Archive for December 2023

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Baking Tips (28)

Julia Child's Trick For Achieving The Creamiest Pumpkin Pie
Julia Child may be known for her mastery of French cuisine, but she was just as passionate about traditional American cooking, including her light pumpkin pie.
By L Valeriote Read More
The Pantry Ingredient That Prevents Dry, Gray Pie Dough
If you want the best pie dough ever and that golden flaky crust, you might want to think about adding this pantry ingredient into the mix for great results.
By L Valeriote Read More
Make Garlic Bread Ultra Fancy With Brie Instead Of Mozzarella
You can use Brie in different ways to class up your favorite garlic bread, adding more gooey and melty goodness with a touch of sophistication.
By Louise Rhind-Tutt Read More
The Flour Mistake That Makes Homemade Bread Fall Apart
There's no substitute for homemade bread but creating it can prove a challenge if you don't understand the exact science of the baking process.
By Caryl Espinoza Jaen Read More
Martha Stewart Swears By The Slow Cooker For Creamier Cheesecakes
If you want to ensure your cheesecake stays creamy, smooth, and delicious, take Martha Stewart's advice and use a slow cooker for your baked goods.
By Annie Epstein Read More
There Is A Right Way To Add Sprinkles To Sugar Cookies
This is the best and most efficient way to create an even coating of sprinkles on your sugar cookies, all while keeping your workspace neat.
By Annie Epstein Read More
Don't Bother Buying Frozen Puff Pastry If It's Not All Butter
Frozen puff pastry can be a huge time-saver, but to avoid buying a version that tastes lackluster, you must look for products labeled as all-butter.
By Louise Rhind-Tutt Read More
The Biggest Mistake You Can Make With Mug Cakes
Making mug cakes is a great way to enjoy the dessert you love without all the mess or leftovers. But there may be one big mistake you're making in the process.
By Hannah Beach Read More
How To Fix Seized Chocolate With Just Boiling Water
Melting chocolate can be a tough process, but even if the worst case scenario happens and you end up with seized chocolate, you can fix it with boiling water.
By Jennifer Mathews Read More
What Is A Cold Whisk In Recipe Instructions?
When a baking or dessert recipe asks you to use a cold whisk, this is what you need to do to follow that direction and get the best end result.
By Catherine Rickman Read More
Martha Stewart's Key To Better Pies Is All In The Butter
Martha Stewart is chock full of useful baking tips. Her simplest tip for baking better pies is all about using the best butter possible for the pie crust.
By Kyle Grace Trinidad Read More
Use Sugar Over Rice For A Versatile Pie Weight
Using sugar as a pie weight not only results in a delicious, perfect pie crust but also creates a delicious and versatile byproduct: toasted sugar.
By Kyle Grace Trinidad Read More
Ina Garten's Favorite Brand Of Chocolate Chips Is A Nostalgic Favorite
Ina Garten doesn't use fancy chocolate bars in her chocolate chip cookie recipe, instead opting for one of the most beloved chocolate chip brands in America.
By Avery Tomaso Read More
The Canned Ingredient That Adds A Sweet Touch To Cornbread Mix
Once added to a cornbread mix, sweetened condensed milk takes on a sophisticated caramelized flavor, and brings a dose of moisture to the cornbread.
By Kyle Grace Trinidad Read More
The Super Moist Ingredient Every Boxed Cake Mix Needs
Since most quality ice creams contain a combination of cream, milk, eggs, and sugar, they make an ideal base for your next boxed cake mix creation.
By L Valeriote Read More
Whiskey Should Be Your Top Choice For Boozy Homemade Cake Icing
Want to spice up your cake with a boozy punch in your frosting or icing? Time to look to a classic! Here's why you should choose whiskey every time.
By Jennifer Waldera Read More
Water Pie Is The Great Depression Dessert You Can Prep In Seconds
This is what really goes into the curiously-named water pie, a Great Depression staple that remains cheap and extremely simple to throw together.
By Erica Martinez Read More
What Causes Grainy Fudge And How To Fix It
Making fudge on the stovetop can create some unwanted scenarios like an unwanted grainy texture in the final result. Here's what causes it and how to fix it.
By Sarah Sierra-Mohamed Read More
What Makes Country-Style Bread Unique?
Round and with a rustic, crusty exterior, country-style bread is as unique as it is delicious. Here's how it differs from other artisanal breads.
By L Valeriote Read More
The Crucial Difference In French Vs Swiss Vs Italian Buttercream
Buttercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency.
By L Valeriote Read More
Leftover Mashed Potatoes Are The Key To Spongy Homemade Bread
This is how to turn leftover mashed potatoes into two delicious types of bread, using just a few extra ingredients and a bit of preparation time.
By Catherine Rickman Read More
The Best Fillings For Sufganiyot During Hanukkah
If sufganiyot are a mainstay at your Hanukkah gatherings, check out our roundup of delicious fillings that will add new flavors to the classic treat.
By Chris Sands Read More
Mistakes Everyone Makes When Baking Gingerbread Houses
Look, we know, everyone errors on occasion when baking gingerbread houses. Perfection doesn't come easy. No prob. We've got all the mistakes you should avoid.
By Lauren Bair Read More
Why Pro-Bakers Use Isomalt Instead Of Real Sugar
Isomalt is a substance you may have never heard of, but it might become your new best friend if you love crafting sugary decorations for cakes and cupcakes.
By Hannah Beach Read More
How Ina Garten Amps Up The Flavor Of Sour Cream Coffee Cake
Ina Garten knows that sour cream can majorly upgrade a coffee cake, and she takes the improvement a step further by adding yet another flavorful ingredient.
By Carly Weaver Read More
Why You Should Keep Wax Paper Away From Hot Ovens
If you've been using wax paper in the same manner as parchment paper to roast or bake foods in the oven, you should know why the practice isn't safe.
By Sharon Rose Read More
Save Time On An Egg Wash, Reach For The Mayo Instead
An egg wash lends any baked good a crispy golden finish that's oh-so pretty. But why bother with the mess of eggs when you can use mayo instead?
By Erica Martinez Read More
Cast Iron Pans Yield The Crunchiest Bread Loaves, But There's A Catch
Using a cast iron pan to bake your next loaf of bread might add a few minutes to the cooking time, but the delightfully crunchy end result is worth it.
By Jennifer Mathews Read More

Bars (1)

The Etiquette Rule You Shouldn't Break When Sitting At The Bar
This bar etiquette rule is one of the sneakiest, and you may have done it countless times before without knowing that it inconveniences the bartender.
By Hannah Beach Read More

Beer and Wine (14)

There Is A Polite Way To Pour Wine In Your Friend's Mouth At A Dinner Party
If you're looking for a way to liven up your next dinner party, pull out the porron and pour wine into each other's mouths. Here's what we mean.
By Louise Rhind-Tutt Read More
Two Buck Chuck Tastes Way Better With An Easy Freezer Hack
While it may not technically be two bucks anymore, Two Buck Chuck can be transformed into something great. Just stick the whole thing in the freezer.
By Khyati Dand Read More
It Takes A Lot Of Grapes Just To Make One Bottle Of Wine
For wine producers, the most important measurement isn't how many glasses a bottle can serve, but rather how many grapes it takes to produce the wine.
By Chris Sands Read More
Here's What Happens To Rejected Wine Bottles At Restaurants
If you worry about rejecting wine at a restaurant because you think it will be thrown away, learn what really happens to those bottles based on their quality.
By Catherine Rickman Read More
Why It's Actually Important To Check Beer Expiration Dates
While you might think alcohol lasts forever, that's actually incorrect. Your beer has a very short shelf life, and you absolutely need to check its expiry date.
By Holly Emily Charlton Read More
Why It Always Pays To Buy Magnum Champagne
Magnum Champagne bottles have a reputation as fancy and pricey, but here's why it actually pays to buy magnum-sized bottles instead of regular champagne.
By Chris Sands Read More
Guzzle Buddy: Here's What Happened After Shark Tank
After appearing on "Shark Tank," demand for the Guzzle Buddy - a product that essentially turns your wine bottle into your wine glass - skyrocketed.
By Caryl Espinoza Jaen Read More
Is It Okay To Send A Bottle Of Wine Back At A Restaurant?
We consulted an expert to ask when it's okay to send a bottle of wine back, and how to ask properly so you wind up with a bottle you actually like.
By Chris Sands Read More
Why Estate Wine Is So Expensive
Owning the winery, vineyard, and the land they sit on is expensive, as is the farming, cultivating, and labor that goes into creating estate wines themselves.
By Avery Tomaso Read More
Why You Should Never Leave White Wine In The Freezer
While it's tempting to throw your bottle of wine into the freezer to chill fast, there are better, safer, and frankly faster ways to get your white wine cold.
By Catherine Rickman Read More
Ina Garten's Favorite Type Of French Wine Is Light And Drinkable
Ina Garten, queen of both the kitchen and the East Hamptons, knows her way around pairings, and her suggestion for wine just makes so much sense.
By Louise Rhind-Tutt Read More
How To Tell When Your Bottle Of Wine Has Gone Bad
Wine oxidizes as soon as it's exposed to air, changing its taste, smell, and appearance, especially if you're familiar with your wine and know what to look for.
By Jennifer Mathews Read More
How Long An Open Bottle Of Champagne Actually Lasts
Most Champagne stays bubbly for a certain period of time, but the freshness of your bottle can depend on its size, how it's stored, and more.
By Chris Sands Read More
Best Stella Rosa Gift Sets For The Sweet Wine Lover In Your Life According To Reviews
If you want to buy gift baskets featuring a variety of wine, Stella Rosa might have what you're looking for. Let's take a look at several of their offerings.
By Elaine Todd Read More

Cleaning Tips (10)

The One Part Of Your Microwave You're Forgetting To Clean
When cleaning day comes around, don't overlook your microwave's turntable, which can harbor food remnants. Fortunately, cleaning the glass disc is easy.
By Audrey Simons Read More
How To Clean A Glass-Top Stove For A Scuff-Free Surface
Making your glass-top stove shine is a must for a sparkling kitchen and several household items you probably have on hand can get the job done.
By Khyati Dand Read More
The Common Cleaning Mistake That Ruins Charcuterie Boards
If you're going to take out the charcuterie board for your next get together, be sure to clean it the right way after you use it, avoiding this common mistake.
By Chris Sands Read More
How Often To Clean Your Keurig For The Best Tasting Coffee
If you regularly use a Keurig to make coffee at home, you'll want to know how often to clean it in order to have the best tasting java every day.
By Khyati Dand Read More
Cleaning Your Mortar And Pestle Isn't Actually That Complicated
Since mortars and pestles are made of porous materials that soak up flavors, you don't even need soap to clean them - just water and a kitchen brush.
By Caryl Espinoza Jaen Read More
Clean Tarnished Copper With Just A Dollop Of Yogurt
Whether your copper is a brand-new tool or a family heirloom you want to restore, a dollop of good old-fashioned plain yogurt will clean it right up.
By L Valeriote Read More
Never Use Soap To Clean Stained Wine Decanters
If you plan to bring out your wine decanter for any holiday parties, know that there are ideal ways to clean it after. In particular, never use soap.
By Erica Martinez Read More
The Muffin Tin Hack To Quickly Clean Up After Dinner Guests
Instead of using your muffin tin to bake muffins, you can turn it into a makeshift drink tray to collect discarded glasses and cups after a party.
By Hannah Beach Read More
Baking Soda Does Miracles For Sticky, Dirty Dutch Ovens
Baking soda may not just be the best way to naturally clean your kitchen - it also works wonders on grubby Dutch ovens, leaving them as good as new.
By Caryl Espinoza Jaen Read More
The Failproof Way To Clean Burnt Juices From A Sheet Pan
Roasting meat and veggies on a sheet pan can create stubborn stains and burnt-on food residue, but the best method for cleaning your pan is super simple.
By Audrey Simons Read More

Cocktails and Spirits (27)

The Difference Between Single-Grain And Single-Malt Scotch Whisky
Single malts and single grains - they're not the same. We explore the distinctions, regional flavors, and diverse types in the rich world of Scotch whisky.
By Erica Martinez Read More
What Is Fluffy Orange Juice And How Does It Taste Different?
We're sure you've heard of all the classic cocktails containing orange juice, but have you heard of fluffy orange juice? This may be your new favorite.
By Jennifer Mathews Read More
Whiskey And Champagne Is A Pairing Made In Cocktail Heaven
It might sound like an unexpected pairing, but trust us: Whiskey and champagne can combine to make the most perfectly balanced, delicious cocktails.
By Catherine Rickman Read More
How To Order Scotch Like You Know What You're Doing
Have your eyes on an amazing, sophisticated -- but potentially intimidating -- bar? Here's how to order Scotch like it's not your first rodeo.
By L Valeriote Read More
If You Loathe Tomatoes, Try Your Bloody Mary With Carrot Juice
Just because tomatoes aren't your thing, doesn't mean you have to write off bloody marys. Try out this carrot juice substitution at boozy brunch.
By Annie Epstein Read More
Meat-Flavored Cocktails Are On The Rise In 2024
There are so many viral ways to enjoy alcohol, but one of the biggest up-and-coming takes on cocktails lies in fat washing, giving your booze the taste of meat.
By Caryl Espinoza Jaen Read More
The Wrong Way To Shake A Cocktail, And How To Correct Yourself
Despite the many ways you may see bartenders shaking cocktails, the proper method is the over-the-shoulder technique with horizontal motion.
By Chris Sands Read More
The Safest Way To Incorporate Raw Egg Whites In Cocktail Foam
Learn how risky it really is to use raw egg whites in your cocktail, plus tips for doing it in the safest way possible or using alternatives.
By Avery Tomaso Read More
14 Essential Tools And Ingredients To Make Your Home Bar Next Level
We've got some excellent tips on how to take your home bar from just okay to extraordinary. From special tools to superb ingredients, let's get mixing.
By Elaine Todd Read More
What Is A Flag Garnish For Cocktails?
To make a flag garnish for your next cocktail, you'll need a cocktail pick, a citrus slice cut in half (such as an orange), and a cherry without a pit.
By Jennifer Mathews Read More
The Bartenders' Ratio For Balanced Whiskey Sours
For a whiskey sour that's not too sweet, too tart, or otherwise reminiscent of a dive bar version, use this golden ratio to measure your ingredients.
By Catherine Rickman Read More
How To Make Jell-O Shots Without Molds Or Cups
Jell-O shots aren't just for frat parties anymore; they can be a fun party spirit for any group of adults. Here's how to make them without molds or cups.
By Erica Martinez Read More
The Most Irresistible Mixer Pairings For Salted Caramel Whiskey
Salted caramel whiskey is becoming a must-try in winter cocktails, and these are five mixers to use for simple yet delicious salted caramel combos.
By Chris Sands Read More
Why The Brandy Old Fashioned Is Still A Hot Button Issue
An old fashioned cocktail is traditionally made with bourbon, and while some like to stick to the original recipe, a variation using brandy is causing a stir.
By Chris Sands Read More
Flavored Ice Cubes Are Key To Deliciously Complex Frozen Margaritas
A cool and refreshing frozen margarita is always a nice treat, but the key to crafting an even more deliciously complex profile is using flavored ice cubes.
By L Valeriote Read More
The Essentials Ina Garten Always Keeps On Her Bar Cart
In the 'Ask Ina' section of her website, Ina Garten shared that she likes to have a handful of types of booze on hand for any given occasion.
By Erica Martinez Read More
Why Bartenders Roll Their Eyes At Your Gin And Juice Order
The best thing you can do when ordering a gin and juice is to know which gins pair well with which juices, and then tell the bartender exactly what you want.
By Hannah Beach Read More
What Gives Whiskey Its Signature Brown Color
When whiskey is first distilled, it doesn't have its trademark brown color, and it can take on varying hues depending on several production factors.
By Chris Sands Read More
The Indulgent Cheese Pairing You Need While Sipping Irish Coffee
If you and your guests for the holidays love a good Irish coffee, try pairing your drink with this cheese for the ultimate rich and sweet combo.
By Chris Sands Read More
The Reason You Shouldn't Call Bourbon 'Smooth' At A Tasting
While many bourbons are smooth in nature, there's a big reason why you don't want to actually call it that at a tasting, lest you sound foolish.
By Chris Sands Read More
Why More Distilleries Are Aging Liquor Underwater
Aging liquor underwater is a novel practice that faces legal challenges, but has such a profound effect on alcohol that distillers continue to pursue it.
By Chris Sands Read More
Why Filipino Rum Deserves The Spotlight
Filipino rum has become one of the biggest sellers in the world. Here's its history and why its future points towards the spirit getting the spotlight.
By Catherine Rickman Read More
The Biggest Mistake You Make While Salting A Margarita Rim
If you want to make a homemade margarita look and taste the same as a restaurant, but haven't gotten it right, here's the biggest mistake you might be making.
By Avery Tomaso Read More
The Ingredient That Gives Amaretto Its Distinct Almond Flavor
Amaretto is one of the most popular almond-flavored liqueurs around, but most brands are distilled with an unusual ingredient in place of actual almonds.
By Chris Sands Read More
How To Muddle Mint And Other Herbs For Cocktails
Muddling mint and other herbs for cocktails may seem simple enough, but there are a few tricks of the trade you should know before shaking up your drink.
By Jennifer Mathews Read More
The Fastest Way To Make A Homemade Margarita Taste Expensive
We spoke to an expert to find out what can instantly upgrade a homemade margarita, making it taste more expensive than one you'd get at a run-off-the-mill bar.
By Jennifer Mathews Read More
Is Whiskey Safe For Gluten-Free Drinkers?
Whiskey is often made with grains like barley, rye, and wheat, which could be problematic for gluten-free drinkers, but all hope is not lost.
By Caryl Espinoza Jaen Read More

Coffee and Tea (6)

Hojicha Is The Matcha Latte-Alternative You Need To Start Sipping
If you love matcha lattes, or even just matcha tea, then hojicha should be on your radar. It's the perfect low-caffeine alternative for any avid tea drinker.
By Khyati Dand Read More
How To Find The Best Grinder Setting For Your Coffee
If you want the best cup of coffee possible at home, you'll want to be sure to find the best grinder setting for your beans. Here's how to determine it.
By Annie Epstein Read More
Starbucks' Failed Coffee-Soda Hybrid
Once upon a time, Starbucks tried to sell an inventive hybrid of coffee and soda. The story of this unsuccessful venture includes several interesting anecdotes.
By Caryl Espinoza Jaen Read More
Decaf Coffee Is More Hydrating Than You'd Think
There are plenty of myths and bits of misinformation flying around about coffee, including decaf. And no, decaf coffee does not dehydrate you.
By Hannah Beach Read More
The Exact Difference Between A Cappuccino And A Latte
Depending on which espresso drink you order at the cafe, you may notice some differences between a latte and a cappuccino. Here's what sets them apart.
By Caryl Espinoza Jaen Read More
The Best Spices To Give Americanized Chai A Major Flavor Upgrade
You've probably had a standard, Americanized chai, delicious but not quite traditional. To give your cup a flavor boost, add some of these spices.
By Kyle Grace Trinidad Read More

Coffee Shops (11)

How Starbucks Failed At Making Smoothies
While, yes, technically you can still find smoothies at some Starbucks locations, the actual Vivanno crashed and burned before it had the chance to fly.
By Sharon Rose Read More
The Difference Between Barnes & Noble Starbucks And Target Starbucks
A Starbucks is a Starbucks is a Starbucks, right? Well, no, actually, there are some major differences to be found at all licensed Starbucks locations.
By Hannah Beach Read More
The Non-Negotiable Etiquette For Ordering Starbucks At The Airport
We've all rushed through an airport, wishing we had stopped for coffee on the way. If you do, be sure to follow this etiquette for the smoothest experience.
By Hannah Beach Read More
The Starbucks Order Trick For Cheaper Americanos
Starbucks is a popular coffee chain for a reason, but gosh, it sure can add up quickly. If you order Americanos, here's how to save almost $1 per order.
By Audrey Simons Read More
How To Stop Overpaying For Ice At Starbucks
Don't you hate it when you order an iced coffee from Starbucks, and the drink comes out practically half full of ice? There's an easy way to get around that.
By Sharon Rose Read More
The 2 Off-Menu Starbucks Drink Sizes You Can Order Anytime
If you wish your favorite Starbucks drink could be a little bigger or smaller, try asking for these cup sizes that aren't always displayed on the menu.
By Carly Weaver Read More
How To Order Starbucks' Secret Menu Starburst Frappuccino
If you love strawberry Starburst, order a custom Starburst Frappuccino from Starbucks using these formulas that are popular on social media.
By Hannah Beach Read More
Here's Where The Majority Of Starbucks Coffee Is Sourced From
Starbucks purchases a huge amount of coffee every year, and most of those beans come from a certain region of the world that's perfect for coffee cultivation.
By Caryl Espinoza Jaen Read More
Skip The Water To Get Your Starbucks Iced Tea At Full Strength
Is there anything worse in the entire world than getting a watery cup of iced tea? Well, maybe, but it still stinks. Ask for no water when next at Starbucks.
By Hannah Beach Read More
What Starbucks' Founders Almost Named Their Iconic Coffee Chain
Starbucks almost had a name that related more to its home city of Seattle, but wasn't quite as catchy or unique as the brand name we know today.
By Catherine Rickman Read More
There's A Right Way To Order Steamed Milk At Starbucks
If you want a topper of steamed milk in your Starbucks coffee, you should know there's a right way and a wrong way to do it - and it could save you money.
By Hannah Beach Read More

Cook (1)

Why Ina Garten Wasn't Allowed To Cook Growing Up
Ina Garten may be a beloved and famous chef today, but she actually wasn't allowed in the kitchen growing up as her mother preferred to do all the cooking.
By Jennifer Waldera Read More

Cooking Tips (132)

The Biggest Mistake You're Making With Homemade Tortillas
For anyone venturing into the world of homemade tortillas, you'll want to avoid making this mistake to ensure your delicious tortillas turn out well.
By Caryl Espinoza Jaen Read More
Why Swapping Butter For Bacon Fat Makes For Better Morning Toast
Bacon fat can elevate nearly any dish, and when properly rendered, makes a great-tasting alternative to butter or margarine. You can even spread it on toast!
By Caryl Espinoza Jaen Read More
The Ingredient Giada De Laurentiis Adds To Store-Bought Pasta Sauce
Food Network personality Giada De Laurentiis knows a thing or two about pasta sauce. Her tip for elevating store-bought varieties is practical and tasty.
By Sarah Sierra-Mohamed Read More
Why You Should Stop Throwing Away Pomegranate Peels
Juicy, flavorful pomegranates go far beyond just the seeds resting within; the peels also have great benefits and can be used in a variety of ways.
By Audrey Simons Read More
How You Can Turn A Can Of Lentil Soup Into A Tasty Veggie Burger
If you're craving a burger and have a can of lentil soup on hand, you're literally just a few steps and a little bit of time away from satiating your craving.
By Audrey Simons Read More
For Tender Round Steak, Slow Cooking Is The Absolute Best Method
Steak makes a delicious meal, but it can get pricey fast. To keep costs down, use cheaper cuts of meat, like round steak, but you need to cook them differently.
By Food Republic Staff Read More
15 Tips For Making The Best Grilled Cheese
If you want to create a delectable grilled cheese sandwich, there are several things you can do to ensure you're making the best version possible.
By Emily M Alexander Read More
A Little Lemon Juice Can Make The Best Of Overcooked Shrimp
If you ever end up overcooking your shrimp, you can't make them tender again, but you can make them more palatable by adding a dash of lemon butter sauce.
By Caryl Espinoza Jaen Read More
Delicious Ways To Cook Eggs In Your Air Fryer
Cooking eggs just got even easier with these innovative ideas. Grab a dozen eggs and take a look at these various ways to cook eggs in an air fryer.
By Suzannah Kolbeck Read More
The Store-Bought Shortcut For Delicious Ravioli
For a simple and quick dinner that's sure to impress your guests (or yourself), you can make homemade ravioli with this store-bought shortcut.
By Jennifer Waldera Read More
How To Choose The Best Pasta Shape For Your Sauce
We consulted an expert to learn basic guidelines for pairing pasta with sauce, so that both can complement each other and shine with their best qualities.
By Chris Sands Read More
Brûlée Your Store-Bought Pie For An Easy Homemade Look
A brûlée top traditionally acts as a caramelized sugary seal for creamy custards - but it can also serve as a special homemade topping for store-bought pies.
By Kyle Grace Trinidad Read More
Delicious Ingredients That Will Upgrade Your Fried Rice
From obvious options such as soy sauce to potentially surprising items like cilantro, here are some delicious ingredients to upgrade your fried rice.
By Emily M Alexander Read More
How To Fix The Bitter Taste In Collard Greens
If you often find collard greens too bitter and tough, find out how to cook and season them in delicious ways that balance out the strong taste.
By Sarah Sierra-Mohamed Read More
How To Reheat Beef Wellington Without Ruining The Pastry
Beef Wellington is not only one of the hardest dishes to make from scratch, it can be a pain to reheat too. But here's one way to do so without ruining it.
By Hannah Beach Read More
The Worst Mistake You Can Make With Leftover Prime Rib
This is how to avoid the most regrettable mistake you can make when preparing to eat leftover Christmas prime rib, plus ideas for how to use it up.
By Erica Martinez Read More
Stop Making These Mistakes With Your Grilled Cheese Sandwich
Gooey melted cheese, warm toasted bread -- OMG, grilled cheese sandwiches are the best! Here are some mistakes to avoid when making this delicious comfort food.
By Suzannah Kolbeck Read More
Use A Second Cast Iron Skillet For An Unbeatable Grilled Cheese
If you're looking to create a perfectly crispy and gooey grilled cheese sandwich, a cast iron skillet is a must. A second skillet can kick it up another notch.
By Avery Tomaso Read More
Your Oven Is The Key To Reviving Stale Cereal
When cereal goes stale, it can be very disappointing but there is a way to revive it and make it taste fresh again. Simply bake it in the oven.
By L Valeriote Read More
The Best Way To Use Your Leftover Ham Bone, Other Than Soup
If you're tired of soup, try using your leftover ham bone to infuse flavor into hearty greens, various types of beans, or dishes that incorporate rice.
By Jennifer Waldera Read More
Delicious Ways To Use Canned Soup You've Never Thought Of
Keep reading to learn about the delicious ways to use canned soup you have never thought of. Once you give them a try, they'll be hard to forget.
By Emily M Alexander Read More
The Salt Mistake That Can Ruin A Batch Of Caramelized Onions
To properly caramelize onions, several factors, including temperature and thickness, are at play. A lesser-known but incredibly important factor is salt.
By Catherine Rickman Read More
14 Tasty Ingredients That Will Change The Way You Make Mashed Potatoes
Let's take those boring mashed potatoes and kick 'em up a notch. Here's a bunch of delicious ingredients you can add to perfect your mashed potatoes.
By Brian Good Read More
Mistakes Everyone Makes With Hash Browns
Lots of people make mistakes when cooking hash browns. But you don't have to -- here's the dos and don'ts of making this scrumptious dish. Let's get frying!
By Felicia Lee Read More
Honey Is The Secret Ingredient To Take Your Curry Up A Notch
To enhance the flavor and texture of your favorite curry recipe, try adding honey, which has several culinary and health benefits you don't want to miss.
By L Valeriote Read More
Ina Garten's Pro Tip For Slicing And Dicing Peppers
Ina Garten, Queen of the Hamptons, is known for her accessible tips to make cooking a breeze, and her tip for cutting and cleaning bell peppers is no exception.
By Jennifer Mathews Read More
Potato Peels Are Your Secret Weapon Ingredient For Textureless Dishes
Potatoes are versatile for so many dishes but did you know their peels are also a secret weapon ingredient to making wonderful textureless dishes.
By Carly Weaver Read More
You Should Think Twice Before Eating Raw Chestnuts
If you're curious about enjoying raw chestnuts, know that there's a big risk involved, and there are plenty of safer and tastier ways to enjoy them.
By Erica Martinez Read More
The Liquid Smoke Alton Brown Buys Constantly
Not all liquid smoke brands are created equal. For Alton Brown, he searched for a quality option that listed only condensed smoke as the ingredient.
By Kyle Grace Trinidad Read More
The Only 3 Foods Giada De Laurentiis Can't Stand
Learn which three ingredients Giada De Laurentiis hates, plus how you can follow her example and learn to tolerate these foods if you also dislike them.
By Sarah Sierra-Mohamed Read More
Plot Twist — You Don't Actually Have To Peel Ginger
Learn why you can skip peeling ginger for many recipes, plus useful and thrifty ideas for using ginger skins if you do need to peel the root.
By Caryl Espinoza Jaen Read More
Think Twice Before You Consider Cooking With Skim Milk
Skim milk is a healthy product that is fairly versatile, but there's a major reason why it doesn't interact well with heat when you try to cook it.
By Caryl Espinoza Jaen Read More
Why You Should Make Poached Eggs As Soon As You Buy The Carton
Before you try poaching eggs and use all the classic tips to cook them properly, you should know why success actually starts with buying fresh eggs.
By Louise Rhind-Tutt Read More
How To Deep Clean Broccoli With Water And Vinegar
Using white vinegar to clean broccoli not only helps you extract dirt, bacteria, and pesticides from every nook, but also has another unique advantage.
By Khyati Dand Read More
Ina Garten Vs. Giada De Laurentiis: Who Makes The Better Lasagna?
We dug in deep on Ina Garten and Giada De Laurentiis' ingredient list and the prep for their lasagna to determine which dish is the ultimate winner.
By Lauren Bair Read More
15 Tips And Ingredients That Will Make Your Grilled Cheese Even Better
Grilled cheese sandwiches are one of those fav comfort foods. But if you're tired of the same old grilled cheese, we've got some amazing ingredients for you.
By Elaine Todd Read More
Bacon Fat Will Utterly Transform Your Caramelized Onions
For the most savory caramelized onions, follow our tips for rendering and using bacon fat to cook them, plus ideas for more flavor boosters.
By Louise Rhind-Tutt Read More
Infuse Your Mayo With Leftover Gravy For A Perfect Savory Spread
Gravy-infused mayonnaise is the perfect way to repurpose leftover gravy into a flavorful and creamy condiment - and it's also super easy to make.
By Jennifer Waldera Read More
How Giada De Laurentiis Doctored Up Her College Ramen
Giada De Laurentiis is a huge fan of instant ramen, and as a college student, she loved to upgrade her bowl with some unexpected ingredients.
By Erica Martinez Read More
The Perplexing Myth You Should Stop Believing About Boiling Water
You may have heard several notions about how to boil water faster, and while some tips are legit, one widespread myth in particular just isn't true.
By Luke Field Read More
How To Clean Potatoes Without A Scrubbing Brush
Even if you don't own a scrub brush, there are still a few easy ways to scrub potatoes squeaky clean, and it also pays to know when to clean them.
By Audrey Simons Read More
The 2 Plate Trick To Cut All Your Cherry Tomatoes At Once
When it comes to prepping ingredients, nothing is trickier than getting a batch of cherry tomatoes ready. But there's a trick using two plates to make it easy.
By Annie Epstein Read More
Turn Your Frozen Garlic Bread Into The Perfect Grilled Cheese
Take your grilled cheese sandwich to the next level by swapping out your humble sandwich bread with mouth-watering garlic bread instead. Yes, please!
By Hannah Beach Read More
9 Easy Ways To Upgrade Potato Dishes With A Can Of Soup
Potato dishes can often be run of the mill additions to an otherwise glorious meal. So, try boosting your potato dishes in a major way with these canned soups.
By Suzannah Kolbeck Read More
Spike Your Frozen Peas With White Wine For Flavorful Steaming
It's easy to jazz up frozen peas if you have some white wine on hand. Most dry white wines work well; their acidity and brightness will complement the flavors.
By Jennifer Waldera Read More
The Ice Cream Hack To Turn A Pint Into Individual Bars
What's the best way to share a pint of ice cream -- scoop out individual servings and make a ton of dishes? No! Turn the whole thing into ice cream bars.
By Hannah Beach Read More
For Melt-In-Your-Mouth Bacon, Reach For Your Sous Vide
There are so many great ways to cook bacon but one of the best may be to do the low-and-slow technique using yoru sous vide. Here's why it's so popular.
By Louise Rhind-Tutt Read More
There's A Way To Cut Frozen Pizza With No Extra Dishes Required
The best time to cut your pizza is while it's still frozen, not after it's cooked. This way, you can portion your pie and take only what you need.
By Audrey Simons Read More
Paprika Is The Star Of Alton Brown's 'Perfect' Chicken Dish
When Alton Brown has a tip, we listen. And we love this one for using bold paprika for the 'perfect' chicken dish that will tempt tastebuds and look pretty too.
By Annie Epstein Read More
The Easiest Flavor Boosts For TikTok's Green Goddess Salad
If you want to make the viral TikTok green goddess salad your very own, there are a ton of easy swaps and flavor boosts that you can add in.
By Sarah Sierra-Mohamed Read More
Huge Mistakes You're Probably Making With Canned Beans
Canned beans can be a versatile option for on-the-go meals. And they're loaded with all kinds of good stuff. But you might be making big mistakes -- here's why.
By Brian Good Read More
Ina Garten's Easy Trick For Ultra-Thin Meat Slices
Slicing meat can be tricky, especially when you need the slices to be extra thin. Ina Garten's simple hack makes cutting meat into thin slices a breeze.
By Louise Rhind-Tutt Read More
Delicious Ingredients That Will Change The Way You Make Pancakes
There's nothing like a warm stack of pancakes. From Greek yogurt to pumpkin, we've got lots of wonderful ingredients that will up your pancake game.
By Brian Good Read More
The Best Mayo To Use For Tuna, Egg, And Chicken Salad
To get the most flavor out of your creamy egg, tuna, or chicken salad, you want to reach for the best mayo - which is one that includes MSG, like Kewpie.
By Carly Weaver Read More
The Secret To Martha Stewart's Childhood Favorite Mashed Potatoes
Martha Stewart's go-to mashed potato recipe, passed down by her mother, contains a secret ingredient that has made it her favorite since she was a child.
By Jennifer Mathews Read More
The Best Bacon Grease Substitute When You're In A Pinch
If bacon grease is unavailable, it can be substituted with lard in a pinch. Both fats can be used interchangeably, though with a notable difference in taste.
By Jennifer Mathews Read More
Why Using The Shiny Side Of Tin Foil Doesn't Actually Matter
While the two sides of tin foil - shiny and dull - might make it seem like they hold different purposes, they are actually one and the same for cooking uses.
By Sarah Sierra-Mohamed Read More
It's Actually Not That Difficult To Make Avocado Roses
Adding a certain flair to your dishes and making your meals so photographable just got a whole lot easier. Slap an avocado rose on your plate with this trick.
By Annie Epstein Read More
Can You Cook Frozen Chicken Without Thawing?
Are you craving chicken for dinner but forgot to take it out of the freezer ahead of time? Can you still cook it without thawing? Let's find out.
By Jennifer Mathews Read More
Canned Ingredients That Will Take Your Ramen To Another Level
Ah, the comfort of enjoying a hot bowl of yummy ramen. Did you know you could add canned ingredients to punch up the flavor and texture of ramen? Let's noodle.
By Emily M Alexander Read More
Soft Bread Might Be Ruining Your BLT
For a BLT that is truly at its best, there are certain types of soft breads to avoid using, and plenty of alternatives that work way better.
By Carly Weaver Read More
Pecorino Romano Vs Parmesan: Can They Be Used Interchangeably?
Parmesan and Pecorino Romano are used similarly in pastas and more, but they have differences in flavor and their suitability for different dishes.
By Catherine Rickman Read More
Slather Your Salmon In Mayo And The Results Will Speak For Themselves
A thick coating of mayo helps to seal in the salmon's natural juices, keeping the meat moist and tender while its skin gets beautifully crispy.
By Hannah Beach Read More
Why There's A White Foam In Your Pasta Water
The white foam in pasta water is actually starch, and it helps creates consistently smooth and glossy sauces that will evenly coat every piece of pasta.
By Luke Field Read More
Turn Leftover Hard Boiled Eggs Into Elegant Tea Sandwiches
Hard boiled eggs are a super versatile ingredient for many dishes. If you have leftovers, try turning them into elegant tea sandwiches for a snack or party.
By Louise Rhind-Tutt Read More
Ingredients That Will Seriously Upgrade Homemade Meatloaf
Let's take that homemade meatloaf of yours and give it some pizzazz, shall we. These ingredients just might knock your socks off. Did we mention shrimp?
By Felicia Lee Read More
How To Boil Hot Dogs In Broth, Water, And Beer
There are many ways to cook hot dogs but boiling them in water is a foolproof method for quick and juicy results. If you want to vary it, try beer or broth.
By Louise Rhind-Tutt Read More
French Toast Is Ridiculously Good With A Splash Of Irish Whiskey
Learn how to use Irish whiskey to turn French toast into a grown-up brunch treat with an irresistible flavor, plus more ideas for boozy upgrades.
By Louise Rhind-Tutt Read More
Is It Possible To Make Mayo Without Eggs?
Fortunately, there are some ingredients capable of replacing eggs in mayo. Chickpea water (also known as aquafaba) and soy milk are two worthy alternatives.
By Khyati Dand Read More
What's Really In Your Store-Bought Pancake Mix
These are the definitions of additives and other confusing ingredients in popular pancake mixes, so you can decide which brand is right for you.
By Carly Weaver Read More
How To Cook Canned Asparagus So It Isn't Soggy
Whether you prefer to cook it on the stove, in the oven, or in an air fryer, it's important to drain, rinse, and dry your canned asparagus spears first.
By Louise Rhind-Tutt Read More
The Color Of Your Pan Matters For Brown Butter, According To Alton Brown
Alton Brown knows a thing about brown butter - he uses the ingredient in copious recipes. Here's why he says the color of your pan matters when making it.
By Carly Weaver Read More
13 Hot Dog Toppings With Main Character Energy
You think hot dogs should only have ketchup or mustard? There are tons of delicious toppings for your next dog. From potato chips to bacon. For real!
By Mona Corboy Read More
The Ice Bath Hack To Peel Potatoes In Record Time
For those of us who dread peeling potatoes, this ice water trick will help you slide the skins right off with no risk of cutting yourself or making a mess.
By Jennifer Mathews Read More
The Microwave Hack That Makes Stale Tortilla Chips Crispy Again
It happens to the best of us - you reach for tortilla chips to dip in guac to only realize they're totally stale. Here's how to revive them with the microwave.
By Audrey Simons Read More
Cherries Aren't The Only Fruit You Should Soak In Brandy
There are tons of possibilities for soaking your favorite fruits in a complementary brandy, creating a delicious addition to cocktails and desserts.
By Catherine Rickman Read More
Can You Eat Your Christmas Tree?
If you love the smell of your Christmas tree, you should learn how to use parts of it in your drinks, desserts, and more for the ultimate holiday spread.
By Sarah Sierra-Mohamed Read More
The Anchovy Paste Giada De Laurentiis Can't Go Without
Discover the culinary magic of Amore anchovy paste, Giada De Laurentiis' pantry MVP. Unleash rich umami effortlessly, and master savory sophistication.
By Kyle Grace Trinidad Read More
The Chopstick Hack That Makes Hasselback Potatoes Ridiculously Easy
Slicing Hasselback potatoes without accidentally cutting them in two can difficult, so use this chopstick trick to prevent your knife from going too far.
By Jennifer Mathews Read More
Start Boiling Shrimp In Beer And Thank Us Later
If you're really looking to take your next shrimp boil up to new heights, you've got to try swapping out water for beer. Trust us and say thank you later.
By Annie Epstein Read More
When To Use Egg Noodles Over Plain Old Pasta
There are lots of differences between egg noodles and Italian pasta, which can help you settle on which one to experiment with in your favorite recipes.
By Caryl Espinoza Jaen Read More
For Crispy And Creamy Garlic Bread, Add Mayo Instead Of Butter
Taste-wise, mayonnaise adds a touch of tang to garlic bread that you wouldn't get from regular butter. It also adds just the right amount of creaminess.
By Hannah Beach Read More
Don't Wait For Camping Season To Cook Bacon On An Open Fire
If you think campfire cooking is only for summertime s'mores, you need to try building a backyard fire this winter and roasting some truly superb bacon.
By Erica Martinez Read More
How To Soften Ice Cream That's Too Frozen To Scoop
When you don't have time to leave ice cream out on the counter, this softening method delivers a perfectly scoopable sweet treat in record time.
By Louise Rhind-Tutt Read More
Why You Shouldn't Leave Cream Cheese On The Counter To Soften
Defrosting cream cheese on the counter should be avoided for a very important reason, so try these two faster, better methods for softening it.
By Hannah Beach Read More
How To Store Fresh Pasta In The Freezer
If you try making fresh pasta and realize how easy it is to do, you may never go back to store-bought again. Here's how to store batches in the freezer too.
By Carly Weaver Read More
Fried Egg Hacks You'll Wish You Knew Sooner
Who doesn't love a fried egg? But we get it -- sometimes it's challenging to fry up an egg to perfection. No worries. We've got several excellent hacks.
By Felicia Lee Read More
Fennel Can And Will Change Your Jarred Tomato Sauce Forever
There's nothing wrong with store bought, and jarred tomato sauce is no exception. However, to spice things up a bit, consider adding fennel.
By Annie Epstein Read More
Alton Brown's Sugar Trick For Ridiculously Crunchy Bacon
Alton Brown's sugar trick turns each slice into crunchy, candy-like bacon by sprinkling it with muscovado sugar, black pepper, and red pepper flakes.
By Jennifer Mathews Read More
The Oil Mistake You're Probably Making With Non-Stick Pans
Non-stick pans are a blessing in the kitchen but if you're not using some oil to cook with them, it could be a big mistake when it comes to the lifespan.
By Khyati Dand Read More
Ditch The Oven, Cook Your Frozen Pizza In A Cast Iron Pan
Using a cast iron pan to cook frozen pizza is a simple method that results in a crispier pie with perfectly melted cheese and more uniformly cooked toppings.
By Louise Rhind-Tutt Read More
The Trick To Cutting An Uneven Piece Of Fish So That It Heats Nicely
Fish is a tasty, nutritious dish, but when your cuts of meat are uneven, it can make cooking difficult. Fortunately, there are ways to cook evenly regardless.
By Annie Epstein Read More
Rehydrate Chips For The Dreamiest Mashed Potato Puree
Is your meal missing a certain something, maybe a starch, but you don't have anything but potato chips? Don't worry. You can make a mouth-watering potato puree.
By Jennifer Mathews Read More
Meal Prep Mistakes That Can Lead To Food Poisoning
Meal prepping requires some safety precautions -- especially if you're working with raw meat. Here's the bigger mistakes people make and how to avoid them.
By Felicia Lee Read More
The One Step That Will Stop Bacon From Sticking To Your Oven Rack
The simple trick to prevent your bacon from sticking to the wire rack is to shift it halfway through cooking, ensuring the crispiest and best results.
By Caryl Espinoza Jaen Read More
Fresh Bananas Are The Perfect One-Step Air Fryer Dessert
Armed with an air fryer, a home cook can do just about anything they want in the kitchen -- including make delicious desserts with just one simple fruit.
By Audrey Simons Read More
Eggs Benedict Is Even More Comforting With A Hash Brown Base
If you love eggs Benedict, but are looking for new ways to experiment with the brunch dish, try making it even more comforting with a hash brown base.
By Erica Martinez Read More
What To Do With Honey When It's Already Crystallized
Looking for your bottle of honey only to discover that the thing has crystallized? Never fear! That honey is still good -- just treat it a little differently.
By Luke Field Read More
Turn Your Sad Frozen Burritos Into A Fully-Loaded Casserole
All you need is a can of enchilada sauce and some shredded cheese to transform those frozen burritos in your freezer into a flavorful Tex-Mex bake.
By Sarah Sierra-Mohamed Read More
What Is Sweet Cream Butter And Is It Actually Different From Standard?
You may have seen sweet cream butter at the store and wondered what's so special about it, and the definition behind this label is surprisingly simple.
By Carly Weaver Read More
Frozen Jell-O Is As Close As You Can Get To Eating Stained Glass
Sometimes, the forbidden calls. For anemics, it's rocks -- for everyone else, we may wonder just what that stained glass tastes like. Find out with Jell-O!
By Hannah Beach Read More
Ina Garten's Best Hacks For Roasting Vegetables
Ina Garten rocks on every level in the kitchen! And roasting vegetables is absolutely no exception. Peek in here for Ina's hacks on perfect veggie roasting.
By Emily M Alexander Read More
Egg Bakes And Frittatas Are Not The Same Thing
An egg bake and a frittata are both delicious baked egg dishes, but they have plenty of differences in how they're made and the ingredients they use.
By Jennifer Mathews Read More
There Is A Right Way To Put Bagels In Your Toaster
Toasting a bagel may seem like a mindless task but when it comes to getting the best result, there is one right way to place the halves inside the toaster.
By Hannah Beach Read More
Red Bean Paste Is The Underrated Ingredient Your French Toast Needs
Here's a unique twist on French toast: Add a popular Japanese ingredient - red bean paste - for a truly exceptional dish that's great for brunch or dessert.
By Kyle Grace Trinidad Read More
The Hot Water Trick That Will Finally Open Stubborn Food Jars
These tips for using hot water will help you open the most stubborn containers, from pasta sauce jars to dressing bottle caps to jams and jellies.
By Catherine Rickman Read More
Venison Is The Gamey Ingredient Your Meatloaf Has Been Missing
Dark, tender, and naturally lean, venison meat is packed with rich, earthy, and complex flavors, all of which work exceptionally well in meatloaf.
By Louise Rhind-Tutt Read More
Sugar Cone Christmas Trees Are Less Messy With A Cookie Base
There are plenty of Christmas cookie tricks, but this one might just be the cutest. To avoid mess, use a cookie base for your sugar cone Christmas trees.
By Sarah Sierra-Mohamed Read More
Is Ham Technically Red Or White Meat?
Ham is very different from some other pork products, but categorizing it as red or white meat (and exploring what those terms mean) is quite simple.
By Catherine Rickman Read More
Don't Waste Time Thawing Frozen Bacon Before You Cook It
When it comes to bacon, there's no reason to wait until it's thawed to use it. You can cook frozen bacon using whatever your preferred method is.
By Sarah Sierra-Mohamed Read More
Skip The Water And Boil Pasta Right In The Sauce
To seriously speed up your dinner, skip the step of pre-boiling pasta before you add it to sauce and follow our tips for one-pot pasta perfection.
By Catherine Rickman Read More
TikTok Has Discovered The Most Festive Way To Serve Shrimp Cocktail
Are you hosting a holiday party and looking for a festive way to serve up the hors d'oeuvres? Time to try this classic, a shrimp cocktail Christmas tree.
By Jennifer Mathews Read More
The Only Tip You Need To Stop Lemon Butter From Breaking
Lemon butter is susceptible to separating into blobs of fat floating in liquid, but paying mind to the ingredients and other factors can prevent this.
By Hannah Beach Read More
How To Melt Marshmallows In The Microwave Without Burning Anything
Putting a marshmallow in the microwave and nuking it is a setup for disaster, so instead, follow our method for safely and easily melting them.
By Jennifer Mathews Read More
How To Prep Melted Sugar For Mess-Free Gingerbread Houses
Making gingerbread houses this holiday season? Here's a big tip - used melted sugar to bind it all together. Follow these steps to prep it all.
By Sarah Sierra-Mohamed Read More
Ina Garten's Advice For Fixing Messy Caprese Salads
Caprese salads are fresh and delicious, delectable any time of year, really. But how do you keep them from being a swampy mess? Ina Garten has the answer.
By Sharon Rose Read More
Giada De Laurentiis Uses Pumpkin For The Most Comforting Carbonara
When those autumn winds start blowing, what better way to warm your bones than with a comforting, fall-themed bowl of delicious pasta, Giada-style?
By Sarah Sierra-Mohamed Read More
Rice Vinegar Is Key To Creamy Homemade Kewpie Mayo
Japanese Kewpie mayo has a worldwide cult following, and this is how to use rice vinegar to make your own home, or even dock up a store-bought jar.
By Louise Rhind-Tutt Read More
Rescue Oversalted Sauces With A Single Slice Of Raw Potato
Oversalting a sauce can be avoided by not being too hasty, but if you do end up with a super-salty condiment, a slice of potato can help you out.
By Caryl Espinoza Jaen Read More
Why It's A Mistake To Cook Cold Bacon Every Time
Taking cold bacon from the fridge and immediately placing it in a hot skillet might be tempting, but you should let it come to room temperature first.
By Louise Rhind-Tutt Read More
Elevate Your Fresh Fruit With Tangy Lemon Curd Whipped Cream
If you love the pairing of fresh fruit and whipped cream, here's a unique take on the classic dish - adding in some tangy lemon curd for a pop of zing.
By L Valeriote Read More
Leftover Alfredo Sauce Is The Star Ingredient To Elevate Creamy Dips
Have some leftover alfredo sauce but no pasta? No problemo! Alfredo can turn just about any dip into a creamy, delicious dream, perfect for any occasion.
By Louise Rhind-Tutt Read More
Why You Should Shamelessly Slather Mayo On Every Chicken You Cook
It might seem unusual, but if you love chicken with crispy skin and a juicy, flavorful interior, you should consider marinating it in mayonnaise.
By Hannah Beach Read More
Ina Garten's French Method For Velvety Scrambled Eggs
If you want the most indulgent scrambled eggs ever, follow Ina Garten's penchant for using the French method that produces the most velvety results.
By Louise Rhind-Tutt Read More
The Canned Ingredient You Need For Ultra Savory Mashed Potatoes
Mashed potatoes -- can't get any better, right? Well, actually they can. Add this one ingredient for a savory take that will change weeknight dinners forever.
By Louise Rhind-Tutt Read More
The Secret Ingredient That Adds New Life To Elotes
While elotes taste great all on their own, there's a way to jazz up this popular Mexican street dish with an ingredient that may be surprising.
By Sarah Sierra-Mohamed Read More
The Tart Fruit Your Guacamole Needs Yesterday
To turn your basic guacamole into a delightfully tart and bright spread that's perfect for potlucks and holiday gatherings, add this seasonal fruit.
By Audrey Simons Read More
The Murky Difference Between A Stromboli And A Calzone
They're both delicious and high reminiscent of pizza, but they couldn't be more different. So what's a stromboli, and how does it differ from a calzone?
By Sharon Rose Read More
Ice Cream Cones Are The Perfect Shortcut For At-Home Cannolis
If you love cannolis, no need to go to the Italian bakery. You can make them right from home using ice cream cones as a shortcut for the outer shell.
By Jennifer Mathews Read More
The Sheet Pan Hack That Prevents Your Bacon From Curling
Everyone has their own bacon preferences, but if you want to make the crispiest bacon that's flat as a board, you're going to want to try this sheet pan hack.
By Sarah Sierra-Mohamed Read More
The Underrated Kitchen Tool You Should Use To Flip Eggs
If flipping eggs terrifies you, there's one trick you can use to help prevent a mess. And it just so happens to be an underrated kitchen tool.
By Erica Martinez Read More
Why You Should Never Use A Hot Pan To Cook Bacon
Placing raw bacon in a hot frying pan causes the strips to seize and shrivel, cooking the protein too quickly and leaving chewy pockets of fat.
By Jennifer Mathews Read More

Drink (3)

Why It Pays To Rent Glassware, According To Ina Garten
If you're planning a party and want to save some time and effort, take a tip from Ina Garten and rent glassware. It's cheaper and easier than you may think.
By Sarah Sierra-Mohamed Read More
Best Champagne And Sparkling Wine Brands Under $30 For New Year's Eve
Sparkling wine and champagne are perfect beverages to celebrate. We've got some excellent brands under $30 for you to try -- they won't disappoint. Bottoms up!
By James Hastings Read More
How Much Caffeine (And Alcohol) Is Actually In Your Kombucha
Let's dispel the buzz and/or concern behind the fizzy drink, kombucha, and see how the fermentation process affects its alcohol and caffeine content.
By Catherine Rickman Read More

Entertaining (7)

Hot Chocolate Bars Are A Versatile Way To Add Toppings To Your Drink
There's nothing like the holidays to make us all want to feel a little festive -- make your hot cocoa experience magical by setting up a hot chocolate bar.
By Audrey Simons Read More
Charcuterie Chalets Kick Gingerbread Houses To The Curb
If you and your family enjoy meat and cheese more than gingerbread, you'll want to learn how to make a charcuterie chalet for your holiday gathering.
By Catherine Rickman Read More
Southern Bacon-Wrapped Crackers Are A Ridiculously Easy Party Food
Bacon-wrapped crackers, also known as bacon bow ties, might just be the perfect party food. They're salty, crispy, easy to make, and infinitely customizable.
By Erica Martinez Read More
The Best Cheese To Pair With Holiday Sugar Cookies
To make your sugar cookies more grown-up, listen to an expert's opinion on pairing the perfect cheese with these treats for a smashing holiday snack.
By Kyle Grace Trinidad Read More
Why Martha Stewart Never Serves Store-Bought Dessert At A Dinner Party
Martha Stewart loves to help home cooks pull off a great dinner party with ease, but there's a big reason why she won't accept a store-bought dessert.
By Audrey Simons Read More
Move Over Charcuterie Boards — Rice Boards Are Here For Better Dinner Parties
Try the other shareable centerpiece: the rice board. Asian-inspired and versatile, it's the perfect blend of creative, affordable, and delicious dining.
By Kyle Grace Trinidad Read More
The Sparkling Swap To Give Beer Pong A Fancy Twist
If you love playing beer pong, but feel embarrassed to suggest it anywhere outside of a college party, try this more elegant version with a sparkling twist.
By Chris Sands Read More

European Recipes (2)

Classic Au Jus Recipe
This classic au jus recipe will play an important role in any meat eater's repertoire, especially if you're hosting a holiday dinner or weekend get together.
By Julianne De Witt Read More
1-Skillet French Onion Pork Chops Recipe
Fans of French onion soup and pork chops will rejoice over this one-skillet recipe, which combines the soup with pork to make a surprisingly cohesive dish.
By Julianne De Witt Read More

Exclusives (5)

A Peter Luger Steak House VP's Top Steak-Cooking Tips - Exclusive
Jody Storch, VP of Peter Luger Steak House, spoke to Food Republic and gave us her best tips on how to replicate their renowned flavor and technique at home.
By Holly Riddle Read More
How Peter Luger Steak House Cooks The Perfect Steak - Exclusive
How does Peter Luger Steak House execute their signature style? The restaurant's VP, Jody Storch, let Food Republic in on their secret to perfection.
By Holly Riddle Read More
How Peter Luger Steak House Picks Its Steaks - Exclusive
Peter Luger co-owner and vice president Jody Storch told us what the famed steakhouse looks for when choosing the best cuts of meat to serve to diners.
By Holly Riddle Read More
Peter Luger Steak House VP On 136 Years, Top Steak Tips, And A New Vegas Outpost - Exclusive Interview
Peter Luger is an iconic name among New York steakhouses. Jody Storch, the restaurant's VP, spoke to Food Republic about maintaining quality for generations.
By Holly Riddle Read More
Peppermint Bark Is Weirdly Perfect With Alpine Cheese
Cheese, mint, and chocolate may sound like an odd combo, but there are good reasons why peppermint bark and Alpine cheese are a must-try for your holiday party.
By Hannah Beach Read More

Fine Dining (4)

There's A New Restaurant Scam In NYC, According To TikTok
Solo diners need to be ware: There's a new scam in NYC, according to TikTok, and you need to have your wits about you to be sure you can avoid it.
By Hannah Beach Read More
The Smoothest Way To Pay The Restaurant Tab For Your Party
There's nothing more frustrating (for both the party and your server) than vying for who pays the bill after a meal. Avoid the chaos with proper etiquette.
By Chris Sands Read More
TikTok's Celebrity Tactic For Scoring Restaurant Reservations
Using a celebrity name to make reservations at exclusive restaurants is no new trick, but it's been making the rounds on social media with varying success.
By Catherine Rickman Read More
The Menu Etiquette Rule That Will Get Your Waiter's Attention
It can be stressful trying to indicate to your server when a restaurant is busy that you're ready to order. This one rule makes life so much simpler.
By Catherine Rickman Read More

Food (28)

Why Giada De Laurentiis Loves Store-Bought Pizza Dough
Giada De Laurentiis is the reigning ruler of Italian fare, and if she says that store bought pizza dough is good enough for her, then it's good enough for us.
By Audrey Simons Read More
Can You Actually Eat Aloe Vera?
Aloe vera is commonly used on the skin to treat sunburn or irritation, but gel from the plant can also be safely consumed with some added benefits.
By Khyati Dand Read More
How Salting Grapefruit Tricks Your Taste Buds
Grapefruit can be an incredibly bitter fruit but there are ways to make it more palatable including using a bit of salt to trick your taste buds.
By Jennifer Waldera Read More
The Steamy Difference Between Italian And French Bread
Italian and French bread may look similar to each other, but each has unique nuances including how they are baked. One uses steam to create its signature feel.
By Carly Weaver Read More
The Unfortunate Reason Chilean Sea Bass Is So Expensive
Chilean sea bass is among pricier fish because of its biology and several other reasons which come together to create a perfect storm of high costs.
By Hannah Beach Read More
The Number One Problem With Ordering Takeout From A Food Delivery App
Food delivery apps are super convenient ways to enjoy a meal any time of the day, but there's one huge problem with using their services that you may not know.
By Sharon Rose Read More
Is It Safe To Eat Rusted Lettuce?
Rusted lettuce is an unsightly phenomenon that happens to the produce as it ripens. But, is it safe to still eat rusted leaves and how can you prevent it?
By Hannah Beach Read More
The First Dish Giada De Laurentiis Remembers Making
Giada De Laurentiis has been known to get creative with her cooking over the years, but the first dish she remembers making is a simple delight.
By Sarah Sierra-Mohamed Read More
Ina Garten Has The Best (And Easiest) Holiday Hostess Gift Idea
Leave it to Ina Garten to come up with the perfect hostess idea for holiday parties - not only is it easy to DIY but it wraps up beautifully as well.
By Annie Epstein Read More
Why You Shouldn't Buy Pre-Pitted Olives, According To Ina Garten
Pre-pitted olives may seem like a game changer but they're actually not recommended by chefs like Ina Garten. Here's what she does instead to remove the stones.
By Annie Epstein Read More
There Is Actually A Difference Between Chicken Tenders And Fingers
While it may appear that chicken tenders and chicken fingers are the same thing, there actually is a difference and it's related to where the meat comes from.
By Annie Epstein Read More
Why It Always Pays To Buy Artichoke Hearts Frozen
If you love the earthy taste of artichokes but hate the prep work, there's a better way to work with the veggie - buy them frozen for more convenience.
By Caryl Espinoza Jaen Read More
Bacon Jam Takes Your Pan Sauces To A Whole Other Level
The mixture of textures in bacon jam, as well as its sweet yet intensely savory taste, makes it a great addition to sauces and gravies, giving them extra body.
By Louise Rhind-Tutt Read More
Do Marshmallows Actually Expire?
Marshmallows don't seem like things that would start to rot. But while there may be some truth to this, marshmallows don't exactly stay fresh indefinitely.
By Khyati Dand Read More
10 Things That Could Happen If You Accidentally Eat Mold
Accidentally eating mold might cause you a great deal of concern. Let's take a deeper look into things that can happen if you ingest mold. Food for thought.
By Elaine Todd Read More
The Country That Produces The Most Cheese In The World
The country that produces the most cheese isn't exactly famous for its native cheeses, but has other huge advantages that put it above the rest.
By Kyle Grace Trinidad Read More
When Are Lemon And Lime Juice Actually Interchangeable?
While there are similarities between lemons and limes, they're not always interchangeable due to differences in their flavor profiles and juice volumes.
By Louise Rhind-Tutt Read More
The Flavorful Difference Between Rump Roast And Bottom Round Steak
While still technically part of the round, the rump's relatively higher fat levels make for a slightly more flavorful and tender cut of meat.
By Luke Field Read More
The Difference Between Chicago And Detroit-Style Deep Dish Pizza
Chicago is not the only home of deep dish pizza. Detroit has their own style too. Here's what sets these two apart and the key differences they claim.
By Caryl Espinoza Jaen Read More
To Ina Garten, Hot Dogs Are A Breakfast Food
Hot dogs may not be traditional breakfast fare, but that isn't stopping Ina Garten from endorsing them - well, chicken sausages, that is - for breakfast anyway.
By Jennifer Waldera Read More
All Of Your Watermelon Questions Answered
How we love sinking our teeth into watermelon! But can you freeze it? Absolutely! Any other questions? We hope so. Because we've got a ton of answers.
By Brian Good Read More
Why You Won't See Grape Ice Cream On Store Shelves
You might have noticed that across nearly all brands, grape ice cream is conspicuously absent, and the reason largely boils down to texture and demand.
By Hannah Beach Read More
Julia Child's Favorite Brand Of Mayo Is A Classic
Julia Child is the queen of French cooking and masterful recipes but even she has shortcuts like choosing this favorite brand of mayo for many dishes.
By Luke Field Read More
Is It Safe To Eat Frozen Meat After It Expires?
While frozen meat remains safe for consumption after its expiration date, keeping it frozen for an extended period can lead to drawbacks in taste and texture.
By Luke Field Read More
'Light' Olive Oil Isn't Actually More Nutritious
Many assume that light olive oil is lower in fat, calories, or sodium, and therefore more nutritious. This misunderstanding, while reasonable, is incorrect.
By Khyati Dand Read More
The Sweet American Snack Paul Hollywood Openly Despises
Paul Hollywood, Scouse baker extraordinaire and global TV personality, holds no punches when it comes to this one beloved American snack cake.
By Sharon Rose Read More
Ranking Every Maruchan Ramen Flavor From Worst To Best
Ah Maruchan ramen -- who doesn't love it! We're guessing ... not many. Here, we're ranking a bunch of Maruchan ramen flavors to give you an idea of their taste.
By Lauren Bair Read More
You'll Probably Never Guess What Vegetable Oil Actually Is
Vegetable oil is generally defined as any oil made from nuts, seeds, grains, or fruit - and most of the time, it is primarily made with soybean oil.
By Kyle Grace Trinidad Read More

Food History (10)

The Exact Right Way To Hold Silverware, According To British Royal Etiquette
If you want to eat like a Royal, then you need to follow this very specific protocol for holding your silverware -- and yes, it includes which hand holds what.
By Catherine Rickman Read More
The First Pizzeria In The US Is Still Around Today
There are plenty of amazing pizza joints peppered all over the country, but who started it all back in the day? And yes, the company is still in operation.
By Sharon Rose Read More
The Most Luxurious Part Of Oscar-Style Steak Is ... The Asparagus?
Oscar-style steak uses ingredients like filet mignon to lobster, but there's a reason why the asparagus topping is usually the most luxurious element.
By Chris Sands Read More
Why Pepsi Was Originally Called 'Brad's Drink'
Pepsi wasn't actually always "Pepsi." When it began its illustrious life, it was simply known as Brad's Drink before it would change forever.
By Caryl Espinoza Jaen Read More
Nutella Has Been Around Much Longer Than You'd Think
Nutella may star in some of the world's trendiest desserts, but earlier forms of this chocolate-hazelnut spread go back an impressively long number of years.
By Catherine Rickman Read More
José Andrés Favorite Region For Fresh Crab
While, yes, José Andrés prefers the crabs from his home country of Spain to all others, there are some in the States that he thinks shine above all others.
By Annie Epstein Read More
English Stargazy Pie Dons A Crown Of Sardines
Stargazy pie is one of the most unique-looking pastries in the world, and it has an equally unique history that has even spawned its own holiday.
By Kyle Grace Trinidad Read More
What Is Gingerbread And Why Is It Typically Eaten During The Holidays?
So what's up with gingerbread and the holidays? Because we're pretty certain you're curious, we've got the lowdown on gingerbread and the holiday spirit.
By Lauren Bair Read More
Is The End Piece Of Bread The Heel, The Butt, Or Neither?
The end pieces found in sliced bread have an official name, but that's not necessarily the one used the most, which means its status may be challenged one day.
By Chris Sands Read More
15 Foods That Don't Taste As Good As They Used To
Some foods don't taste the same as they once did. There are lots of reasons for this, some obvious, some not so much. From Oreos to Nutella, we've got deets.
By James Hastings Read More

Food Science (14)

The Reason Chickpeas Are Also Called Garbanzo Beans
Maybe you're familiar with garbanzo beans, or maybe you're used to having chickpeas -- but did you know the two words are totally interchangeable?
By Sharon Rose Read More
There's A Time Limit For Storing Raw Bacon In The Freezer
It can be tricky to use an entire pack of bacon in one go, especially when bought it bulk. To keep it fresh, only keep it frozen for about a month.
By Caryl Espinoza Jaen Read More
What Gives Chardonnay Its Signature Buttery Flavor
Chardonnay is known for its smooth, buttery flavor. Here's a look into the winemaking process that gives this varietal its signature taste.
By Chris Sands Read More
Why Hairy Fruits Are Juicier
You may sometimes notice small hairs on your fruit, from raspberries to tomatoes. What are they and why are they important to keeping fruit juicy?
By Catherine Rickman Read More
Why You Should Think Twice Before Microwaving Lunch Meat
Whether it's leftover bacon or some sandwich meat, like bologna, that you want to warm, it's better to not put your processed meat in a microwave.
By Hannah Beach Read More
The Simple Reason You Don't Have To Refrigerate Mayo Before Opening
We all know that mayonnaise contains raw eggs, but the condiment is shelf stable until the jar (or squeezy tube) is opened. What's the deal with that?
By Annie Epstein Read More
Why You Should Store Cut Avocados With Sliced Onions
There are plenty of hacks out there that claim to prevent avocados from browning, but using onion actually has some science behind why it works so well.
By Sharon Rose Read More
Add More Ice To Your Drink To Stop Dilution (Yes, Really)
It sounds counterintuitive, but adding more ice can cool your drink enough that it doesn't melt - or at least melts so slowly that the dilution is negligible.
By Hannah Beach Read More
Can You Eat Raw Tofu Right Out Of The Package?
There are plenty of delicious ways to eat tofu, from fried bites in stir fry to marinated and mixed into soup. But can you eat it raw? Yes, you can!
By Khyati Dand Read More
The Ben & Jerry's Hack To Save Your Ice Cream From Freezer Burn
There's nothing as heart-wrenching as going in for that pint of ice cream only to discover it's covered with freezer burn. Avoid the sorrow with this easy tip.
By Avery Tomaso Read More
Do Different Colored Froot Loops Actually Have Their Own Flavors?
Froot Loops are a part of many a childhood, and while delicious, do each of the different colors actually have a different flavor? Surprisingly, no.
By Sarah Sierra-Mohamed Read More
5 Parts Of An Egg You Haven't Heard Of Before
An egg just contains its shell, the white, and its yolk, right? Wrong! There is so much more to a little egg than first meets the eye. Let's learn about it!
By Carly Weaver Read More
What It Means When Bacon Has A Green-Ish Sheen
Whenever this happens to be the case, we're left wondering how serious the situation is. Is the bacon still safe to eat, or should we throw it away?
By Hannah Beach Read More
How The Tapping Trick Stops Soda From Exploding
Tapping the top of a soda can helps push troublesome gas bubbles from the can's sides to the top, where they’re less likely to explode when the can is opened.
By Chris Sands Read More

Grilling and Smoking Tips (3)

St. Louis-Cut Ribs Are The Baby Back Alternative You Need To Grill ASAP
While many love their baby back ribs, there's another option that may be even better for the grill - St. Louis-cut ribs. They're cheaper and have more meat.
By Annie Epstein Read More
12 Flavorful Additions For Next-Level Grilling
If you want to take your grilling to the next level, no worries, we got you! Here's some wonderful additions to punch up the flavor of whatever you grill.
By Sam Schwab Read More
Ditch Your Stovetop Grates For Better Charred Vegetables
You can enjoy charred vegetables all year long, even without a grill. Simply ditch your stovetop grates and cook veggies right over the open flame.
By Annie Epstein Read More

Grocery (6)

Why Grocery Stores Can't Stop Self-Checkout Theft
Self-checkout theft is becoming a bigger loss of profit for grocery stores, but there are several reasons why it's very difficult to prevent and catch.
By Hannah Beach Read More
The Theft Problem That Could Be Impacting Your Olive Oil
Olive oil prices are at a staggering high, and now, an unusual form of theft is plaguing some olive farms in a way that directly impacts your wallet.
By Caryl Espinoza Jaen Read More
Ina Garten's Favorite Brand Of Breadcrumbs Is A Grocery Store Staple
Ina Garten favors 4C's seasoned bread crumbs. This grocery store staples features a savory blend of herbs, spices, and pecorino romano cheese.
By Audrey Simons Read More
Burgers Almost Never Come From A Single Cow
You may think that ground beef is made from one or a few cows, but the actual number, and the way ground beef is made in America, could be a surprise.
By Chris Sands Read More
Hit Or Skip: Which Rao's Homemade Frozen Entrees Are Worth The Price
Rao's frozen entrees -- you know 'em, maybe you love 'em. Well, we've got the dish on the Rao's meals that are hits, and those you can leave on the shelf.
By Lauren Bair Read More
Grocery Stores Rearrange Their Layout To Play Tricks On Your Wallet
If you often notice that you are spending more than you intended when grocery store shopping, you're not alone. They're playing tricks on your wallet.
By Catherine Rickman Read More

How-Tos (12)

Bobby Flay's Finishing Touch For Better Vinaigrettes
If you want your vinaigrette to taste and feel like you got it straight from a restaurant, you need to try Bobby Flay's fast and easy emulsion technique.
By Audrey Simons Read More
The Easiest Method To Safely Dice Soft Fruit
Tired of your soft fruit, be it avocado or mango, squishing into mush as you cut it or sliding all over the cutting board? Use this technique.
By Louise Rhind-Tutt Read More
How Jacques Pépin Peels Garlic Without Any Tools
Jacques Pépin is the undisputed king of accessible French cuisine, and he has many useful tricks up his sleeve, including a fast way to peel garlic.
By Sharon Rose Read More
How To Clean Store-Bought Frozen Shrimp
Shrimp is one of the most popular seafood dishes out there. If you want to cook them at home, you'll want to know how to clean store-bought frozen shrimp.
By Jennifer Mathews Read More
How To Save Your Broken Homemade Mayonnaise
To re-emulsify broken mayonnaise, put an egg yolk in a separate bowl and whisk in the mayo little by little until it thickens and regains its homogeneity.
By Khyati Dand Read More
How To Use Bruised Fruit In A Salad Without Anyone Noticing
Have some bruised fruit in your fridge but don't want to just throw it away? Not to worry -- a fruit salad can hide fruit that's too ripe or bruised.
By L Valeriote Read More
How To Easily Turn Unsalted Butter Into The Salty Variety
You can easily transform your unsalted butter into the salted variety - just make sure to use fine-grained salt and to be mindful of varying sodium levels.
By Sarah Sierra-Mohamed Read More
How To Make Fluff Out Of Marshmallows With One Extra Ingredient
Making Marshmallow Fluff at home is as simple as combining marshmallows with a small amount of corn syrup - just enough to keep the mixture soft and gooey.
By Hannah Beach Read More
How To Doctor Up V8 Tomato Juice For A Stunning Flavor Boost
V8 is a classic and flavorful take on tomato juice, but how can you kick things up a notch? With a few easy tweaks, you can take your drink to the next level.
By Dave Fidlin Read More
How To Tell If A Restaurant's Ice Cream Is Worth Ordering
Knowing which phrases to look for on a dessert menu can tell you all you need to know about whether a restaurant's ice cream or gelato is worth ordering.
By Hannah Beach Read More
How To Thicken Tomato Pasta Sauce Without Complicating The Flavor
Making pasta but found that your sauce is just a touch too watery? Never fear! This one ingredient can save the day and improve your tomato sauce.
By Sarah Sierra-Mohamed Read More
How To Split Starbucks Drinks With A Friend For A+ Coffee Budgeting
As the Sweeney Todd quote goes, times is hard. Fortunately, you can make things a little easier and save some cash with this simple Starbucks ordering hack.
By Dave Fidlin Read More

Kitchen Tools (21)

Metal Vs Ceramic Pie Weights — Which Is Better?
Anyone who has ever baked a pie without weights knows it's risky business. Weights definitely help keep crusts, well, crusty, but which are best?
By Food Republic Staff Read More
How To Get Kitchen Knives Sharpened At Your Grocery Store
Did you know you can get your knives sharpened at many local grocery stores? Here's how to check your local stores and how often to sharpen your knives.
By L Valeriote Read More
Give Your Grapefruit Spoon A Second Life As A Strawberry Huller
That grapefruit spoon that is collecting dust in your kitchen drawer may have some life left in it. Give it a second life as a strawberry huller.
By Annie Epstein Read More
For The Best Hassle-Free French Toast, Skip The Stove
There's no reason to use the entire oven or heat up the stove to create mouthwatering French toast. This one tool makes it easy any time of day.
By L Valeriote Read More
Ina Garten's Go-To Dutch Oven Is Probably Yours, Too
Ina Garten's favorite Dutch oven, the Le Creuset #26, can certainly be well worth the investment - so long as you know how to take good care of it.
By Audrey Simons Read More
Never Wait To Dry Your Knives After Cleaning. Here's Why
There are many reasons why you should never air-dry your knives or wash and dry them in the dishwasher, so learn how to take care of them properly.
By Caryl Espinoza Jaen Read More
Pick Up A Grapefruit Knife For Smarter Avocado Scooping
Scooping avocado flesh out of the peel with a spoon works fine, but a grapefruit knife can do a better job and help you prepare other produce, to boot.
By Hannah Beach Read More
Martha Stewart's Flavorful Secret For The Best Make-Ahead Salads
Mason jars are good for storing, preparing, and transporting food - which is probably why they're Martha Stewart's secret weapon for make-ahead salads.
By Sharon Rose Read More
Muffin Tins Are The Perfect Pan For Shortcut 'Hard-Boiled' Eggs
The muffin tin method produces hard-boiled eggs that are evenly cooked and easy to peel. It's also ideal for making a large batch of eggs at once.
By Louise Rhind-Tutt Read More
Why Using The Shiny Side Of Parchment Paper Actually Matters
You might think both sides of your parchment paper were created equal, but you might be wrong. If one side is dull and the other shiny, they aren't the same.
By Annie Epstein Read More
Vintage Bread Slicers Should Require A License To Use
Before the advent of serrated knives and pre-sliced bread, European manufacturers made popular bread slicers that look like they could take your finger off.
By Jennifer Mathews Read More
Clay Pans Are Key To Out-Of-This-World Roasted Chicken
If your roast chicken often turns out dry, or you're just plain intimidated about making one, this clay pot can help you bake a perfectly juicy bird.
By Kyle Grace Trinidad Read More
Lemon Juice Is The MVP For Rust-Free Kitchen Knives
If you notice rust continually popping up on the surface of your kitchen knives, there's an easy way to fix the problem - use some lemon juice and salt.
By Dave Fidlin Read More
The Mini Kitchen Tool That Scrambles Eggs With Ease
A mini whisk is perfect for scrambling a couple of eggs for a single-serve breakfast without needing to pull out a bigger pan or kitchen utensil.
By Hannah Beach Read More
Your Air Fryer Is Key To Cooking S'mores Without A Campfire
Your trusted air fryer is the secret to customizable, ooey-gooey s'mores, ready in just a fraction of the time, all from the comfort of your home.
By Audrey Simons Read More
Why You Shouldn't Stack Pans When You Store Them
Stacking your pots and pans on top of each other may seem like a great way to save space, but it's not a good idea for your cookware or for your health.
By Khyati Dand Read More
What Happens After A SodaStream Bottle Expires
The plastic bottle that comes with your SodaStream machine can't be reused forever, and using it past its expiration date can be downright dangerous.
By L Valeriote Read More
The Safest Kitchen Tool For Scooping Food Out Of Hot Oil
If the fear of being splashed with oil deters you from frying foods, use this tool that is easy to maneuver and keeps you at a safe distance from the pan.
By L Valeriote Read More
The Old Fashioned Kitchen Gadget Ina Garten Always Has On Hand
Everyone has that one kitchen gadget that gets used the most whether from sentimental value or sheer convenience. Of course, Ina Garten has her own fav too.
By Erica Martinez Read More
Giada De Laurentiis' Favorite Knife Is Incredibly Versatile
Giada De Laurentiis is the first to tell you that having a go-to kitchen knife is essential for everyday cooking; and her favorite is incredibly versatile too.
By Carly Weaver Read More
Relying On The Delayed Start Function Could Kill Your Oven
As kitchen appliances become more and more sophisticated, some features are not all that they seems. The delayed start function can hurt your oven.
By Jennifer Mathews Read More

Mixology and Techniques (1)

TikTok's Rosemary Hack For Mini Christmas Tree Cocktails
What's better than a sparkling drink to warm your spirits on a cold holiday night? Why, a sparkling drink that's as adorable as it is delicious, of course!
By Carly Weaver Read More

News (26)

Slovakian Slanina Is The Spiced Bacon Of Your Dreams
Slanina, a form of spiced bacon that's heavy with garlic, is eaten all across Eastern Europe, and if you haven't tried it, it's time to dig in!
By L Valeriote Read More
The Korean Barbecue Etiquette You Need For Banchan
You may sit down to some gorgeous Korean barbecue and think all those small dishes are appetizers. Understandable, but they are meant to be eaten with the meal.
By Food Republic Staff Read More
The Simple Dessert Giada De Laurentiis Ate Every Week As A Child
We all have dishes that fill us with nostalgia, and famed Italian American chef Giada De Laurentiis is no different. This is the dessert she shared with family.
By Sharon Rose Read More
The Bizarre Drink-Holding Etiquette Everyone Followed In The 1960s
The 20th century had its fair share of bizarre customs and etiquette to follow. Here's how folks were expected to handle their liquor -- literally.
By Hannah Beach Read More
Nearly 5 Million BlendJets Recalled After Products Catch Fire
If you own a BlendJet 2 model, you may want to take a look at the company's voluntary recall of nearly 5 million units due to potential for fire and cuts.
By Erica Martinez Read More
How Much It Costs To Eat At Times Square Restaurants On NYE 2024
Want to ring in the new year in Times Square? It's going to cost you. In some cases, restaurant and hotel ticket prices are even five figures!
By Erica Martinez Read More
Saffron Prices Will Get Even Higher In A Harsh Global Shortage
Saffron, already the most expensive spice in the world, is seeing a huge increase in price due to several factors beating down on global production.
By Jennifer Waldera Read More
The World's First 3D-Printed Eel Is On Its Way To Your Table
Whether you love unagi or are a particular fan of jellied eels, you're going to be excited to learn about the sustainable breakthrough Steakholder has made.
By Louise Rhind-Tutt Read More
Minute Maid To Debut Ready-To-Drink Cocktails In 3 Classic Flavors
Minute Maid is preparing to release three ready-to-drink alcoholic beverages, and this is what we know about the flavors, release date, and more.
By Sarah Sierra-Mohamed Read More
Where To Find The Peatiest Scotch Whiskies
For those who love Scotch, undoubtedly you have an opinion on peatiness. Anyone who loves the smoky notes will want to know where to find the peatiest choices.
By Louise Rhind-Tutt Read More
Why It's An Etiquette Faux Pas To Drink In Your Own Toast
If you're a stickler for traditional dining etiquette, you should probably avoid drinking in your own honor during a toast. It's a matter of humility.
By Sarah Sierra-Mohamed Read More
Regional Hot Dog Styles You've Probably Never Heard Of
Around the world, hot dogs serve as a blank canvass for regional variation. Here are some lesser-known and surprising local specialties worth checking out.
By Felicia Lee Read More
Dunkin's Fan-Favorite Pink Velvet Macchiato Will Return Alongside New Winter Items
After spending almost three years off the menu, Dunkin's fan-favorite Pink Velvet Macchiato will return alongside new winter items for a limited time.
By Audrey Simons Read More
Cheese Boards Actually Don't Count As Charcuterie
The cheese boards of the United States are a far cry from a traditional charcuterie board, which comes, both in concept and in name, from France.
By Catherine Rickman Read More
The Entire Panera Bread Charged Lemonade Controversy, Explained
This is why Panera Bread's Charged Lemonades, a serious of drinks enhanced with caffeine, has landed the company in controversy multiple times.
By Caryl Espinoza Jaen Read More
Giada De Laurentiis' Favorite Olives Are Criminally Underrated
There are more varieties of olives than one can shake a stick at, but Giada De Laurentiis' spring-green favorite may just take the (olive) cake.
By Sharon Rose Read More
Starbucks Just Launched The Merry Mint White Mocha For A Limited Time Only
These are the ingredients in Starbucks' all-new, limited-time Merry Mint White Mocha drink, plus how customers can get their hands on a cup ASAP.
By Chris Sands Read More
Southern Pear Salad Boldly Combines Fruit And Mayo
When you think salad, you likely think a plate of fresh vegetables topped with some sort of dressing -- unless you're from the South or Midwest, that is.
By Sarah Sierra-Mohamed Read More
How To Get Free Starbucks Hot Chocolate For The Rest Of December
To qualify for Starbucks' hot chocolate promotion, customers must purchase a beverage made by a barista in a grande - the store's term for medium - or larger.
By Jennifer Mathews Read More
Why Ina Garten Ditches The Spaghetti For Bolognese
Sure, we've all probably had a cheeky spaghetti bolognese -- aka spag bol -- but it's the opposite of traditional. Here's what pasta Ina Garten uses instead.
By Louise Rhind-Tutt Read More
The Painstaking Royal Etiquette For Eating Peas With A Fork
Yes, eating peas can be tricky. Do you opt for spoon or try to shovel them onto a fork? Well, according to this etiquette expert, neither option is correct.
By Avery Tomaso Read More
Wendy's 12 Days Of Holiday Discounts Are Packed Full Of Freebies
Fans of fast food will want to find out about the deals Wendy's is offering for 12 days in December, featuring tons of menu favorites for free.
By Kyle Grace Trinidad Read More
The Coquette Food Trend Ties Up Meals With A Literal Bow
This is how the coquette aesthetic is jumping from fashion to food, and inspiring unique -- if cheeky and not very functional -- dishes and drinks.
By Chris Sands Read More
McCormick Predicts Tamarind Will Be The Hottest Flavor Of 2024
McCormick has officially named tamarind as the star flavor of 2024, and home cooks should learn about how this unique fruit tastes and how to use it.
By Kyle Grace Trinidad Read More
McDonald's CosMc Menu Could Be Bad News For Starbucks
Social media users are excited about CosMc's anticipated menu, which seems to compete with other café-style venues in the U.S., such as Starbucks.
By Caryl Espinoza Jaen Read More
Maxwell House Is Selling A Year's Supply Of Coffee For Under $100
If you love coffee but are worried about rising costs, Maxwell House has the perfect deal for you in 2024 - a year's supply of K-cup coffee for under $100.
By Kyle Grace Trinidad Read More

Non-Alcoholic (2)

A Milk Frother Is The Easiest Way To Step Up Your Hot Chocolate Game
Not only does using a milk frother make hot chocolate cleanup a breeze, but it also helps ensure that you won't burn your milk, keeping your beverage tasty.
By Caryl Espinoza Jaen Read More
Europa Geology: The Mocktail That Simulates Jupiter's Moon
For a mocktail that's truly out of this world, try the Europa Geology, the winner of a contest launched by the European Space Agency to celebrate JUICE.
By Caryl Espinoza Jaen Read More

Recipes (4)

Sweet And Savory Brie And Apple Butter Grilled Cheese Recipe
The combination of Brie, apple butter, ham, and green apple creates a symphony on your taste buds, especially when sandwiched between two slices of sourdough.
By A.J. Forget Read More
No-Bake Snickerdoodle Cookie Dough Balls Recipe
No-bake snickerdoodle cookie balls give you a delicate balance of alternative sweeteners and hearty, nutty goodness -- all without ever turning on your oven!
By Julie Kinnaird Read More
Slow-Simmered Caldo De Pollo Recipe
Full of veggies, herbs, spices, and homemade broth, this Mexican chicken soup is a cure for all that ails you.
By A.J. Forget Read More
Jamaican Braised Oxtail Stew Recipe
A labor of love, this Jamaican braised oxtail is both hearty and zingy, thanks to a classic green seasoning marinade with ginger and fresh herbs.
By Kevin Chen Read More

Restaurants (5)

The Oldest Bar In The United States Has Been Around For 350 Years
The oldest bar and restaurant in the United States is a piece of New England history that's been around for 350 years and offers culinary delights.
By Sharon Rose Read More
The Best Day Of The Week To Go To A Restaurant, According To Anthony Bourdain
If you're wondering the best day of the week to go out to a restaurant, leave it to Anthony Bourdain to spill the secret. And it's not a weekend day.
By Sharon Rose Read More
Restaurants Are Awarded Michelin Stars By Secret Spies
Official Michelin inspectors, who often eat around 250 meals for the job in a given year, are supposed to act just like any other customer when dining.
By Avery Tomaso Read More
The US State That Loves Pumpkin Spice Lattes The Most
Google Trends data shows that some U.S. states are way more obsessed with Starbucks' iconic Pumpkin Spice Latte than others, with Hawaii taking the crown.
By Chris Sands Read More
Why Mayonnaise Tastes Better At Restaurants
If you've tried to make tuna or chicken salad at home to no avail, it might be the mayo. Here's why the condiment always tastes better at restaurants.
By Jennifer Waldera Read More

Shopping Tips (10)

Ranking 13 Tomato Soup Brands
With so many different brands of tomato soup on the market, you may be wondering which is the best. Here's our ranking of 13 popular tomato soup brands.
By Suzannah Kolbeck Read More
How To Pick The Best Star Fruit At The Grocery Store
If you're looking to try star fruit for the first time, follow these tips for picking a ripe fruit with the best flavor, plus ideas on how to use it.
By Jennifer Waldera Read More
What Ina Garten Asks Her Butcher While Ordering Lamb Chops
For an elegant presentation, Ina Garten asks her grocery shop butcher to do this one thing to her order of lamb chops or to her rack of lamb.
By Louise Rhind-Tutt Read More
How To Choose The Tastiest Grapefruit At The Store
These are the signs to look for in order to find a perfectly ripe grapefruit at the store, plus how to use this sweet-tart fruit in your recipes.
By Erica Martinez Read More
The Reusable Grocery Bags Your Favorite Delivery Services Use
If you worry about food spoilage or broken bags while grocery shopping, take a tip from the experts and invest in the reusable bags used by delivery services.
By Annie Epstein Read More
Why You Should Never Buy Reheatable Pasta At The Grocery Store
It may be tempting to buy pre-made dishes at the grocery store to cook up dinner in a flash, but know that you should never choose reheatable pasta.
By Jennifer Mathews Read More
The Ham Labels You Need To Avoid At The Grocery Store
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store.
By Caryl Espinoza Jaen Read More
12 Jarred Peanut Butter Brands, Ranked
Creamy, nutty peanut better -- great by the spoonful or spread on top of almost whatever. With so many choices, it may be hard to decide. Here's our ranking.
By Lauren Bair Read More
14 Confusing Egg Carton Labels, Explained
We get it. Egg carton labels can be totally confusing. But we're ironing out some of the confusion right now by giving you insight into label meanings.
By James Hastings Read More
The Risk You Can Easily Avoid By Reading Canned Tuna Labels
If you eat canned tuna on a regular basis, you'll want to look closely at the labels on the cans you buy, or you could put yourself at a major health risk.
By Avery Tomaso Read More

Smoothies and Shakes (1)

New England Milkshakes Don't Have Ice Cream In Them
You may expect a thick ice cream-based beverage when you order a milkshake just about anywhere, but New England's shake formula is quite different.
By Erica Martinez Read More

Storage and Preservation Tips (20)

Secrets About Bagged Salad You'll Wish You Knew Sooner
Bagged salads are fast and convenient. Here's a bunch of secrets on those lettuce bags, from how to keep them fresh longer to reviving wilted leaves.
By Felicia Lee Read More
Think Twice Before Defrosting Your Bread On The Counter
If you've got some frozen bread you're interested in eating, don't just stick it on your counter to thaw. You'll end up with a sad, dry loaf.
By Holly Emily Charlton Read More
Turns Out, Some Cheeses Don't Have To Be Stored In The Fridge
If you're looking to save fridge space, know that these types of cheese can be stored in the pantry, and some are even better at room temperature.
By Catherine Rickman Read More
How Long Fresh-Squeezed Lemon And Lime Juices Last In The Fridge
Fresh lemon and lime juices last for different times in the fridge, and learning how to store them properly (and how to use them up) can reduce food waste.
By L Valeriote Read More
The Easiest Way To Store Leftover Canned Tomatoes Isn't In The Fridge
If you're making a big batch of pasta sauce but have leftover canned tomatoes, there's a good way to store them for later and it doesn't involve the fridge.
By Annie Epstein Read More
How To Store Fudge To Keep It Moist Through The Holidays
Fudge is a classic treat for the holidays but it can dry out all too quickly if it isn't stored properly. Here's how to store fudge to keep it moist long-term.
By Jennifer Mathews Read More
Can And Should You Freeze Mayo?
If you want to freeze mayo, follow these tips to do it the right away, and learn what sort of changes the condiment might undergo after thawing.
By Khyati Dand Read More
How To Tell When Your Sugar Has Gone Bad
Learn the facts of when sugar goes past its prime, how you can keep it fresh for longer, and what to do when you have a bunch of old sugar on your hands.
By L Valeriote Read More
Store A Sacrificial Bread Slice With Your Loaf To Control Mold Growth
This is how storing an extra slice of bread with a newly-bought loaf can keep mold away, plus more tips for making sure bread doesn't go bad.
By Hannah Beach Read More
Use The Paper Bag Method To Stop Ice Cubes From Sticking Together
If your ice cubes are always sticking together in a giant block, use a paper bag, plus a few other tricks, to easily prevent it from clumping.
By Khyati Dand Read More
How Long Bread Can Actually Last In The Freezer
Frozen bread will keep for up to three months, but will still be safe to consume for longer if it stays continuously frozen at or below zero degrees Fahrenheit.
By Sarah Sierra-Mohamed Read More
What The White Flecks In Your Extra Virgin Olive Oil Are
If you see white flecks floating in your olive oil, you might assume it's mold, but these spots can have another cause and don't always indicate spoilage.
By Sarah Sierra-Mohamed Read More
What You Need To Know Before Buying An Olive Oil Cruet
If you find yourself reaching for olive oil at all hours, perhaps you've considered getting a cruet. But keep in mind it can affect the quality of the oil.
By L Valeriote Read More
How To Keep Chocolate From Melting Without A Fridge In Sight
Before you put your chocolate in the fridge, learn how you should really be storing it so that it doesn't melt and retains its best flavor and texture.
By Audrey Simons Read More
The One Type Of Soup You Shouldn't Freeze
Soup is comforting, delicious, and a great meal when you're busy. Make life even easier by batching and freezing soup -- just make sure it's the right kind.
By Dave Fidlin Read More
The One Place In Your Fridge You Shouldn't Store Milk
This spot in the fridge may be one of the most popular places to store milk, but it's also the worst if you want the jug to last as long as possible.
By Hannah Beach Read More
How To Slow Down Avocado Ripening
Avocados are as finicky as they are delicious. To ensure that your luscious green fruit stays in peak ripeness, you may need to slow things down.
By Khyati Dand Read More
Food Storage Mistakes You Need To Stop Making
Properly storing food doesn't have to be complicated. Here's several mistakes people make when storing food -- and our tips will help you avoid these pitfalls.
By Elaine Todd Read More
The Parchment Paper Hack That Makes Storing Raw Bacon A Breeze
Bacon can be frozen for up to four months before its quality and flavor begin to deteriorate, and using parchment paper to store it is a genius hack.
By Jennifer Mathews Read More
Why You Should Think Twice Before Refrigerating Stone Fruit
If you love stone fruits like peaches, apricots, or cherries and want to preserve them, here's why you should think twice about doing so in the refrigerator.
By Caryl Espinoza Jaen Read More

Stores And Chains (2)

How To Request Fresh Replacements At Costco's Food Court
Unbeatable food court prices - to your total satisfaction at Costco. See why if you get a bum $2 slice or cold hot dog it's a simple return and replace policy.
By Chris Sands Read More
Trader Joe's Popular Mystery Bags Are Back In Time For The Holidays
Trader Joe's Mystery Pack is officially back just in time for the holidays, offering a fun twist on the retailer's selection of reusable shopping bags.
By Audrey Simons Read More

World Cuisines (16)

Giada De Laurentiis' Go-To Gelato Order In Italy
If anyone knows the best of the best of Italian fare, it's Giada De Laurentiis. The Italian American knows her way around gelato, and this is what she orders.
By Annie Epstein Read More
What Is New Haven-Style Pizza, And Why Is It Called 'Apizza'?
A variety of unique traits paired with a rich history make New-Haven style apizza deliciously different, and its rising fame is well-deserved.
By Erica Martinez Read More
The Bill Paying Etiquette Of Second-Wave Feminism
Before the women's liberation movement of the 1960s and 1970s - also known as second-wave feminism - men were expected to always foot the dinner bill.
By Sarah Sierra-Mohamed Read More
There Is A Right (And Wrong) Way To Eat Ikea's Swedish Meatballs
You may have thought that the best way to eat a Swedish meatball is all at once, but there actually is a proper method to consuming delicious Swedish meatballs.
By Sharon Rose Read More
The Difference Between Scooped Bagels And Flagels
Scooped bagels, flagels, and everything in between -- just what are they, how are they different, and where can you get the different types of bagels?
By Annie Epstein Read More
Mayai Pasua Is The Fresh, Herby Hard-Boiled Egg You Must Try
Hard-boiled eggs are a staple in many kitchens, but mayai pasua is a Kenyan delight that will bring crisp freshness to your egg's creaminess.
By Sarah Sierra-Mohamed Read More
The Etiquette Rule You Need If You're Forgetful At The Drive-Thru
If you forget to order something at the drive-thru, please avoid delaying the line behind you by discussing it with the employees at the pick-up window.
By Hannah Beach Read More
Why You're Not Supposed To Drink Water With Traditional Fondue
According to Swiss lore, sipping on water between bites of fondue can potentially cause the cheese to clot in your stomach, making digestion difficult.
By Khyati Dand Read More
Chapul: Here's What Happened After Shark Tank
The founder of Chapul wanted a food revolution with a focus on sustainability by using farmed insects as protein. Did the Sharks bite, or did they bug out?
By Khyati Dand Read More
Grilled Ice Cubes Are The Latest Trendy Snack Hitting Street Carts In China
While late-night eats aren't always the most logical foods, a street cart vendor in China may have taken it too far with the latest trend, grilled ice cubes.
By Jennifer Mathews Read More
Aruk Are The Iraqi Latkes Your Hanukkah Table Needs
Compared to traditional crispy latkes, the aruk offers a creamy, tender center with a more aromatic flavor, courtesy of the added spices and herbs.
By Kyle Grace Trinidad Read More
When Is It Improper Etiquette To Eat Sushi With Chopsticks?
When dining in a nice sushi restaurant, follow traditional etiquette and eat these types of sushi with your hands instead of with chopsticks.
By Chris Sands Read More
The Country That Eats The Most Bread By A Landslide
If you think we eat a lot of bread in America, it may surprise you to know that we pale in comparison to another country that eats the most loaves every year.
By Erica Martinez Read More
Ovos Verdes: The Deep Fried Portuguese Eggs You Need To Try
If you love bite-sized egg recipes like deviled eggs, or want an exciting appetizer for a party, Portuguese ovos verdes should be your next dish to try.
By Carly Weaver Read More
Sandra Day O'Connor's Beef Jerky Was A Supreme Court Tradition
Sandra Day O'Connor's fellow Supreme Court justices fondly recall the late justice's annual tradition of gifting them her family's spicy beef jerky.
By Erica Martinez Read More
The Hidden Delicacy At The Bottom Of Every Fondue Pot
After enjoying fondue, it's worthwhile to eat la religieuse - also known as the delicious crusted cheese bits that remain stuck to the bottom of the pot.
By Chris Sands Read More