Sparkling Water Is The Best Budget Meat Tenderizer
It may sound strange to those who've never done it before, but using sparkling water (or even soda) as a marinade is a great way to tenderize meat.
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For The Chewiest Cookies, Skip The Granulated Sugar
While some may like a crispy cookie, if you prefer yours to be delightfully chewy, you need to skip the granulated or white sugar for this easy swap.
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For The Best Baked Potatoes Of Your Life, Try A Salt Water Brine
Do you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven.
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The Water Trick That Gets Cakes Out Of Bundt Pans Easily
Do your cakes often get stuck in your bundt pan? It's a common problem, but one that has a shockingly simple solution. Just soak the pan in some hot water.
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The Key Difference Between Orzo And Risotto
You've likely eaten both, but do you know the difference between orzo and risotto? One is a pasta, and the other is a deliciously creamy rice dish.
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Chopsticks Make A Perfect Cooling Rack When You're In A Pinch
If you need to cool down a batch of cookies or fried chicken ASAP, but you don't own a wire cooling rack, here's how to use chopsticks as a substitute.
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Prime Rib Vs Ribeye: Everything You Need To Know
Whether you're a die-hard fan of prime rib or prefer ribeye, knowing the differences between them gives you the knowledge to appreciate their unique qualities.
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Anthony Bourdain's Crucial Advice For Slicing Onions
If onions are making you cry - whether from their chemical release or injury - there's a better way. Try Anthony Bourdain's advice for slicing the veggie.
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Here's How Long You Have To Drink An Open Bottle Of Almond Milk
Whether you have fresh or store-bought almond milk on hand, you should learn how long it lasts after opening, plus more tips on how to tell if it's gone bad.
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For Beautifully Chopped Chives, Try The Back-Slicing Technique
If you want beautifully chopped chives and other herbs, there's a technique the pros use - the back-slicing technique. Here are some tips to get started.
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What To Use If You Don't Have A Springform Pan
If you want to make a delicate cake or dessert but don't have a springform pan that would normally protect it, here's what you can use instead.
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The Key To Superior Schnitzel Is All In The Puff
Schnitzel is one of the most satisfying option in the fried foods category but the key to a superior result lies in its puff. Here's how to achieve the best.
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All Of The Different Ways To Cook Eggs Explained
There are more ways to cook eggs than you probably knew existed. Here's a breakdown of all the different ways to prepare this versatile ingredient.
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The Simple Ingredient That Will Improve Store-Bought Alfredo Sauce
This underrated ingredient can transform store-bought Alfredo sauce from convenient but one-note to an outstanding ingredient fit for any pasta dish.
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Why You Shouldn't Cook Raw Chicken Straight From The Fridge
Leaving your chicken out in the open for less than 15 minutes after taking it out of the fridge will result in a dish that's evenly cooked all the way through.
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The Step You Should Never Skip When Baking Brie
For perfect baked Brie that's gooey, melty, and flavorful throughout, don't skip this simple prep step that only requires a sharp knife and a few minutes.
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10 Tips You Need For Crispier Roasted Potatoes
It can be difficult to roast potatoes that are crispy on the outside instead of soggy, unless you follow our list of preparation tips for smashing spud success.
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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.
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Repurpose Ice Cube Molds For The Ultimate Hot Chocolate Bomb
A 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.
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Bobby Flay's Flavor Tip For Top-Tier Nachos On Super Bowl Sunday
You 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!
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Why You Need Paper Towels Every Time You Cook Meat
If 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.
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Save Your Leftover Beer For A Hoppy, Boozy Pan Sauce
On 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.
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The Toxic Red Flag To Look Out For With Vintage Dinnerware
That beautiful antique pitcher of green glass? Grandma's old blue casserole dish? Your dinnerware might be leeching toxic chemicals into your food.
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How Much You Can Stir Risotto Without Ruining It
Risotto 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.
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Are Cornmeal, Polenta, And Grits Interchangeable?
You'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.
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Too Many Ripe Avocados? Freeze Them Whole For The Best Results
There is a sweet balance between just perfectly ripe avocados and avocados that have entered zombie territory. To preserve them, try the freezer.
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The Easiest Substitutes For Cocoa Powder In A Pinch
You'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.
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