavor, you're doing your taste buds a disservice.
Read More -
Parchment Paper Vs Aluminum Foil Vs Silicone Mats: Which Is Best To Bake Cookies On?
Say you're baking classic chocolate chip cookies. What should you use to keep them from sticking to the pan -- aluminum foil, silicone mats, or parchment paper?
Read More -
Effortlessly Clean Old Oven Grime With One Fresh Ingredient
Cleaning the oven is the second most disliked household chore by Americans. So how do you clean that old baked-on grease without breaking your back?
Read More -
12 Canned Goods That Aren't Worth The Price Tag
Canned foods are often a great way to stock your pantry with options for longer, but there are some items that you should avoid getting canned if possible.
Read More -
Ash-Roast Your Potatoes For A Game-Changing Smoky Flavor
If you enjoy baked potatoes but wish they had more of a robustly smoky char, try ash-roasting them. Here's what to know about the technique.
Read More -
The Secret To Juicy Fried Chicken Is Inside Your Liquor Cabinet
There are plenty of ways to use alcohol in your cooking, for both flavor and texture, and one particular kind of liquor is a great choice for fried chicken.
Read More -
The Easy Hack You Need To Slice A Dozen Cherry Tomatoes At Once
Discover a simple hack to effortlessly slice a dozen cherry tomatoes between two flat surfaces. Say goodbye to tedious slicing with this a time-saving solution.
Read More -
The Best Way To Fire Up Onions On The Grill
Grilling onions doesn't have to be complicated. We rounded up some of the best tips and tricks for making flavorful, perfectly charred onions at home.
Read More -
2 Easy Swaps If You Can't Find Corn Husks Or Banana Leaves For Tamales
Many tamale recipes traditionally call for using corn husks or banana leaves as wrappers. If you can't find those, Rick Martínez has a couple of simple swaps.
Read More -
Follow The Silk Test To Buy The Best Corn For Grilling
No one wants to open their ear of corn to find something dry and flavorless. Following this silk test will ensure that you get a fresh, juicy ear every time.
Read More -
One Cheap And One Expensive Way To Proof Bread Faster
Do you need a bread proofer, or is there a more affordable option to make bread dough rise faster? We talked to Nathan Myhrvold, founder of Modernist Cuisine.
Read More -
How To Reheat Chinese Food For First-Bite Flavor
We've got the tips, tricks, and best ways to reheat your Chinese leftovers to make your lo mein, fried rice, and dumplings taste as good as when they arrived.
Read More -
5 Easy Ways To Give Your PB&J Sandwich Some Crunch
If your PB&J is lacking in crunch, here's how to level up your sandwich's texture for a peanut butter and jelly snack that will give your jaw a welcome workout.
Read More -
11 Ways To Upgrade Corned Beef
Corned beef may bring back several memories for you, depending on how you're used to eating it. As it turns out, the meat is incredibly versatile.
Read More -
The Right Way To Measure Dry Vs Wet Ingredients When Baking
When it comes to baking, exact measurements are the key to a great bake. Here are our tips for the best way to measure wet and dry ingredients.
Read More -
The Southern Way To Elevate Your Bologna Sandwich
A slab of bologna is a satisfying protein for your sandwich. But, for a crispy texture and better flavor, consider frying or griddling it on the stove.
Read More -
The Condiment Shortcut You Need For Deliciously Quick Potato Salad
Tartar sauce isn't just for pairing with fish. It's bright, briny flavor also makes it an ideal ingredient to add to your favorite potato salad recipe.
Read More -
How Artificial Are Store-Bought Bacon Bits?
Store-bought bacon bits are convenient and tasty additions to many dishes, but are they really bacon? Let's find out whether they're the real deal.
Read More
