Gordon Ramsay Is Wrong About Aluminum Foil
Gordon Ramsay is a Michelin-star-holding powerhouse. He more than knows his way around a kitchen, but his advice isn't always right - including about foil.
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The Deceptive Fillers To Look Out For In Frozen Smoothie Mixes
You don't need to give up your smoothie routine, but you need to learn to read misleading food labels to spot the fillers and other additives in frozen mixes.
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The Gadget Hack You Need For Effortless Watermelon Kegs
With this gadget, you can remove huge portions of watermelon flesh in minutes. Not only does it save time, but it also yields a watermelon you can use later.
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Giada De Laurentiis' Seasoning Trick To Avoid Bland Lasagna Disaster
Lasagna is a staple for many, and for good reason: it's quick, easy, and tasty. However, it can easily fall flat. Here's how Giada De Laurentiis spices it up.
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Gordon Ramsay's Take On Dessert Pizza Is Lemon-Centric
Pizza is certainly a versatile dish: It can be loaded with meat, vegan, even a cookie, and it's delicious. Gordon Ramsay's lemon curd pizza is just as tasty.
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What The White Blush On Baby Carrots Really Means
There's nothing quite like the crunch of a carrot. However, are they still safe to eat when coated in white blush? Actually, yes, baby carrots are still good.
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Treat Your Steak To A Boozy Compound Butter
Want to really treat yourself on steak night? It's time to make a boozy compound butter to really amp up flavor for a restaurant-like experience.
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The Absolute Best Way To Reheat Roast Beef Without Losing Tenderness
The leftovers after a roast beef feast are killer. Heating up that roast beef later can be tricky, but a simple oven trick can save you from tough, dry, meat.
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Why Sparkling Water Is The Perfect Addition For Fluffy Baked Goods
Time to fire up your SodaStream! Seltzer water can actually create lighter, fluffier baked goods thanks to the bubbles that help aerate the batter and dough.
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So You Have A Giant Bag Of Chia Seeds. Now What?
If you've read all about the great benefits of chia seeds and bought a big bag, you might be wondering what to do with them. It turns out there's so many ideas!
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Ina Garten's Favorite Kitchen Tool For The Crispiest Possible Hash Browns
Ina Garten has a trick up her sleeve for making delicious hash brown potatoes, and it involves using her waffle iron. Here's how she does it.
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How Giada De Laurentiis Hacks Fig Jam For A Tasty Cheese Pairing
Every home cook needs an elegant but quick appetizer in their pocket, like the little black dress of party food. And star Giada De Laurentiis has a go-to idea.
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Effortlessly Turn Hot Dogs On The Grill With One Brilliant Hack
There is nothing worse than losing a hot dog to the flamey depths of the grill, watching helplessly as it slips down. With this hack, never lose a dog again.
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What Is A Star Fruit And How Do You Eat It?
Named for the striking star shape emerging from the cut fresh fruit, this vibrant tropical anomaly is a global favorite. Here's how you eat a star fruit.
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Alton Brown Holds The Secret To Toasty Hot Chocolate
Want to take your hot cocoa to the next level? Then you need to do this one step that Alton Brown says is the secret to an extra toasty cup of hot chocolate.
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The One-Ingredient Addition To Give Ramen A Traditional Flavor Boost
Ramen is a relatively new dish in Japanese cuisine, but it's spread like wildfire. However, instant ramen can sometimes lack flavor, so add this one ingredient.
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How To Turn Potato Skins Into Makeshift Hash Browns
Some folks throw away the skins of their baked potatoes. We know that sounds weird, and we're not sure why they do that, but those people are missing out.
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Light And Airy Chantilly Cake With Berries Recipe
This cake is extra delicate with its use of an airy Chantilly instead of heavy buttercream, making it a perfect summer dessert.
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A Coffee Maker Is Key To Rehydrating Dried Mushrooms
Dehydrated mushrooms are a wonderful ingredient to cook with - but can be challenging to rehydrate. But, as it turns out, there's a hack for that.
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Stop Throwing Out Your Chickpea Water And Use It As An Egg Substitute
Chickpea water, aka aquafaba, is a versatile plant-based egg substitute. It adds a creamy texture to cocktails or can be whipped into a meringue
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15 Asparagus Mistakes You Need To Stop Making
Asparagus is a delicious side dish. But are you overcoooking, poorly cutting, or drowning it in sauce? Read on for 15 ways folks keep messing up their spears.
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How To Cut Watermelon Into Easy Grab-And-Go Sticks
Fortunately, there is a way to cut a watermelon into evenly sized sticks, a great way to have the fruit ready to go as a snack straight from the fridge.
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Crack Open A Guava For Staggeringly Refreshing Mojitos
Variations on the mojito are aplenty, and additional ingredients run the gamut from watermelon to strawberry. The ultimate spin, however, is guava.
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Roast Bread With Sheet Pan Chicken Dinners For Crispy, Juicy Flavor
Rather than enjoy bread just as a side for dinner, you can add it to the dish itself. Here's a tip for adding chunks to a roast chicken pan.
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How To Cut Citrus Fruit Into Tender, Juicy Supremes
Want to make that citrus-forward dish just a bit more special? It's time to learn how to master the art of cutting citrus into tender, juicy supremes.
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For Soft, Fluffy Coconut Rice, Choose Water Over Milk
Coconut water texturally is very similar to plain water, so it hydrates the grains well and imparts a delightful tropical flavor for soft, fluffy coconut rice.
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Ina Garten's 4-Ingredient Dessert Is Perfect For Lazy Summer Nights
During hot summer days, the last thing anyone wants is a complicated dessert recipe that heats up your kitchen. Instead, stick to this 4-ingredient beauty.
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