The Crucial Difference In French Vs Swiss Vs Italian Buttercream
Buttercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency.
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Fried Egg Hacks You'll Wish You Knew Sooner
Who doesn't love a fried egg? But we get it — sometimes it's challenging to fry up an egg to perfection. No worries. We've got several excellent hacks. -
Mayai Pasua Is The Fresh, Herby Hard-Boiled Egg You Must Try
Hard-boiled eggs are a staple in many kitchens, but mayai pasua is a Kenyan delight that will bring crisp freshness to your egg's creaminess. -
Why Using The Shiny Side Of Parchment Paper Actually Matters
You might think both sides of your parchment paper were created equal, but you might be wrong. If one side is dull and the other shiny, they aren't the same. -
Fennel Can And Will Change Your Jarred Tomato Sauce Forever
There's nothing wrong with store bought, and jarred tomato sauce is no exception. However, to spice things up a bit, consider adding fennel. -
Alton Brown's Sugar Trick For Ridiculously Crunchy Bacon
Alton Brown's sugar trick turns each slice into crunchy, candy-like bacon by sprinkling it with muscovado sugar, black pepper, and red pepper flakes. -
The Oil Mistake You're Probably Making With Non-Stick Pans
Non-stick pans are a blessing in the kitchen but if you're not using some oil to cook with them, it could be a big mistake when it comes to the lifespan. -
Ditch The Oven, Cook Your Frozen Pizza In A Cast Iron Pan
Using a cast iron pan to cook frozen pizza is a simple method that results in a crispier pie with perfectly melted cheese and more uniformly cooked toppings. -
Why Ina Garten Ditches The Spaghetti For Bolognese
Sure, we've all probably had a cheeky spaghetti bolognese — aka spag bol — but it's the opposite of traditional. Here's what pasta Ina Garten uses instead. -
The Trick To Cutting An Uneven Piece Of Fish So That It Heats Nicely
Fish is a tasty, nutritious dish, but when your cuts of meat are uneven, it can make cooking difficult. Fortunately, there are ways to cook evenly regardless. -
Rehydrate Chips For The Dreamiest Mashed Potato Puree
Is your meal missing a certain something, maybe a starch, but you don't have anything but potato chips? Don't worry. You can make a mouth-watering potato puree. -
Meal Prep Mistakes That Can Lead To Food Poisoning
Meal prepping requires some safety precautions — especially if you're working with raw meat. Here's the bigger mistakes people make and how to avoid them. -
The One Step That Will Stop Bacon From Sticking To Your Oven Rack
The simple trick to prevent your bacon from sticking to the wire rack is to shift it halfway through cooking, ensuring the crispiest and best results. -
Fresh Bananas Are The Perfect One-Step Air Fryer Dessert
Armed with an air fryer, a home cook can do just about anything they want in the kitchen — including make delicious desserts with just one simple fruit. -
Eggs Benedict Is Even More Comforting With A Hash Brown Base
If you love eggs Benedict, but are looking for new ways to experiment with the brunch dish, try making it even more comforting with a hash brown base. -
What To Do With Honey When It's Already Crystallized
Looking for your bottle of honey only to discover that the thing has crystallized? Never fear! That honey is still good — just treat it a little differently. -
Turn Your Sad Frozen Burritos Into A Fully-Loaded Casserole
All you need is a can of enchilada sauce and some shredded cheese to transform those frozen burritos in your freezer into a flavorful Tex-Mex bake. -
The Mini Kitchen Tool That Scrambles Eggs With Ease
A mini whisk is perfect for scrambling a couple of eggs for a single-serve breakfast without needing to pull out a bigger pan or kitchen utensil. -
What Is Sweet Cream Butter And Is It Actually Different From Standard?
You may have seen sweet cream butter at the store and wondered what's so special about it, and the definition behind this label is surprisingly simple. -
Frozen Jell-O Is As Close As You Can Get To Eating Stained Glass
Sometimes, the forbidden calls. For anemics, it's rocks — for everyone else, we may wonder just what that stained glass tastes like. Find out with Jell-O! -
Ina Garten's Best Hacks For Roasting Vegetables
Ina Garten rocks on every level in the kitchen! And roasting vegetables is absolutely no exception. Peek in here for Ina's hacks on perfect veggie roasting. -
Your Air Fryer Is Key To Cooking S'mores Without A Campfire
Your trusted air fryer is the secret to customizable, ooey-gooey s'mores, ready in just a fraction of the time, all from the comfort of your home. -
Egg Bakes And Frittatas Are Not The Same Thing
An egg bake and a frittata are both delicious baked egg dishes, but they have plenty of differences in how they're made and the ingredients they use. -
There Is A Right Way To Put Bagels In Your Toaster
Toasting a bagel may seem like a mindless task but when it comes to getting the best result, there is one right way to place the halves inside the toaster. -
Red Bean Paste Is The Underrated Ingredient Your French Toast Needs
Here's a unique twist on French toast: Add a popular Japanese ingredient - red bean paste - for a truly exceptional dish that's great for brunch or dessert. -
The Hot Water Trick That Will Finally Open Stubborn Food Jars
These tips for using hot water will help you open the most stubborn containers, from pasta sauce jars to dressing bottle caps to jams and jellies. -
Venison Is The Gamey Ingredient Your Meatloaf Has Been Missing
Dark, tender, and naturally lean, venison meat is packed with rich, earthy, and complex flavors, all of which work exceptionally well in meatloaf.
