José Andrés' Low-And-Slow Process For Meltingly Tender Steak
Spanish-American chef José Andrés has a game-changing method for cooking a perfect steak. But just how realistic is it to try this method in your home kitchen?
Read MoreSpanish-American chef José Andrés has a game-changing method for cooking a perfect steak. But just how realistic is it to try this method in your home kitchen?
Read MoreThe flavor of vanilla is one of the most commonly found tasting notes in good whiskey, so you can use it to improve a lesser quality bottle.
Read MoreBraising can turn cuts of tough beef like brisket into a fork-tender masterpiece. But for other high-quality cuts you should skip this wet cooking method.
Read MoreDiscover the egg-citing debate between America and Britain on whether or not to refrigerate eggs - rooted in distinct salmonella prevention methods.
Read MoreThe flavor of vanilla is one of the most commonly found tasting notes in good whiskey, so you can use it to improve a lesser quality bottle.
Read MoreBraising can turn cuts of tough beef like brisket into a fork-tender masterpiece. But for other high-quality cuts you should skip this wet cooking method.
Read MoreThis fast food giant used to pride itself on "no antibiotics ever." But Chick-fil-A just lowered its standard, and it could possibly threaten public health.
Read MoreFresh or flash-frozen? Wild-caught or farmed? We answer all your questions about buying salmon and provide some important info about this ubiquitous fish.
Read MoreUsed cooking oil can be a hassle to dispose of, but there's a simple baking soda trick that can make the whole thing a breeze. Here's how to do it.
Read MoreShowcase your heirloom tomatoes with this creamy, crispy, cheesy tart that's impressive and elegant enough for a dinner party yet very simple to make.
Read MoreWhat makes Costco food court pizza so delicious? One big factor is the cheese. A large Costco pie contains over a pound of signature cheese blend.
Read MorePowdered peanut butter can be a solid swap if you need an alternative that isn't as oily as the real thing. However, this is only true for certain recipes.
Read MoreThose tasty jars of jelly in your fridge don't have as long of a shelf life as it may seem. Here's how long you can keep them before they start to go bad.
Read MoreWhen you're baking, creamy butter is a necessity. However, if you're after an extra-soft cookie or cake, you might be better off trying this swap instead.
Read MoreBoxed wine is an easy way to unwind or to serve a large group -- but does it ever go bad? Here's what to know about its shelf life before and after opening.
Read MoreGarlic tastes divine, but something that packs so much punch is bound to have plenty of myths surrounding it. We're here to debunk some of the most common.
Read MoreEven though it says "whisky" on the label, Fireball isn't really whiskey. Here's what it actually is -- and why the word is still allowed on the drink's label.
Read MoreLocated in a former abbey in Germany's Mosel Valley, the world's oldest winery has been run by the same family since 1805 -- and it's well worth a visit.
Read MorePerfect for a party, potluck, or even a unique dinner, loaded beef taco casserole is a symphony of crunchy, creamy textures and smoky, fresh flavors.
Read MoreMixing eggshells into coffee is a ritual that dates back to the U.S. cowboy era -- and it's still totally effective. Here's how it smooths out bitter coffee.
Read MoreThere are thousands of Chipotle locations, but none of them are in Alaska or Hawaii -- and that likely won't change anytime soon. Here's why.
Read MoreIt's time to level up your spuds. From ditching the foil to smashing them, these tips will have your baked potatoes looking and tasting professionally made.
Read MoreMayonnaise is a staple condiment, and it's important to make sure it's fresh. So how long does mayonnaise taste good after you open it? Here's what to know.
Read MoreYou can amp your boxed cake mix with one nifty ingredient swap. Here's what to replace the water in your recipe with to make the cake fluffier and lighter.
Read MoreOver the last decade or so, the flat white has become a popular addition to U.S. coffee menus -- but it's been popular abroad far longer. Here's what it is.
Read MoreWant to add a little pizzazz to your next bacon, lettuce, and tomato sandwich? One simple ingredient swap can upgrade the flavor. Here's what to switch.
Read MoreIf you run into problems when you're working with puff pastry, you might be making a common mistake. Here's how to avoid it for a better baking result.
Read MoreDon't want to pay for another expensive bottle of vanilla extract? There's another solution: Maple syrup. Here's how to swap it into your next baking recipe.
Read MoreIf you're craving ribeye but on a budget, there's another option worth swapping for. Instead of ribeye, make this leaner and more affordable cut for dinner.
Read MoreTenderloin is a popular choice for a night out a steakhouse, but it's not necessarily the best one. Here's why -- and what to order instead.
Read MoreLeftover bacon grease has plenty of great uses, and it can stay fresh for quite a while. Here's how long it will keep, and how to know it's time to toss it.
Read MoreWill your store-bought salsa stay fresh in the fridge after you open it? What about the pantry? Here's how to tell whether your salsa is still good.
Read MorePeeling vegetables is a tedious kitchen task, but for some veggies, it isn't always necessary. We've got the skinny on which skins you can leave on.
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