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 More-
-
Liquid Gold: Learn How To Make Ghee
Once you learn to cook whole, you'll never go back to semi-homemade. That includes even ghee.
Read More -
Leftover Pasta Water Holds Unforetold Wonders For Homemade Bread
If 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 More -
The Best Way To Reheat Risotto Without Ruining It
Although 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 More -
The Key Difference Between French And American-Style Omelets
French-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 More -
How Boiling Water Is Actually Ruining Your Tea
Pouring 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 More -
The Key Difference Between A Jam And A Marmalade
The 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 More -
What Is Tripe And When Is It Edible?
There 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 More -
Rinsing Pasta Is Like Washing Liquid Gold Down The Drain
There 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 More -
When It's Best To Use Garlic Powder Over Fresh Cloves
Fresh 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 More -
13 Satisfying Ways To Cook Eggs For Dinner
So 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 More -
Alton Brown's Trick For Delicious Top-Heavy Muffins
If 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 More -
How To Eat Chia Seeds Like You Know What You're Doing
Chia 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 More -
Keep Your Ironing Board In The Kitchen For Big Baking Projects
Large, 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 More -
The Sheet Pan Hack For Cleaner Cake Layers
Bake 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 More -
Is There A Nutritional Difference Between White And Brown Eggs?
Many people believe that brown eggs carry better nutritional benefits than their white counterparts, but that's almost entirely a myth.
Read More -
The Best Size Pan For Lasagna, According To Michael Symon
Regardless 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 More -
What Is Chimichurri And What Should You Spoon It Over?
Chimichurri 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 More -
When To Use Canned Tuna In Oil Over Water And Vice Versa
Canned 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 More -
Marcus Samuelsson's Simple Method For Doubling Fried Chicken Flavor
To 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 More -
The Pantry Staple Ina Garten Uses For Bakery-Level Cookies
Want 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 More -
The Bitter Flour To Pair With Chocolate Chip Cookies For Complex Flavor
Almost 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 More -
The Knife Upgrade You Need To Prevent Onion-Induced Tears
Stop onion-induced tears with an essential knife upgrade. This innovative solution will revolutionize your cooking experience and keep your eyes dry.
Read More -
José Andrés' 3-Second Trick For Easily Peeling Tomatoes
While 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 More -
White Vs. Yellow Popcorn: Which To Use For Fluffier Kernels
Taste-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 More -
Meyer Lemon And Olive Oil Cake Recipe
This Meyer lemon and olive oil cake is bright and refreshing, just in time for Spring.
Read More -
The Lasagna Shortcut Pro Chefs Won't Touch
While 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.
Read More
