The Jarred Beans José Andrés Cooks With Constantly
There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred.
Read More-
-
The Marketing Ploy Behind The UK's Beans On Toast
You've likely heard about Britain's great love of beans on toast, but did you know the ones responsible for said love affair were actually American?
Read More -
Ina Garten's Favorite Cheese For Creamy Scrambled Eggs
We all want to live like Ina Garten, so when she tells us her favorite cheese to use in scrambled eggs, we run to the store to replicate it.
Read More -
Why You Should Never Add Good Oil To Cold Pans
If you're wondering if you should add oil to a pan before or after heating it, there are a few reasons why you should choose the latter for high-quality oil.
Read More -
The Simple Hack To Stop Salt From Hardening In The Shaker
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
Read More -
Simple Dijon-Crusted Salmon Recipe
Tired of plain, boring salmon? Breathe fresh life into your fish with this Dijon-crusted salmon recipe.
Read More -
How To Order A Starbucks Frappuccino That Tastes Like A Wendy's Frosty
For fans of the Wendy's Frosty, these custom Starbucks Frappuccinos are sure to please, and can even be ordered in chocolate, vanilla, strawberry, and more.
Read More -
The Spatula Giada De Laurentiis Can't Cook Without
Giada De Laurentiis can whip up pretty much any dish, but even she knows it's the kitchen tools that are her secret weapon, including her go-to spatula.
Read More -
Egg Yolks Are Your Secret Weapon Ingredient For Silky Pasta
If you want to really ensure that your pasta sauce has a creamy mouthfeel, the secret isn't cream or cheese -- all you need are egg yolks for a luxurious sauce.
Read More -
How Ina Garten Makes Her Iconic Cosmopolitan Cocktail For A Crowd
Ina Garten, Queen of the Hamptons, is known for hosting prowess, so it's little surprise that she has the perfect batch cosmo recipe up her sleeve.
Read More -
Your Microwave Is Key To Cleaning And Shucking Corn
There's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave.
Read More -
The Canned Good To Substitute For Sweetened Condensed Milk
When you don't have condensed milk on hand, this canned dairy-free product is a great substitute, and there are also routes to take when you're in a pinch.
Read More -
The Reason The Milk In Your Scalloped Potatoes Is Curdling
Just when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
Read More -
3 Syrups You Can Use For Plant-Based Starbucks Drinks
While there are many vegan or plant-based options available at Starbucks, these three syrups in particular are Starbucks-certified safe for vegans.
Read More -
Why You Use A Bamboo (Not Metal) Whisk When Making Matcha
While you can easily get matcha at your local coffee shop, a devoted matcha drinker may prefer to have a home kit, complete with a chasen, or bamboo whisk.
Read More -
What To Check On The Label Before Buying Canned Tomatoes
Canned tomatoes that are steam peeled and free of additives remain the most intact, colorful, and closest to the texture of fresh tomatoes you can find.
Read More -
13 Tips That Will Help Your Bread Stay Soft For Longer
Whether you're baking your own bread or storing a store-bought loaf, these tips will keep your bread soft and moist while avoiding mold and staleness.
Read More -
The Best Drinks To Serve With Lobster Tails
Lobster tails, with their delicate sweetness, subtle brininess, and rich buttery flavor, pair well with white wine, citrusy beer, and bright or salty cocktails.
Read More -
Martha Stewart's Brownie Hack Gives Edge Pieces The Best Flavor
Brownie edge fanatics, your attention please! There's a new hack from Martha Stewart that can help you get the most flavorful, texture-filled pieces ever.
Read More -
Ramen Vs. Pho: Everything You Need To Know
To the average soup lover, pho and ramen might seem similar, but there are quite a few differences that make each of these dishes deliciously unique.
Read More -
The Plastic Wrap Hack To Keep Stuffed Fridges Clean
If you hate scrubbing sticky messes and stains off of your fridge shelves, use this preventative plastic wrap trick to make cleanup much easier.
Read More -
Edible Helium Balloons Are A Huge Win For Annoying People
There are plenty of ways we can hilariously annoy our friends, but if you love being extra, it's time to look at the viral edible helium balloons.
Read More -
The Absolute Best Potatoes To Use For Gnocchi
Gnocchi are notoriously hard to make, and to avoid sticky and dense dumplings, you must shop for these varieties of potatoes and avoid some others.
Read More -
Does Whiskey Actually Get Better With Age?
The saying goes that, with time, everything improves - and much like wine, whiskey too gets better with age. But there are some parameters involved.
Read More -
15 Discontinued Ice Creams We May Never See Again
We know, it's a real bummer when an ice cream flavor you love vanishes before your eyes. Here's some discontinued flavors you might miss forever.
Read More -
How To Order Cloying Starbucks Drinks Half-Sweet
If you find Starbucks drink way too sweet, ask for these order modifications that can cut the sweetness of flavored lattes, Frappuccinos, and more.
Read More -
Butter Vs Olive Oil: Which Is Better For Frying Eggs?
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
Read More
