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Juicy seared steak with crispy french fries

The Butcher Shop Find You Need For Restaurant-Quality Steak And Sides

Cook

The Butcher Shop Find You Need For Restaurant-Quality Steak And Sides

If you're wondering why restaurant steak tastes so much better, it isn't just technique: They often use this kind of fat to cook everything from steak to sides.

By Louise Rhind-Tutt

Drink

How Long You Have To Drink An Open Vodka Bottle For The Best Flavor

By Chris Sands

Food

How The 6-To-1 Method Makes Going To The Grocery Store Less Painful

By Avery Tomaso

Cook

A Dash Of Sesame Oil Elevates Mediocre Store-Bought Mayo

By Louise Rhind-Tutt

Cook

The Dough Poke Test To Tell If Your Bread Is Perfectly Proofed

By L Valeriote

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Drink

How Long You Have To Drink An Open Vodka Bottle For The Best Flavor

Unfortunately, like all liquor and alcohol, an opened bottle of vodka will only last so long. Here's how long it will stay fresh and how to best store it.
By Chris Sands
Food

How The 6-To-1 Method Makes Going To The Grocery Store Less Painful

If you're like us, you've sometimes struggled with efficiency when hitting the grocery store. To streamline the process, try this six-to-one method.
By Avery Tomaso
Grocery

Splurge-Worthy Grocery Store Items You Should Try At Least Once

From aged balsamic vinegar, to the juiciest maraschino cherry to drop into a Manhattan, and superfood honey, this one's about the finer things in life.
By Lauren Bair
Cook

The Onions You Need For The Best Bowl Of French Onion Soup

If you want to make French onion soup at home, it's easy enough to do but requires always choosing the right onions - here's the kind that works best.
By Jennifer Mathews
Cook

Coconut Milk Whipped Cream Is A Seriously Dessert Game Changer

Whether you want to skip the dairy or simply have too many cans of coconut milk, you can make the most luxurious whipped cream with coconut.
By Annie Epstein
Food

The Sweet And Fluffy History Of Whipped Cream

Do you hear it? That sound of whipped cream sprayed from a can, oh my. So good. And here's what's cool -- whipped cream has an interesting history. Trust us.
By Felicia Lee
Food

Does Eating Watermelon Really Count As Drinking Water?

We all know that hydration is one of the many keys to staying alive, but does eating watermelon (which is 92% water) actually count as drinking water?
By Chris Sands
Cook

A Hotel Pan Is The Tool You Need To Keep Pizza Toppings Cool

When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice.
By L Valeriote
Grocery

The Reason You Won't Hear Music While Shopping At Aldi

There are plenty of ways that Aldi saves its consumers some cash, and by not playing music, they're likely doing so again in two different ways.
By Audrey Enjoli
Food

Why Hellmann's Mayo Is Also Called Best Foods

Many people know their favorite mayo as Hellmann's but depending on where you live in the U.S., it might also be called Best Foods. But, are they the same?
By Erica Martinez
Cook

Tahini Is The Underrated Ingredient Your Baked Goods Need

Tahini can enhance the flavor of cookies, breads, and more, or you can use it as an alternative to the fatty ingredients frequently used in baking.
By Audrey Enjoli
Drink

What Makes Armagnac And Cognac Different?

Geography plays a crucial role in the difference between Armagnac and Cognac, two French brandies that are notable for their complex flavors.
By Chris Sands
Cook

Think Beyond Your Basic Board: Introducing Charcuterie Cones

If you've mastered the art of arranging delicious cheese boards, it's time to elevate your game with the next trendy way to serve charcuterie: in cones.
By Hannah Beach
Cook

Why Ina Garten Prefers Dry Over Wet Turkey Brine

When it comes to roasting a turkey, Ina Garten's go-to method is always to dry brine it. Here's why she prefers it over wet brining and how to get started.
By Jennifer Mathews
Cook

What To Use When You're Out Of Peanut Butter

Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions.
By Brian Good
Cook

Is There A Difference Between Panna Cotta And Crème Brûlée?

At first glance, the two dishes may seem a bit similar, but crème brûlée and panna cotta are two distinct desserts. The cream in each is thickened differently.
By Louise Rhind-Tutt
Cook

Chef Kardea Brown's Quick Trick To Clean Cast Iron Pans Without Soap

Chef Kardea Brown is known for her love of cast iron skillets, and so it makes sense she has the best tips for how to keep these essential kitchen items clean.
By Audrey Enjoli
Cook

14 Surprising Ways To Use A Can Of Sweetened Condensed Milk

Sweetened condensed milk goes a long way in the kitchen. Here, we're highlighting how you can incorporate this toasty sweetness into lots of yummy treats.
By Suzannah Kolbeck
Food

How Beignets Became The Quintessential Dessert Of New Orleans

Even though they weren't actually invented in the Big Easy, beignets are unequivocally associated with New Orleans due to their long history there.
By Erica Martinez
Drink

The Vietnamese Coffee Dupe You Can Order At Starbucks

For lovers of Vietnamese coffee, this custom Starbucks drink gives you the same flavors in an easy-to-order formula that's sure to hit the spot.
By Erica Martinez
Cook

How To Cook Salmon In Your Microwave, According To David Chang

Cooking fish in the microwave may seem like a big faux pas, but even pro chefs like David Chang advocate for this method. Here's how he does so with salmon.
By Louise Rhind-Tutt
Cook

How To Fold Egg Rolls Like A Total Pro

No takeout order is complete without a few eggs rolls. While they look and taste complex, it's surprisingly easy to roll and fold them at home.
By Jennifer Mathews
Cook

Crucial Mistakes Everyone Makes When Cooking Chicken

Chicken is one of most popular meats when it comes to cooking from home, but that doesn't mean we always get it right. Here's how to avoid mistakes.
By Elaine Todd
Cook

The Baking Tool That Prevents Soggy Nachos

Making homemade nachos can be a fun if not delicious cooking activity, but if you want to prevent a soggy mess, use this baking tool you may have on hand.
By Annie Epstein
Cook

The Jarred Beans José Andrés Cooks With Constantly

There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred.
By Catherine Rickman
Food

The Marketing Ploy Behind The UK's Beans On Toast

You've likely heard about Britain's great love of beans on toast, but did you know the ones responsible for said love affair were actually American?
By Emily Voss
Cook

Ina Garten's Favorite Cheese For Creamy Scrambled Eggs

We all want to live like Ina Garten, so when she tells us her favorite cheese to use in scrambled eggs, we run to the store to replicate it.
By Erica Martinez
Cook

Why You Should Never Add Good Oil To Cold Pans

If you're wondering if you should add oil to a pan before or after heating it, there are a few reasons why you should choose the latter for high-quality oil.
By L Valeriote
Cook

The Simple Hack To Stop Salt From Hardening In The Shaker

If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
By Annie Epstein

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