What Makes Mornay Sauce Different From Béchamel?
You've likely eaten Mornay and béchamel before, and learning the difference between the sauces allows you to appreciate their flavors and easily make your own.
Read More-
-
11 Mistakes Everyone Makes When Cooking Salmon
Salmon is a versatile fish, but there are still plenty of mistakes everyone makes when choosing, preparing, and cooking it. Here are some you'll want to avoid.
Read More -
Hamburger Buns Shouldn't Be Your First Choice For Sloppy Joes
A Sloppy Joe on a plain old hamburger bun can be rather boring, so try any of these alternatives for a more well-composed, tasty, and interesting sandwich.
Read More -
17 Sauces To Boost Your Steak Meal
A perfectly cooked steak is delicious on its own - no frills required. But to truly take things to the next level, try one of these accompanying steak sauces.
Read More -
The Gruyère Swap You Should Try When Making French Onion Soup
Gruyère may be the only traditional choice for French onion soup, but other cheeses can offer deliciously savory flavors and an even better melty texture.
Read More -
Texas Trash Dip Is The Best Use For Canned Refried Beans
If you have leftover canned refried beans but are bored by the idea of eating another helping, try making Texas trash dip with them and prepare to be wowed.
Read More -
What Magnolia Blossoms Taste Like (And How To Prepare Them)
Spring means bright, beautiful magnolia blossoms perfuming the air, but you can do more than enjoy their scent -- you can actually eat them.
Read More -
Ina Garten's Yogurt Tip For Creamier Cucumber Salad
In her creamy cucumber salads, Ina Garten strains the yogurt using a fine-mesh colander lined with paper towels or cheesecloth to eliminate excess moisture.
Read More -
Component Cooking Makes Meal Prep Easy And Stress-Free
Component cooking involves preparing basic ingredients instead of complete recipes in advance during meal prep, allowing for greater versatility.
Read More -
How Long An Open Jar Of Jelly Will Last In Your Fridge
Jelly is a ubiquitous good found in so many of our homes -- but if we don't eat it regularly, we may find ourselves wondering just how long that open jar lasts.
Read More -
Cook Your Rice In Pickle Brine For An Effortless Flavor Blast
Tangy, herbal, and sometimes spicy pickle juice can really kick up the flavor of freshly-cooked rice, and you can even coordinate the brine with your recipes.
Read More -
16 Ways To Elevate Frozen Pizza
Frozen pizzas hit the spot when you need something quick and convenient for dinner. Here are some ways to upgrade them and take them to the next level.
Read More -
The Tartar Sauce Alternative You Need For Fish Sandwiches
What goes better with a fried fish sandwich than tartar sauce? Not a whole lot - except maybe a fresh, homemade remoulade or aioli slathered on top.
Read More -
Don't Just Slather Mayo On The Outside Of Grilled Cheese — Put It On The Inside Too
If you want to get the cheese pull you've dreamed of when you make a grilled cheese, you need to put mayonnaise inside the sandwich, not just on the exterior.
Read More -
11 Unexpected Ways To Use Red Lobster Cheddar Bay Biscuit Mix
Red Lobster's Cheddar Bay Biscuits are so loved that the company sells a readymade biscuit mix; here are 11 creative ways to add CBB to your favorite recipes.
Read More -
Bobby Flay's Pro Tip For Perfectly Cooked Scrambled Eggs
Bobby Flay is the king of the grill but also an enthusiastic champion of brunch. When he has a tip for creamy scrambled eggs, you can bet we take notes.
Read More -
How Long Does Tofu Last In The Freezer?
Tofu not only lasts so much longer if you freeze it, but it gains a unique texture and greater propensity to soak up the flavors in your favorite recipes.
Read More -
The Best Rice To Use For Jambalaya
For jambalaya with the most authentic and harmonious texture with no gumminess, you need to see out a certain variety of rice and avoid all others.
Read More -
Fold Bacon To Get The Best Ratio Of Chewy-To-Crispy Bites
If you prefer your bacon to be chewy instead of super crisp, this folding method can maximize that texture while allowing you to cook way more bacon at once.
Read More -
The Mistake That's Sabotaging Your Homemade Nachos
Any sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step.
Read More -
Fake A Crepe Easily By Using Tortillas
Crepes can be an intimidating dish to make since they are so thin and delicate, but there's a great hack you can try using tortillas instead.
Read More -
Anthony Bourdain's Tip For Restaurant-Worthy Veggies At Home
Want to know why vegetables always taste better at a restaurant? Anthony Bourdain lets us in on the secret: copious amounts of butter and sugar.
Read More -
What Is Smothering And What's It Got To Do With Cooking?
If you haven't heard of smothering, you may have heard of étouffée, which is where we get the term. In essence, you cook your meal in a delicious sauce.
Read More -
Expert Tips For Making Hollandaise In Half The Time
Hollandaise is one of the most delicious parts of brunch, but it's one of the hardest mother sauces to master. Fortunately, you can make the process easier.
Read More -
12 Secret Ingredients You Should Be Using In Your Canned Chili
With some tweaks you can turn canned chili into a masterpiece that rivals any chili you might make on your own. Here's some inspiration to help get you started.
Read More -
Why Bobby Flay Never Buys Prepackaged Steaks
Bobby Flay believes that the plastic wrapping on pre-packaged steaks traps too much moisture, which can be detrimental to the meat's quality.
Read More -
Skip The Frying Pan — Cook Bacon In A Pot For A Mess-Free Breakfast
For those who hesitate to cook bacon on the stove because of the kitchen-dirtying splatters of fat, a pot can cut down on mess while delivering tasty results.
Read More
