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Baking (27)

Make The Swap To Sourdough Cinnamon Rolls And You'll Never Look Back
Make cinnamon rolls with sourdough for a more balanced flavor and deliciously chewy dough. Once you try it, you'll never want to make them the old way again.
By Kathryn Steane Read More
How A Water Bath Works To Cook Your Cheesecake
If you are looking to make the absolute best cheesecake, you'll want to utilize a water bath, but before you do, you should know how it works.
By Catherine Nyorani Read More
2 Easy Ingredient Swaps For Yogurt In A Recipe
No yogurt, no problem. These two common ingredients make easy swaps in recipes that call for yogurt -- and you might already have them in your fridge.
By Tim Forster Read More
Great Depression Era Tomato Soup Cake Is Still A Great Shortcut
During the Great Depression, tomato soup was substituted into cake recipes, replacing the milk, egg, and butter. This baking hack still holds up today.
By Buffy Naillon Read More
Bake Perfectly Portioned Cupcakes With A Kitchen Scale Technique
If you're making a batch of cupcakes at home, the kitchen scale will be your best friend. Here's how to make certain that your cupcakes are even every time.
By Ann Meyer Read More
Risky Baking Shortcuts That Are Not Worth Your Time
Baking shortcuts might seem like a quick way to get the same result, but some common kitchen hacks can result in subpar cookies or cake.
By Ian Jackson Read More
Why You Should Purposefully Drop Freshly Baked Cakes
Usually, dropping a freshly made dish would be a nightmare for any baker, but this trick will ensure your cakes always come out in tip-top shape.
By Elias Nash Read More
Mary Berry's Jam Hack For Better Frosted Cakes
This cheeky baking shortcut adds a professional finish to your cakes using an ingredient that's probably sitting in your kitchen pantry right now.
By Kathryn Steane Read More
Paul Hollywood's Foolproof Technique To Avoid Soggy Bottom Bakes
Does your pie crust keep coming out soggy on the bottom? Paul Hollywood's go-to prep tip can help you perfect flaky, solid, droop-free crust.
By Emmy Schneider-Green Read More
Measure Your Flour Like Ina Garten For The Best Possible Bakes
You may think you know all about measuring out flour, but celeb chef Ina Garten has an old school flour measuring method you may wish to try out for yourself.
By Camryn Teder Read More
The Important Reasons A Recipe May Call For Scalding Milk
Commercially sold milk is pasteurized before hitting stores, so scalding for safety purposes isn't necessary. But that doesn't mean you should ditch the step.
By Hilary Wheelan Remley Read More
There's A Better Way To Cut Apples For Delicious Hand Pies
You've likely been cutting apples for hand pies wrong - best practices for full-size pies and hand pies aren't the same. Try this easy slicing hack instead.
By Buffy Naillon Read More
The Air Fryer Shortcut To Proof Bread Way Faster
Forget setting up makeshift bread proofing set-ups in various corners of your kitchen. Instead, just pop it in the air fryer for easier, faster proofing.
By Catherine Nyorani Read More
Turn All-Purpose Flour Into Self-Rising Flour With 2 Staple Ingredients
If you're a regular baker, you may be familiar with self-rising flour. However, you don't actually need to fill up precious pantry space by stocking up on it.
By Catherine Nyorani Read More
The One Brand Of Chocolate Ina Garten Always Bakes With
Professional chefs can be very picky about the ingredients they use, and culinary icon Ina Garten is no different when it comes to the chocolate she bakes with.
By Ann Meyer Read More
The Oven Hack To Guarantee A Moist Cheesecake Every Single Time
There's nothing worse than a dry, cracked cheesecake. Luckily, there's a simple trick you can use to ensure your dessert comes out perfectly every time.
By Allie Ward Read More
What's The Best Flour To Use For Your Sourdough Starter?
One of the easiest ways to customize your sourdough starter is by using different varieties of flour - but is one type better than the rest?
By Elias Nash Read More
The Simplest Way To Elevate No-Bake Dirt Cakes
Dirt cakes are delicious no matter what. But, if you want to up the ante, there is one tip you can try -- using something that's likely already in your pantry.
By Kathryn Steane Read More
The One Minute Trick To Make Store-Bought Cookies Seem Fresh
Store-bought cookies can still wow your guests as much as a handmade batch with this one simple move. All you need is a minute of your time.
By Julia Mullaney Read More
Give Your Cookie Dough An Ice Bath To Solve An Annoying Baking Problem
Most cookie recipes call for chilling the cookie dough for an hour before baking. But if you don't have time, this quick trick can get it done faster.
By Allie Ward Read More
You Think You Don't Need To Chill Cookie Dough, But Here's Why You Do
Refrigerating cookie dough before baking it can be a tempting step to skip. But there's more than one reason you should let your dough chill.
By Hilary Wheelan Remley Read More
The Secret To Making Tall Cakes In A Short Pan
If you're making a tall cake, there's no need to go out and buy a new pan. Instead, there's a much easier solution that costs almost nothing.
By Emmy Schneider-Green Read More
The Butter Mistake That Immediately Ruins Muffins
Butter has varying effects on baked goods, and using the wrong temperature butter for muffins will make the end product way too doughy and dense.
By Camryn Teder Read More
What's The Best Temperature To Bake Potatoes At, Really?
Baked potatoes aren't exactly hard to make, but how hot should your oven be? The best potato-baking temperature is elusive, but we have a solution.
By Emmy Schneider-Green Read More
For The Best Canned Biscuits, Skip The Oven
If you're looking to upgrade your canned biscuits from good to the best, skip the oven and instead bake them in something you might not have thought of.
By Buffy Naillon Read More
Your Boxed Mix Cake Will Taste Like Heaven With One Simple Swap
There is one simple swap that can level up any cake mix, and that's switching out the vegetable oil for other forms of fat such as butter or ghee.
By Hilary Wheelan Remley Read More
The Secret Ingredient You Need Every Time You Bake Muffins
While adding a splash of vanilla or a handful of walnuts can elevate muffins, there is a secret ingredient you need to add every time you bake these pastries.
By Camryn Teder Read More

Beer And Wine (8)

The Key Ingredient That Makes Beer Bitter
Beer is made of three key ingredients, and one of those ingredients is central to the delightfully bitter taste that many beer drinkers like to savor.
By Nikita Ephanov Read More
The 18th Century Origin Of IPA Beer
Even if you're familiar with the light and bitter beer known as IPA, you might not be familiar with its history, which dates back to the 1700s.
By Elias Nash Read More
An Expert's Guide To Pairing Food With Orange Wine
Orange wines are named for their color, not their taste. Their traits can vary a fair bit, so Chowhound asked an expert how to pair these drinks with food.
By Elias Nash Read More
The Myth About Restaurant Wine Markups You Should Un-Learn
Does ordering a fancy glass of wine at a restaurant feel like price gouging? An expert dispels the myth that its hefty price tag is due to simple greed.
By Jonathan Kesh Read More
13 Types Of Beer Glasses And When To Use Them
Our journey charting the history of beer glasses takes us on a trans-Atlantic voyage starting in England around 1920 and takes us to present day.
By Julie Boor Read More
5 Mixers You Need To Make Cheap Beer Taste Better
No matter what problem you're having with your cheap beer, there are ways you can make it taste better. Here are some essential mixers you should have on hand.
By Matthew Lee Read More
The Beer Glass Test To Suss Out Restaurant Cleanliness
Did you know that aside from affecting your beer taste-wise, your beer glass can tell a story of how clean (or dirty) a particular restaurant's glassware is?
By Tony Cooper Read More
9 Unique Winery Experiences In Napa And Sonoma Valley
Napa Valley and Sonoma Valley, home to some of the best wineries in the world, have no shortage of unique experiences. Here are some of the best ones to try.
By Fiona Chandra Read More

Breakfast and Brunch Recipes (1)

By Milena Manolova
Homemade Blueberry Cheesecake Pop-Tarts Recipe
These homemade Pop-Tarts take inspiration from blueberry cheesecake, encasing from-scratch fruit jam and cream cheese between a flaky pastry crust.
Read More

Chicken and Poultry Recipes (1)

By Milena Manolova
Sweet And Spicy Sesame Chicken Recipe
Crispy and tender morsels of chicken in a wonderfully-balanced sweet-spicy-umami sauce make for a satisfying meal that comes together in under half an hour.
Read More

Cleaning (2)

One Part Of The Air Fryer You're Probably Forgetting To Clean
If you use your air fryer frequently, it needs a good cleaning on the regular. Don't forget this tucked-away part of the machine when it's time for a wipe down.
By Elias Nash Read More
The Cutting Board Mistake That Causes Huge Food Safety Hazards
Whenever you're preparing any food at home that requires a cutting board, there's one mistake you need to avoid. Otherwise, you be dealing with a safety hazard.
By Jonathan Kesh Read More

Cocktails And Spirits (18)

What's A Tequila Sunrise Vs A Tequila Sunset?
The tequila sunrise has been around for years, while the tequila sunset offers a new spin on the classic cocktail. But what's the difference, exactly?
By Tony Cooper Read More
The Rich Twist Your Favorite Patio Sangria Needs
Whether you're making a white wine or red wine sangria, this one ingredient can add a richer, deeper undertone to the flavor of this refreshing drink.
By Tony Cooper Read More
The Scientific Reason Liquor Does Not Solidify In Your Freezer
Your favorite liquor won't turn rock-solid in your freezer, but that doesn't mean you can pop any type of alcoholic drink in there. Here's why.
By Hilary Wheelan Remley Read More
Upgrade Your Cocktails By Firing Up The Grill
For drinks that pair perfectly with grilled and barbecued foods, try using your outdoor appliances to sear and smoke cocktail garnishes, syrups, and more.
By Nikita Ephanov Read More
The Old Hollywood Duo Behind The First Ever Chocolate Martini
Two silver screen actors created the chocolate martini we know and love. Try their classic version, then shake things up to add your own twist to the drink.
By Buffy Naillon Read More
The Air Fryer Hack You Need To Upgrade Cocktail Hour
This air fryer hack is easy but takes a bit of time. You'll be sure to impress your guests with the beautiful addition to your cocktails.
By Tony Cooper Read More
What's The Difference Between Aperitifs And Digestifs?
There are a few key differences between aperitifs and digestifs. Here's the history and characteristics that makes each type of drink unique.
By Nikita Ephanov Read More
Why People Once Tested Liquor With Gunpowder
It's often said that the British Royal Navy used gunpowder to test its rum in the 17th to 19th centuries. Here is the history behind the tale.
By Tony Cooper Read More
Your Pineapple Margarita Isn't Complete Without A Smoky Twist
Pineapple margaritas are delicious, but adding a hint of smoke makes them even better. All it takes is a bit of mezcal and one other smoky ingredient.
By Matthew Lee Read More
How To Make The Best Bloody Mary You've Ever Tasted
With a few simple tools and after a handful of easy steps, you'll be well on your way to sipping on a tangy, savory, great-tasting Bloody Mary.
By Helena Nichols Read More
Our Experts Know Why It's So Hard To Pair Alcohol With Eggs
Pairing eggs with alcohol is no easy feat, but it's not impossible. We consulted four experts for some boozy brunch tips - here's what they had to say.
By Elias Nash Read More
What Company Is Behind Costco's Kirkland Brand Irish Whiskey?
So who makes Costco's Kirkland Irish whiskey? Well, we've done a little digging to unveil some prospects.
By Matthew Lee Read More
Here's How Many Champagne Bottles You Need For 20 Mimosas
Have a brunch coming up that calls for 20 mimosas? We do the wine math so you know how many bottles of Champagne to buy to keep the drinks flowing.
By Devin Parr Read More
There Actually Is A Difference Between Mixologists And Bartenders
While some people use the words bartender and mixologist interchangeably, they are different. Mixologists aren't usually the ones serving the drinks.
By Julia Mullaney Read More
What Company Is Behind Costco's Kirkland Brand Cognac?
Costco has a huge range of products under its Kirkland private label. So, here's the bougie brand who's really behind the bulk-seller's cognac.
By Greta Pano Read More
Yes, There's A Right Way To Drink Mezcal
With the right drinking vessel and accompaniment, you can drink this traditional Mexican spirit the way it was meant to be enjoyed.
By Andrew Amelinckx Read More
The Expert-Approved Cocktail Pairings To Try With Brunch Eggs
If brunch was a movie, cocktails and egg dishes would play leading roles. As with any set of co-stars, it's important that they work well together.
By Elias Nash Read More
What Rotgut Means For Whiskey And Why It Should Send You Running
While rotgut whiskey sounds bad, it's even worse than you think, as this particular form of alcohol has left many victims in its wake.
By Andrew Amelinckx Read More

Coffee And Tea (5)

How Just 3 Ingredients Turn Into Fluffy Dalgona Coffee
Whipped Dalgona coffee looks way more complicated than it actually is. With just a few simple ingredients, here's how you can recreate the fluffiness at home.
By Nikita Ephanov Read More
Iced Latte Vs Iced Cappuccino: What's The Difference?
The difference between an iced latte and an iced cappuccino comes down to milk, and how much of it there is. Here's how to tell the difference.
By Jonathan Kesh Read More
The Caffeine-Free Coffee Alternative That Will Still Wake You Up
Even though it doesn't contain caffeine, this plant-based coffee alternative provides all the energy without any of the slump.
By Buffy Naillon Read More
Give Your Favorite Mug A Peanut Butter Coating For Rich, Creamy Lattes
Why does your next latte deserve a peanut butter coating in the mug? Because it's crazy delicious, and oh so creamy!
By Kathryn Steane Read More
The Air Fryer Hack Every Coffee Lover Should Know
Coffee fans, rejoice: You can roast your own beans easily and quickly with an air fryer. All you need are some green coffee beans and a few minutes.
By Tony Cooper Read More

Coffee Shops (2)

9 Underrated Coffee Cities In The US
A great coffee city doesn't have to be relegated to the West Coast. Here, we explore cities around the U.S. worth visiting for their unique coffee culture.
By Fiona Chandra Read More
Dunkin's Iced Coffees, Ranked Worst To Best
America runs on the stuff, and Dunkin's got plenty of iced coffees to choose from. We decided to taste and rank them all for your chilled drinking pleasure.
By Katie Melynn Read More

Cooking (100)

Ditch The Bowl. Serve Your Tuna Salad In A Tomato Instead
Forget the tuna salad sandwich and ditch the bowls. Instead, eat your tuna salad straight from a tomato. It doesn't get much tastier than that.
By Julia Mullaney Read More
Why Hot Oil Spits And Splatters When You Add Food
There's a scientific reason behind the frustrating -- and sometimes dangerous -- oil splatters you experience when you add food to a skillet.
By Robyn Blocker Read More
13 Ways To Upgrade Your Frozen Fish Sticks
A plate of frozen fish sticks is a basic dish that has been calling for upgrades for years. Here are options to add extra crunch, flavor, and fun to the meal.
By Katie Melynn Read More
The One Mistake That's Ruining Your Slow Cooker Meals
Slow cookers are perfect for an easy set-it-and-forget-it dinner. But if you don't leave the slow cooker alone to do its work, you could do more harm than good.
By Allie Ward Read More
The Microwave Method To Cook Quick, Crispy Bacon
Sometimes the tastiest bacon is also the easiest bacon to make. If you prefer your bacon crispy, try this microwave method for the ultimate crisp in minutes.
By Catherine Nyorani Read More
Cobblers, Crumbles, And Crisps: There's Actually A Difference
It takes an eagle-eyed pro to spot the difference between crumbles and crisps, but all three of these fruit treats are unique. Here's how to tell them apart.
By Hilary Wheelan Remley Read More
Spice Vs Seasoning: Is There Really A Difference?
While the terms are often used interchangeably, there's a difference between spices and seasoning. Knowing what sets them apart can level up your cooking.
By Matthew Lee Read More
13 Foods That Can Be Upgraded With A Can Of Soup
Spoiler alert: Almost every savory dish could use a bit of soup to kickstart its umami richness, and even select desserts can benefit from a bit of soup.
By Kyle Grace Trinidad Read More
Why An Air Fryer Is Key To Prevent Soggy Potato Salad
Potato salad is a tasty and reliable side dish in many parts of the world -- but it can easily get too soggy. Your handy air fryer can help prevent that.
By Ann Meyer Read More
Convection Vs Regular Baking: The Difference Explained
The convection setting on your oven is nothing to be scared of. In fact, once you get familiar with it there are several benefits to this way of cooking.
By Hannah LaFond Read More
The Easy Way To Remove The Tendon From Raw Chicken
The white strand running down raw chicken is the tendon. Though harmless to eat, it can be tough when cooked. Fortunately, there's an easy way to remove it.
By Catherine Nyorani Read More
Why Pork Chops Curl In The Pan And How To Make Them Stay Flat
Whether you call it buckling, curling, or cupping, pork chops curving upward around the edges while searing in the pan is one of the most annoying things.
By Catherine Nyorani Read More
14 Gordon Ramsay Cooking Tips You'll Actually Use
Celebrity chef Gordon Ramsay has given foodies several tips over his career. We compiled a few that are practical for the home and amateur cook.
By Patricia Grisafi Read More
The Mayo Swap You Need For Delicious Vegan Coleslaw
If you want to make egg-free coleslaw, simply swap out mayo with an alternative that can be just as tasty, while being dairy-free, gluten-free, and vegan.
By Matthew Lee Read More
The Onion Cutting Hack For Perfectly Thin Slices Every Time
Slicing onions into perfectly thin slivers often feels like more trouble than it's worth but with this incredibly easy, and inexpensive, hack it's a breeze.
By Catherine Nyorani Read More
Ina Garten's Hack To Avoid Over-Salting Dishes
Ever had a loaf of bread, cookies, or popcorn without salt? Then you'll understand the vital importance of salt, just as much as Ina Garten.
By Emmy Schneider-Green Read More
Secret Ingredients You Should Be Using In Your Instant Ramen
Upgrade your noodles with just a few added ingredients -- some simple and some surprising! -- for a delicious comfort meal that feels elevated and complete.
By Megan Lim Read More
Japan's Whipped Cream Sandwich Is Too Simple & Creamy Not To Try
If you're thinking "whipped cream" and "sandwich" should't exist in the same sentence, think again. Try this simple recipe for Japan's whipped cream sandwich.
By Kathryn Steane Read More
You Need A Cooling Rack For The Crispiest Roasted Veggies
For top-tier roasted veggies that are actually crispy and crunchy all the way around, you need to add a cooling rack to your cooking game. Here's how.
By Julia Mullaney Read More
The Browning Shortcut For Restaurant-Worthy Beef Stew
Browning stew meat adds to the complexity of the end flavor, but it can be time consuming. Try this browning shortcut for restaurant-worthy beef stew.
By Buffy Naillon Read More
Make Store-Bought Pasta Sauce Taste Homemade With This Chef Pro-Tip
It's not easy to make store-bought foods taste restaurant-quality, but Chef Jasper J. Mirabile Jr. tells Chowhound how to up the ante with jarred pasta sauce.
By Emmy Schneider-Green Read More
The Cardinal Mistake Of Cooking With Wine According To Alex Guarnaschelli
Chef and TV host Alex Guarnaschelli loves to cook with wine, but there are a few mistakes that you could be making. Here's the biggest one, and how to avoid it.
By Hilary Wheelan Remley Read More
Why Alex Guarnaschelli Uses Canned And Fresh Tomatoes For Her Soup
You can give tomato soup robust flavor by combining the acidity of fresh tomatoes with the sweetness of canned tomatoes. It's the best of both worlds.
By Emmy Schneider-Green Read More
The 15 Biggest Pizza Mistakes, According To Chef Anthony Mangieri
Una Pizza Napoletana's chef Anthony Mangieri sat down with Chowhound to discuss the biggest mistakes home chefs can make with pizza in their own kitchens.
By Sarah Moore Read More
Turn Yogurt Into Pizza Dough With One Extra Ingredient
No pizza dough, no problem: All you need to make top-notch dough is yogurt and one mainstay ingredient that you probably already have in your pantry.
By Camryn Teder Read More
Upgrade Lackluster Tomatoes With One Special Ingredient
Feeling let down by a bag of watery, tasteless tomatoes? You can put back their punchy, umami flavor with this one simple, slightly controversial ingredient.
By Matthew Lee Read More
The Best Type Of Rice For Rice Pudding
The type of rice you use for rice pudding is recipe-dependent and based on what you have in the cupboard, and while any will do, one variety reigns supreme.
By Emmy Schneider-Green Read More
A Foolproof Guide To Rolling Perfect Spring Rolls Every Time
To assemble spring rolls perfectly, it takes a bit of practice. At Hakkasan Miami, Chef Chee Ping Chang has mastered the skill. Here's how you can, too.
By Andrew Amelinckx Read More
The Easy Swap You Need To Try For Ultra-Tasty Pork Fried Rice
Have you ever thought about how you could change the pork in your pork fried rice for a scrumptious variation of the classic meal? Here's an easy swap.
By Tony Cooper Read More
Follow The Freckle Rule For Perfect Banana Splits
For the sweetest banana split, you shouldn't necessarily reach for the pristine, fresh-looking bananas you might expect. Here's what to look for instead.
By Kathryn Steane Read More
The Best Way To Prep Tomatoes For Flavor-Packed Bruschetta
Avoid watery tomatoes and create a fresh and flavorful bruschetta by incorporating two simple steps and one ingredient into your tomato prepping routine.
By Elias Nash Read More
The Essential Garnish You Need To Serve Oysters On The Half Shell
When serving oysters on the half shell, there's only one essential garnish you need. Here's what you need to know about it and why it's the best garnish.
By Kathryn Steane Read More
The Gourmet Sauce You Can Make From A Can Of Tuna
Canned tuna comes in a variety of preparations and seasonings. A simple tin of tuna packed in oil can be turned into this beautiful Italian sauce.
By Tony Cooper Read More
Make Canned Potatoes Ultra Crispy In No Time With Your Air Fryer
Canned potatoes can be convenient, but their texture tends toward the mushy side. Fix this fast by placing canned spuds in the air fryer for a crispy exterior.
By Julia Mullaney Read More
What Is Pilaf And Why Do We Only Seem To Use It For Rice?
Wondering what is rice pilaf? Different takes of this ancient dish appear around the world in various cultures, but are almost always made using rice.
By Elias Nash Read More
Give Your Spinach & Artichoke Dip A Second Life With Mashed Potatoes
There's no need to throw away leftover spinach & artichoke dip after a party or football game. Just mix it with mashed potatoes to create a tasty new side dish!
By Tony Cooper Read More
Garlic Honey Sauce Is The Cheat Code For Delicious Salmon
This easy peasy honey garlic sauce will elevate your salmon, whether the fish is smoked, grilled, or poached -- and it's so simple, it feels like cheating.
By Camryn Teder Read More
What You're Doing Wrong When Cooking Frozen Corn
Boiling frozen corn is doing your dinner a disservice. Instead of boiling it, try this other prep method for less watery - and more delicious - results.
By Julia Mullaney Read More
How To Cook 20 Hot Dogs At Once In A Crock Pot
When it's time to cook up a large batch of hot dogs and you'd like to leave some room on your grill for other foods, try this simple Crock-Pot method.
By Taylor Murray Read More
What To Do With Canned Chicken So It Tastes Great On Its Own
Canned chicken is fully cooked and safe to consume straight from the can, but can be boring to eat on its own - luckily, you can easily make it taste great.
By Julia Mullaney Read More
Your Ham & Cheese Sandwiches Deserve A Hawaiian Bread Upgrade
Hungry for a sandwich? The combination of a fluffy Hawaiian roll, salty ham, and melted cheese all baked in an umami-rich butter sauce is impossible to beat.
By Andrew Amelinckx Read More
The Ratio You Need To Memorize For Perfect Dijonnaise Sauce
For the best dijonnaise sauce, there's a baseline Dijon-to-mustard ratio you should start with -- and from there, you can customize to your heart's content.
By Julia Mullaney Read More
Turn Your Leftovers Into Loaded Mashed Potato Balls And Never Look Back
Instead of just reheating those leftover mashed potatoes, why not turn them into a whole new meal? Mashed potato balls are easy, delicious, and versatile.
By Kathryn Steane Read More
Everything You Need For The Best Tomato Sandwich Of Your Life
If you love simple pleasures, the traditional Southern-style tomato sandwich should be on your radar. Could it be the best you've ever had? Signs point to yes.
By Elias Nash Read More
The Super Fast Hack That Makes Cutting Bell Peppers Effortless
With such a stubborn core and seeds, cutting bell peppers can be a chore -- but it gets instantly easier with this simple hack. All you need are your thumbs.
By Robyn Blocker Read More
12 Super Easy Tricks For Cooking Poached Eggs
Cooking poached eggs can be intimidating, but with a few simple tips and tricks, you'll be enjoying the runny yolks of your dreams right at home.
By Ian Jackson Read More
The Popular Caramelized Onion Shortcut You Shouldn't Use
You may have heard of the baking soda hack, which can help speed up the onion caramelization process. While that might be true, it comes with a price.
By Sara Donnellan Read More
Muffin Tins Are Key To The Best Crowd-Pleasing Quiche
There's a quiche out there for everyone, but what's better than mini eggy delights when you're aiming to please a group of guests? Give muffin tin quiche a try.
By Robyn Blocker Read More
The Underrated Canned Fish Dip You Need To Start Eating With Potato Chips
Canned smoked trout makes for a great chip dip, as the smoky flavor of the fish pairs very well with salty chips, and it's incredibly easy to make.
By Tony Cooper Read More
Bobby Flay's Pro-Tip For Truly Excellent Chicken Parm
Bobby Flay's version of chicken parm rethinks this classic dish in a truly game-changing way. We strongly recommend you expand your repertoire and try it.
By Kathryn Steane Read More
The 5-Minute Step That Will Perfect Your Pan-Seared Ribeye Steak
With just a few extra minutes and a bit of butter, you can get a restaurant-quality taste at home and elevate your ribeye steak from good to great.
By Greta Pano Read More
Dressing Vs Stuffing: The Differences You Need To Know
Despite how interchangeably the words are used, dressing and stuffing aren't the same thing -- and this largely comes down to how they're cooked.
By Tim Forster Read More
Your Caprese Salad Needs An Easy, Refreshing Swap
Add a sweet, crisp, refreshing twist to Caprese salad by using watermelon instead of tomato. It tastes great alongside mozzarella and basil.
By Emmy Schneider-Green Read More
Poached Chicken Doesn't Have To Be Bland. Here's The Secret
The words "poached chicken" conjure up images of bland and tasteless poultry, but it doesn't have to be this way and it only takes a few extra ingredients.
By Sarah Nowicki Nicholson Read More
The Correct Way To Cook A Potato In The Microwave Couldn't Be Easier
Next time you're craving a delicious baked potato, skip the oven. Follow these easy steps to cook a potato in the microwave correctly in just 10 minutes.
By Camryn Teder Read More
The 3-Ingredient Sourdough Bread Sandwich You Need This Summer
For a perfect summertime lunch, you can use a tasty tomato to make a super simple three-ingredient sourdough bread sandwich that you need this summer.
By Camryn Teder Read More
Ina Garten Tops Her Toast With The Champagne Of Butter
Most mornings, Ina Garten eats what might seem like a simple breakfast. But if you've ever tried this high-quality butter, you'll understand why she splurges.
By Buffy Naillon Read More
Does Grass-Fed Butter Really Taste Better Than Standard?
The consensus is that grass-fed butter tastes different than standard butter from cows kept on a grain-based diet. Which tastes better comes down to preference.
By Camryn Teder Read More
The Underrated Crusty Bread You Need For Perfect Bruschetta
Say goodbye to tiny, bite-sized bruschetta and upgrade your next batch with a bigger, heartier, perfectly crusty bread that you'll wish you'd used sooner.
By Patricia Grisafi Read More
The No-Waste Secret To Unforgettable Shrimp Pasta
Pasta with a protein, like shrimp, is a dinnertime staple. Avoid this common mistake when cooking the seafood and you'll end up with a meal full of flavor.
By Julia Mullaney Read More
The Secret Ingredients You Need For Delicious Watermelon And Feta Salad
Jazz up your refreshing watermelon and feta salad with these two add-ins. They'll bring a rich, warm, subtly sweet flavor that complements the main ingredients.
By Ann Meyer Read More
Anthony Bourdain Always Made A Stunt Turkey, And You Should Too
Making Thanksgiving turkey doesn't have to be complicated. Just follow Anthony Bourdain's method to ensure that you'll have a standout in no time.
By Buffy Naillon Read More
The Easy Way To Stop Beef From Falling Off Your Nachos
The simple solution to less ground beef spillage involves a Latin cuisine staple already present on many a nacho plate.
By Robyn Blocker Read More
Why You Absolutely Need Dry Mustard In Your Pantry
Mustard's dry counterpart is worthy of a long-standing spot in your pantry given how versatile it is. Here's how to use it to add bursts of flavor to your food.
By Megan Lim Read More
Gordon Ramsay's Genius Tip For The Most Flavorful Hash Browns
What's for breakfast, you ask? Tongue-tantalizing hash browns à la Gordon Ramsay, couldn't be easier to make at home with this ingredient tip.
By Buffy Naillon Read More
The Clever Technique To Make Bacon Actually Fit In Your Sandwich
Is there anything more annoying than bacon slipping out of your sandwich? Wasting bacon should be a crime. But there is a way to make a better sandwich.
By Hannah LaFond Read More
Ree Drummond's Tasty Bun Swap For Bite-Sized Burgers
For a fun, easy-to-eat twist on a classic cheeseburger, try this simple bun switch suggested by Ree Drummond. You might just never want a classic bun again!
By Kathryn Steane Read More
The Only 2 Ingredients You Need For Easy Marshmallow Fluff
There's no need to spend your money on store-bought marshmallow fluff. Make your own with two simple ingredients that you may already have in your pantry.
By Matthew Lee Read More
Chicken Breast Vs Thigh: Which Is Best For A Grilled Chicken Sandwich?
While chicken thigh meat has become more popular with time, many still assume that the breast is best for a grilled chicken sandwich. But is that true?
By Robyn Blocker Read More
The Case For Steaming Your Hard-Boiled Eggs Every Single Time
Out of all the hacks, tips, and tricks there are for achieving the best hard-boiled eggs ever, we may have just found the best technique of all.
By Allie Ward Read More
The Best Way To Batter Fried Fish So It Won't Fall Apart
Making fantastic fried fish that stays intact hinges on the consistency of the batter you use -- and on making sure you prep the fish itself properly.
By Allie Ward Read More
How You Can Bring Stale Potato Chips Back To Life In The Air Fryer
You don't have to throw out your stale potato chips -- your air fryer can give them a second chance! Pop the chips in the fryer for a crispy, crunchy rebirth.
By Megan Lim Read More
The Pretty Potato Variety To Seek Out For Pink Mashed Potatoes
Food is way more fun when it's colorful. Add this particular potato to your dinner side rotation to give your plate a rosy hue.
By Patricia Grisafi Read More
Make Your Air Fryer Spring Rolls Taste Deep Fried With One Extra Step
Air fryer spring rolls taste delicious, but you'll need to include an extra step when cooking them to ensure they maintain their trademark crunchiness.
By Matthew Lee Read More
The Trick To Making Cottage Cheese Flatbread In Your Air Fryer
A viral TikTok video shows you how to make cottage cheese flatbread, and we'll walk you through some easy modifications so you can give it a whirl.
By Tony Cooper Read More
14 Canned Meats You Should Have In Your Pantry
From tuna fish to ground beef, these canned meats are cost-saving ways to get protein on your plate and are fundamental for proper pantry stocking.
By Alex Springer Read More
Why Your Potatoes Need A Salt Water Soak Before Hitting The Grill
You can make tastier, crispier grilled potatoes when you soak them in salt water before you let them hit the grill to help remove excess starch.
By Matthew Lee Read More
The Simple Swap You Need When Your Cooling Rack Is Out Of Commission
Sometimes you need to be resourceful in the kitchen, like when you don't have cooling rack handy. This hack takes an item and flips the script on cooling racks.
By Julia Mullaney Read More
The Underrated Cheese Your Ham Sandwiches Need Yesterday
Putting this underrated cheese on your bread then grilling it can truly be the game-changer that makes you go ham for your next ham sandwich.
By Megan Lim Read More
The Easy Way To Cook Delicious, Crispy Flank Steak In Your Oven
Flavorful, filling, and affordable, flank steak makes for a hearty and delicious weeknight meal. And it's easier than you may think to cook it at home.
By Julia Mullaney Read More
The Shortcut You Should Never Use When Mashing Potatoes
The best mashed potatoes require only a few ingredients and are easy to make at home. But, like most dishes, that doesn't mean mistakes can't be made.
By Julia Mullaney Read More
Swap Out The Bread In Your PB&J For A Sandwich Too Decadent For Words
As nostalgic as a basic PB&J is, why not take it up a notch? You can give the childhood classic a super delicious upgrade with a simple bread swap.
By Matthew Lee Read More
Ina Garten's All-Time Favorite Salts To Cook With
Ina Garten has not one, but three go-to types of salt -- and none of them are table salt. Here's how she uses each type, and why she recommends them.
By Tim Forster Read More
Genius Dip Pairings For Next-Level Garlic Bread
The next time you're planning to make a hearty, creamy dip, you'll definitely want to consider pairing it with some crispy, flavorful garlic bread.
By Julia Mullaney Read More
The No-Fail Blender Method For Quick, Easy Hollandaise Sauce
Hollandaise sauce doesn't have to a be a pain. With some of these tips and tricks, you'll be making perfectly emulsified sauce in no time at all.
By Alli Neal Read More
Sous Vide Your Mashed Potatoes To Keep Every Flavor Intact
Mashed potatoes are hit or miss but the sous vide method can really elevate them. Follow these guidelines for how to up your mashed potato game with sous vide.
By Elias Nash Read More
The Simple Tricks To Eliminate The Fishy Taste Of Shrimp
A quick soak in one of these liquids (which you probably already have in your kitchen) is all you'll need to remove a fishy smell from shrimp.
By Greta Pano Read More
Turn Air Fryer Sweet Potato Fries Into Dessert With 2 Easy Swaps
Sweet potatoes don't have to be a savory side dish -- they can also be transformed into a sweet treat in the air fryer with a few quick swaps.
By Julia Mullaney Read More
2 Ways To Upgrade Your Steak With Spicy, Creamy Cowboy Butter
If you find yourself craving more of cowboy butter's herbs-and-spices flavor profile in each bite, try these two new ways to enjoy it with your steak dinner.
By Buffy Naillon Read More
Rachael Ray's Secret Ingredient For Nut-Free Pesto
If you love pesto but can't eat nuts, there's a solution. Try Rachael Ray's easy ingredient swap suggestion for a uniquely flavorful twist on traditional pesto.
By Tony Cooper Read More
This Creamy Green Sauce Is The Trick To Actually Good Grilled Chicken Sandwiches
Upgrade your grilled chicken sandwich with a creamy green sauce. This sauce offers a bright flavor and spicy kick that will jazz up an otherwise plain meal.
By Matthew Lee Read More
What Is Calamari And What Part Of The Squid Is It?
While most foodies have tasted calamari, many are out to sea when it comes to its history, and how to find it, cook it, and store it. We've got you covered.
By Sarah Moore Read More
The Best Way To Air Fry Meatballs From Frozen To Crispy
An air fryer can transform frozen meatballs until a crispy, delightful meal -- as long as you follow a few quick tips and tricks to get them just right.
By Allie Ward Read More
Revamp Your Breakfast Sandwich With A French Toast Twist
Upgrade your regular breakfast sandwich to a French toast breakfast sandwich for a tastier morning meal. The ingredient possibilities are endless.
By Jonathan Kesh Read More
14 Secret Ingredients For Ridiculously Good S'mores
S'mores are a classic summertime treat, but you can go beyond just chocolate, marshmallows, and graham crackers. Try one of these "secret" ingredients instead.
By Katie Melynn Read More
Transform Your Leftover Sweet Potatoes Into A Delicious Pancake Stack
That's right, sweet potatoes make a delicious alternative to traditional pancakes. Here's how to turn your leftovers into a yummy breakfast.
By Buffy Naillon Read More
Ludo Lefebvre's Secret Ingredient For Perfect French Onion Soup
French chef Ludo Lefebvre uses a special ingredient to elevate French onion soup, and it's surprisingly simple. You may already have it in your kitchen.
By Hilary Wheelan Remley Read More
4 Easy Ways To Reheat Corn On The Cob
There are plenty of ways to heat corn on the cob for a perfect summery taste and texture, whether you prefer an air fryer, stovetop, or something else entirely.
By Buffy Naillon Read More
Fix Drab Tuna Salad Sandwiches With One Condiment
If your tuna salad sandwich just isn't doing it for you anymore, try adding this ingredient to the mix to kick the flavor up a notch.
By Katie Melynn Read More
Easily Upgrade Boxed Mac And Cheese With One Dairy-Free Ingredient
Take your otherwise boring and bland boxed mac and cheese to the next level with just one additional ingredient that you likely already have on hand at home.
By Greta Pano Read More

Costco (19)

Costco Vs The MLB: Who Sells More Hot Dogs?
Hot dogs go hand-in-hand with baseball. But they are also an iconic part of Costco's food court menu. In the battle of the dogs, who comes out on top?
By Jonathan Kesh Read More
Was Costco's Most Expensive Sandwich Worth The High Price Tag?
Costco's food courts once sold a particularly pricey sandwich. Whether this made-to-order offering from the bulk retailer was worth it is up for debate.
By Greta Pano Read More
Pick Out The Best Rotisserie Chicken At Costco With These Simple Tips
True fans of Costco know and love the famous rotisserie chicken. Here are some shopping tips to keep in mind to ensure that yours is juicy and freshly roasted.
By Greta Pano Read More
Here's What The Time Stamp On Costco's Rotisserie Chicken Means
Eagle-eyed fans of Costco's rotisserie chicken may have noticed a time stamp on the packaging. Well, it's there for the store's point of reference.
By Megan Lim Read More
The US Grocery Chain That's An Unlikely Spot To Pick Up Prime Beef
Prime beef has expanded beyond restaurant tables to grocery store shelves. You can't find prime cuts at every supermarket, but a few chains have it in stock.
By Nikita Ephanov Read More
The Costco Food Court Hack For Delicious Ice Cream Floats
Costco doesn't sell Coke floats at their food court, but that doesn't mean you can't get one there. Just use this great hack to make a delicious treat.
By Hilary Wheelan Remley Read More
Costco Can Deliver Alcohol To Your House If You Live In One Of These 13 States
In some states, you can have Costco alcohol sent to your door. But with varying state laws, there's a lot to know about shopping for drinks at the retailer.
By Matthew Lee Read More
Julia Child's Favorite Costco Food Court Order
Julia Child loved Costco as much as the next home cook -- and when she shopped there, she made a beeline for the food court to order one of her favorite things.
By Greta Pano Read More
Costco's Most Luxurious Food Court Ice Cream Isn't On The Menu Board
Everyone loves the Costco food court, especially when it comes to sweet treats and cheap eats. Here's how to order this latest secret menu item from Costco.
By Emmy Schneider-Green Read More
The Caesar Dressing Trick That Takes Costco's Chicken Bake To The Next Level
The famed chicken bake at the Costco food court has become a legendary food. It seems that an ex-Costco employee has found the secret for making the best one.
By Camryn Teder Read More
What To Know Before You Try Returning Alcohol To Costco
Understanding Costco's alcohol return policies may make you think twice before grabbing a bottle off the shelf, but can also save you money.
By Matthew Lee Read More
Costco Won't Sell You Alcohol In These 2 US States
Not everyone can buy quality bargain wines and Kirkland craft beer from Costco because restrictions on selling alcohol in grocery stores vary state by state.
By Greta Pano Read More
The Costco Cake Request That Will Save You So Much Effort
If you thought Costco sheet cakes couldn't get any better, noting this simple request on the bakery order form will take them from good to great.
By Allie Ward Read More
The Company Behind Costco's Kirkland Brand Hard Seltzer
Costco's Kirkland Signature hard seltzer is popular with many shoppers, and the brand that likely produces it is a pro at crafting private label drinks.
By Tony Cooper Read More
Who Makes Costco's Kirkland Brand Greek Yogurt?
While Costco has never directly stated which company produces its Kirkland Signature yogurt, there are many clues that point to one brand in particular.
By Jonathan Kesh Read More
The Costco Peanut Butter That Doubles As A Trader Joe's Copycat
Costco's Kirkland Signature line coming through with yet another delicious stand-in for a popular food brand. This time, it's all about the peanut butter.
By Greta Pano Read More
The Definitive Ranking Of Costco's Food Court Items
What's worth the buy from Costco's iconic food court? After thorough taste-testing, here are the pros and cons of each product on the menu to help you choose.
By Megan Lim Read More
Why It's Time To Start Storing Costco Muffins In The Freezer
Now you don't need to limit how many of Costco's Kirkland brand muffins you buy because these popular and delicious treats store wonderfully in the freezer.
By Allie Ward Read More
Why Costco's Kirkland Brand Prosecco Is A Big Deal
Costco's Kirkland Signature brand offers many high-quality products at low prices, and its prosecco fits the bill as authentic Italian sparkling wine.
By Tony Cooper Read More

Dessert Recipes (1)

By Milena Manolova
Classic Carrot Cake Cupcakes With Caramelized Walnuts Recipe
Classic carrot cake cupcakes get a decadent upgrade thanks to the addition of caramelized walnuts.
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Drink Recipes (1)

By Jaimie Mackey
Exclusive Cocktail Recipe: Maker's Mark Bourbon And Vanilla Tomato Water Cooler
Fresh summer tomatoes are the star of the show in this sweet and savory bourbon cocktail, shared exclusively with Chowhound by Maker's Mark Distillery.
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Drinks (6)

Tips For Better Frozen Drinks: Daiquiris, Margaritas, Lemonade, And More
If you're looking to make your drinks extra icy, and keep them frozen while you enjoy them, store these simple tips in your arsenal. Happy summertime sipping!
By Lyla Porter Read More
Zero Sugar Vs Diet: The Difference Between Zero-Calorie Soda Labels
With summer in full swing, you may be sipping on a diet soda and wondered if there's a difference between diet and sugar free. We bring you the truth here.
By Matthew Lee Read More
TikTok's Fluffy Coke Is A Cross Between Dirty Soda And Ice Cream Floats
Fluffy Coke is all over TikTok. If you're unfamiliar with the creative soda fountain concoction, here's what to know, and how it compares to similar beverages.
By Emmy Schneider-Green Read More
The 6 Best And 6 Worst Orange Juice Brands
Citrusy orange juice is a breakfast staple, but not all OJ is created equal. After extensive taste testing, we've found the best and the worst on shelves today.
By Sarah Vallie Read More
Fresh Herbs That Will Elevate Your Lemonade
Fresh herbs are a great addition to practically any dish, and that goes for drinks, too. Here's how to step up your lemonade with a few herbal additions.
By Matthew Lee Read More
The Dr. Pepper And Pickles Drink Might Just Be Odd Enough To Work
People are mixing Dr. Pepper and pickles across social media, but why might this strange combination actually work?
By Emmy Schneider-Green Read More

Facts (45)

Andrew Zimmern's Pro Tip For Finding The Best Restaurants In Any City
Finding the best restaurants when traveling can be overwhelming, but with some sage advice from celebrity chef Andrew Zimmern, you'll be eating good in no time.
By Chloe O'Donnell Read More
The Spray Bottle Hack For Superior Movie Theatre Popcorn
This hack to upgrade your movie theatre popcorn is so deliciously simple, we have to file it in the 'why didn't we think of this before' category.
By Megan Lim Read More
The World's Oldest Winery Has Been Operating Since 862 AD
Located 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.
By Tony Cooper Read More
What It Means To 'Slide In On A Shrimp Sandwich' In Sweden
Idioms are prevalent in all languages, and if you ever find yourself in Sweden, you're going to want to know what this one means in order to use it confidently.
By Elias Nash Read More
Why Your Pre-Shredded Cheese Won't Melt
Many home cooks rely on pre-shredded cheese because of its convenience, but there's a specific reason why it can never really melt properly.
By Robyn Blocker Read More
You Probably Wouldn't Guess What The Malt In Your Milkshake Is
Even if you're familiar with the wonders of vintage soda fountain drinks, there's probably quite a bit you don't know about the malt used for milkshakes.
By Andrew Amelinckx Read More
The Reason Honey Solidifies And How To De-Crystallize It
Ever open up your jar of honey to find it has taken on a thick, crunchy texture? No, it hasn't gone bad. It's undergone crystallization, a natural process.
By Julia Mullaney Read More
US Vs Korean Fried Chicken: The Core Differences
From how they are cooked to how they are served, there are distinctly delicious differences between fried chicken from the U.S. and Korean fried chicken.
By Nikita Ephanov Read More
Salad Cream Vs Ranch Vs Mayo: The Flavor Differences Explained
Everyone has a favorite condiment, but If you're having trouble telling the difference between mayonnaise, salad cream, and ranch dressing, here's what to know.
By Ann Meyer Read More
The Cheese Varieties Behind Babybel's Iconic Minis
You might be familiar with the iconic Babybel minis with their red wax coatings, but the brand makes many different types of cheese. Here's what to know.
By Julia Mullaney Read More
Why This Popular Trader Joe's Item Is Banned In South Korea
If you're a Trader Joe's shopper with plans to travel to South Korea, you should know that there's one item you definitely won't be able to bring.
By Tim Forster Read More
Why There's A Suspicious 'Cheese Product' Label On American Cheese
American cheese is one of the most popular types of cheese in the U.S. And yet it's always labeled as a "cheese product." So, what exactly does that mean?
By Jonathan Kesh Read More
Baked Alaska Wasn't Invented In Alaska, So Where Does It Come From?
If you were under the impression that Baked Alaska hailed from Alaska, then the vintage dessert's true origins will likely surprise you. Here's what to know.
By Tim Forster Read More
Can Taking Olive Oil Shots Before Drinking Actually Stop Hangovers?
People swear by all kinds of hangover cures, and one involves gulping down a substantial amount of straight olive oil. It's popular, but does it work?
By Camryn Teder Read More
What Is Tuna Scrape And Why Is It In Your Sushi?
It's quite common at most sushi counters, but tuna scrape gets a bad rap sometimes. Here's how to ensure that your spicy tuna roll is safe for eating.
By Nikita Ephanov Read More
What Are Steak Fries And What Is Steak Frites?
The difference between steak fries and steak frites might sound like small potatoes to some, but food fanatics know that these terms aren't interchangeable.
By Tony Cooper Read More
The Underrated Pantry Ingredient Guy Fieri Never Goes Without
We all have our favorite pantry staples, but to really level up your home cooking, you'll want to take a page from celebrity chef Guy Fieri.
By Allie Ward Read More
When Does Strawberry Season End?
Like any other fruit, there's a time period every year where strawberries are at their peak in terms of growth and ripeness -- but that period varies by state.
By Hilary Wheelan Remley Read More
5 Things You Should Know About The Forever Chemicals In Your Kitchen
It's all too easy to encounter these practically indestructible chemicals in your kitchen, so we talked to an expert to find out more about them.
By Tim Forster Read More
Yellowfin Vs Bluefin Tuna: The Flavor Difference In Your Sushi
From sashimi and nigiri to spicy tuna rolls, you already love sushi made with yellowfin and bluefin tuna. Learn more about how their flavors differ.
By Jonathan Kesh Read More
How Pumpernickel Bread Gets Its Signature Color
You might be familiar with pumpernickel bread and its very specific hue, but do you know what is responsible for turning it that dark color?
By Jonathan Kesh Read More
Lo Mein Vs Chow Mein: The Difference Explained
Chow mein and lo mein are two of the most popular Chinese noodle dishes. While they can feature similar ingredients, here's what sets them apart.
By Kathryn Steane Read More
What Happens If You Accidentally Swallow A Cherry Pit?
Wondering what happens when you swallow a cherry pit? Don't panic, it is usually nothing to worry about but there are some things you need to be aware of.
By Ann Meyer Read More
Here's How Long You Can Eat Smoked Salmon After Opening It
Smoked salmon makes for an elegant appetizer or a decadent breakfast, but if you find yourself with leftovers, here's how long you have to eat them.
By Tony Cooper Read More
Anthony Bourdain's All-Time Favorite Fast Food Burger
The late chef and television host Anthony Bourdain was very specific about his burger preferences, and only one fast food chain made them to his liking.
By Tim Forster Read More
Here's How You Can Tell When Blue Cheese Goes Bad
If you're trying to figure out whether famously moldy blue cheese has gone bad, there are several telltale signs you need to be aware of. Here's what to know.
By Megan Lim Read More
Queen Elizabeth's Official Favorite Hot Sauce Is Probably In Your Pantry
You may have heard that the British royal family steer clear of foods that are too spicy. However, Queen Elizabeth was a fan of a particular hot sauce. t
By Patricia Grisafi Read More
Here's What's In Your Hot Dog, Beyond The Meat
We know hot dogs are made of meat, but additional ingredients contribute to their flavor, color, and shelf life, too. Here's what makes a hot dog a hot dog.
By Robyn Blocker Read More
Why Does The Harvest Date On Olive Oil Matter?
You're familiar with best-by dates, but it's an olive oil's harvest date that reveals more about it. Here's what to know before making your oil-forward dishes.
By Robyn Blocker Read More
Why Is A Hot Dog Called A Glizzy?
Forget frankfurters and wieners, glizzy is the internet's favorite term for hot dogs. Here's how the word became synonymous with America's favorite sausage.
By Elias Nash Read More
Anthony Bourdain's One-Hand Rule For Better Burgers
For the late chef, television host, and author Anthony Bourdain, the best burgers were the ones that followed his simple yet sensible one-hand rule.
By Andrew Amelinckx Read More
What It Means When Food Is Prepared Al Pastor
If you've ever seen or enjoyed "al pastor" tacos at your favorite taqueria and wondered how it got its name, you might be surprised by the dish's rich history.
By Andrew Amelinckx Read More
The Banned Honey That Can Cause Hallucinations
Honey seems like a fairly benign sweetener, considering how often it's used in cooking (and for a cup of tea, of course), but one kind can make you hallucinate.
By Kathryn Steane Read More
Oysters Vs Clams: Which To Choose For Your Summer Cookout
When you're hosting a cookout and want to serve shellfish, consider grilling up some oysters or clams. Here's how to decide which bivalve to barbecue.
By Matthew Lee Read More
18 Must-Visit Food Cities Around The World
When you're travelling the world, hunting for great food in iconic cities can take the adventure to new heights. So, here are 18 cities you need to eat in.
By Sera Parris Read More
The Difference Between Bisque And Chowder
To the casual soup fan, bisque and chowder might seem like the same delicious dish. The two do have some key differences, though, and shouldn't be confused.
By Hilary Wheelan Remley Read More
The Strange Origin Of The Phrase 'Apple Of My Eye'
The Phrase "Apple Of My Eye" originally had a different meaning than it does today. Here's an explanation for the strange evolution of the saying.
By Buffy Naillon Read More
The Flavor Note 'Piquant' Explained
Ever eaten a tasty dish that had that bit of something extra that you just couldn't put your finger on? Chances are the flavor you experienced was piquant.
By Hilary Wheelan Remley Read More
The Cheap Steak Cut That Doubles As A Filet Mignon Alternative
Filet mignon is a tender, delicious but often cost-prohibitive cut of meat. However, there is an alternative that's just as tasty and less expensive.
By Tim Forster Read More
What Is Kewpie Mayo And Why Do Chefs Say It's The Best?
There's a reason why foodies and chefs prefer Kewpie mayo over other brands. Here's everything you need to know about Kewpie, including its unique history.
By Alysa Salzberg Read More
The Definitive Guide To Nutmeg
From where nutmeg is grown to which recipes it works best in, we're here to tell you all about this warm, earthy, underappreciated pantry staple.
By Sarah Moore Read More
Why Spam Musubi Is Such A Popular Snack In Hawaii
Spam musubi is a not only a popular dish in Hawaii, it's also an important one. Here's how it became such a culinary staple in the Aloha State.
By Tim Forster Read More
What Hospital Food Looks Like In 13 Countries
Does anyone love hospital food? Perhaps not, but you might be surprised to see what it consists of outside the United States in countries around the world.
By Sarah Vallie Read More
2 Easy Swaps For Sweetened Condensed Milk In A Recipe
If you need sweetened condensed milk for a recipe but don't have any on hand, there's no need to panic. In fact, you have multiple solutions to choose from.
By Elias Nash Read More
Waxy Vs Starchy Potatoes: Which Types To Use And When
Some distinguishing traits of various potatoes can be couched in terms of whether they're starchy or waxy. Those categories help determine how to use the spuds.
By Elias Nash Read More

Fast Food (5)

The In-N-Out Secret Menu Hack You Should Use On All Your Burgers
If you're not ordering your burgers "mustard-grilled" at In-n-Out, you're missing out. You'll love this hack so much, you'll want to try it at home too.
By Alex Springer Read More
What's The Secret Behind McDonald's 'Extra Crispy' Sprite?
McDonald's Sprite has become a meme for its "extra crispy" punch. How is it so different from this pop when it's offered elsewhere? Here's the secret.
By Hilary Wheelan Remley Read More
Who Makes McDonald's Beef Patties?
Have you ever wondered where McDonald's gets its meat? All the fast food giant's beef patties have been coming from the same place for the last 30 years.
By Matthew Lee Read More
The Favorite Fast Food Orders Of 9 Celebrity Chefs
Their palates have experienced some of the fanciest meals around the world, but these celeb chefs are still proud to share their go-to fast food orders.
By Megan Lim Read More
The Secret To Panda Express' Black Pepper Angus Steak
Black pepper Angus steak from Panda Express is one of the most talked-about dishes on the menu -- and its delectable taste is thanks to its secret sauce.
By Allie Ward Read More

Food History (27)

Sparkling Water Is Older Than The United States Of America
Sparkling water is everywhere today, but it's an older beverage than you may realize. And its inventor was encouraged by none other than Benjamin Franklin.
By Andrew Amelinckx Read More
What Is Canned Brown Bread And How Do You Eat It?
Canned brown bread is a bit of a New England novelty. Here's a bit of history on it, and how you should eat it for the classic Boston brown bread experience.
By Buffy Naillon Read More
Here's What The World's Oldest Pie Tasted Like
The history of pie goes back thousands of years, but early pies weren't much like the ones we eat today. To start, the oldest pies had less-than-edible crust.
By Buffy Naillon Read More
Watergate Salad Has Nothing To Do With The Scandal, So Why Is It Called That?
Watergate salad burst onto the scene soon after the scandal, but neither Watergate salad nor its counterpart, Watergate cake, are part of the political drama.
By Hilary Wheelan Remley Read More
Georgia Doesn't Actually Produce The Most Peaches In The US
It's easy to assume that Georgia is the peach capital of the US. And while this state has certainly made a name for itself, it doesn't hold the top spot.
By Julia Mullaney Read More
The History Behind Why We Eat Grilled Cheese With Tomato Soup
Grilled cheese and tomato soup is an iconic childhood pairing for many Americans, but its origin story is more recent than you might think.
By Nikita Ephanov Read More
This Palermo Cloister Uses Centuries-Old Secrets To Make The Most Delicious Pastries
At a bakery operating from the Santa Caterina monastery you can get incredible pastries made from old recipes passed down by the nuns who used to bake there.
By Patricia Grisafi Read More
What Sets Old World Pepperoni Apart From The Rest
Not all pepperonis are created equal, and some Americans swear that smaller pepperoni cups are superior. But does this pepperoni really come from the Old World?
By Elias Nash Read More
How The Italian Beef Became A Chicago Icon
Step aside deep-dish pizza and Chicago-style hot dogs. Here’s the story of how this classic dish became the truly iconic Chicago food: The Italian beef.
By Elias Nash Read More
Did The Tartars Invent Tartar Sauce?
The origin story of this staple seafood sauce might not surprise you, but the reasoning behind calling it "tartar" might. Here's why the name is so complicated.
By Matthew Lee Read More
9 Things About Caesar Salad You Probably Didn't Know
The Caesar salad is steeped in culinary history, though its origins might surprise you. We dive deeper into this salad that's fit for a full meal.
By Joey Skladany Read More
Here's What Del Taco Prices Looked Like On Opening Day In 1964
Fast food chain Del Taco started serving its version of Americanized Mexican food in 1964, and its opening day prices might genuinely surprise you.
By Andrew Amelinckx Read More
Marie Antoinette Didn't Bring The Croissant To France. So Who Did?
There's a famous story that Marie Antoinette first brought croissants to France. This is just a myth, but both she and the croissant had Austrian origins.
By Hilary Wheelan Remley Read More
Why You've Probably Never Tasted The Original Sriracha
If you love sriracha, you've probably seen the famous bottle with the green cap. But did you know that these bottles are often overshadowing the original sauce?
By Emmy Schneider-Green Read More
The Documentary-Worthy History Of McDonald's Filet-O-Fish
This iconic fast food chain has a rich history, especially when it comes to the invention of its beloved fish sandwich. Here's how the Filet-O-Fish came to be.
By Hilary Wheelan Remley Read More
How Root Beer Got Its Misleading Name
Its original name more accurately described the uniquely flavored beverage, so what actually led to root beer being call root beer?
By Buffy Naillon Read More
The Italian Cookie That Turns Ground Beef Into Dessert
Who says ground beef can't be part of dessert? This chocolate- and beef-filled Italian pastry from Sicily creates this surprising combination for a sweet treat.
By Patricia Grisafi Read More
Everything We Know About The Invention Of Mayonnaise
Mayo is a beloved condiment in America, but it has a long history in other parts of the world - and the question of who invented it is somewhat ambiguous.
By Tim Forster Read More
Hidden Valley Ranch Was A Real Place, And It Was A Serious Hot Spot
Hidden Valley Ranch is an American classic, but the creamy dressing was named for a real place. At one time, it was even a serious hot spot.
By Patricia Grisafi Read More
The Country That Produces The Most Potatoes In The World
The planet's largest potato producer probably isn't what you think -- and the reason this country's potato industry is now booming is a surprising one.
By Patricia Grisafi Read More
The Science Behind Why We Eat Chicken Noodle Soup When Sick
In western societies, the cure for the common cold is chicken noodle soup. But how much is that backed by science? Here we present the truth on why this is so.
By Elias Nash Read More
How Adding Peanuts To Coca-Cola Became A Southern Thing
Peanuts and Coca-Cola might sound like an odd combination, unless you're from the South. Here's how this signature sweet and salty snack became so popular.
By Emmy Schneider-Green Read More
The Meteoric Rise, Fall, And Return Of Wonder Bread
The iconic Wonder Bread has certainly had a turbulent history, one that almost ended a decade ago when the brand briefly disappeared from stores.
By Elias Nash Read More
How FDR Championed The Dirty Martini
Plenty of drinkers have a favorite go-to cocktail, but President Franklin Delano Roosevelt was particularly loud and proud about his love for the dirty martini.
By Buffy Naillon Read More
How Boston Cream Pie Got Its Inaccurate Name
If you've ever seen a Boston cream pie, then you know the name of this classic dessert is pretty misleading. However, it wasn't always that way.
By Kathryn Steane Read More
Why Do Sandwich Pickles Have Ridges?
Pickles on sandwiches have had ridges on them for as long as most people can remember -- but why are they like that? A few theories stand out.
By Allie Ward Read More
Your Great Grandma Wouldn't Recognize Today's Bananas
You're not eating the same bananas that your grandparents (or great-grandparents) grew up eating. Before the 1960s, bananas tasted different. Here's why.
By Jonathan Kesh Read More

Food Science (12)

This Non-Dairy Butter Is Made From CO2 And Can Help Save The Planet
There's a new type of non-dairy butter made from carbon dioxide, hydrogen, and oxygen that could be an absolute game-changer for the planet.
By Matthew Lee Read More
Is It Actually Dangerous To Eat Burnt Bread?
We've all heard that we shouldn't eat burnt toast or other burnt foods because they could cause cancer. But does the data actually back this up?
By Allie Ward Read More
Here's How Long Orange Juice Stays Fresh After Opening
Orange juice stays fresh for a limited time after opening. Here's how long it lasts depending on if it's homemade or store bought, and how to tell if it's bad.
By Julia Mullaney Read More
The Tuna Varieties With The Highest And Lowest Mercury Levels
Not all tuna has the same amount of mercury - and it's important to know where each type stands for a healthy, low-risk seafood rotation in your diet.
By Andrew Amelinckx Read More
Why You Can Revive Fruitcake That's Been Sitting For Years
Fruitcake, that lovely holiday treat, can last for a long time if you treat it right. Here's why you can keep fruitcake that's been around for a while.
By Tim Forster Read More
Custard Vs Soft Serve Ice Cream: What's The Difference?
Soft serve and custard are often used interchangeably to describe sweet treats. But despite these two desserts sharing many ingredients, they're not the same.
By Emmy Schneider-Green Read More
Your Beer Is Brown For The Same Reason Your Steak Is Brown
The brown pigment and roasted taste of your cooked food and your beer is the result of the Maillard reaction. Here's what happens to achieve this phenomenon.
By Jonathan Kesh Read More
The Scientific Reason Honey Never Expires
Honey can stay edible for hundreds or even thousands of years, and the reason all comes down to science -- and the handiwork of the bees who process it.
By Matthew Lee Read More
The Common Fish With The Highest Consumable Mercury Levels
Many fish have varying levels of mercury to watch out for, but this Gulf fish takes the cake -- and it might surprise you. Here's what to know.
By Hilary Wheelan Remley Read More
The Definitive Guide To Cinnamon
Any questions you've ever had about cinnamon are going to be answered right now. This is a definitive guide to all things cinnamon, its history, and more.
By Sarah Moore Read More
What Do Swedish Fish Actually Taste Like?
Swedish Fish have been a beloved sweet treat for decades, but have you ever wondered what flavor they really are? And no, the answer isn't just "red."
By Jonathan Kesh Read More
Why Swiss Cheese Is So Holey
Swiss cheese is known for its signature nutty flavor and large holes. Turns out, there's a specific reason why. And it all has to do with the process itself.
By Kathryn Steane Read More

Grilling And Smoking (18)

Elevate Your Strawberry Shortcake By Grilling It
Looking to take your strawberry shortcake game to the next level? We'll help you slap it on the grill for a delicious spin on the classic dessert.
By Buffy Naillon Read More
Upgrade Your Lackluster Frozen Pizzas By Throwing Them On The Grill
If your frozen pizza isn't really hitting the mark, you can easily and swiftly upgrade it by throwing it on the grill. You'll be amazed at the results.
By Greta Pano Read More
It's Time To Embrace The Grilled Banana Split
This unique take on a classic ice cream treat is definitely worth trying. Here's why you should throw that banana on the grill before assembling your dessert.
By Jonathan Kesh Read More
Tuna Collar: The Underrated Cut Of Fish You Need To Grill
If you haven't tried tuna collar yet, you should. This juicy, affordable cut of fish is perfect on the grill and is easy for novice cooks to prep.
By Matthew Lee Read More
The Only Type Of Tofu You Should Be Grilling
For grilling, you want a type of tofu that will easily withstand the prep and heat, and can be sliced, diced, flipped, and handled with tongs.
By Emmy Schneider-Green Read More
The Foil Packet Method For Grilling Irresistibly Good Cod
Cod cooks pretty fast and can easily dry up. A foil packet, however, serves as a chamber that traps moisture so the fish is grilled gently and evenly.
By Catherine Nyorani Read More
Grilled Pickles Are The Cookout Side You Didn't Know You Were Missing
Pickles, with its easy prep and nonfussy status, may just be the best thing you're missing out on this summer. So why not try it out at your next barbecue?
By Nikita Ephanov Read More
The Easy Way To Tell If Your Grill Needs A Propane Refill Before The Cookout
Nothing can ruin a cookout like your propane tank running out of fuel, but fortunately there's an easy way to see if you have enough gas in your tank.
By Matthew Lee Read More
Why You Need Tin Foil For The Most Flavorful Grilled Corn On The Cob
It's hard to imagine any way to improve grilled corn on the cob, but with a simple aluminum foil hack, you can upgrade the classic summer side dish easily.
By Catherine Nyorani Read More
The Expert Tips You Need For Veggie Burgers That Don't Fall Apart
Wondering how to keep your veggie burgers from falling apart on the grill? Try these expert tips to avoid a dry or crumbly texture.
By Camryn Teder Read More
A Comprehensive Guide To Barbecue Sauce Across The US
If you've ever been curious about the different types of barbecue sauce across the U.S., this is the piece for you. Here's everything you need to know.
By Katie Melynn Read More
The Smartest Way To Keep Mosquitoes Away From Your Cookout Food
Keeping mosquitoes away from your summer cookout can be tricky without using chemical sprays. Try these chemical-free repellents at your next barbecue.
By Buffy Naillon Read More
Grilling Vs Pan-Searing: The Best Way To Cook A T-Bone Steak
Only one cooking method will give a T-bone steak the beautifully charred crust that you would have seen in cookbook photos and cooking show montages.
By Matthew Lee Read More
The Foil Packet Method For Grilling Perfect Asparagus On A Gas Grill
With just a bit of foil and a gas grill, you can make the perfect asparagus and feel like a grill master.
By Buffy Naillon Read More
Why José Andrés Skips Peeling Grilled Vegetables Altogether
Celebrity chef José Andrés is quite vocal about his vegetable preferences, especially when he's grilling them. Here's why Andrés swears by keeping the skin on.
By Buffy Naillon Read More
The Key To Grilling Perfectly Moist Swordfish
When properly grilled, swordfish is a key choice for people who don't like the taste of the usual grilled fish picks. Here's how to grill moist swordfish.
By Matthew Lee Read More
Bobby Flay Grilling Tips To Impress Everyone At The Barbecue
Looking to impress your summer barbecue guests with flavorful recipes? Celebrity chef and restauranteur Bobby Flay is the ultimate grill master to turn to.
By Hannah LaFond Read More
The Prep You Need To Know For The Hands Down Best Grilled Scallops
Need some high-quality oceanic proteins on the menu for your backyard grill party? Consider grilled scallops. Here's the secret to prepping them correctly.
By Matthew Lee Read More

How-To (5)

How To Flawlessly Bake Salmon And Reheat The Leftovers
Salmon isn't just for the grill or the frying pan. We're here to show you how to bake salmon - and reheat this delicious fish - to perfection.
By Taylor Murray Read More
How To Make Perfect Risotto Every Time
Risotto might seem like an intimidating dish to cook. Fortunately, we're here to help you bring this dish to life and perfect it in your very own kitchen.
By Monika Sudakov Read More
How To Reheat McDonald's Fries For First-Fry Flavor
McDonald's fries are too good to waste, but how can you get leftovers tasting like new? We tried four different reheating methods for these classic spuds.
By Lyla Porter Read More
The Safest Way To Crack A Coconut Open
Preparing a coconut for consumption is no holiday, thanks to one obstacle -- the fruit's hard shell. Two tools are all you really need to open a coconut safely.
By Kathryn Steane Read More
You Don't Need A Dedicated Steamer Pot. Here's What To Use Instead
If you find yourself in the mood to steam some veggies, but don't have a steamer pot, don't worry. We have a few tricks to get you steaming in no time.
By Buffy Naillon Read More

Kitchen Tools (12)

There's A Safer Way To Open Canned Foods
There's an alternative way of using a can opener that helps minimize the risk of injury, allowing you to easily open your canned foods without worry.
By Catherine Nyorani Read More
Why Tin Foil Is Safe In The Air Fryer, But Not The Microwave
Air fryers and microwaves may seem similar, but they heat food differently. Because of this, aluminum foil is safe to use in one but not the other.
By Tim Forster Read More
The Best Pan For Caramelizing Onions
There are many factors that home cooks need to take into consideration when caramelizing onions, but choosing the right pan is one of the most important.
By Emmy Schneider-Green Read More
What Is A Springform Pan And Do You Really Need One For Cheesecake?
Avid home bakers count on springform pans to help produce the best cheesecakes possible. But what is this specialty bakeware, and is it really necessary?
By Ann Meyer Read More
The Luxury Cutting Board Ina Garten And Giada De Laurentiis Swear By
When the celebrity chefs need to prepare ingredients for their expert recipes, there's one brand of cutting board they reach for. Here's what to know.
By Greta Pano Read More
Review: The Mill Food Recycler Will Shrink Your Trash (And Your Bank Account)
If you're in the market for a food recycler, Mill is top of the line. But is it worth spending a lot of money for this fancy kitchen gadget?
By David Klein Read More
Why You Should Keep A Box Of Toothpicks By Your Air Fryer
When you're using an air fryer, toothpicks are your secret weapon for testing doneness, keeping food intact, and so much more. It's worth keeping them close by.
By Julia Mullaney Read More
What To Do If You Don't Have A Vacuum Seal For Your Sous Vide
If you don't have a vacuum sealer to make sous vide, don't fret. By using the water displacement technique, you can seal food with items you have at home.
By Catherine Nyorani Read More
2 Steps You Should Always Take Halfway Through Air Frying Food
Air fryers help make cooking easy, but there are still some important tips and tricks out there to help you secure the best results. Here are two of them.
By Camryn Teder Read More
The Difference Between Electric And Induction Stove Tops
Induction stovetops are all the rage lately, but how are they different than electric stovetops? It all comes down to each stove's different heating mechanisms.
By Camryn Teder Read More
Here's The Best Place In Your Kitchen To Use Your Air Fryer
Air fryers, like any kitchen gadget, come with their own list of best practices. One especially important one includes where is the safest spot to use it.
By Camryn Teder Read More
Why You Should Ditch Your Oven For The Air Fryer On Hot Summer Days
Trying to make something in the oven during the summer is a recipe for a hot kitchen. Keep your home cool by making your air fryer your default cooking tool.
By Ann Meyer Read More

Mixology And Techniques (3)

The Straining Technique That Makes Homemade Cocktails Taste Expensive
Do you want to make your homemade cocktails taste like they're from in a trendy, high-end bar? Using this straining technique can take them to the next level.
By Andrew Amelinckx Read More
The Simple Trick To Amplify The Flavors Of Your Spicy Rosé
If a spicy rosé is your summertime drink, it's important to know how to amplify its flavors to their fullest extent. And, it's surprisingly simple to do.
By Matthew Lee Read More
What Is A Whiskey Stone, And What Does It Really Do To Your Drink?
You might have seen or heard of a whiskey stone and wondered what it is, and how it affects your drink. Here's everything you need to know about them.
By Hilary Wheelan Remley Read More

Pizzerias (2)

Why You Need Honey To Taste Colorado-Style Pizza Properly
Move over Chicago deep dish and NYC thin crust, Colorado-style pizza is coming for you. Here's how honey plays a role in how it's baked and how it's eaten.
By Elias Nash Read More
How Many Slices Were In The World's Largest Pizza?
The world's largest pizza made its mark with nearly 5,000 pounds of sauce, 8,800 pounds of cheese, and over half a million pieces of pepperoni.
By Ann Meyer Read More

Restaurants (18)

How Do You Tip On A Restaurant Gift Card?
Dining etiquette includes knowing how to leave a tip after a night out, even if you're paying with a gift card. Here's how to avoid any missteps.
By Julia Mullaney Read More
How To Navigate Your First Trip To A Brazilian Steakhouse
Brazillian steakhouses can be intimidating if you haven't been to one before. We have a guide to help you familiarize yourself with these restaurants.
By Sarah Vallie Read More
US Seafood Chains, Ranked Worst To Best
From fish to crustaceans, seafood restaurants offer vast and delectable offerings. But not all are created equal. Online reviews reveal which earn top marks.
By Sarah Vallie Read More
Bobby Flay's 4 Restaurants Explained
Celebrity chefs are no strangers to owning restaurants. Longtime Food Network star Bobby Flay, for instance, has four. Here's what to know about them.
By Tim Forster Read More
What Is Omakase? What You Need To Know Before Dining
If you're a fan of Japanese cuisine, especially sushi, you might be intrigued by an omakase meal at a restaurant. Here's a guide to help you understand it.
By Buffy Naillon Read More
The Most Profitable Strategy For An All-You-Can-Eat Sushi Buffet
All-you-can-eat buffets are a great option for saving money, especially when it comes to delicacies like sushi. Try our tips to get the most bang for your buck.
By Alex Springer Read More
What Is The Highest Michelin Star Rating A Restaurant Can Earn?
We're taking a look at just how many prestigious Michelin stars a restaurant can be awarded with the highest rating, and the answer might surprise you.
By Patricia Grisafi Read More
6 Restaurants You Shouldn't Skip At Disney World And 6 You Totally Can
Disney World is full of unique, magical dining experiences, but it's also got quite a few worth skipping. We're here to help you tell the difference.
By Katie Melynn Read More
To Try Japan's Best Milk, All You Have To Do Is Visit One Subway Station
Like the notion that some of the best food comes from hole-in-the-wall spots, some of Japan's finest dairy products are sold at humble underground milk stands.
By Camryn Teder Read More
The Best Olive Garden Dishes To Order Again And Again
What's the best dish at Olive Garden? From classic lasagna to a variety of Alfredos, these are the entrees worth ordering every time you visit.
By Sarah Vallie Read More
Themed Dining Chains In The US, Ranked Worst To Best
Craving a fun (and maybe a little tacky) dining experience? Know before you go which themed restaurant chains diners in the U.S. rate as the best and the worst.
By Sarah Vallie Read More
The Bread Mistakes Tourists Always Make At Italian Restaurants
If you want to dine like a local in Italy, there are a few etiquette rules to keep in mind - some of which concern bread. Here's what you need to know.
By Sara Donnellan Read More
The Best Chicago-Style Hot Dogs In The US
If you're from Chicago or simply crave a Chicago-style hot dog wherever you're at, look no further than these restaurants for a true Windy City favorite.
By Katie Melynn Read More
The Smartest Tactics To Cinch Hard-To-Get Restaurant Reservations
If you're not a celebrity, it can feel nearly impossible to snag a reservation at a high-end restaurant since they can be booked out months in advance.
By Chloe O'Donnell Read More
The Marketing Scheme Behind Wendy's Square Burgers And Why It Almost Backfired
Wendy's iconic square burger is not just a gimmick. A lot of thought went into it's design but the result almost stopped customers from buying them, here's why.
By Patricia Grisafi Read More
The Right Way To Order Steak At A Steakhouse For The Uninitiated
Ordering a steak at a reputable steakhouse may seem daunting. However, with just a little bit of knowledge you will sound like an ordering pro in no time.
By Tim Forster Read More
A Cheat Sheet Guide To Italian Restaurant Courses, From Antipasti To Dolce
A full meal at an Italian restaurant comes with a variety of dishes, each with its own distinct purpose. Here's an insider's guide to what it all means.
By Patricia Grisafi Read More
The Bear Season 3 Nails The Harsh Realities Of Opening A Restaurant
Opening a restaurant is notoriously difficult, and the third season of The Bear does a great job of depicting the stress and risks involved.
By Ann Meyer Read More

Sandwich and Wrap Recipes (2)

By Ryan McPhee
Paneer Panini With Tikka Masala Jam Recipe
The childhood classic grilled cheese and ketchup meets aromatic paneer tikka masala (another cheesy comfort food) in this mashup of a panini.
Read More
By Julianne De Witt
Philly Cheesesteak-Style Sliders Recipe
The classic Philly cheesesteak gets the slider makeover in this recipe, making it the perfect choice for a game day spread or family-friendly dinner.
Read More

Shopping (2)

3 Free Services You Shouldn't Leave Whole Foods' Butcher Counter Without
You probably already knew that every Whole Foods store has a butcher, but did you know that the butcher counter in Whole Foods offers some handy free services?
By Hilary Wheelan Remley Read More
How Much Money Can You Really Save By Making Your Own Bread?
With the cost of groceries right now in America, it seems like it might be worth it to start baking your own bread at home. Here's how much you could save.
By Emmy Schneider-Green Read More

Shopping Tips (7)

9 Pantry Ingredients That Professional Chefs Buy Cheap
These are some pantry staples you should always stock up on when they go on sale at the grocery store, according to our pantry expert we consulted.
By Lyla Porter Read More
5 Of The Most Disappointing 365 Brand Snacks At Whole Foods
Among other things, the grocery chain is known for its more affordable private label brand, 365 by Whole Foods. While some are great, these ones aren't.
By Hilary Wheelan Remley Read More
Here's What You Need To Know To Buy Beef Tenderloin Like A Pro
Choosing the perfect beef tenderloin when shopping requires some base knowledge of this delicious cut. It also helps to know what you plan to use it for.
By Matthew Lee Read More
The Best Way To Choose Ripe Strawberries At The Store
Not all strawberries are the same - and for the best flavor, you want to choose the ripest ones at the store. That means knowing the signs of a quality berry.
By Matthew Lee Read More
What Does A Kiwano Melon Taste Like And Can You Eat The Skin?
The kiwano melon, or horned melon, has a flavor that is similar to a cucumber, with just a hint of sweetness to the juicy, jelly-like, seed-filled interior.
By Emmy Schneider-Green Read More
5 Food Items You Never Should Buy At A Gas Station
Stopping (and snacking) at gas stations is a part of driving. However, there are certain food items you should avoid at all costs when filing up.
By Sarah Nowicki Nicholson Read More
Farmed Vs Wild Salmon: The Must-Know Differences
The quality of the salmon at your grocery store can vary, depending on how it was raised. To help you choose the best salmon, here are the pros and cons.
By Katie Melynn Read More

Side Dish Recipes (1)

By Julie Kinnaird
Salmon Dill Pasta Salad Recipe
This easy pasta salad combines a dill-infused dressing with flaky, hot-smoked salmon, making it a perfect and refreshing offering for your summer party.
Read More

Storage And Preservation (23)

The Best Way To Store Peaches
Whether your peaches are underripe, overripe, or just right, we have tips for storing them so they stay bruise-free and tasty for days or even months.
By Sarah Nowicki Nicholson Read More
Here's How Long Rotisserie Chicken Lasts In The Fridge
Rotisserie chicken is delicious and convenient, but how long does it last in the fridge? We've got the answers so you can safely enjoy your leftovers.
By Buffy Naillon Read More
How Long Cream Cheese Stays Fresh After Opening
Cream cheese is a great versatile ingredient to have on hand. But if the package has already been opened, you don't have forever to use it.
By Julia Mullaney Read More
Here's How Often You Actually Need To Replace Spices
Spices in your cabinet may seem like they can last forever, but they do have a shelf life. These are how long both ground spices and whole spices last.
By Camryn Teder Read More
How Long Buttermilk Stays Fresh After Opening
Buttermilk is one of the most versatile dairy ingredients available to home cooks. Here's how long it stays fresh after opening, and how to store it.
By Megan Lim Read More
The Last Day You Can Still Eat Lunch Meat After Opening
Lunch meat is a staple for many people and because of its popularity questions abound how long you can safely eat the meat after opening the package.
By Elias Nash Read More
10 Easy Tips To Reduce Food Waste
We all waste food somtimes, but these easy tips, from prep to storage, will keep waste to a minimum and get more out of your groceries and cooked dishes.
By Emily Murawski Read More
The Last Day You Can Still Eat Ricotta Cheese After Opening It
Between sell-by, use-by, and expiration dates, it's tricky to figure out just when it's still safe to eat something and when you should throw it away.
By Tim Forster Read More
The Last Day You Can Still Eat Yogurt After Opening It
Yogurt can be a great addition to many recipes or enjoyed on its own. The countdown on its window for food safety begins when you open the container.
By Tim Forster Read More
Can You Freeze Cooked Rice?
Some foods keep very well in the freezer and reheat beautifully, but is leftover cooked rice one of them? Here's what to know before you grab the freezer bags.
By Hilary Wheelan Remley Read More
The Case For Freezing Steak Unwrapped
If you're going to cook meat from frozen then it is better to freeze steak unwrapped initially. Here's why this is a good idea for the perfect sear later on.
By Catherine Nyorani Read More
The Best Way To Store Coconut Oil For The Longest Shelf Life
Whether you buy refined or unrefined coconut oil, you can keep it fresher for longer by following a few simple storage steps. Here's what to know.
By Matthew Lee Read More
12 Crucial Storage Tips For Your Good Whiskey
Storing a good whiskey bottle takes a bit of work. But with a little ingenuity and these 12 tips, you'll be a pro in no time.
By Sera Parris Read More
Here's When Your Leftover Pizza Becomes Unsafe To Eat
Staring down a bunch of leftover slices of that tasty pizza pie from last night? You might be wondering how long you have to eat them. Here's what to know.
By Julia Mullaney Read More
Yes, You Can Freeze Watermelon. Here's How
To preserve watermelon past a few days or weeks, you need to know how to freeze it correctly -- and how to enjoy it when you take it out of the freezer.
By Robyn Blocker Read More
Store Your Guacamole Like Chipotle And Thank Us Later
To find out how to prevent leftover guacamole from browning too quickly, we spoke to Chipotle for a few tips and tricks. Here's why this method works so well.
By Emmy Schneider-Green Read More
The Step You Need To Take Before Buying A Costco Sheet Cake
If you want to keep your Costco sheet cake in perfect condition hours, days, and maybe even weeks after purchasing it, you'll need to prepare beforehand.
By Ann Meyer Read More
How Long Pesto Will Still Taste Good After Opening
So, you've opened a jar of pesto after getting excited about a delicious pasta meal, and now you need to know how long you've got before it goes bad.
By Ann Meyer Read More
The Avocado Ripening Hacks You Shouldn't Trust
You may have heard of some tried-and-true tips to ripen avocados, but not all tips work. Here, we debunk the myths when it comes to ripening this lovely fruit.
By Emmy Schneider-Green Read More
3 Clever Tips To Keep Your Popsicles Frozen In A Cooler
What's a summer picnic without some dessert? If you want to take some popsicles to go, we have three important tips for keeping them perfectly chilled.
By Andrew Amelinckx Read More
The Best Blueberry Storage Is Also The Easiest
If you've picked or purchased fresh blueberries, there's a best way to store them to ensure they last for as long as possible. Bonus: It's incredibly easy.
By Tim Forster Read More
Do Pasta And Sauce Last The Same Amount Of Time In The Fridge?
After making a hearty and comforting meal of pasta topped with sauce, you may be wondering how long they last in the refrigerator. Here's what to know.
By Camryn Teder Read More
14 Storage Tips For Longer-Lasting Watermelon
Enjoying tasty watermelon starts with picking the best fruit and knowing where and how to keep it stored until you're ready to eat it and once it's been cut.
By Sarah Moore Read More

Stores and Chains (1)

The Best And Worst Rotisserie Chickens You Can Find At The Grocery Store
Rotisserie chickens are great for an easy, quick, and tasty meal, but depending on where you shop, not all prepared poultry is created equal.
By Katie Melynn Read More

Tips (59)

The Spicy Tuna Roll-Inspired Upgrade Your Tuna Salad Needs
The next time you're crafting a large bowl of delicious tuna salad, take some inspiration from the spicy tuna roll for a flavorful new upgrade.
By Nikita Ephanov Read More
Ina Garten's Secret Ingredient Mayonnaise For Flavor-Bomb Tuna Melts
To give your tuna melts a serious explosion of flavor, follow culinary icon Ina Garten's lead and add one special ingredient to your mayonnaise.
By Andrew Amelinckx Read More
Gordon Ramsay Elevates Tuna Salad With 4 Bougie Ingredients
Tuna salad is great whether dressed up or down, and celebrity chef Gordon Ramsay has a cheffy version that relies on four bougie ingredients.
By Andrew Amelinckx Read More
5 Easy Ingredient Swaps For Corn Syrup In A Recipe
If you have a recipe that calls for corn syrup, only to find that you're all out, don't despair. There are a handful of easy substitutions you can make.
By Elias Nash Read More
Table Salt Vs Sea Salt Vs Kosher Salt: When To Use Each Type In Your Kitchen
There are plenty of salt types out there, but each one has a specific use, depending on what you're eating. Here's a guide to help you select the right one.
By Matthew Lee Read More
Mary Berry's Butter Tip To Bake Superior Cakes
If you want to bake cakes that are as compelling and delicious as Mary Berry's, you'll need to keep her simple yet effective butter advice in mind.
By Ann Meyer Read More
2 Easy Ingredient Swaps For Molasses In A Recipe
If you're faced with a recipe that calls for molasses but you don't have any on hand, don't despair. There are two simple substitutions you can make.
By Emmy Schneider-Green Read More
The Buttermilk Substitute That Makes Pancakes Even Tastier
Many home cooks choose buttermilk when whipping up a batch of fluffy pancakes, but there's one easy swap that will instantly upgrade your flapjacks.
By Catherine Nyorani Read More
Make Richer Rice Krispie Treats With One Invisible Canned Ingredient
If you love Rice Krispies Treats but hate the way they tend to dry out rather quickly, you can boost their richness with one creamy pantry staple.
By Greta Pano Read More
There's An Easier Way To Make Pigs In A Blanket
Pigs in a blanket are a beloved classic appetizer, but making them by hand can be tedious. Luckily, there's an easier way to bake up some perfect piggies.
By Buffy Naillon Read More
How To Stop Your Apples From Turning Brown Using Science
Brown apples aren't harmful, but many find them unappetizing. Here's how you can stop your apples from browning using some simple but effective science.
By Sara Donnellan Read More
Does Canned Coconut Milk Ever Go Bad?
It's no secret that canned coconut milk has a pretty long shelf life. However, the shelf life may be shorter than you'd think.
By Henna Bakshi Read More
Air Fryer 'Sun-Dried' Tomatoes Will Bring The Taste Of Italy To Your Kitchen
If you're unable to sun-dry tomatoes on the ceramic-tiled rooftop of an Italian villa, the next best thing is to use your air fryer for similar results.
By Kathryn Steane Read More
The Best Sauce Pairings For Unbeatable Bucatini Pasta
For bucatini pasta that can't be beat, you need an impeccable sauce to pair it with. To help find your favorite, take some advice from a professional chef.
By Elias Nash Read More
A Chef's Argument For The Humble Marinara Sauce
Simple yet intensely flavorful, humble marinara is one of the most misunderstood and overlooked pasta sauces. Take it from a seasoned professional chef.
By Nikita Ephanov Read More
Why Japanese Milk Bread Is The Perfect Choice For French Toast
The key to delicious French toast lies in making the best bread choice. While some prefer brioche or sourdough, Japanese milk bread is a perfect choice.
By Robyn Blocker Read More
The Best Types Of Pasta To Pair With Cream Sauce
Cream sauces are beloved for their richness and velvety texture, but you don't want to waste them on the wrong pasta shapes. Let a professional chef guide you.
By Matthew Lee Read More
A Simple Rule For Buying The Best Tomatoes Out Of Season
Tomatoes usually have a short growing season and grow best in the warmer months. If you want the best tomatoes out of season, there are a few tips you can try.
By Camryn Teder Read More
Swap The Water In Your Focaccia With Marinara Sauce And Never Look Back
Freshly baked bread is always a treat, and focaccia stands out with its pillowy texture and rich flavor. Swap in marinara in place of the water for a twist.
By Emmy Schneider-Green Read More
Make Spring Rolls Your Own With This Expert Filling Tip
Crispy, crunchy spring rolls are an incredibly popular appetizer, but you can truly give them a personalized touch with this tip from a professional chef.
By Camryn Teder Read More
The Luxurious Steak Upgrade Your Fettuccine Alfredo Deserves
Fettuccine Alfredo is a classic comfort food dish, but if you want to take the Italian pasta to the next level, add steak in this ingenious way.
By Allie Ward Read More
2 Prep Steps That Make Canned Corn Beef Taste Elevated
It's easy to overlook a pantry item like canned corned beef, but with two easy prep steps, you can improve the meat product's taste and texture.
By Tony Cooper Read More
Geoffrey Zakarian's Steamy Tip For Great Air Fryer Baguettes
For celebrity chef and author Geoffrey Zakarian, the air fryer is the perfect kitchen tool for crisping up baguettes without any risk of burning.
By Ann Meyer Read More
5 Easy Ingredient Swaps For Rice Vinegar
Rice vinegar is an underrated pantry ingredient. However, if you're making a dish that calls for some but don't have any on hand, you have a number of options.
By Elias Nash Read More
The Unconventional Tricks You Need To Remove Beet Stains From Your Hands
We love beets, but stained red hands are a nuisance. Learn these five easy, surprising methods to remove beet stains using common kitchen items.
By Hilary Wheelan Remley Read More
The Right Way To Air Fry Hot Pockets For Crispy, Gooey Results
Microwaving your hot pocket often doesn't result in the crispiest results, but pop it into the air fryer and you'll get the perfect balance of crisp and cheese.
By Julia Mullaney Read More
25 Kitchen And Food Hacks That Will Change Your Life
We all need a little help in the kitchen from time to time, and sometimes that help comes from unexpected places ... such as in the form of helpful hacks.
By Chowhound Staff Read More
Turn Your Baked Feta Pasta Into A Tasty Dip By Ditching A Key Ingredient
If you're a fan of the viral baked feta pasta, you'll love what happens when you transform it into a dip. Best of all, you just need to skip one component.
By Kathryn Steane Read More
The Best Canned Sardines To Eat If You're Afraid You'll Hate Them
If you're curious about exploring the world of canned sardines but are worried they'll weird you out, follow this expert advice to find the tastiest fish.
By Elias Nash Read More
Here's How You Should Be Eating Canned Sardines According To A Pro
Canned sardines should be a pantry staple for all fish lovers. Here's how an expert recommends eating and serving them for optimal taste and enjoyment.
By Tim Forster Read More
Make Your Strawberry Shortcake Even Better By Swapping Out The Cake
Strawberry shortcake is a classic dessert, but you can give the summertime favorite a major upgrade by substituting the cake for something a bit flakier.
By Emmy Schneider-Green Read More
Andrew Zimmern's Advice For No-Skill Poached Chicken
Poaching chicken might sound intimidating, but the way celebrity chef and television host Andrew Zimmern does it requires zero kitchen skills.
By Buffy Naillon Read More
Bobby Flay's Simple Hacks For Perfectly Grilled Corn On The Cob
If you're looking to grill up the most perfect corn on the cob, chef and television host Bobby Flay has a number of simple hacks that will help.
By Allie Ward Read More
The Secret To Getting A Perfect Crispy Crust On Frozen Steaks
Cooking steak from frozen not only works, but can sometimes be an improved preparation method -- especially if you take the right steps to get a crispy crust.
By Allie Ward Read More
The Slicing Hack You Need For Easy Watermelon Skewers
There's hardly a better food to snack on than watermelon when you need some refreshment, and one simple hack gives you convenient skewers effortlessly.
By Emmy Schneider-Green Read More
Make Baked Steak Fries As Crispy As Deep Fried With One Extra Ingredient
For the crispiest baked steak fries, there's one ingredient that you need to use, and it's something you probably have in your pantry right now.
By Greta Pano Read More
Upgrade Your Taco Night With Canned Fish And Never Look Back
When the craving for seafood tacos hits, you don't always have to reach for the freshest catch. Instead, give the canned fish in your pantry a chance.
By Jonathan Kesh Read More
Why You Shouldn't Overlook Canned Pineapple
Canned foods aren't just convenient, in many cases, they're better than their fresh counterparts. This is especially true of canned pineapple.
By Julia Mullaney Read More
Make A S'mores PB&J For An Ooey Gooey Upgrade To Your Sandwich
S'mores and PB&J sandwiches are both classic comfort foods, but combining them produces a sweet treat that feels both unique and revolutionary.
By Ann Meyer Read More
Upgrade Your Store-Bought Veggie Burgers With This Chef-Approved Tip
Certain store-bought veggie burgers can be a bit of a letdown, but you can give these mass-produced patties a major upgrade with one simple chef-approved tip.
By Ann Meyer Read More
Make Your Own Saucy (Not Soggy) Nuggets With These Easy Tips
Making saucy nuggets (as opposed to just dipping them in sauce) doesn't come without risks. Follow these tips to keep yours from getting soggy.
By Ann Meyer Read More
3 Steak Cuts You Should Never Be Marinating
While some cuts of steak benefit from being marinated, not all of them need help in the tenderness department. Here are three cuts which fit that description.
By Elias Nash Read More
Transform Your Chocolate Ice Cream With One Seriously Bold Topping
You might be familiar with this tasty condiment in a savory application, but adding it to this cool dessert is an unexpected delight.
By Kathryn Steane Read More
The Pro Tips You Need For Great Corn Ribs From A Momofuku Chef
Corn ribs are a vegan-friendly version of the beloved barbecue meat. To make yours truly stand out, follow these expert tips from a Momofuku chef.
By Ann Meyer Read More
How A Spritz Of Lemon Juice Transforms Watermelon
To brighten up your next slice of juicy watermelon, simply add a squeeze of lemon to bring out unparalleled bright, bold flavors.
By Emmy Schneider-Green Read More
The Simple Egg Swap For Even Creamier Brownies
If you prefer a dense, rich, and creamy brownie to a light and airy one, consider this simple trick before you fold your eggs in with the brownie batter.
By Tim Forster Read More
Air Fry Your Hot Dogs In Ribbons For Easy DIY 'Bacon'
If you have a hankering for bacon but rather than rashers you've got hot dogs on hand, you can use your air fryer to achieve crispy smoked meat bliss.
By Robyn Blocker Read More
How Julia Child Elevated Her Tuna Salad Sandwiches
Julia Childs enhanced her tuna salad sandwich with a few extra ingredients that boosted the dish's flavor and texture. Plus, she used a unique sandwich bread!
By Andrew Amelinckx Read More
Ree Drummond's 4-Ingredient Strawberry Sauce Can Save Any Boring Dessert
When you're dealing with a dessert that seems like it might be a real dud, zhuzh it up with Ree Drummond's strawberry sauce made from just four ingredients.
By Emmy Schneider-Green Read More
That Side Of Sushi Ginger Belongs On Your Tuna Sandwich
If you find the standard tuna sandwich a bit bland and boring, one of the most innovative and successful ways to improve it is with sushi ginger.
By Megan Lim Read More
Why You Need Canned Chipotle Peppers In Adobo Sauce In Your Pantry
Packed full of flavor and easily incorporated into your cooking, canned chipotle peppers in adobo sauce are a must-have item for your pantry.
By Andrew Amelinckx Read More
Julia Child's Tip For Tender Asparagus Every Time
People can get kind of prickly when it comes to cooking asparagus, but if you want the most tender stalks, you need Julia Child's clever tip.
By Emmy Schneider-Green Read More
The Tastiest Ways To Use A Top Round Steak
Top round is a cut of steak that can sometimes be overlooked, but it's packed with plenty of beefy flavor. You just have to know how to handle it.
By Elias Nash Read More
Irresistible Nacho Cheese Sauce Comes Down To One Special Ingredient
When you want to take your nacho cheese sauce from humdrum to utterly tantalizing, there's one particularly tangy pantry item you need to rely on.
By Julia Mullaney Read More
The Microwave Method For Easy Homemade Potato Chips
If you're fresh out of the store-bought kind but still hankering for some crispy, crunchy chips, all you really need is a potato and a microwave.
By Ann Meyer Read More
How Ina Garten Elevates Store-Bought Mashed Potatoes
The way Ina Garten elevates store-bought mashed potatoes, you'd think she was making them at the edge of the earth's atmosphere, but they're super simple.
By Kathryn Steane Read More
5 Delicious Ways To Eat Canned Artichoke Hearts
Of all the canned vegetables on the market, artichokes might be one of the most slept on. Remedy that by trying these five temptingly tasty ways to eat them.
By Hilary Wheelan Remley Read More
Caramelize Onions In Your Cast Iron For A Low-Effort Way To Clean The Pan
Caramelizing an onion in your cast iron skillet not only leaves you with a delicious pile of rich sweet onions, but it's also an effective cleaning hack.
By Emmy Schneider-Green Read More
Your Guide To The Perfect Picnic
Picnics are much more than simply eating outside. We've got tips for packing, serving, and enjoying the perfect outdoor meal with your friends and loved ones.
By Sera Parris Read More

Trader Joe's (3)

The Reason Trader Joe's Peanut Butter Cups Taste So Good
Many Trader Joe's shoppers appreciate the grocery store chain's private label peanut butter cups, but what makes them so good? Here's what to know.
By Ann Meyer Read More
The Traderverse: Trader Joe's Real Roots In Tiki Culture
Trader Joe's founder, Joe Coulombe, came up with the store's concept while vacationing in the Caribbean. But it wasn't just his surroundings that inspired him.
By Andrew Amelinckx Read More
Why You'll Never See A Self-Checkout Lane At Trader Joe's
Trader Joe's is unlike any other chain grocery store by design, which means it never gets caught up on chasing modern trends like self-checkout lanes.
By Emmy Schneider-Green Read More

Vegan Recipes (2)

By Ksenia Prints
Satay-Style Grilled Tofu Skewers Recipe
Satay-style grilled tofu skewers marry Indonesian peanut sauce with tofu for a grilled dish that's sticky, sweet, salty, and messy in the best way possible.
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By Julie Kinnaird
Deconstructed Watermelon Gazpacho Salad Recipe
Deconstructed watermelon gazpacho salad evokes all the flavors of summery Spanish gazpacho combined with the satisfying toothsomeness of a fresh crunchy salad.
Read More

Vegetable Recipes (1)

By Miriam Hahn
Grilled Romaine And Corn Salad With Herby Mustard Dressing Recipe
Grilling vegetables adds a delicious, caramelized, and charred taste, and this salad recipe features grilled corn and romaine alongside plenty of herbs.
Read More