Transform Store-Bought Mayo Into Aioli With Only 2 Ingredients
Store-bought mayo can easily be transformed into a creamy aioli with the addition of punchy raw garlic and a squeeze of bright, citrusy lemon juice.
Read More-
-
The Overrated Kitchen Tool You Won't Find In Ina Garten's Kitchen
We all have preferences in the kitchen, including what tools we reach for when mincing garlic. Yet the garlic press won't be found in Ina Garten's inventory.
Read More -
Different Types Of Potato Salad You Need To Try At Least Once
No matter how loyal you may be to your family's secret potato salad recipe, keep an open mind and give some of these unique and creative varieties a try.
Read More -
Why You Shouldn't Make Fried Rice With Fresh Cooked Rice
There's a good reason why fried rice is actually better made with leftover rice, but you can still use fresh, so long as you know how to prep it properly.
Read More -
Tips You Need When Cooking Meatballs
We are going to cover some simple but very effective tips that should help you avoid ending up with subpar meatballs made to go in any tasty dish.
Read More -
12 Mistakes Everyone Makes With Onions
Ever wonder what makes you cry when slicing onions? There's a way to avoid that, you know. Here's a bunch of blunders people make with onions.
Read More -
The Comforting Ingredient Swap For Breakfast Bowls Without Oatmeal
Whether it's because oatmeal upsets your stomach or you're simply looking for something new, you can still make comforting breakfast bowls using quinoa instead.
Read More -
Add Cottage Cheese To Scrambled Eggs And Thank Us Later
You've seen the viral feta fried egg, but if you want an extra kick of protein with compromising flavor, it's time to turn to cottage cheese in scrambled eggs.
Read More -
A Guide To Pierogies: Recipes, Cooking Tips, And More
Whether you eat pierogies all the time or not, there's plenty to discover about their origin, possible cooking methods, and various renditions of them.
Read More -
The Trick To Making Fancy Cocktail Ice Without A Silicone Mold
We've all found ourselves scrolling through social media, admiring those fancy drinks with fancy ice. Fortunately, you don't need specific molds to make it.
Read More -
Smoke Your Chocolate For Richer Desserts Every Time
You've heard of smoked meats, smoked cheeses, but did you know that you can also smoke your chocolate? It brings s'mores quality to all your goodies.
Read More -
Dry Brine Your Pork Chop For The Crust Of Your Dreams
There are many reasons why a dry brine creates a crust like no other on a juicy pork chop, and it's actually easy to craft and use your own formula.
Read More -
Why It's Always A Mistake To Cook With Truffle Oil
Truffle oil is a misunderstood ingredient, but you can use it to great effect, so long as you avoid the mistake of bringing it anywhere near high heat.
Read More -
Mistakes You Should Avoid When Cooking With Olive Oil
Olive oil makes a variety of dishes taste so much better. But you might be stumbling with this ingredient -- let's review some mistakes so you can avoid them.
Read More -
Why Penne Alla Vodka Is Called 'Disco Pasta'
There are a few colorful stories that try to explain why penne alla vodka -- already a mysterious dish -- was known as 'disco pasta' during decades past.
Read More -
Giada De Laurentiis' Favorite Lightning-Fast Appetizer
When unexpected company arrives or other dishes take up all her time, chef Giada di Laurentiis makes this Italian appetizer that's practically effortless.
Read More -
Can You Eat Raw Scallops Without Getting Sick?
Scallops aren't the most common seafood to serve raw, and their safety and quality depends on many different factors, from harvesting to preparation.
Read More -
11 Techniques For Flawlessly Cooked Onions
Many a feast has started with a simple step: Slicing and cooking onions. While onions are rarely the star of a meal, they are a workhorse in many cuisines.
Read More -
How To Fix The Bitter Taste In Brussels Sprouts
If you find Brussels sprouts off-putting, it's time to revisit them. A quick step can remove any bitterness and put you on the road to roasted, crispy bliss.
Read More -
Why You Should Undercook Noodles For Batch Mac And Cheese
For the best mac and cheese you can enjoy over and over, cook it in advance and freeze it. But, there's one tip to do so - make sure to undercook the noodles.
Read More -
How Long You Can Expect An Open Box Of Chicken Stock To Last
Making a big batch of chicken soup but have leftover chicken stock? There's some rules to remember when it comes to how long an open box can last.
Read More -
How To Pick The Best Olive Oil For Dipping Bread
Dipping a hearty Italian or French bread in olive oil is a classic and tasty practice, but did you know there's one best oil you can pick for the task?
Read More -
12 Delicious Substitutes For Mayo In Your Tuna Salad
If you're sick of eating mayonnaise-based tuna but unsure what to use instead, here's a list of delicious substitutes for mayo in tuna salad.
Read More -
The Step You Shouldn't Skip When Cooking Frozen Broccoli
Rehabilitate and revive frozen broccoli's good name with this simple technique. You can then keep it simple or get creative with your favorite seasonings.
Read More -
Give Your Super Bowl Charcuterie A Sporty Vibe With A Salami Football
If you're hosting a Super Bowl extravaganza, impress your guests with a stunning charcuterie board featuring salami ribbons in the shape of a football.
Read More -
Why You Should Ditch The Bowl When Tossing Salad
Making salads seems easy enough, but mixing all the ingredients together can pose some challenges - unless you ditch the bowl and try this method instead.
Read More -
The Biggest Mistake You're Making With Tuna Salad
We consulted an expert to find out how to turn a ho-hum tuna salad into a well-balanced, delicious meal, using ingredients you probably already have.
Read More
