Why You Shouldn't Donate Homemade Baked Goods To Food Drives
Although your heart may be in the right place, there's a simple reason why food drives can't accept your homemade baked goods.
Read More-
-
The Unexpected Topping That Will Take Your Fish Tacos To The Next Level
If you're stuck in the same tired rotation of fish taco toppings, this culinary expert has the perfectly refreshing upgrade for you.
Read More -
The Important Thing To Remember When Adding Stinky Cheeses To Your Charcuterie Board
With a powerful aroma and taste, stinky cheese deserves special consideration when creating your charcuterie board.
Read More -
The Etiquette To Remember When You Have To Send Wine Back At A Restaurant
Though it may feel like an unbearable faux pas, an etiquette expert claims there's no shame in sending a bottle of wine back. Here's how to do it.
Read More -
Here's How Many Sticks Of Butter Are In One Cup
Not sure how best to measure out your butter for a recipe? Here are a few methods to portion out exactly a cup, whether it's room temp or chilled.
Read More -
The Surefire Way To Fix Over Salted Sauerkraut
Have a batch of excessively salty sauerkraut on your hands? Balance out the flavors of this tangy fermented food with this simple trick.
Read More -
The Complete Guide To Buying And Serving Oysters
Buying oysters can be tricky, and serving them can be even more intimidating. Here is a complete guide to doing both flawlessly next time you crave them.
Read More -
Let Costco's Massive Serrano Ham Leg Steal The Show At Your Holiday Party
It may seem like the Costco serrano ham leg is a big investment for both your wallet and your fridge, but it could be the star of your holiday get-together.
Read More -
Are Beans And Legumes The Same Thing?
Though the two terms can seem interchangeable with one another, beans and legumes are distinct from one another, and should be used in different ways.
Read More -
Is There Any Difference Between Jam, Jelly, And Preserves
Though they cans seem to be interchangeable fruity condiments, jams, jellies, and preserves have distinct textures and uses.
Read More -
Don't Skip This Important Step When Grilling Octopus
When it comes to cooking seafood, octopus is one of the trickier sea creatures to handle. If you're going to grill a tentacle or two, heed this expert advice.
Read More -
The Trick That Will Save Your Broken Pan Sauce
The perfect pairing for meat, a pan sauce is simple enough, but issues can still arise. Here's how to fix a broken sauce, plus tips for preventing pitfalls.
Read More -
The Secret To Making Crispy, Flaky Fish In The Air Fryer
We tapped a bona fide expert to find out the best tips to help us get crispy, perfectly-cooked fish from our handy air fryer.
Read More -
The Worst Timing Mistake You Can Make When It Comes To Beef Stew
If you want the best bowl of beef soup, you need to take the cooking order of your ingredients very seriously for the ultimate texture.
Read More -
For The Most Flavorful Breading, There's One Pork Snack You Need
If you're looking for a gluten-free and flavorful option to breadcrumbs, we have just the porky snack to fit the bill.
Read More -
How Carla Hall Adds More Flavor To Egg Salad
Following a tip from celebrity chef Carla Hall, you can punch up your egg salad with this rich, aromatic homemade ingredient.
Read More -
4 Common Mistakes That Are Ruining Your Air Fried Foods
Air frying food is pretty easy, but there are still a few simple mistakes that you should avoid making, according to an expert on the appliance.
Read More -
Is There Even A Difference Between Cake Icing And Frosting?
While the two terms can seem interchangeable, there's a significant difference between cake icing and cake frosting, which means they have different purposes.
Read More -
Why You Might Want To Use Less Flour In Your Banana Bread
Banana bread is relatively simple to make, but according to an expert, you may want to consider using less flour in your next batter. Here's why.
Read More -
Alton Brown's Clever Hack To Grill Kabobs Without The Hassle
If you're planning on grilling in a hurry, follow this hack from Alton Brown to cut down on your kabob prep time.
Read More -
The Right Time To Use Canned Oysters Vs Fresh
Though they may not hold the appeal of their fresh counterparts, canned plain oysters and smoked, tinned oysters have a place in your cooking.
Read More -
The Single Ingredient That Takes Store-Bought Biscuits To The Next Level
If you want to make your store-bought biscuits taste homemade, reach for this common ingredient that you probably already have in your fridge.
Read More -
The Store-Bought Secret To Quick Homemade 'Baguettes'
If you want to make baguette-style bread on demand, reach for this store-bought ingredient hiding in the refrigerated aisle of the grocery store.
Read More -
Granulated Garlic Vs Garlic Powder: Which One Works Best In Your Recipe?
Though essentially made of the same ingredient, there are distinct differences and uses for granulated garlic and garlic powder.
Read More -
Why You Should Avoid Putting Hot Liquid In A Blender At All Costs
Blenders are a go-to for mixing together creamy soups, smooth sauces, and thick purees. But never use them for hot liquids -- the results can be disastrous!
Read More -
How To Choose The Best Clementines At The Grocery Store Every Time
Wondering what you should be looking for when out buying fresh clementines at the grocery store? These signs will help you pick the juiciest fruits of the lot.
Read More -
11 Tips You Need When Cooking New England Clam Chowder
Making New England clam chowder doesn't have to be a daunting task. Here are 11 tips from two experts to make sure it tastes like the real deal.
Read More
