Giada De Laurentiis' Tip For Draining Pasta Without Losing Any Water
Draining pasta water means losing out on the chance to save some liquid gold, that can enhance sauces. Instead, use Giada De Laurentiis' tip to save it.
Read More-
-
The Smoky Ingredient That Elevates Basic Spaghetti Sauce
A hint of smoke can make any homemade or store-bought spaghetti sauce more delicious, and achieving this effect starts with a simple, staple ingredient.
Read More -
The Best Variety Of Spud For Tender Scalloped Potatoes
Not all potatoes are created equal when it comes to scalloped potatoes -- so which variety makes the absolute best and why? Turns out, it's starchy potatoes.
Read More -
How To Store Chocolate Covered Strawberries For Fresh Flavor
Your Valentine's Day chocolate-covered strawberries won't last long, so get familiar with how long their shelf life is and how you can best preserve them.
Read More -
Bobby Flay Says Chili Is The Worst Super Bowl Food
Nachos, chicken wings, and sliders are all good to go, but the celebrity chef disagrees with anyone who puts chili on their game day menu.
Read More -
The Gas Stove Mistake That Permanently Damages Pans
Pairing pans with a burner that is too large can quickly expose them to temperatures they weren't built to withstand, and can even warp them over time.
Read More -
The Cheese Grater Hack That De-Stems Herbs In A Swipe
If you hate the long process of washing, plucking, and chopping fresh herbs, you can pull out your box grater to pluck the leaves off the stems in a flash.
Read More -
14 Hacks To Make Store-Bought Pot Pies Even Better
Homemade pot pies aren't all that complicated to make, but sometimes it is just easier to buy one from the store. Here are tips for upgrading it.
Read More -
Wine Bottles Are Your Best Bet For Rolling Out Pastry Without A Pin
There's nothing worse than going to make a nice pastry from scratch only to realize you actually do need a rolling pin. No pin? No problem! Use a wine bottle.
Read More -
The Chili-Cooking Mistakes We All Make
Cooking chili at home isn't hard, but we've all made a mistake or two along the way that has led to lower-quality results. Here's how to make perfect chili.
Read More -
The One Type Of Stew Your Instant Pot Can't Handle
Instant Pots and pressure cookers can cook in a myriad of ways, but there are a few dishes that aren't suited for it -- especially slow-cooking stews.
Read More -
Giada De Laurentiis' Favorite Brand Of Dried Pasta, Besides Her Own
Giada De Laurentiis, famed Italian chef, is understandably known for her Italian cooking, so when she gives us her favorite pasta brand, we listen.
Read More -
You Can Make Fresh Crepes From Stale Bread
Have some stale bread slices or an older baguette lying around? Don't toss it. Instead use it to make fresh crepes for a delicious breakfast.
Read More -
13 Tips You Need When Making Chicken Pot Pie At Home
Homemade chicken pot pie is the perfect comfort meal for any day of the week. Here's how to make yours come out of the oven perfect every time.
Read More -
The Best Way To Sharpen Your Vegetable Peelers
Like knives, vegetable peelers can become dull over time. But there's a tried and proven way to sharpen them, and you can do so right from home.
Read More -
Boiling Water Is The Key To Easily Peeling Peaches
Peeling peaches can be difficult and time-consuming, unless you try this easy two-step method that uses boiling water to make the skins slip right off.
Read More -
The Easiest Way To Make Frozen Margaritas Without A Blender
Every now and again, we just need a frozen margarita, okay? But what happens when the blender's busted? Fortunately, you can still make the slushy cocktail.
Read More -
The Secret To Storing Banana Bread So It Stays Moist
When looking for a way to keep your banana bread nice and fresh, you can't just leave it sitting out on your counter. Here's how to keep it perfectly moist.
Read More -
Store Oats In The Freezer For Perpetually Fresh Breakfast
Fresh oats are a great staple food to make oatmeal, breakfast bars, and pie toppings. But they can go stale unless you put them in your freezer.
Read More -
The Apple Varieties That Brown The Slowest After Slicing
You can take several measures to prevent apples from turning brown and soggy, but buying these varieties of the fruit can help you out even better.
Read More -
The Step You Shouldn't Skip When Roasting A Whole Cauliflower
Blanching your cauliflower in salted water gives its interior a chance to season itself before the roasting process, infusing the entire head with flavor.
Read More -
You Should Be Buying Canned Chipotles Just For The Sauce
Canned chipotles often come soaking in delicious adobo sauce, and it's the perfect addition to so many foods from mac and cheese to your perfectly seared steak.
Read More -
The Best Bread For Actually Impressive Bruschetta
If you want your bruschetta to really shine, you need to choose the right bread, and no, a baguette or standard Italian loaf won't cut the mustard.
Read More -
Why You Should Season Poached Egg Water Like You Would For Pasta
For the best poached eggs, the water you boil them in matters. Try treating it like you would a pot of watar for pasta and season accordingly.
Read More -
The Cheap Tool That Protects You From Hot Food Splatter
Frying foods results in super tasty results, but comes at a price - usually burnt arms and messy stovetops. But you can use this cheap tool for protection.
Read More -
How To Seriously Elevate Your Homemade Chicken Wings
Making your own chicken wings at home can be a worthwhile and delicious endeavor, but you could be doing even more to make your wings unforgettable.
Read More -
The Best Substitute For Soy Sauce In A Pinch
In the middle of cooking but realize you're all out of soy? Don't panic -- your pantry probably has the best swap you need for the job already there.
Read More
