How To Defrost Salmon Without Ruining Its Taste Or Texture
If you defrost salmon improperly, you risk of ruining its texture and taste. Follow the steps on how to do it correctly in order to maintain its quality.
Read More-
-
5 Tortilla Swaps To Try On Your Next Taco Tuesday
Whether hard or soft, corn or flour, tortillas are a highlight of Taco Tuesday. However, you can take things in a different direction with these nifty swaps.
Read More -
Here's How To Open Pita Bread Without Tearing The Pocket
Pita bread is prime for stuffing with all kinds of ingredients, from falafel to hummus and veggies, but you have to take care not to rip the pocket.
Read More -
The Step You Can't Skip When Prepping Cabbage For Stir Fry
Cabbage is a surprisingly versatile ingredient that can transform based on how you cook it. If you want to stir-fry it, make sure you don't skip this step.
Read More -
11 Creative Ways To Serve Ice Cream Without A Cone
An ice cream cone is a classic treat, but it's nice to step outside the box. Try one of these creative ways to enjoy the creamy, frozen dessert minus the cone.
Read More -
How To Mince Ginger With A Grater (And What To Do If You Don't Have One)
Ginger is best incorporated in small doses, which is where mincing it really comes in handy. Here's how you can do that with or without a grater.
Read More -
Why A True Medium-Rare Smashburger Isn't Possible To Make
If you prefer your beef patties to be juicy when grilling, you might wonder if that’s possible when it comes to smashburgers, so here’s what you should know.
Read More -
What Are The Best Scrambled Egg Alternatives For A Vegan Breakfast?
Many breakfast staples star eggs, and there are a variety of ways to substitute that flavor and texture in a vegan context. These are our favorite alternatives.
Read More -
The 2-Ingredient Chicken Wings You'll Want At Every Party
Chicken wings are the ultimate party food since they're easy to make and enjoy, but you can actually make them even easier with these two ingredients.
Read More -
Rachael Ray's Easy Tip For Better Stuffed Mushrooms
No one likes soggy stuffed mushrooms, but their high water content can make that tricky. Luckily, Rachael Ray has a tip for ensuring the dish is always perfect.
Read More -
The Easy Way To Clear Space In Your Fridge
Have a messy, overstuffed refrigerator in your kitchen? There's a pretty easy method to go about tidying up and make more space available to you.
Read More -
Is Wax Paper Oven-Safe?
Parchment and wax paper might look similar, but they are hardly the same, and you should know a few things before you reach for your roll of the latter.
Read More -
How To Mince Garlic Like A Chef In Seconds With One Simple Trick
Mincing fresh garlic is the key to imparting the best garlicky flavors, but it can be a hassle unless you know this easy trick for mincing it in seconds.
Read More -
13 Clever Ways To Clean Your Kitchen With Baking Soda
Baking soda is a natural when it comes to cleaning your kitchen. See for yourself how to use baking soda to remove stubborn stains or lingering odors.
Read More -
Anyone Can Make Giada De Laurentiis' Favorite Childhood Snack
Everyone had a favorite childhood snack growing up. For celebrity chef and author Giada De Laurentiis, it was this super easy and delectably sweet treat.
Read More -
This Cocktail Ingredient Deserves A Spot In Your Kitchen Pantry Too
This bar staple and favorite cocktail ingredient deserves a place in your kitchen as well. Here's how an aromatic, herbal alcohol and enhance your cooking.
Read More -
How To Recreate Costco's Iconic Crab Dip With Just Two Ingredients
Costco is chock-full of delicious items with its crab dip being among the best. Turns out, you can easily recreate it using just two easy-to-find ingredients.
Read More -
Turn That Extra Can Of Tuna Into A High-Protein Pizza Crust
If you want to pack your pizza with protein, you don't have to rely on classic options like sausage and pepperoni. You could use canned tuna to make the crust.
Read More -
The Parchment Paper Trick For Better Purees
When making purees, it is all about texture. Thankfully, there is a simple parchment paper trick that ensures your purees will be luxuriously smooth.
Read More -
The Fatty Fish You Should Be Adding To Stew
There may be plenty of fish in the sea, but if you're wondering which kind are best for stewing, you should follow this advice from a professional chef.
Read More -
The Best Oil For Your Salad Dressing Isn't EVOO
If you thought that the best olive oil for your salad dressing was extra virgin olive oil, think again. Here's what you should be using, according to an expert.
Read More -
Make Your Kitchen Smell Amazing With A Savvy Simmer Pot
If you have leftover ingredients that you need to use up, consider adding them to a simmer pot, which will ensure that your kitchen smells amazing. Here's how.
Read More -
5 Drink Pairings That Make Caviar Even More Luxurious
Caviar is fancy and delicious, but what you drink with the stuff is just as important. Here are five stellar sips that are perfect for elevating your fish eggs.
Read More -
What To Use In Your Cocktail If You Don't Have Bitters
If you want to make a cocktail but you're out of bitters for whatever reason, don't despair. Follow this expert advice for successful drinks without them.
Read More -
The Microwave Is Your Secret Weapon For Fast And Easy Roux
Making a well-developed roux on the stove can require lots of constant attention, but using the microwave is an unexpected shortcut worth exploring.
Read More -
Your Foolproof Guide To Removing Scratches From Stainless Steel Appliances
Stainless steel appliances are pretty durable, but they're not resistant to scratches. Here's how to get your stainless steel appliances looking great again.
Read More -
How To Easily Crack Open King Crab Legs At Your Next Seafood Feast
Worried about making a fool of yourself (and a mess) eating crab legs? This guide has your covered so you can be feasting on succulent king crab stress-free.
Read More
