8 Great Reasons To Churn Your Own Butter
Making butter is genuinely easier than you think it is -- here are some solid reasons to back it up.
Read MoreMaking butter is genuinely easier than you think it is -- here are some solid reasons to back it up.
Read MoreOnce you learn to cook whole, you'll never go back to semi-homemade. That includes even ghee.
Read MoreIf you're a carb fanatic who bakes homemade bread loaves and considers pasta a weekly dinner staple, don't dump that water down the drain.
Read MoreAlthough it'll never be as good as the day it was made, adding more hot stock brings the cold dish back to its former glory.
Read MoreFrench-style omelettes are extremely light and fluffy, with a soft texture and eggs that are almost gooey. American-style omelets tend to be denser.
Read MorePouring boiling water right over your tea can actually ruin the flavor. Instead, you should be using water that's a little cooler than boiling temperature.
Read MoreThe key difference between jam and marmalade lies in the kind of fruit that's in it and how much of it is actually used to make the sweet spread.
Read MoreThere is a whole world of delicious dishes out there featuring the unique ingredient that is tripe. Find out exactly what it is and how to make it edible.
Read MoreThere are lots of conflicting rules for cooking pasta, but one thing you should definitely never do is rinse pasta, sending starchy liquid gold down the drain.
Read MoreFresh garlic adds a lot of distinct flavor to any dish, but sometimes it's best to use garlic powder over fresh cloves. Here's when garlic powder works better.
Read MoreSo you're looking for new ways to cook eggs for dinner, eh. Well, we've done some homework here -- check out these amazing egg dishes for dinner.
Read MoreIf baker extraordinaire/mad scientist Alton Brown's latest blueberry muffin recipe tells his fans anything, it's that he, too, is a fan of the muffin top
Read MoreChia seeds are packed full of health benefits. But how exactly do you eat these miniscule seeds that appear to be meant for hamsters rather than humans?
Read MoreLarge, flat, and naturally meant to withstand heat, an ironing board can take the place of several cooling racks and is tucked away when you're through with it.
Read MoreBake one large rectangular cake and cut it into circles. Voila - you have even, flat, round cakes that are ready to be filled and frosted however you desire.
Read MoreMany people believe that brown eggs carry better nutritional benefits than their white counterparts, but that's almost entirely a myth.
Read MoreRegardless of its filling, Michael Symon says lasagna should be baked in a 9 x 13-inch dish so the it cooks evenly and each serving looks as good as it tastes.
Read MoreChimichurri is an uncooked sauce that resembles Italian pesto but has an entirely different flavor. It's almost grassy with some spice, sharpness, and tartness.
Read MoreCanned tuna can be packed in water or oil. It really comes down to personal taste, but there are certain dishes where it makes sense to use one over the other.
Read MoreTo make this "iconic recipe," as Samuelsson refers to his fried chicken, the chef doubles up on two key parts of the process: the curing and the frying.
Read MoreWant bakery level cookies approved by Ina Garten herself? If you don't already have instant coffee granules, it's time to start keeping some in your kitchen.
Read MoreAlmost any recipe you find for classic chocolate chip cookies calls for all-purpose flour. Replace it with rye flour, for the same cookie you love, but better.
Read MoreStop onion-induced tears with an essential knife upgrade. This innovative solution will revolutionize your cooking experience and keep your eyes dry.
Read MoreWhile leaving the skin on a tomato is fine for a salad or BLT sandwich, removing it creates a silkier texture that's better for braises and sauces.
Read MoreTaste-wise, there's hardly any difference between the two. But it's yellow corn that will pop into those big, round, craveable pieces of popcorn.
Read MoreThis Meyer lemon and olive oil cake is bright and refreshing, just in time for Spring.
Read MoreWhile no-boil lasagna sheets do erase a step from the cooking process, many chefs agree it's not worth the time saved to compromise the integrity of the dish.
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