Lots of people make mistakes when cooking hash browns. But you don't have to — here's the dos and don'ts of making this scrumptious dish. Let's get frying!

Most Champagne stays bubbly for a certain period of time, but the freshness of your bottle can depend on its size, how it's stored, and more.

An egg wash lends any baked good a crispy golden finish that's oh-so pretty. But why bother with the mess of eggs when you can use mayo instead?

As kitchen appliances become more and more sophisticated, some features are not all that they seems. The delayed start function can hurt your oven.

Paul Hollywood, Scouse baker extraordinaire and global TV personality, holds no punches when it comes to this one beloved American snack cake.

If you want the most indulgent scrambled eggs ever, follow Ina Garten's penchant for using the French method that produces the most velvety results.

Roasting meat and veggies on a sheet pan can create stubborn stains and burnt-on food residue, but the best method for cleaning your pan is super simple.

Mashed potatoes — can't get any better, right? Well, actually they can. Add this one ingredient for a savory take that will change weeknight dinners forever.

As the Sweeney Todd quote goes, times is hard. Fortunately, you can make things a little easier and save some cash with this simple Starbucks ordering hack.

While elotes taste great all on their own, there's a way to jazz up this popular Mexican street dish with an ingredient that may be surprising.

Properly storing food doesn't have to be complicated. Here's several mistakes people make when storing food — and our tips will help you avoid these pitfalls.

Using a cast iron pan to bake your next loaf of bread might add a few minutes to the cooking time, but the delightfully crunchy end result is worth it.

To turn your basic guacamole into a delightfully tart and bright spread that's perfect for potlucks and holiday gatherings, add this seasonal fruit.

Ah Maruchan ramen — who doesn't love it! We're guessing ... not many. Here, we're ranking a bunch of Maruchan ramen flavors to give you an idea of their taste.

Bacon can be frozen for up to four months before its quality and flavor begin to deteriorate, and using parchment paper to store it is a genius hack.

If you love bite-sized egg recipes like deviled eggs, or want an exciting appetizer for a party, Portuguese ovos verdes should be your next dish to try.

They're both delicious and high reminiscent of pizza, but they couldn't be more different. So what's a stromboli, and how does it differ from a calzone?

If you love stone fruits like peaches, apricots, or cherries and want to preserve them, here's why you should think twice about doing so in the refrigerator.

Ina Garten may be a beloved and famous chef today, but she actually wasn't allowed in the kitchen growing up as her mother preferred to do all the cooking.

If you love cannolis, no need to go to the Italian bakery. You can make them right from home using ice cream cones as a shortcut for the outer shell.

Vegetable oil is generally defined as any oil made from nuts, seeds, grains, or fruit - and most of the time, it is primarily made with soybean oil.

Sandra Day O'Connor's fellow Supreme Court justices fondly recall the late justice's annual tradition of gifting them her family's spicy beef jerky.

If flipping eggs terrifies you, there's one trick you can use to help prevent a mess. And it just so happens to be an underrated kitchen tool.

After enjoying fondue, it's worthwhile to eat la religieuse - also known as the delicious crusted cheese bits that remain stuck to the bottom of the pot.

If you want a topper of steamed milk in your Starbucks coffee, you should know there's a right way and a wrong way to do it - and it could save you money.

If you want to buy gift baskets featuring a variety of wine, Stella Rosa might have what you're looking for. Let's take a look at several of their offerings.

Placing raw bacon in a hot frying pan causes the strips to seize and shrivel, cooking the protein too quickly and leaving chewy pockets of fat.