How Appalachian Cooks Prep Dandelions For Crispy Sandwiches
Appalachian cooks have long known that dandelion flowers are a great food to forage and eat. Here's how they prep dandelions for crispy sandwiches.
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Why Ina Garten Always Chooses The Smaller Chicken When Cooking
If you're planning to roast a whole chicken, kitchen whiz Ina Garten suggests that you choose a smaller one and it has nothing to do with portion size.
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The Best Sunny Side Up Eggs Aren't Finished On The Stove
While simple on the surface, there are quite a few nuances when it comes to fried eggs. It's not easy to achieve a perfect, runny yolk and fully cooked whites.
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The Coffee Gadget Martha Stewart Uses For Perfect Scrambled Eggs
Everyone has their favorite way to make scrambled eggs, from adding cream to zapping them in the microwave. Martha Stewart? She uses this coffee gadget.
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Fresh Ginger Is The Key To Aromatic Food Without Alliums
You may immediately feel lost if you need to remove alliums like onions and garlic from a recipe, but an easy, flavorful substitute is fresh ginger.
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The Satisfying Swap For Quicker Egg Sandwiches
Nothing hits quite like a hearty egg breakfast sandwich in the morning. What better way to start the day? And with this satisfying swap, you can make them fast.
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Strategic Double Straining Is The Key To Perfect Bone Broth
Whether drunk plain or used as a flavorful base for soups, bone broth has plenty of tasty uses. However, if you're skipping this last step, you're missing out.
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The Tiny, Delicious Morsel To Set Aside When Making Chicken Wings
Making a big batch of chicken wings? Well, don't toss this tiny, delicious morsel! Instead, set it aside to make another delicious recipe later on.
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How A Piece Of Bread Can Take The Burnt Flavors Out Of Rice
A piece of bread can surprisingly rescue your burnt rice. Find out how this pantry staple can absorb the unwanted burnt flavors in your favorite grain dish.
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The Best Way To Prepare Vegetables For Next Level Miso Soup
Usually, miso soup is served with nothing more than several cubes of soft tofu and some seaweed strips, but adding vegetables is a great way to bulk it up.
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The Best Hot Sauces To Pair With Fish For Vibrant Flavor
Whether it's a winter soup or a summer barbecue, fish is pretty great at any time of year. Want to amp up the flavor? Try pairing fish with your fav hot sauce.
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Spending A Little More On Miso Goes A Long Way
When it comes to miso paste, there's simply no comparing the full-bodied flavor of naturally fermented miso to the mass-produced quick-made versions.
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Alton Brown's Secret Weapon Ingredient For Fried Food
Nothing beats a Friday night fry up, but how can you brighten things up in all that heavy grease? Alton Brown has a secret weapon to do just that.
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The Best Kind Of Bread For Luxurious Olive Oil Dipping
Olive oil can be used in so much more than cooking, but the type of bread you use for dipping can make all the difference. This is the best kind of bread.
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The Baking Ingredients You Didn't Know Were Fire Hazards
Taking safety precautions when baking your favorite meals is important, and since baking involves fire, we don't burn our food or worse, our house down.
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The Simple Tool You Need For Richer Poached Eggs
If you're looking for the richest poached eggs you can make, the answer might already be in your kitchen.
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The Simmering Trick To Give Mushrooms A Savory Boost
If you just can't get enough of mushrooms' signature umami flavor, this simmering trick is your key to an even more savory taste and texture.
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How To Hack 11 Traditional Canned Soups For Extra Flavor
Everybody has a can of soup or two in their pantry. Here are some great hacks to kick things up a notch with added flavors, ingredients and cultural influences.
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Jammy Eggs Are The Secret To Luxuriously Soft Egg Salad
Egg salad is a versatile ingredient in many types of lunch, from sandwiches to, well, salad - but using jammy eggs is the secret to luxuriously soft egg salad.
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Pullet Eggs Are A Pastry Chef's Best Kept Secret
Whether baking, making a dessert, or making a nice fried egg for breakfast, pullet eggs are a pastry chef's best kept secret thanks to their size.
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The Indulgent Dessert Alton Brown Makes In The Microwave
Alton Brown's recipe, which first appeared in Season 7 of his show "Good Eats," only requires four ingredients, ten minutes, and two pieces of cookware to make.
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Butterfly Vs. Spatchcock: What's The Difference?
Butterflying and spatchcocking are both ways to even out the thickness of poultry. The difference lies in whether the bird is in pieces or whole.
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Kosher Salt Is The End-All, Be-All Of Perfect Steaks
Kosher salt is the culinary key to unlocking the epitome of steak perfection. Embrace this essential ingredient and infuse your steaks with amazing flavors.
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The Biggest Mistake You Could Be Making With Garlic Powder
The biggest mistake you could be making with garlic powder involves hydration, and the solution is an easy fix. Fortunately, all you need to do is "wake it up."
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Ina Garten's No-Bowl Method For Removing Corn From The Cob
True to her style, Garten's technique doesn't involve another useless gadget; you only need a sharp knife, a clean kitchen towel, and your favorite corn recipe.
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Ina Garten Ditches The Sour Cream For Her Iconic Baked Potatoes
Want to make world-class baked potatoes? Follow in Ina's barefoot footsteps! Ina Garten ditches the sour cream for her iconic baked potatoes.
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When To Use Instant Ramen Flavor Packets And When To Throw Them Out
If your ramen looks to be less authentic, then you might want to let go of those instant ramen flavor packets and add some of your own spices.
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