The Creamy Ingredient Swap For Tuna Salad Without Mayo
Greek yogurt is creamy and thick with a touch of tanginess, making it a solid, protein-rich substitute for mayonnaise in dishes like tuna salad.
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The Warning Sign A Slow Cooker Recipe Isn't Worth Following
If a recipe doesn't specify the size and shape of the slow cooker required, it's a potential red flag that the meal may not turn out as expected.
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Ree Drummond's Secret Weapon Ingredient For Creamy Lasagna
Lasagna is always a crowd pleaser but there are ways to amplify it even further, such as Ree Drummond's unique ingredient for a creamier result.
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The Biggest Mistake You Can Make When Flipping Chicken
If you're impatient when cooking chicken, the biggest mistake you can make it's not letting it cook through and letting it release naturally from the pan.
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Ina Garten's Flour Hack To Clean Sandy Mussels
Preparing mussels requires some prep time to clean them properly since sand and debris can build up in the shell. But Ina Garten has a trick using only flour.
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The Worst Bun For Burgers, According To Anthony Bourdain
A burger's bun needs to hold up to the main draw: the patty. If it disintegrates before you finish, it's no good, at least according to late Anthony Bourdain.
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An Ice Bath Is Key To Making Crispier Salads
If you had every intention of making a fresh salad when buying lettuce from the grocery store but the leaves have now wilted, use this ice back trick.
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Canned Soups That Make The Best Pasta Sauces
A can of soup can be used for more than one type of meal. Here are some canned soup varieties that make an excellent ingredient for pasta sauces.
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The Ingredient To Check For Before Buying Generic Peanut Butter
Yes, peanut butter can be a nutritious and easy way to get your protein in, but if you're buying it with this emulsifier, you may be doing more harm than good.
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The Lettuce Hack That Prevents Soggy Egg Salad Sandwiches
Nothing is as disappointing as a suddenly soggy sandwich. To keep your egg salad from soaking into the bread, just use this easy lettuce trick.
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5 Food Scraps That Will Make Your Kitchen Smell Great
There are plenty of ways to make a kitchen smell, well, horrible, but thankfully, there are just as many ways to use food scraps to deodorize the kitchen.
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The Layered Difference Between Choux And Puff Pastry
Choux pastry and puff pastry seem extremely similar at first glance, but their ingredients and methods of preparation are surprisingly different.
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Miso And Garlic Are The Perfect Umami Combo For Mashed Potatoes
Mashed potatoes may be as close to perfection as food can get, but that doesn't mean they can't get even better. Try adding miso and garlic for an umami kick.
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The Metal Teeth On Your Kitchen Scissors Aren't For Decoration
Kitchen scissors have many uses, from helping you to prepare meat to cutting open packages. But did you know the metal teeth have a purpose too?
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The Kitchen Tool Ina Garten Replaces Constantly
If there's one thing pro chefs know, it's that you have to have the right tools. When it comes to Ina Garten she replaces this kitchen item constantly.
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How Often To Clean Filter Pitchers For The Best Tasting Water
A good practice is to use dish soap and warm water to scrub your pitcher every one to two weeks (and reusable water bottles and cups every day).
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The Nutritious Reason To Serve Egg Salad Inside An Avocado
Yes, avocado and egg are a natural pairing, both creamy and delicious, but putting the two together creates a balanced, nutritious meal anyone would love.
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Ina Garten's Favorite Day Of The Week To Cook For Friends
If you want to be like Ina Garten and host a fun food-focused gathering for family and friends, you may want to choose her favorite day of the week to do so.
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The Indisputable Best Type Of Salt To Season Steak With
We all have likely heard that it's a good idea to liberally coat your steak with salt before cooking, but which salt should you reach for and why?
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How To Safely Smoke Food On A Gas Stovetop
If you love smoked barbecue or fish, but you don't have a smoker, fret not. You can safely smoke food on a gas stovetop with the right equipment.
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No, Aluminum Foil And Parchment Paper Are Not Interchangeable
If you have both aluminum foil and parchment paper in your kitchen, both are great tools but should not be used interchangeably. Here's why.
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How Ashure Became One Of The Oldest Desserts In The World
What is likely the world's oldest dessert is warm, comforting, and full of a delicious blend of flavors and textures that has withstood the passing of time.
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You Can And Should Skip The Oil When Roasting Vegetables
We've all been taught to brush oil onto our veggies before putting them into the oven for roasting, but it turns out that dry roasting is more effective.
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The Baked Potato Mistakes You Need To Stop Making
Who doesn't love a good baked potato? But from storing incorrectly to not using proper seasoning, your baked potato might not be reaching its full potential.
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The Best Way To Wrap A Sandwich So It Doesn't Get Soggy
Whether for your next picnic or simply your work lunch, knowing how to keep your sandwich crisp and fresh, rather than a soggy mess, is game changing.
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The Easiest Way To Upgrade Store-Bought Pesto
Jarred pesto is a fantastic tool in any quick cook's arsenal, but you can improve the canned taste with just a few quick upgrades. Here's how.
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Why You Should Never Crack Eggs Into A Cold Pan
Cooking your eggs is more than just plopping them in your skillet. Find out why it's important to always heat up your pan first before frying your eggs.
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