The Acid Rule To Consider When Marinating Fish
Fish is a tender protein and very delicate. Putting it in an acidic marinade for too long can result in the meat denaturing too much, so mind your proportions.
Read More-
-
TikTok's Viral Turkish Pasta Is The Perfect Combo Of Creamy And Savory
Easy-to-make Turkish pasta has gone viral for its vibrant party of delectable flavors, perfect for when you're tired of average spaghetti marinara.
Read More -
Why You Should Think Twice Before Toasting Buns For Pulled Pork Sandwiches
If you want to take your barbecue pulled pork sandwich to new heights, skip the toaster and do this to your bread instead for the ultimate bite.
Read More -
Beyond Sushi: Here's What Happened After Shark Tank
Move over Beyond Meat. It's time to let Beyond Sushi shine, a vegan version of the popular Japanese food. But how did the successful restaurant do in the tank?
Read More -
The Unexpected Kitchen Gadget That's Perfect For Making Broth In A Pinch
Making broth at home requires lots of time and effort. You can avoid the strain and make a big-flavored broth in minutes with this everyday kitchen gadget,
Read More -
The Biggest Mistake You're Making With Fried Fish
Fried fish can turn out soggy if you aren't careful, but as long as you avoid this common mistake, your fried fish will turn out crispy every time.
Read More -
Elevate Your Omelets With An Unexpected Creamy Addition
Omelets are blank egg canvases for flavor and texture experimentation. This hack uses an expected ingredient to give the omelet a rich, creamy feeling.
Read More -
Give Turkey Bacon An Extra Boost Of Flavor With A Sweet Staple
Turkey bacon offers the same smoky and crispy taste as the standard variety, but you can take it to the next level with one sweet pantry staple.
Read More -
Your Crawfish Boil Isn't Complete Without One Dipping Sauce
A squeeze of tartar sauce or lemon juice is just fine for your seafood boil, but this creamy, savory, easy dip makes it ten times more delicious.
Read More -
Roll Rugelach More Easily With One Simple Hack
There are two types of rugelach dough you can make, but whether yours is yeasted or enriched with cream cheese, try this simple slicing hack.
Read More -
Top Your Peanut Butter Sandwich With A Satisfying, Crunchy Addition
If you're not a fan of crunchy peanut butter but still want some texture in your peanut butter and jelly, just grab this one breakfast staple.
Read More -
Martha Stewart's Important Advice For Christmas Food And Drinks
Even if you've carefully planned out the food and drinks for your holiday bash, don't forget Martha Stewart's advice to ensure happy guests all around.
Read More -
With One Extra Step, You Can Make Slicing Pizza A Breeze
Tired of having your pizza toppings slide around as you cut your favorite pie into slices? Try this simple tip before baking for better pizza slices.
Read More -
Elevate Your Grilling Game With The Perfect 4-Pack BBQ Seasoning Set
These four seasoning blends are perfect for gifting your favorite chef or master griller or for revitalizing your spice cabinet with some innovative flavors.
Read More -
Why You Should Add Vinegar To The Water When Boiling Fries
Making homemade french fries can be a breeze with the right technique. Just add vinegar to boiling water to par-cook them before they go into the frying oil.
Read More -
Why Gordon Ramsay Never Completely Drains Pasta
If you're looking for the perfect pasta sauce, skip the cream and follow Gordon Ramsay's expert advice and keep some of that starchy pasta water.
Read More -
Non-Negotiable Rules For Making Sashimi Or Nigiri At Home
Making sushi and sashimi at home can be intimidating, but with the right tips (and tools on hand), you'll find it's relatively simple to make an elegant meal.
Read More -
Fresh Or Canned, Which Is Better For Collard Greens And Black Eyed Peas?
Both fresh and canned collard greens and black eyed peas have their pros and cons, which can help you decide which versions to cook this Kwanzaa.
Read More -
5 Clever Ways To Use Salt Spray As Your Secret Ingredient
There are many types of salt, but one you likely haven't tried is salt spray. It blends beautifully into a multitude of foods, but particularly these five.
Read More -
You Can Turn Beans Into Ice Cream. Here's How
Beans are common in desserts in many cuisines, and, when blended and cooked until soft, they make a fantastic addition to ice cream (and nice cream too).
Read More -
How To Freeze Homemade French Fries
Freezing your own french fries is not only relatively simple, but doing so creates a more delicious end product as well, closer to restaurant quality.
Read More -
Serve Your Dips In Cabbage Bowls To Wow Your Party Guests
If you want your party to be memorable, a visually pleasing culinary arrangement can feed your guests' senses. One way to do this is with edible serving dishes.
Read More -
Don't Cook Rice By Itself, Steam Your Veggies With It
A good chef knows that time management is one of the most important features of good cooking, so why not use the steam from your rice to cook your veggies?
Read More -
The 2-Minute Method To Elevate Frozen Trader Joe's Chicken Soup Dumplings
What goes better with Trader Joe's soup dumplings? More soup of course! Fortunately, it's easier to assemble than you might think, made with pantry staples.
Read More -
The Secret Addition You Need For The Creamiest Mashed Potatoes
Homemade mashed spuds don't refrigerate well. They get thicker and stiffer, and they're never as good reheated. This condiment changes the game.
Read More -
The French Stew Julia Child Called The Best In The World
Julia Child loved French cooking so much that she dedicated her life to it. But there was one French stew she thought was better than all other dishes.
Read More -
The Ingredient You Should Never Leave Out When Making Graham Cracker Crust
If you're making a graham cracker pie crust from scratch, you can easily upgrade it with different ingredients. But there is one ingredient you can't leave out.
Read More
