Baking Soda Is Key To Creamier Dried Beans
If you want creamier dried beans every time, use a little baking soda. Adding some to a pot of water can help break down the bean's pectin and make them softer.
Read MoreIf you want creamier dried beans every time, use a little baking soda. Adding some to a pot of water can help break down the bean's pectin and make them softer.
Read MoreA round silicone ice mold can be used to make hot chocolate bombs in a few simple steps, and the flavorings you can try are only limited by your imagination.
Read MoreYou may think you've had every type of nacho, but until you've sampled Bobby Flay's Super Bowl Sunday nachos, you'd be mistaken. They're worth the effort!
Read MoreIf you tend to take meat out of the fridge and put it right in the pan, take a moment to try this paper towel prep tip first for much better results.
Read MoreOn the off chance you have some leftover beer, don't toss it out! You can use it in a delicious pan sauce since beer is the perfect deglazer.
Read MoreThat beautiful antique pitcher of green glass? Grandma's old blue casserole dish? Your dinnerware might be leeching toxic chemicals into your food.
Read MoreRisotto may not be as popular as pizza or pasta, but the Italian dish can be made easily and inexpensively = as long as you don't over-stir it and ruin it.
Read MoreYou've likely encountered them all at some point, and gosh do they seem similar, but grints, cornmeal, and polenta are each unique with varying flavor profiles.
Read MoreThere is a sweet balance between just perfectly ripe avocados and avocados that have entered zombie territory. To preserve them, try the freezer.
Read MoreYou're in the middle of a recipe, and disaster strikes: You're out of cocoa powder! Thankfully, there are some quick alternatives to save the day.
Read MoreIf you want to bake classic desserts like Ina Garten, here are 11 tips for how she elevates desserts like chocolate cake and meringue from sweet to superb.
Read MoreWhen shopping for crab, be sure to avoid this red flag that tells you the meat is definitely spoiled, as well as a few other signs that you shouldn't buy it.
Read MoreMashed potatoes are creamy, buttery mounds of deliciousness. But some types of potatoes are perfect for mashing, and some aren't. Here's what we mean.
Read MoreThe sous vide approach is your best bet if you find baking cookies in the oven tricky in terms of avoiding burning, uneven cooking, and moisture loss.
Read MoreWhiskey has a characteristic smokiness that pairs beautifully with red meat, especially when draped over a piece of steak in a gorgeous steak sauce.
Read MoreMuch like sausages themselves, sausage casings come in many varieties, but the way they taste and the purpose they serve is surprisingly simple.
Read MoreShould they stay or should they go? Though mostly a matter of preference, removing chickpea skins can make a difference in some dishes. Here's how to decide.
Read MoreSo you have leftover ribs but are afraid of reheating and drying them out -- never fear! A little extra sauce will keep the meat tender and juicy.
Read MoreSantoku, gyuto, kiritsuke -- there are many types of Japanese chef's knives, but they are all built in a similar fashion unique from Western equivalents.
Read MoreGordon Ramsay is known for his harsh, but often warranted, criticism. However, he has nothing but love for these crispy feta egg tacos -- that are easy to make.
Read MoreIf you don't have mayo on hand, try making your next grilled cheese with coconut oil. Its subtle, nutty flavor complements the sandwich deliciously.
Read MoreChicken salad can be the star of your lunch, but when it isn't cooked right, the chicken can be limp, dry, or flavorless. Here's how to avoid catastrophe.
Read MoreTo add extra zip to your baked chicken dinner, take a page out of Ina Garten's book and reach for these pantry ingredients to enliven its breaded coating.
Read MoreYou've heard of pineapple upside-down cake, but that same technique can be applied to many kinds of tarts for a perfectly caramelized and crisp top.
Read MoreAnthony Bourdain believed that competitive cooking shows were beneficial for the restaurant industry, but that some cooks prioritized screen time over food.
Read MoreNot a fan of the tough stem on kale? Don't worry -- domestic goddess Martha Stewart isn't either! With this quick trick, de-stemming will be a breeze.
Read MoreDiscover the butter dilemma: Does it go on the counter or stay chilled? Salted or unsalted? Uncover butter secrets and find your perfect spread.
Read More