Why Cottage Cheese Has That Chunky Texture
A unique production process gives cottage cheese a chunky texture that many people love, but if you're not one of them, there are ways to get around it.
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The Best Poached Eggs Are Frozen Before They Hit The Water
Everyone has their own way to poach eggs, but if you haven't tried freezing them first, you're missing out. It takes the stress out of keeping the egg's shape.
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The Importance Of Suhoor And Iftar During Ramadan, Explained
Suhoor and iftar are the two hearty and nutritious meals eaten during the month of Ramadan, each with its important part to play in the fasting holiday.
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Skip The Pantry When It Comes To Storing Grits
You may have been raised storing grits in the pantry, but there's a better way to avoid mold and pests: Pop the whole thing into the freezer.
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Ingredients That Will Save Your Mediocre Watermelons
While a lackluster watermelon may never rival its perfectly ripened counterpart, you can enhance its existing flavor and sweetness with smart seasoning choices.
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How Pineapple Became A Controversial Pizza Ingredient
When pineapple was first added to pizza in the 1960s, its creator was actually just trying to capitalize on the Tiki-obsessed population of the time.
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Mary Berry's Noodle Tip For Better Lasagna
If you want to make a quick-cook lasagna but have heard negative things about no-cook pasta, then you need to read Mary Berry's tip to improve texture.
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How To Reheat A Sandwich So It's Not A Soggy Mess
Tired of your leftover sandwiches turning into limp, mushy disasters when you reheat them in the microwave? Use a toaster oven to warm them back up instead.
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The Unique Secret Ingredient For The Softest Chocolate Chip Cookies
If you want to make the softest chocolate chip cookies of your life, you need to follow an Asian baking technique and make a tangzhong to add to your dough.
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Why Chocolate Mousse Was Once Called Mayonnaise
Chocolate mousse was once known as "chocolate mayonnaise" in its native France, and the possible reasoning behind the name is less literal than you may think.
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A Thumbprint Easily Prevents Your Burgers From Turning Into Meatballs
To prevent your burger patties from swelling up into meat balloons, make an indent in the middle of the raw patty with your thumb before cooking.
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The Chilling Mistake You're Making With Buckeyes
To ensure your buckeyes come out with a solid chocolate shell that doesn't melt in your hand, refrigerate the dipped treats for at least 10 minutes.
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Jet Tila's Baking Soda And Needle Trick To Peel Boiled Eggs Faster
If you want to make peeling your hard boiled eggs so much faster (and easier!), then you need to use Jet Tila's tip of poking your egg and using baking soda.
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The Toasty Flour Your Banana Bread Needs
If you want to amp up your banana bread, you may want to swap out traditional flour for an ancient grain, einkorn. It's toasty, malty, and delicious.
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The Whimsical Origins Of Snickerdoodle Cookies
Some people believe snickerdoodles to be of German origin, but the simple, delicious cookies were actually likely first created in New England.
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When And How To Feed Your Sourdough Starter
If you want to keep your starter healthy and ready for dough making, you absolutely need to feed it regularly -- and the right amount. Here's how.
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The Part Of Puff Pastry Dough You Should Never Roll Out
Puff pastry, whether homemade or store bought, is incredibly finicky to work with. For the best results, never ever roll out your puff pastry along the edges.
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The Sopranos-Esque Reason Capicola Is Also Called Gabagool
We have "The Sopranos" to thank for many cultural touchpoints including how they said certain Italian words like gabagool, another way to say capicola.
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The International Cuisine Marcus Samuelsson Wants To Tackle Next - Exclusive
With the recent opening of Marcus Addis in Ethiopia's capital city, Samuelsson continues to explore regional flavors and international twists.
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The Science Behind Why Store-Bought Bread Lasts Longer
If you've ever noticed that bakery bread goes stale way quicker than a loaf from the grocery store, you're not imagining things. Here's the science behind it.
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Ina Garten's Undercooking Tip For Incredibly Moist Chicken
If your chicken routinely turns out dry, you might be overcooking it, but not in the way you expect. Follow Ina Garten's expert advice for moist chicken.
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Poach Your Scrambled Eggs For Shockingly Creamy Results
For those eager to cook their eggs swiftly and bypass the post-scramble pan scrubbing, consider poaching your scrambled eggs for the creamiest consistency.
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Ice Cubes Are The Secret Ingredient For Better Grilled Cheese
Next time you make a grilled cheese, add an ice cube to the pan and close the lid. The trapped steam helps melt the cheese while keeping the bread from burning.
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The Time-Consuming Pork Chop Prep Step You Can Skip Entirely
Pork chops are naturally moist all on their own, so there's really no need to brine them before cooking to end up with deliciously succulent meat.
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The Tortilla Step You Shouldn't Skip For Perfect Enchiladas
To ensure your enchiladas come out perfect every time, always make sure to fry the tortillas first so that they can hold up to the fillings and sauce.
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How Wasabi Tricks Your Senses When Eating Sushi
That green paste that comes with your sushi rolls is more than just decoration - wasabi actually can trick your senses when eating the Japanese dish.
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The Origins Of Fast Food In The Ancient Roman Empire
While any Californian can tell you In-N-Out was the first modern drive-thru burger joint, fast food actually has its roots in none other than Ancient Rome.
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