The Ingredient Ina Garten Adds For Better Reheated Chicken
There may be a million ways to reheat chicken, but Ina Garten has the absolute best tip to help impart even more flavor to the meat with things you likely have.
Read More-
-
The Best Spot In Your Refrigerator To Store A Salad
Sure, we all know it's best to eat our salads ASAP, but maybe we just wanna do a little meal prep -- or we made extra. Just keep it in this part of the fridge.
Read More -
When To Use Name-Brand Vs Generic Butter
There are many types of butter available to buy at the store, but there are some rules to know when you want to use name-brand or generic varieties.
Read More -
The Pantry Ingredients Chef Nancy Silverton Can't Go Without
There are plenty of things we all consider must-haves in our pantries, but the ingredients Nancy Silverton keeps make so much sense to create versatile dishes.
Read More -
The Biggest Etiquette Faux Pas You Can Commit With A Hostess Gift
You've brought your favorite snack as a present to your host, and you casually state how you can't wait to eat it. Guess what! You've committed a faux pas.
Read More -
The Best Way To Store Bell Peppers So They Last Longer
There's nothing worse than reaching for an ingredient only to find it's gone bad. To avoid spoiled bell peppers, here's how you should store them.
Read More -
The Easiest Solution To Fix A Cracked Cheesecake
The best laid schemes of mice and men may oft go awry, but if your cheesecake cracks, don't panic. There's an easy solution -- well, there are a few.
Read More -
The Difference Between Broccoli And Cauliflower, Beyond Color
Broccoli and cauliflower look similar, and while they're in the same family, they couldn't be more different. Aside from how they taste, their nutrition varies.
Read More -
The Unexpected Swap To Make Potato Salad In Half The Time
Love potato salad but hate the extensive prep of cleaning and cooking potato? There's an easy swap that's ready faster than you can say, "more please!"
Read More -
The Crunchy Step You Shouldn't Skip When Making French Toast
Though it may seem strange, toasting your bread before making French toast helps trap moisture inside the bread, while the outside remains crisp and crunchy.
Read More -
Most Of The World's Cheese Professionals Start At Whole Foods
If you're looking for cheese recommendations, Whole Foods Market, with its impressive number of Certified Cheese Professionals, is a great place to start.
Read More -
A Bag Of Fritos Is Your Secret For Flavorful And Crunchy Fried Chicken
Frito-crusted fried chicken will give your meal the crunch you crave, with flavors that are unexpected but delicious. Plus, it pairs well with multiple sauces.
Read More -
The Actual Purpose Of The Absorbent Pads In Ground Meat Packaging
At first glance, the absorbent pads in your meat tray may seem superfluous, but they actually play a very important role in soaking up potential bacteria.
Read More -
Why Pita Bread Isn't Considered Gluten-Free
Although pita bread may appear flat, there are actually the same glutens inside of it as normal bread since it uses much of the same grains.
Read More -
Here's Where The Name 'Cocktail' Came From
There are several interesting origin stories for why cocktails acquired their current definition, but the most plausible one has to do with racehorses.
Read More -
Do Whole Foods Still Count If They're Canned Or Frozen?
If you are adhering to or considering switching to a whole-food diet, you might be left wondering whether or not canned and frozen produce counts as whole food.
Read More -
How To Clean Apples If You Prefer Them Skin-On
You might think a quick rinse in the sink is the best way to clean an apple, but there's actually a more effective way that involves a little baking soda.
Read More -
The Historical Soup Etiquette We Still Follow Today
We have the ancient Egyptians to thank for how we eat soup today. Based on their practices, many modern humans eat the meal the same exact way.
Read More -
The Biggest Mistake You're Making With Red Velvet Cake
According to content creator and baking expert Sarah Fennel, overbaking is the primary issue home bakers face when trying to make red velvet cake.
Read More -
All Your Sushi Questions, Answered
You've got questions about sushi that we'd love to answer. From etiquette to sustainability, let's take a deep dive into the marvelous world of sushi.
Read More -
The Sheet Pan Hack To Quickly Cool Pasta Salad
Whether you need to make pasta salad quickly for a last-minute event or are simply hungry and can't wait, this sheet pan trick can speed things up.
Read More -
How To Boil Potatoes For Tender, Fluffy Potato Salad
To avoid ending up with mushy potato salad, start boiling your spuds in cold water, as the gradual rise in temperature allows their insides more time to cook.
Read More -
The Reason Ina Garten Refuses To Use Table Salt
Ina Garten has her specifics in the kitchen, just like we all do -- but why does she absolutely refuse to use table salt when she's cooking?
Read More -
What Is Chislic, And Why Is It Unheard Of Outside South Dakota?
If you've never heard of chislic, you're not alone. The dish - which is beloved in South Dakota - consists of cooked, skewered, small cubes of meat.
Read More -
Why Trader Joe's Sourdough Bread Is A Customer Favorite
Believe it or not, Trader Joe's has garnered itself a dedicated following, specifically to its sourdough bread. And yes, it's trending across social media.
Read More -
What Is Bonded Whiskey, And Is It Worth The Price Tag?
You may have seen bonded whiskey or whiskey labeled bottled-in-bond, but what exactly does that mean? Frankly, it means you're getting a better bottle.
Read More -
What Gordon Ramsay Would Eat For His Ideal Last Meal
Not everyone thinks about what their last meal would be, but we'll all eventually have one. Here is what Gordon Ramsay would choose and why.
Read More
