Potato Starch Is The Key To The Crispiest Fried Chicken Ever
If you want the crispiest fried chicken ever, try swapping out traditional wheat flour for potato starch - it's a trick that's been used for Asian fried foods.
Read MoreIf you want the crispiest fried chicken ever, try swapping out traditional wheat flour for potato starch - it's a trick that's been used for Asian fried foods.
Read MoreTiming is critical when it comes to cooking for a crowd. At your next BBQ, make sure to grill your proteins and sides in this order for success.
Read MoreWhen serving yourself a slice of cheese from a charcuterie board, avoid making this one dreadful mistake and having the rest of the party side eye you.
Read MoreDo you love Manhattans? Want to master the art of making the perfect cocktail? Our expert has exclusively given us the best tips to do just that.
Read MoreGrilled pineapple is an excellent dessert or even a topper for tacos and savory dishes, but if you want to ensure you get the best results, follow this tip.
Read MoreThe unique biology of Maryland blue crabs creates their uniquely irresistible flavor, and they even come in a few varieties that each have their own upsides.
Read MoreThe Macallan's sleek design and golden liquid are synonymous with sophistication and luxury, and bottles can run up to nearly $500 apiece - but why?
Read MoreWhen you're gearing up for a barbecue fest and want to serve a drink that's more interesting than beer, try a cocktail recommendation from a whiskey expert.
Read MoreWhen you bring corn home from the store, it's best to eat it right away; or at the very least, store it with the husk on if you want to ensure juicy kernels.
Read MoreIf you want that perfectly sliced first piece of pie, it really matters how you cut into the dessert. Here's why you should always start with three cuts.
Read MoreGuavas can take a surprisingly long time to ripen, but with a clever trick that speeds up the maturation process, you can enjoy them in delicious recipes ASAP.
Read MoreWhen it's time for dessert, there's nothing better than digging into some ice cream - but how long does your favorite pint really stay good in the freezer?
Read MoreThe Olympics is obviously known for its sporting competition, but in recent years, it's equally renowned for what kinds of foods the host country serves.
Read MoreA whiskey sour is a classic drink topped with a creamy layer of egg white foam, but how do you ensure that the foam is safe and delicious? We asked an expert.
Read MoreOn July 2, 2024, the FDA announced that brominated vegetable oils (BVOs) will no longer be permitted for use in food, citing safety concerns.
Read MoreTo ensure your corn is juicy, crunchy, sweet, and just overall perfect in every way, you shouldn't boil it -- you should grill it a la Bobby Flay.
Read MoreWe've all tried reheating a burrito in the microwave before, which is how we know it's a horrible mistake. But what are we supposed to do instead?
Read MoreVinegar is a fantastic cleaner for many things in a kitchen, but there are some surfaces that will corrode under its acidic nature and should be avoided.
Read MoreYou don't have to wait for a fancy dinner out to enjoy crème brûlée - you can make it right at home with just three ingredients you likely have on hand.
Read MoreWho doesn't love a good Starbucks hack? If you want some sweetness in your drink but don't want to pay for it, swap in whipped cream instead.
Read MoreCould the whiskey you drink also power a sports car? According to an experiment from the BBC, yes. Though it's not exactly a spirit you'd want to drink.
Read MorePeeling boiled eggs can be maddening, and the easiest solution is to steam them instead, helping the shell and membrane come off while cooking the eggs evenly.
Read MoreThe mysteriously slippery, transparent pearls in tapioca pudding are not only interesting in composition, but have a rich history and tons of lesser-known uses.
Read MoreRotisserie chickens aren't cheaper than raw chickens just to make customers happy; they're actually used in a clever (if unnerving) way to maximize profits.
Read MoreChanging up your tres leches cake is as simple as using different types of milk, and chocolate milk with extra chocolately toppings is a sure crowd pleasure.
Read MoreBefore the late 60s, pouring soy sauce was a feat of effort as the bottles were nearly half a gallon. That changed when Kikkoman designed a brand new cap.
Read MoreMise en place might sound like a fancy French culinary practice, but Ree Drummond recommends that beginner cooks get in the habit of following it right away.
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