Try the other shareable centerpiece: the rice board. Asian-inspired and versatile, it's the perfect blend of creative, affordable, and delicious dining.

Putting a marshmallow in the microwave and nuking it is a setup for disaster, so instead, follow our method for safely and easily melting them.

Isomalt is a substance you may have never heard of, but it might become your new best friend if you love crafting sugary decorations for cakes and cupcakes.

Ina Garten knows that sour cream can majorly upgrade a coffee cake, and she takes the improvement a step further by adding yet another flavorful ingredient.

You may expect a thick ice cream-based beverage when you order a milkshake just about anywhere, but New England's shake formula is quite different.

Trader Joe's Mystery Pack is officially back just in time for the holidays, offering a fun twist on the retailer's selection of reusable shopping bags.

Is there anything worse in the entire world than getting a watery cup of iced tea? Well, maybe, but it still stinks. Ask for no water when next at Starbucks.

This spot in the fridge may be one of the most popular places to store milk, but it's also the worst if you want the jug to last as long as possible.

Japanese Kewpie mayo has a worldwide cult following, and this is how to use rice vinegar to make your own home, or even dock up a store-bought jar.

If you've been using wax paper in the same manner as parchment paper to roast or bake foods in the oven, you should know why the practice isn't safe.

A labor of love, this Jamaican braised oxtail is both hearty and zingy, thanks to a classic green seasoning marinade with ginger and fresh herbs.

Some foods don't taste the same as they once did. There are lots of reasons for this, some obvious, some not so much. From Oreos to Nutella, we've got deets.

Starbucks almost had a name that related more to its home city of Seattle, but wasn't quite as catchy or unique as the brand name we know today.

When dining in a nice sushi restaurant, follow traditional etiquette and eat these types of sushi with your hands instead of with chopsticks.

Oversalting a sauce can be avoided by not being too hasty, but if you do end up with a super-salty condiment, a slice of potato can help you out.

You may think that ground beef is made from one or a few cows, but the actual number, and the way ground beef is made in America, could be a surprise.

Taking cold bacon from the fridge and immediately placing it in a hot skillet might be tempting, but you should let it come to room temperature first.

Many of us go to pains to brine our turkeys for the autumn and winter holidays, but you can streamline the whole process with none other than pickle juice.

If you've tried to make tuna or chicken salad at home to no avail, it might be the mayo. Here's why the condiment always tastes better at restaurants.

While frozen meat remains safe for consumption after its expiration date, keeping it frozen for an extended period can lead to drawbacks in taste and texture.

If you think we eat a lot of bread in America, it may surprise you to know that we pale in comparison to another country that eats the most loaves every year.

If you love the pairing of fresh fruit and whipped cream, here's a unique take on the classic dish - adding in some tangy lemon curd for a pop of zing.

Many assume that light olive oil is lower in fat, calories, or sodium, and therefore more nutritious. This misunderstanding, while reasonable, is incorrect.

Everyone has that one kitchen gadget that gets used the most whether from sentimental value or sheer convenience. Of course, Ina Garten has her own fav too.

When those autumn winds start blowing, what better way to warm your bones than with a comforting, fall-themed bowl of delicious pasta, Giada-style?

If you love playing beer pong, but feel embarrassed to suggest it anywhere outside of a college party, try this more elegant version with a sparkling twist.

Rao's frozen entrees — you know 'em, maybe you love 'em. Well, we've got the dish on the Rao's meals that are hits, and those you can leave on the shelf.