Rub Your Hands On Stainless Steel To Banish Garlic Smells
Love garlic but detest that sticky garlic oil that gets on your hands and stinks up your kitchen? Peel and smash away! Stainless steel can help remove odors.
Read More-
-
Brine Your Steak In Fish Sauce And Thank Us Later
Fish sauce and steak may sound odd together, but a brine made with this condiment can result in juicy, perfectly browned meat that's bursting with flavor.
Read More -
Canned Ingredients That Will Take Your Cornbread To The Next Level
If you're a cornbread lover, you'll want to read this. Because we're taking cornbread to a whole new level of deliciousness with these amazing ingredients.
Read More -
The Fruity Liquor Ina Garten Uses To Boost Beef Stew
Is your beef stew just okay? Does it lack a certain oomph? You need to try Ina Garten's trick and add this delicious liquor while deglazing for a flavor burst.
Read More -
Giada De Laurentiis' Favorite Rice For Making Risotto
Risotto isn't an easy to dish to make by any means, but using Giada De Laurentiis' favorite rice for the dish certainly makes things easier.
Read More -
Martha Stewart's Best Tips For Elevating Your Breakfast
We can always rely on Martha Stewart for high-quality tips and delicious twists on classic breakfasts. Spoiler: Most of her tricks involve a lot of butter!
Read More -
Why You Should Be Squeezing The Life Out Of Cooked Spinach
It sounds odd at first, but the secret to cooking spinach that isn't watery, limp, or mushy is to squeeze it hard, which can be done with a few easy methods.
Read More -
How Breading Chicken Breasts Can Prevent Overcooking
While breading does not lock in moisture in your meat, it serves as a barrier between your chicken and the hot, oily pan, helping to prevent overcooking.
Read More -
The Extra Step You Need For More Delicious Wine Sauce Every Time
For a truly delicious wine sauce with a deep flavor and no watery texture in sight, don't skip this prep step that involves the wine itself.
Read More -
Julia Child's Go-To Nonstick Pan Is Both Affordable And Dependable
Julia Child's influence still spreads in home kitchens everywhere, from her tips for French cooking to her trusted tools, like her go-to nonstick pan.
Read More -
Pay Attention To Your Liquid Ratio For A Better Bowl Of Oatmeal
If your oatmeal is turning out clumpy, chewy, or too goopy, then it might not be how you're cooking it, but how much liquid you're using when you do.
Read More -
Julia Child's Genius Advice For Substituting Shallots
Shallots are a member of the allium family, so if you don't have any on hand for a recipe, there are a number of substitutions that even Julia Child would use.
Read More -
How To Layer Store-Bought Dips For Super Bowl Parties
This Super Bowl, start your layered dip with your densest selections at the bottom, and then layer on lighter ingredients such as salsa and garnishes.
Read More -
Don't Toss Leftover Potato Salad. Make Ultra-Crispy Roast Potatoes Instead
Have lots of leftover potato salad after that barbecue or family party? Rather than just eating it over and over, use it to make crispy roast potatoes.
Read More -
Yes, You Can Eat Shrimp Tails. Here's The Best Way To Try It
If you've ever had shrimp tempura, you've likely already eaten a shrimp tail without even knowing. The shells add crunch, nutrition, and tasty delightful.
Read More -
Tired Of Using Pie Crust For Your Quiche? Try Tortillas
There are quite possibly a million ways to experiment with quiche, but it's usually regarding the filling. Switch things up with the crust by using tortillas.
Read More -
The Creamy Ingredient Swap For Egg Salad Without Mayo
There are plenty of ways to make egg salad, but they usually all call for mayonnaise. For a mayo-free dish, just add this one easy and surprising swap.
Read More -
You Should Stop Using The Microwave To Reheat Steak
While it may seem quick and easy to simply zap your leftover steak, you're likely going to end up with leather. Avoid the heartache by reheating it in the oven.
Read More -
Ina Garten's Super Bowl Shrimp Come With A Hassle-Free Twist
Jazz up your Super Bowl spread with an idea straight from Ina Garten, creating shrimp cocktail. But she also has an easier way to do it with this twist.
Read More -
The Toothpick Trick To Quickly Devein Shrimp
Deveining shrimp can be a pain, but we have tips on how to pull it off using just a toothpick, plus other ways to ensure success with shrimp dishes.
Read More -
The Biggest Pitfall To Keep In Mind While Microwaving Water
Be careful if you're sticking a mug of water into the microwave. Unfortunately, the water may superheat and actually explode when you try to remove the mug.
Read More -
The Brisket Cut For The Best Barbecue, According To Aaron Franklin
There are three types of brisket: whole (also called the packer cut), the flat, and the point. But which is the best to throw onto the grill for barbecue?
Read More -
13 Tips For The Perfect Hash Browns Every Time
Hash browns can be a little tricky to perfect at home. Of course, that's why we're giving you some excellent tips on how to make hash browns sizzle!
Read More -
What Makes Pennsylvania-Style Chicken Pot Pie Totally Unique
Instead of crust, Pennsylvania-style chicken pot pie is made in a single pot with homemade noodles. In fact, it sort of resembles chicken noodle soup.
Read More -
Ina Garten's Chocolate Cake Uses Coffee 2 Ways
While, yes, coffee adds a bit of caffeine to your dessert, it perfectly complements the tasting notes in chocolate, making things taste even more chocolatey.
Read More -
The Only 2 Ingredients Bobby Flay Uses To Season His Burgers
Plenty of us out there like to doctor up our burgers before we grill them, with a little mustard or some garlic. But Bobby Flay sticks to just two things.
Read More -
The Stirring Mistake That Ruins Mac And Cheese's Texture
If your mac and cheese didn't turn out well -- the noodles were clumped or the sauce broke -- it might be because you stirred the dish too much as it cooked.
Read More
