The Worst Bun For Burgers, According To Anthony Bourdain
A burger's bun needs to hold up to the main draw: the patty. If it disintegrates before you finish, it's no good, at least according to late Anthony Bourdain.
Read More-
-
An Ice Bath Is Key To Making Crispier Salads
If you had every intention of making a fresh salad when buying lettuce from the grocery store but the leaves have now wilted, use this ice back trick.
Read More -
Canned Soups That Make The Best Pasta Sauces
A can of soup can be used for more than one type of meal. Here are some canned soup varieties that make an excellent ingredient for pasta sauces.
Read More -
The Lettuce Hack That Prevents Soggy Egg Salad Sandwiches
Nothing is as disappointing as a suddenly soggy sandwich. To keep your egg salad from soaking into the bread, just use this easy lettuce trick.
Read More -
Miso And Garlic Are The Perfect Umami Combo For Mashed Potatoes
Mashed potatoes may be as close to perfection as food can get, but that doesn't mean they can't get even better. Try adding miso and garlic for an umami kick.
Read More -
The Nutritious Reason To Serve Egg Salad Inside An Avocado
Yes, avocado and egg are a natural pairing, both creamy and delicious, but putting the two together creates a balanced, nutritious meal anyone would love.
Read More -
The Indisputable Best Type Of Salt To Season Steak With
We all have likely heard that it's a good idea to liberally coat your steak with salt before cooking, but which salt should you reach for and why?
Read More -
How To Safely Smoke Food On A Gas Stovetop
If you love smoked barbecue or fish, but you don't have a smoker, fret not. You can safely smoke food on a gas stovetop with the right equipment.
Read More -
How Ashure Became One Of The Oldest Desserts In The World
What is likely the world's oldest dessert is warm, comforting, and full of a delicious blend of flavors and textures that has withstood the passing of time.
Read More -
The Baked Potato Mistakes You Need To Stop Making
Who doesn't love a good baked potato? But from storing incorrectly to not using proper seasoning, your baked potato might not be reaching its full potential.
Read More -
The Best Way To Wrap A Sandwich So It Doesn't Get Soggy
Whether for your next picnic or simply your work lunch, knowing how to keep your sandwich crisp and fresh, rather than a soggy mess, is game changing.
Read More -
Why You Should Never Crack Eggs Into A Cold Pan
Cooking your eggs is more than just plopping them in your skillet. Find out why it's important to always heat up your pan first before frying your eggs.
Read More -
Why Your Lean Ground Meat Needs A Spoonful Of Mayo
Lean meat can be a great choice that's full of flavor. However, if you want to retain its moisture, it's time to add a little mayonnaise to your mince.
Read More -
Banana Bark Is The Freezer Snack You Didn't Know You Needed
Peppermint bark, date bark, chocolate pretzel bark, there are a million ways to make this delicious treat. Meet the newest social media sensation: banana bark.
Read More -
How To Warm Store-Bought Tortillas For The Best Possible Flavor
Store-bought tortillas can be a fantastic time saver, but how do you ensure the ultimate experience? Well, start by warming your tortilla up before serving.
Read More -
The Missing Ingredient In Your Favorite Grilled Cheese Is Instant Ramen
Okay, hear us out: The viral grilled cheese with ramen noodles really is the best way to enjoy a crunchy, chewy, cheesy grilled cheese sandwich.
Read More -
Switch To Bread Flour For The Fluffiest Pancakes Of Your Life
Pancakes should soft, fluffy, and preferably stacked in a dizzying tower of syrupy delight. But for the fluffiest pancakes of your life? Try bread flour.
Read More -
Simple Ingredients That Take Canned Beans From Boring To Brilliant
Canned beans can be incredibly boring. But did you know there are simple ways you can level up your canned beans. These ingredients will help boost flavor.
Read More -
Caviar Is Now Everywhere, And On Everything
Traditionally caviar was served on blinis, maybe with a little smoked salmon. Nowadays, it's served on just about anything trendy you can think of.
Read More -
Ina Garten's Trick To Free Stubborn Pomegranate Seeds
Pomegranates may be one of the most beautiful fruits but also one of the most difficult to work with, unless you use Ina Garten's trick to free stubborn seeds.
Read More -
The Lasagna Tip Giada De Laurentiis Gave To The Royal Family
Giada De Laurentiis once gave the royal family tips on making the best lasagna ever, and her astute advice focused on the sauce and resting time.
Read More -
What Is Red Rice And How Do You Cook It?
With its ruby jeweled hue, red rice is a stunning addition to your plate, but what exactly is it, and how is it different to cook from white rice?
Read More -
Unexpected Ingredients To Upgrade Fried Eggs
Fried eggs are nutritious and quick to make. Here's some ingredients you might not think about when frying up your next pair of eggs. Pickle juice anyone?
Read More -
How To Cut Dragon Fruit, And What To Do With The Shell
This is how to easily cut the flesh of a dragon fruit, plus creative ideas for how to use the skin as a serving vessel, in your cooking, and more.
Read More -
Why Your Bacon Is Burnt And Undercooked At The Same Time
If your bacon always turns out floppy and soggy, yet burnt in some spots, you're likely making a mistake that seems totally innocent at first.
Read More -
How To Cook Pork Jowl, The Tender Bacon Alternative
If you're looking to branch out from standard bacon to other cuts of pork that are equally delicious (but even more tender), then you need to try pork jowl.
Read More -
Why You Should Swap Water For Beer When Boiling Rice
The deep, earthy taste of beer easily makes it a great choice for boiling your rice in, especially brews with light hints of nutty or floral flavors.
Read More
