Bruw: Here's What Happened After Shark Tank
Bruw is a company that initially aimed to revamp how people make cold brew coffee, taking out the mess and hassle, but how did it do on Shark Tank?
Read More-
-
The Canned Ingredient You Should Be Adding To Cozy Fall Pastas
Part of the joy of changing seasons is getting to eat seasonal foods, and if you aren't adding this one ingredient to your autumn pastas, you're missing out.
Read More -
The Genius Water Hack That Totally Prevents Dry Cupcakes
Cupcakes are essentially mini cakes, which means they should taste and feel the same. But if you find them often dried out, try this genius water hack.
Read More -
Elevate Your Soy-Based Dipping Sauce With Pantry Staples
You can enhance your soy sauce with everyday pantry staples such as citrus, garlic, ginger, sesame oil, vinegar, and crushed red pepper flakes.
Read More -
How To Revive Even The Dryest, Stalest Bagel
Bagels are notorious for quickly becoming dry and stale, but dipping it in hot water before reheating it can give new life to your day-old bagel.
Read More -
The Hot Water Hack To Get More Out Of Your Thermos
Preheat your thermos with hot water before packing to keep your meal toasty for hours - it's an easy and effective hack for both liquids and solid foods.
Read More -
Apparently, You Can Open A Wine Bottle With A Knife And Fork
To open a wine bottle with a fork and knife, simply stab the table knife into the cork, then use the fork as a makeshift lever to twist the cork out.
Read More -
The Biggest Mistake You're Definitely Making When Cutting Pizza
If you make pizza at home and want perfect restaurant results, you may be making this one big mistake when cutting your pizza and it all has to do with timing.
Read More -
The Countertop Gadget Ina Garten Uses For All Her Leftovers
Ina Garten is a woman of convenience - not just in making food, but storing it too. And there happens to be one countertop gadget she uses for leftovers.
Read More -
A Little Water Can Tenderize Your Roasted Sweet Potatoes
The trick to achieving restaurant-quality potatoes with moist, tenderized flesh is to wrap them in foil and add a little water before sealing them up.
Read More -
Clean Your Dirty Cooking Oil With One Convenient Pantry Staple
Cornstarch, commonly used as a thickening agent for soups, stews, pies, and sauces, holds the secret to cleaning dirty cooking oil in about 10 minutes.
Read More -
The Mess-Free Cheese Grater Hack That's Too Easy Not To Try
No matter how familiar you are with the tools in your kitchen, it's likely that you're using your cheese grater wrong. This is how you should use box graters.
Read More -
Why It's Bad Etiquette To Pass Plates To Your Right In Mexico
It's the opposite of what we do in the States (and much of Europe). When in Mexico, you should pass food counterclockwise. Here's why the tradition started.
Read More -
The Key To Getting Last-Minute Reservations At Popular Restaurants
There is nothing worse than hitting restaurant after restaurant, looking for a walk-in when you're ravenous. Instead, try to get a last-minute reservation.
Read More -
Upgrade Boxed Cornbread With One Creamy Ingredient
For a creamier consistency in your skillet cornbread or muffins, follow the package instructions, but then incorporate mayonnaise into the batter. Trust us.
Read More -
Ina Garten's Technique For Pith-Free Orange Segments
If you love using orange in a variety of recipes, Ina Garten has a great technique for getting rid of the pith and membranes for juicy supremes.
Read More -
The 3-Ingredient Sorbet That Spotlights Your Favorite Citrus Fruit
Delicious, refreshing, and perfect no matter what time of year, a berry-forward lemon sorbet is just what the doctor ordered. Better still, it's easy to make.
Read More -
Canned Soup Hacks That Will Enhance The Flavor Of Dishes
If you're looking for new ways to enhance some of your go-to dishes ... say hello to canned soup! It's easy. And it will level up the flavor in a pinch!
Read More -
The Biggest Myth About MSG Is Rooted In Racism
The myth that MSG is bad for you is like a persistent dark cloud hovering over Chinese food for decades, despite scientific evidence that proves otherwise.
Read More -
French Onion Dip Is The MVP For Creamy, Savory Mashed Potatoes
An unexpected twist that consistently elevates both the creaminess and delightful savoriness of mashed potatoes is the addition of French onion dip.
Read More -
How To Cook Barley So It Doesn't Taste Terrible
If you've tried making barley at home and didn't like the results, it's time to try again. With the right tips and tricks, you can make barley delicious.
Read More -
Vanilla Pudding Is Key Ingredient To A Scoop-Able Pumpkin Pie Dip
Pumpkin pie is great and all, but gosh is it a lot of work. To get the same great taste in no time at all, try adding a little vanilla pudding.
Read More -
What Is Kugel And Why Is It Typically Eaten On Hanukkah?
Kugel is a traditional Ashkenazi dish with many variations that is eaten throughout the year, including during the festival of lights, Hanukkah.
Read More -
The Slight Difference Between Sell-By And Use-By Dates
They may seem interchangeable, but there is a slight difference between a sell-by and a use-by date. Even so, neither means your food is expired once past.
Read More -
The Fruit Juice You Should Be Adding To Banana Bread
While banana bread can stand on its own, it's also a blank canvas for delicious additions. Yes, you can add chocolate chips, but consider this juice instead.
Read More -
The Etiquette Rules Martha Stewart Lives By When Dining Out
Martha Stewart is queen of the kitchen, home, and garden, so it's safe to say that she knows a thing or twenty about proper dining etiquette.
Read More -
Making Your Own Preserved Lemons Is Almost Too Satisfying
Instead of buying expensive preserved lemons at the grocery store or specialty market, you can make your own at home. It's easy -- and almost too satisfying.
Read More
