Your homemade fried chicken deserves a serious upgrade, and these creative ingredients will help you, recommended by someone with fried chicken experience.
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Cucumber salad is deliciously refreshing, but sometimes ends up watery. Luckily, Ina Garten has a simple trick that keeps your cucumbers flavorful and crisp.
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Sasha Zabar, founder and chef at Glace by Noglu, gave Food Republic his best advice for how to make a store-bought ice cream cake look homemade.
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Cumin, with its smoky notes and gentle spice, is hard to replicate, but there are a handful of spices that can make a quick swap in a pinch.
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To keep your sliced watermelon as fresh as possible, you need to store it in a way that limits any exposure to oxygen either in plastic or a wax wrap.
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For scrambled eggs that are anything but boring, use our tips to combine them with maple syrup and other goodies to produce a sweet, savory, complex breakfast.
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Ina Garten uses store-bought products when they can make life a little easier, but this recipe of hers is as easy as going shopping and produces better results.
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Celebrity chef Michael Symon knows his way around a grill, so when he says he uses this particular sustainable alternative to charcoal, it's worth a listen.
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One of the key aspects of making decent fried food is how you drain it when it's out of the oil. Doing so incorrectly results in sad, soggy breading.
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Few meals are more satisfying than a rich, creamy tomato soup, and you can nail that robust flavor and texture by adding some cottage cheese to your soup.
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If you want to really level up your cake baking skills, you need to learn not just how to apply a crumb coat but the reason behind why you need one.
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If you want to really amp up the flavor of your watermelon, you can pair its sweetness with this one spicy ingredient for an extra savory kick.
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Chef Alex Guarnaschelli's golden ratio for the perfect salad dressing is easy to remember, relies on pantry staples, and is endlessly adaptable.
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A glass-cleaning expert tells us how to wash and polish wine glasses for a fingerprint-free finish, with no cracking, breaking, or accidental smudging in sight.
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Julia Child was a classically trained genius in the kitchen, and her simple hack for DIYing your own pizza oven is nothing short of amazing.
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You can add smoky flavor and crispy texture to pigs in a blanket by incorporating the bacon on either the inside or the outside of the pastry-wrapped sausage.
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Here's everything you need to consider if you've just purchased some canned tuna and aren't sure whether to rinse the fish or not before eating it.
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Your citrus squeezer, juicer, or reamer is one of the handiest tools you can have in your kitchen arsenal, but do you know how to use it correctly?
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Fried eggs are simple to make and absolutely delicious, but one canned ingredient can help maximize their flavor and take them to the next level.
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French bread pizza is an extremely easy dinner to throw together in a pinch, but the whole thing can turn into a soggy mess if you're not careful.
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Jarred spaghetti sauce is a quick and convenient addition to a pasta dish. However, this salty ingredient can take the store-bought staple to the next level.
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When you run out of coffee creamer or half and half, don't despair! Whip up your favorite type of chocolate milk, and you'll never use anything else. Trust us.
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Chilaquiles are one of the best dishes to come out of leftovers. But in order to get the perfect texture, be sure to always follow this extra step.
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Shredding meat can be done the hard way, or the easy way with a go-to kitchen tool. The trick saves time and energy, getting you closer to your pulled pork.
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Using a microwave to reheat leftovers leads to sadness -- burned in some places, ice cold in others. To avoid such sorrow, break out the sous vide.
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There's nothing more delicious than a perfectly crispy piece of fried fish - and nothing more disappointing than when your fillet turns out soggy.
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Ice cream cakes are notoriously finicky, and getting it just right can seem next to impossible, which is why we turned to an expert for the best tips.
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