Eggs Are Your Secret Weapon For Creamy Pan Sauce Without Dairy
Sometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg.
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The Barbecue Sauce Bobby Flay Always Keeps In His Pantry
Bobby Flay, known for his savoir faire when it comes to barbecue, has a very specific sauce that uses to help amp up flavor when he lights up the grill.
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Here's How Long It Actually Takes To Microwave A Sweet Potato
While it's not always great to use the microwave for regular baked potatoes, that's not the case with sweet potatoes. Here's how to do it and how long it takes.
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What Is Broccoli Spigarello And What Does It Taste Like?
Think you know broccoli? Think again. There's broccoli, broccolini, broccoli rabe, and one you may not have heard of - broccoli spigarello.
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The Uncommon Canned Peppers Bobby Flay Always Has On Hand
You've likely seen chefs rave about Calabrian chilies, but Bobby Flay keeps a sweet and smoky Spanish pepper on hand: piquillo peppers, perfect in any dish.
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Rachael Ray's Trick To Get Burger Seasoning Exactly Right
Rachael Ray has a great time-saving trick for seasoning burgers if you might be unsure if your spice blend is the right fit - here's how to follow her lead.
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The Technique That Makes Moo Goo Gai Pan Superior To Your Standard Stir-Fry
Velveting is a cooking technique that tenderizes and imparts a silky texture to meat by marinating it in a mixture of alkaline ingredients before cooking.
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Tips For Properly Storing And Cleaning Mussels, According To A Chef
Food Republic spoke to a pro chef to learn how to safely bring mussels home and store them, plus tips for washing and cooking them in a delicious broth.
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Ina Garten's Salt Rub Tip For Golden, Flaky Potato Skin
Everyone has their secrets when it comes to making that perfect baked potato, but kitchen guru Ina Garten has the best tip for flavorful crunchy potato skin.
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Why You Should Be Air Drying Your Steak Every Time
Do you know why dry-aged steak is more expensive? Because it tastes so much better. Thankfully, you can dry-age your meat yourself at home for a cheaper meal.
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The Best Money-Saving Substitute For Saffron
There is a reason that saffron is the most expensive spice in the entire world: The labor it takes to harvest is incredible. These are some cheaper swaps.
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Store-Bought Salsa Is The Easy Shortcut To Great Guacamole
Guacamole can be a pain to make yourself with all the prepping of ingredients. But, if you want an easy shortcut, use store-bought salsa as your base.
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The Simple Step That Makes Raisins More Delicious
Many, many dishes call for raisins in their recipes, but you can kick things up a notch by soaking your dried grapes in a complementary liquid before cooking.
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Why You Should Check Steak Temperatures With A Cake Tester
There's a trick pro chefs use that you can adopt at home - check steak temperatures with a cake tester. The heat on the metal will let you know doneness.
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Combine Canned And Instant Potatoes To Mimic A Homemade Mash
Mashed potatoes can make any weeknight dinner special, but if you want more flavor and texture, simply add canned potatoes to your instant mix.
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Your Air Fryer Is Superior For Reheating French Fries
An air fryer can reheat your fries to the ultimate crispy texture in the shortest amount of time, and it only takes a few steps to pull it off.
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Flour Is The Key To Making Impossibly Fluffy French Toast
If you want to ensure that your French toast is soft, pillowy, delicious, and browns evenly all over, you need to add some flour to your egg bath.
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Carla Hall's Foolproof Tip For Better Homemade Caramel
Carla Hall, known for her delicious and hearty soul food, has the best tip to keep your homemade caramel from crystallizing or burning -- with only one tool.
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Ina Garten's Hack For Drying Lettuce Without A Salad Spinner
Even if you don't own a salad spinner, you can dry lettuce leaves in a snap with Ina Garten's easy method that only requires a kitchen towel.
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Giada De Laurentiis' Tip For Draining Pasta Without Losing Any Water
Draining pasta water means losing out on the chance to save some liquid gold, that can enhance sauces. Instead, use Giada De Laurentiis' tip to save it.
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The Smoky Ingredient That Elevates Basic Spaghetti Sauce
A hint of smoke can make any homemade or store-bought spaghetti sauce more delicious, and achieving this effect starts with a simple, staple ingredient.
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The Best Variety Of Spud For Tender Scalloped Potatoes
Not all potatoes are created equal when it comes to scalloped potatoes -- so which variety makes the absolute best and why? Turns out, it's starchy potatoes.
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The Cheese Grater Hack That De-Stems Herbs In A Swipe
If you hate the long process of washing, plucking, and chopping fresh herbs, you can pull out your box grater to pluck the leaves off the stems in a flash.
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14 Hacks To Make Store-Bought Pot Pies Even Better
Homemade pot pies aren't all that complicated to make, but sometimes it is just easier to buy one from the store. Here are tips for upgrading it.
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The Chili-Cooking Mistakes We All Make
Cooking chili at home isn't hard, but we've all made a mistake or two along the way that has led to lower-quality results. Here's how to make perfect chili.
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Giada De Laurentiis' Favorite Brand Of Dried Pasta, Besides Her Own
Giada De Laurentiis, famed Italian chef, is understandably known for her Italian cooking, so when she gives us her favorite pasta brand, we listen.
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You Can Make Fresh Crepes From Stale Bread
Have some stale bread slices or an older baguette lying around? Don't toss it. Instead use it to make fresh crepes for a delicious breakfast.
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