Sometimes, you don't want to stand there and hold your hand mixer as you make whipped cream for a dessert — but don't worry! TikTok has your back.

Butter can be a tricky baking ingredient - too cold and it's hard to work with; too soft and you get less than desirable treats. Here's a trick Carla Hall uses.

Girl Scout cookies often cause clamor and commotion, but one popular flavor proved to be more trouble than it was worth and will not be returning in 2024.

The Turbo Rush energy drink goes from tv to reality. Like, uh, actual reality. We've tried it and guess what? Thanks A-Train! Because this stuff is pretty good!

Even if you think you've tried every martini, there's a new take on a dirty preparation that swaps the olive juice for pesto and has lots of Italian flavor.

Watermelon is delicious no matter how you slice it, but cutting it into crinkle-cut strips like French fries is one delicious trend we can get behind.

Raspberries are a very delicate fruit, so they need to be handled with the utmost care like this simple vinegar solution to properly clean them.

Anyone who has been fortunate enough to visit Martha Stewart's restaurant in Las Vegas knows how yummy this potato is, but it's also so easy to make.

You may have seen it in a classic Mediterranean dish or in a viral post on social media, but really, what does squid ink taste like and how do you cook with it?

Grenadine is featured in some of our favorite cocktails — and even virgin drinks like the Shirley Temple. But what, precisely, is grenadine made out of?

Squash hands is a skin allergy some people get when cooking with butternut squash. Learn how to prevent squash hands so it doesn't ruin your autumnal meals.

We all know what marshmallows look like, but what are these sweet, springy delights actually made out of? How do they stay so darn soft and fluffy?

A New York strip steak is as delicious as it is expensive when dining out. Want to make it at home? It's easier than you think to get the perfect steak.

Apple pies and autumn are nearly indistinguishable, but when it's time to pop a pie in the oven, you need to know one thing: how many apples does it take?

Don't limit yourself to layering lasagna sheets one on top of the other in parallel lines. Instead, consider twisting the pasta like cinnamon rolls.

Apparently, royal pastry etiquette dictates that breakfast diners should never take more than one pastry, and only after first offering them to others.

According to Anmao Sun, co-founder of the restaurant chain Mamahuhu, the best way to prepare potstickers is to steam them first and then fry them.

According to Alton Brown, pizza cutters are excellent for slicing large amounts of meat into small rectangles, making them the ideal tool for crafting sliders.

While the idea of adding cold water to scrambled eggs may seem like it could make them runny or less flavorful, it actually has the opposite effect.

Celebrity pitmaster Rodney Scott suggests offering a wide variety of meats and sticking to classic combinations for the perfect BBQ charcuterie board.

Available during soup season, bundles of suppengrün contain just the right amount of common vegetables and herbs needed to make a soup base in Germany.

These vanilla tuiles are used to accompany another dessert, such as a garnish on a cake or in ice cream or mousse, but are delicious to eat all on their own.

Did you know that you can eat watermelon rinds? Well, you can — and you can do it in a number of delicious ways! It's all right here. Candied rinds, anyone?

Anyone who's used a Brita long enough knows that, sometimes, the pitcher can get a little moldy. When it does, you don't need to fret: It's truly easy to clean.

Lemon-infused sugar can be the surprising ingredient you need to add even more of a sweet citrus boost to baked goods. Here's how to make it.

If you want a great chicken wing recipe for game day - or any day - Giada De Laurentiis has a tasty recipe that mixes in tequila for a finger-licking sauce.

Tacos al pastor are an integral part of Mexico's food scene, but the dish has origins in the Ottoman Empire. Here's how al pastro developed in Mexico.