14 Complicated Dishes That Aren't Worth Making At Home
Cooking up a creamy risotto or a rich beef Wellington sounds great in theory -- until you discover just how much time, skill, and money they require.
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What Makes Tomatillos Different From Tomatoes?
Tomatillos and tomatoes may seem closely related, but before you use them interchangeably, know that they actually have more differences than similarities.
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The Last-Minute Mistake That Causes Overly Dry Meatloaf
Have overly dry meatloaf? It's common but it can also be remedied by avoiding this last-minute mistake. Here's what not to do the next time you make the dish.
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Martha Stewart's Must-Know Tip For Picking Clams
Martha Stewart recommends purchasing live clams whose shells are tightly shut, as when steamed, they will gradually open, revealing their delicious meat.
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12 Unexpected Ways You Should Be Using Cottage Cheese
Cottage cheese doesn't always have the best reputation, and you might be seriously underestimating its potential to elevate some of your favorite dishes.
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How Much Your Burger Patties Should Actually Weigh
There are a million ways to make a burger, but if you want a solid standard, your patties should be around a quarter pound in weight before they hit the grill.
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How To Turn Leftover Meat Into Mouthwatering Rillettes
If you have leftover meat and are tired of the same old, same old, then it's time to try making rillettes. A type of confit, it's a fab way to preserve meat.
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13 Hacks That All Bacon Lovers Need To Know
Even the most dedicated bacon lovers may not be experiencing the ingredient at its highest potential. These hacks will change your bacon game for life.
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The Long Step You Can Skip When Making Homemade Tater Tots
Tater tots are famously found in the freezer section, but making them at home isn't as intimidating as it seems; especially when you use your microwave.
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Gordon Ramsay Never Whisks His Scrambled Eggs
While many professional chefs prefer the low-and-slow method of cooking scrambled eggs, Gordon Ramsay has a different technique involving bursts of high heat.
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How Giada De Laurentiis Turns Store-Bought Cookie Dough Into Cereal
Giada De Laurentiis knows the best way to make her own cookie cereal for a delicious morning treat, and no, you don't make the dough yourself.
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The Easiest Way To Crack An Egg With One Hand
It's a mistake to crack eggs on the edge of your counter. Instead, crack them on a hard, flat surface, such as the middle of your cutting board, with one hand.
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The Mandoline Hack For Ultra Thin Meat Slices
You might have previously reserved your mandoline for making homemade potato chips, but it's also perfect for preparing extra thin meat slices.
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12 Simple Tips That Will Keep Your Poultry Juicy And Tender
You may be used to cooking poultry considering how abundantly popular chicken and turkey are, but you may not be getting it right every time. Here's how.
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The Best Ways To Liven Up Your Refried Beans
Refried beans are the perfect side dish or dip, and the possibilities for customizing them are nearly endless. Liven up your next batch with these tasty tips.
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The Onions You Need For The Best Bowl Of French Onion Soup
If you want to make French onion soup at home, it's easy enough to do but requires always choosing the right onions - here's the kind that works best.
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Coconut Milk Whipped Cream Is A Serious Dessert Game Changer
Whether you want to skip the dairy or simply have too many cans of coconut milk, you can make the most luxurious whipped cream with coconut.
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The Butcher Shop Find You Need For Restaurant-Quality Steak And Sides
If you're wondering why restaurant steak tastes so much better, it isn't just technique: They often use this kind of fat to cook everything from steak to sides.
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A Dash Of Sesame Oil Elevates Mediocre Store-Bought Mayo
If you sometimes find store bought mayonnaise, well, a little underwhelming, then all you need to do is add this one flavorful ingredient to jazz it up.
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A Hotel Pan Is The Tool You Need To Keep Pizza Toppings Cool
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice.
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Think Beyond Your Basic Board: Introducing Charcuterie Cones
If you've mastered the art of arranging delicious cheese boards, it's time to elevate your game with the next trendy way to serve charcuterie: in cones.
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Why Ina Garten Prefers Dry Over Wet Turkey Brine
When it comes to roasting a turkey, Ina Garten's go-to method is always to dry brine it. Here's why she prefers it over wet brining and how to get started.
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What To Use When You're Out Of Peanut Butter
Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions.
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14 Surprising Ways To Use A Can Of Sweetened Condensed Milk
Sweetened condensed milk goes a long way in the kitchen. Here, we're highlighting how you can incorporate this toasty sweetness into lots of yummy treats.
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How To Cook Salmon In Your Microwave, According To David Chang
Cooking fish in the microwave may seem like a big faux pas, but even pro chefs like David Chang advocate for this method. Here's how he does so with salmon.
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How To Fold Egg Rolls Like A Total Pro
No takeout order is complete without a few eggs rolls. While they look and taste complex, it's surprisingly easy to roll and fold them at home.
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Crucial Mistakes Everyone Makes When Cooking Chicken
Chicken is one of most popular meats when it comes to cooking from home, but that doesn't mean we always get it right. Here's how to avoid mistakes.
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