Flank steak is one of the tougher cuts of meat to work with if you want to really bring out its best side. Cutting it against the grain is an essential step.

To repurpose your sourdough discard instead of throwing it out, try using it to make your cakes, muffins, and other baked goods more tender and delicious.

When pairing red wines with chicken Marsala, lighter, fruity, and less tannic options are ideal; in contrast, fuller-bodied wines are best with white wines.

Hash browns can be a little tricky to perfect at home. Of course, that's why we're giving you some excellent tips on how to make hash browns sizzle!

Pro chef Giada De Laurentiis has high standards for Italian cuisine, and no qualms about explaining why she won't order certain pasta dishes at a restaurant.

Instead of crust, Pennsylvania-style chicken pot pie is made in a single pot with homemade noodles. In fact, it sort of resembles chicken noodle soup.

While, yes, coffee adds a bit of caffeine to your dessert, it perfectly complements the tasting notes in chocolate, making things taste even more chocolatey.

Plenty of us out there like to doctor up our burgers before we grill them, with a little mustard or some garlic. But Bobby Flay sticks to just two things.

If your mac and cheese didn't turn out well — the noodles were clumped or the sauce broke — it might be because you stirred the dish too much as it cooked.

You may think there are only a handful of cucumber varieties, but there are actually over a hundred. Here are the most common that you'll see in stores.

Giada De Laurentiis revamps the classic SpaghettiOs with a homemade twist, featuring flavorful tomato sauce, gnocchetti pasta, and a touch of childhood comfort.

Instant chocolate pudding is a great dessert all on its own but you can transform it into an expensive-looking mousse with one simple ingredient swap.

If you dislike how regular ice cubes water down your lattes, customizable coffee ice cubes made from leftover java are your key to a better flavor.

Ready to be part of the "shower-eating movement"? First, you may want to know if it's hygienically acceptable and safe to do so. Here's what the science says.

Deli meats can linger in a fridge, and even though they seem like they last forever, they do expire. Here's how long you have to eat an open container.

The Mashed Bros are back again with an extra crunchy taste test of a variety of insects, including the aptly named and somewhat feared stink bugs.

A good starting point for solid drink pairings with pork chops is a dry rosé wine, a hefeweizen-style beer, or a cocktail with sweet carbonation, like a mojito.

If you've had ranch dressing in your fridge for who knows how long, it's time to learn how long opened ranch actually lasts and how to tell if it's spoiled.

Keep your banana cream pies and puddings as bright and aesthetically pleasing as possible by spritzing a bit of lemon juice on them to prevent browning.

No one likes when poached eggs go wrong. To head off disaster and get it right every single time, here are tips you need when cooking poached eggs.

Starbucks fans may be intrigued by trenta cups, the chain's largest drink size, but there's a change your favorite beverage can't be ordered this way.

No one wants to spend the time creating a gorgeous gravy only for it to burn on the stove last minute. The best rescue? Peanut butter, actually.

Have leftover phyllo dough or just want to try working with it for the first time? Wrap up your veggies and bake for a crispy new texture and bite.

You've probably had it blanched, baked, maybe even raw, but have you tried kale massaged with avocado? It breaks down the tough fibers for a yummy salad.

Ever had a pie shell shrink on you in the oven? Queen of the kitchen, Ina Garten, knows exactly how to avoid such catastrophe from striking our beloved pies.

You thought you heard the last of it, but pink sauce is back, only now it's a little orange and made by the French Michelin-star chef, Ludo Lefebvre.

Small dice knife cuts, aka macédoine cuts, may seem similar to brunoise cuts, but brunoise are about half the size of the average small dice.