How To Cook Salmon So It Doesn't Leak White Goo
Nothing can spoil the appetite quite like mysterious white goo leaking out of your beautiful pink salmon steak. Fortunately, there are ways to minimize the goo.
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How To Make And Use The French Mother Sauces
Whether you want delicious and creamy mac and cheese, or you need a good pairing for your steak, there's a French mother sauce ready and waiting to be used.
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How To Make Perfectly Seasoned Shrimp Cocktail
Shrimp cocktail and semi-casual evening gatherings go hand in hand. But how can you make yours stand out? It's simple: perfect the seasoning when you boil.
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The Sushi Bar Etiquette To Know For The Freshest Meal
Want to make sure that the sushi you get at a restaurant is the best of the best? These are the steps you need to follow to get really fresh fish.
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How To Speed Up Boiling Water On The Stove With Just A Pan
Boiling water is one of the first things cooks learn, but there are quite a few misconceptions about it. Here's how you can really speed up the boiling process.
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How To Actually Cut The Spice Out Of A Pepper (Hint: It's Not All In The Seeds)
It's a common tip that cutting the seeds out of hot peppers will remove the spice, but the truth is that the source of the heat is from the placenta, or pith.
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What Is A Star Fruit And How Do You Eat It?
Named for the striking star shape emerging from the cut fresh fruit, this vibrant tropical anomaly is a global favorite. Here's how you eat a star fruit.
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The Bold Seasonings You Need To Make Tempeh Shine
Tempeh may have a reputation for being bland, but it's really a blank canvas. These are some of the bold seasonings you need to make tempeh shine.
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The Ordering Etiquette To Avoid An Awkward Business Lunch
Proper business luncheon etiquette is an important skill for professionals of all types, and one of the more important tips is following the lead when ordering.
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The Underrated Swap To Boost Fresh Tomato Dishes
If you're making fresh tomato dishes like garden salads or more, then you might want to consider swapping out your traditional red tomatoes for green tomatoes.
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How To Purge Clams
Clams can be the star of many recipes, if properly cleaned. Learn the essential steps to expertly purge clams for a grit-free, enjoyable meal
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The Best Way To Reheat Risotto Without Ruining It
Although it'll never be as good as the day it was made, adding more hot stock brings the cold dish back to its former glory.
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How Boiling Water Is Actually Ruining Your Tea
Pouring boiling water right over your tea can actually ruin the flavor. Instead, you should be using water that's a little cooler than boiling temperature.
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How To Eat Chia Seeds Like You Know What You're Doing
Chia seeds are packed full of health benefits. But how exactly do you eat these miniscule seeds that appear to be meant for hamsters rather than humans?
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José Andrés' 3-Second Trick For Easily Peeling Tomatoes
While leaving the skin on a tomato is fine for a salad or BLT sandwich, removing it creates a silkier texture that's better for braises and sauces.
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How To Eat Crawfish Like A Pro At Your Next Seafood Boil
The fish are boiled in seasoned water, usually with ears of corn and new potatoes. The boil is then dumped onto a newspaper-covered table, and everyone digs in.
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How To Top Vanilla Ice Cream With Hot Sauce, The Right Way
If you want to try adding a spicy kick to your vanilla ice cream dessert, opt for a fruity hot sauce with a simple, straightforward flavor profile.
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How To Eat Edamame: Mashed, Cooked Or Shelled
While you might have first encountered edemama at the sushi bar, there's no reason they can't star in a variety of dishes. Here's exactly how to eat them.
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How To Power Through The Tragedy When A Wine Cork Breaks
You've probably been there -- opening a nice bottle of vino and the cork breaks with half still in the bottle. Here's how to power through the tragedy.
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How To Eat Guava, And Why You Should
Don't be befuddled by a guava's appearance - it's an easy fruit to prep and eat. It's so easy, in fact, that you can practically eat a guava as-is.
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The Quickest Way To Toast Bread For An Intensely Satisfying Crunch
If you don't have a functional toaster or you're making toast for multiple people, you can make a large amount by using a sheet pan and your oven.
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The Best Way To Peel And Eat A Mango
A common ingredient in Indian, Indonesian, and Chinese cuisine but enjoyed worldwide, there are hundreds of types of mangoes. Here's how to peel and eat one.
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Keep Cutting Boards From Slipping With A Culinary School Towel Trick
Tired of slippery cutting boards? Discover a towel trick from culinary school to keep your cutting board in place for safer and more efficient meal preparation.
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How To Eat Papaya, For The Uninitiated
Discover how to savor the tropical flavors of papaya like a pro. Elevate your taste buds and enjoy this delicious fruit to the fullest with our handy guide.
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How To Build A Quick Marinade From Any Leftover Wine
If you've got just a little bit of wine left in the bottle, don't pour it down the sink. Use it to build a complex, flavorful marinade for your dinner.
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How To Test The Authenticity Of Your Molcajete
Master the art of authenticating your molcajete with our comprehensive guide and learn the foolproof methods to test its true origin and quality.
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Snow Crab Vs. King Crab: The Flavor Difference And How To Eat Them
From crab cakes to gumbos, creamy pastas, she-crab soup, spicy crab bisque, and crab empanadas, that salty-sweet flavor of the sea is unmistakable.
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