Make Your Cakes Effortlessly Creamy With Sourdough Discard
To repurpose your sourdough discard instead of throwing it out, try using it to make your cakes, muffins, and other baked goods more tender and delicious.
Read MoreArchive for January 2024
Back to Archive IndexBaking Tips (34)
Ina Garten's Chocolate Cake Uses Coffee 2 Ways
While, yes, coffee adds a bit of caffeine to your dessert, it perfectly complements the tasting notes in chocolate, making things taste even more chocolatey.
Read MoreIna Garten's Genius Trick To Fit Pie Dough In The Pan Without Stretching
Ever had a pie shell shrink on you in the oven? Queen of the kitchen, Ina Garten, knows exactly how to avoid such catastrophe from striking our beloved pies.
Read MoreChilling Your Batter Is The Secret To Towering, Moist Muffins
There are so many tips for baking muffins, but it turns out that ensuring homemade muffins are up to par with bakery versions is simpler than you may think.
Read MoreWhy Ree Drummond Preps Cinnamon Rolls In Her Dutch Oven
Chef Ree Drummond's cinnamon roll recipe uses a Dutch oven in a clever way, helping you to make perfectly fluffy rolls without dirtying extra dishes.
Read MoreThe Crucial Instruction You're Ignoring With Canned Frosting
To make your store-bought frosting taste more like homemade, try this extra prep step that only takes a few minutes for deliciously fluffy results.
Read MoreSmoke Your Chocolate For Richer Desserts Every Time
You've heard of smoked meats, smoked cheeses, but did you know that you can also smoke your chocolate? It brings s'mores quality to all your goodies.
Read MoreExtra Eggs Are The Secret To Better Boxed Brownies
If you want better boxed brownies, the details are all in extra egg yolks. Plan another egg or two beyond what the box calls for and be ready to be amazed.
Read MoreThe Best Butter To Use For Making Cookies
Does the butter you use for making cookies really matter? It turns out the answer is yes. We spoke to two baking experts who gave us the best choice.
Read MoreFor The Chewiest Cookies, Skip The Granulated Sugar
While some may like a crispy cookie, if you prefer yours to be delightfully chewy, you need to skip the granulated or white sugar for this easy swap.
Read MoreFor The Best Baked Potatoes Of Your Life, Try A Salt Water Brine
Do you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven.
Read MoreThe Water Trick That Gets Cakes Out Of Bundt Pans Easily
Do your cakes often get stuck in your bundt pan? It's a common problem, but one that has a shockingly simple solution. Just soak the pan in some hot water.
Read MoreChopsticks Make A Perfect Cooling Rack When You're In A Pinch
If you need to cool down a batch of cookies or fried chicken ASAP, but you don't own a wire cooling rack, here's how to use chopsticks as a substitute.
Read MoreWhat To Use If You Don't Have A Springform Pan
If you want to make a delicate cake or dessert but don't have a springform pan that would normally protect it, here's what you can use instead.
Read MoreThe Step You Should Never Skip When Baking Brie
For perfect baked Brie that's gooey, melty, and flavorful throughout, don't skip this simple prep step that only requires a sharp knife and a few minutes.
Read More11 Ways Ina Garten Elevates Classic Desserts
If you want to bake classic desserts like Ina Garten, here are 11 tips for how she elevates desserts like chocolate cake and meringue from sweet to superb.
Read MoreSous Vide Your Cookies For The Softest Possible Results
The sous vide approach is your best bet if you find baking cookies in the oven tricky in terms of avoiding burning, uneven cooking, and moisture loss.
Read MoreMake Tarts Upside Down For Extra-Caramelized Toppings
You've heard of pineapple upside-down cake, but that same technique can be applied to many kinds of tarts for a perfectly caramelized and crisp top.
Read MoreFor Light, Velvety Cakes, Try The Reverse Creaming Method
To avoid poorly-mixed cake batter that turns out cakes that are dense or inconsistent in texture, follow a few simple steps to try the reverse creaming method.
Read MoreIna Garten Only Uses Metal Pie Tins. Here's Why
Ina Garten has given us countless baking and cooking tips over the years, but her trick to use metal tins when making a pie is one of her best yet.
Read More12 Mistakes Everyone Makes When Trying To Master Cornbread
Fortunately, with time and practice, it's possible to bake the cornbread of your dreams. If you're making these cornbread mistakes, here's how to fix them.
Read MoreAdd Mashed Potatoes To Homemade Dinner Rolls For The Ultimate Fluff
It may sound odd, but there's a good reason why adding mashed potatoes to bread dough can create the fluffiest, most long-lasting dinner rolls you've ever had.
Read MoreMuffin Tins Are A Game Changer For Cheesy Potatoes
Muffin tins can be used for far more purposes than just making the sweet breakfast treat. Try using them to make individual-sized cheesy potatoes too.
Read MoreHow Ina Garten Prefers To Line Her Sheet Pans
Ina Garten is particular about the tools she uses around the kitchen. When it comes to lining her sheet pans she always uses this item and for good reason.
Read MoreThe Instant Pudding Hack To Elevate Dry Cake Mix
Want to ensure that your cake mix doesn't turn out dry and crumbly? The answer is a simple packet of instant pudding to create the moistest cake of your life.
Read MoreWhy Ina Garten Always Skips Weighing Ingredients
Ina Garten doesn't include weight measurements in her baking recipes because most home cooks don't own a kitchen scale; therefore, she focuses on technique.
Read MoreThe Secret Ingredient That Can Level Up Any Dessert
This exotic fruit can be added to cakes, custards, mousses, and more to provide a surprisingly and unique burst of flavor, making any treat more special.
Read MoreThe Easiest Solution To Fix A Cracked Cheesecake
The best laid schemes of mice and men may oft go awry, but if your cheesecake cracks, don't panic. There's an easy solution -- well, there are a few.
Read MoreThe Biggest Mistake You're Making With Red Velvet Cake
According to content creator and baking expert Sarah Fennel, overbaking is the primary issue home bakers face when trying to make red velvet cake.
Read MoreWhy You Should Never Throw Away Frozen Puff Pastry Scraps
When working with frozen puff pastry dough, you may end up with some scraps. Don't throw them away! Here's how to repurpose them into a tasty snack.
Read MoreThe Layered Difference Between Choux And Puff Pastry
Choux pastry and puff pastry seem extremely similar at first glance, but their ingredients and methods of preparation are surprisingly different.
Read MoreYou Can And Should Skip The Oil When Roasting Vegetables
We've all been taught to brush oil onto our veggies before putting them into the oven for roasting, but it turns out that dry roasting is more effective.
Read MoreWhat Is Vertical Layer Cake?
For every occasion, there is the perfect cake to go along with it. But if you want to switch things up and serve something new, try a vertical layer cake.
Read MoreHow Does Fruitcake Stay Edible For The Entire Year?
From ingredients to moisture, these are the factors that result in fruitcake's infamously long shelf life, which can stretch up to a whole year.
Read More
Beef Recipes (1)
Jamaican Beef Patty Pot Pie Recipe
This recipe takes the typical ingredients and spices found in a Jamaican beef patty hand pie and transforms them into one, family-sized pot pie.
Read More
Beer and Wine (22)
The Reason Some Wine Is More Alcoholic Than Others
You've likely noticed it as you shop for a bottle of wine, but why is it that some wines have more alcohol than others? The answer boils down to sugar.
Read MoreHow To Pick The Best Beers For A Super Bowl Party
As 2024's Super Bowl approaches, we have tips for creating a beer menu that caters to different palates and plays well with classic game day foods.
Read MoreWhat To Drink With Crab Cakes For Perfect Flavor Harmony
You might know that fried foods taste best when washed down with a nice beverage, but do you know how to pair the right drink with your fried food of choice?
Read MoreHere's What You Can Tell About A Wine's Taste From Its ABV
The ABV of a beverage can tell you a lot about what you might be drinking, but when it comes to wine, it could help you determine what taste to expect.
Read MoreWhy You Should Never Buy IPAs Sitting On Store Shelves
IPAs are only growing in popularity, but these special beers need special treatment, and bottles sitting around on store shelves may not be the best purchase.
Read MoreWhy It Pays To Buy Beer At Whole Foods
You might think that beer at Whole Foods is both expensive and nothing special, but you can actually get a great deal on some truly unique brews at the chain.
Read MoreCan You Make Flat Champagne Bubbly Again With A Single Raisin?
If you've heard that dropping a raisin in Champagne can restore its fizz, find out the various factors that might make this hack useful, or not at all.
Read More5 Ways To Open A Wine Bottle Without A Corkscrew In Sight
So you've brought a bottle of wine to a party only to realize, with dawning horror, there's no bottle opener. Never fear! You can still get the cork out.
Read MoreWhat Alcohol Can You Drink With A Keto Lifestyle?
It can be tough for keto dieters to find a drink that doesn't have too much sugar, but there are more keto options for beer, wine, and spirits than you think.
Read MoreWhy You Shouldn't Store Wine In The Fridge Long Term
You might be afraid of wine going bad if you don't put it in the refrigerator, but the fridge can actually cause a much faster decline in quality.
Read MoreGot A Bottle Of Lackluster Wine? A Splash Of The Right Soda Can Help
If you have a bottle of wine that is more lucklaster and subpar than you thought, you could always add some soda to it to revive its profile.
Read MoreSave Your Leftover Beer For A Hoppy, Boozy Pan Sauce
On the off chance you have some leftover beer, don't toss it out! You can use it in a delicious pan sauce since beer is the perfect deglazer.
Read MoreThe Key Difference Between Sherry And Port, Beyond Color
Both sherry and port wines are often seen on dessert menus and can have similar profiles but there are a few key differences about them that sets them apart.
Read MoreThe Key Difference Between Cava And Champagne
If you refer to all sparkling wines as Champagne, you should learn what makes real Champagne unique, and how it compares to Cava, a delicious alternative.
Read MoreThe ABV Math For How Many Beers Equals One Bottle Of Wine
If you've ever wondered how many beers can a bottle of wine in terms of alcoholic potency, a simple equation can help you figure it out, no matter the brand.
Read MoreThe Basic Rule For Pairing Wine With Salmon
You may be reluctant to pair salmon with anything but a white wine, but depending on the recipe, this fish can go splendidly with a wide range of bottles.
Read MoreAre 'Reserve' Wine Bottles Really Any Better?
Because the regulations governing the "reserve" label vary so widely, you'll need to research to ensure the wine bottle you want to buy is actually the best.
Read MoreYour Unopened Red Wine Lasts Longer Than You Think
So you've got an unopen bottle of red wine and it's past its prime, so you're afraid it's got to go. Well, if stored correctly, it lasts longer than you think.
Read MoreWhy Dry Rosé Is A Fail-Proof Option For Cheese Pairings
In food and wine pairings, dry rosé has unique advantages over reds and whites, and it pairs fantastically with these three cheeses for effortless entertaining.
Read MoreThe Reason Pinot Noir Is More Expensive Than Most Wines
Pinot Noir may be a beloved wine, but thrifty drinkers will want to learn about why it's so expensive, and more affordable alternatives to choose from.
Read MoreThe Best Wines To Drink With Homemade Tomato Sauce
The last thing you want to do when selecting a wine to drink with a delicious homemade tomato sauce is to mask or overpower its classic flavors.
Read MoreAmplify Citrusy Beers With Orange Juice And Never Look Back
Want to jazz up your beer to make your brunch or pool hangout feel more luxurious? Try adding a burst of orange juice to citrus forward beer.
Read More
Casual Dining (1)
11 Tasty Hacks To Try With Olive Garden Leftovers
Ah, you can always count on Olive Garden for some tasty delights. And boy do we know all the delicious things you can do with those amazing leftovers.
Read More
Cleaning Tips (11)
How To Clean Turmeric Stains With Just Pantry Staples
Conquer stubborn turmeric stains on surfaces using household staples like hand sanitizer, baking soda, and vinegar. A quick guide to effective stain removal.
Read MoreLemon Is The Secret To Cleaning Cheese Graters Without Shredding Sponges
If you've ever tried to clean a cheese grater with a sponge, you know much of a mess it can make. But there's a better way - use a lemon instead.
Read MoreWhy You Need To Clean Your Spice Jars ASAP
You may have never considered giving your spice jars a thorough disinfecting, but research statistics reveal why they can be a threat to your health.
Read MoreHow To Use Banneton Liners So You Don't Have To Clean Them Often
Banneton liners can can help you make bakery-quality loaves of bread at home. They require occasional cleaning, but it's important not to clean them too often.
Read MoreHow Often You Should Clean Electric Vs Gas Stovetops
Gas and electric stovetops suffer the most food spillages during the cooking process. Here's how often you should clean them and how to make them shine again.
Read MoreThe Industry Product Michael Symon Uses To Clean His Dutch Oven
A Dutch oven can be a huge helping tool in the kitchen - and it looks nice too. Especially when you clean it with an industry product Michael Symon suggests.
Read MoreYour Glass Rinser Cleans Much More Than Just Drinkware
Glass rinsers have long been common in commercial settings but are growing more popular in home applications too - and it turns out they can clean so much.
Read MoreThe Parchment Paper Trick To Clean Hard Water Stains
If you want to remove hard water stains in your kitchen and have tried everything, there may be another trick courtesy of TikTok - using parchment paper.
Read More5 Food Scraps That Will Make Your Kitchen Smell Great
There are plenty of ways to make a kitchen smell, well, horrible, but thankfully, there are just as many ways to use food scraps to deodorize the kitchen.
Read MoreHow Often To Clean Filter Pitchers For The Best Tasting Water
A good practice is to use dish soap and warm water to scrub your pitcher every one to two weeks (and reusable water bottles and cups every day).
Read MoreHow To Clean A Cast Iron Pan, The Short Way And The Long Way
Learn how to clean your cast iron skillet with a short method that takes a few minutes, versus a long method for a deep clean that removes rust.
Read More
Cocktails and Spirits (22)
The Main Ingredient That Gives Gin Its Herbal Flavor
If you can't place the elusive taste of gin, you should learn about the ingredient that gives it its character, as well as how some brands are branching out.
Read MoreThe Flavor Difference Between Irish And Tennessee Whiskey
Irish and Tennessee whiskeys are both highly respected, and you should know what flavors to expect from each kind to make it easier to choose a favorite.
Read MoreThe Key Difference Between Scotch And Bourbon
There are a myriad varieties in the world of whiskey, each with their own unique characteristics. So how are American bourbon and scotch different?
Read MoreHow Long You Have To Drink An Open Whiskey Bottle For The Best Flavor
Most whiskey is aged for a long time, so it might seem like it lasts for years, but its shelf life is much shorter if you want to drink it at its best.
Read MoreWhy Rum Should Make An Appearance In Your Next Martini Variation
If you're not a fan of the bracing, botanical flavor of a classic martini, these great ideas for rum-based, martini-inspired drinks could be for you.
Read MoreWhat Makes A Martini Extra Dirty Or Filthy?
A dirty martini, or a martini with olive juice added, has always been a cult favorite. And if you add enough olive juice, your martini becomes downright filthy.
Read MoreSmoked Ice Cubes Are What Your Cocktails Have Been Missing
It might be hard to imagine how smoked ice cubes are prepared and how they taste, but they're actually an easy-to-make shortcut to delicious smoky cocktails.
Read MoreThe Assumption Bartenders Make When You Order Long Island Iced Tea
Bartenders know that traditionally, people have ordered the Long Island Iced Tea for one reason and one reason only: the high alcohol content.
Read MoreBarraquito: The Tropical Cocktail That's Perfect For Espresso Martini Lovers
Anyone who's a fan of espresso martini but wants to try something warm, comforting, and just as delicious needs to meet the barraquito, Tenerife's special.
Read MoreWhat Does It Mean When Whiskey Is Labeled Sour Mash?
The mysterious sour mash process, akin to bread makers using a starter for sourdough, promotes continuity in terms of flavor between whiskey batches.
Read MoreTanqueray Vs Bombay Sapphire: What Makes These Gins Different?
To new gin drinkers, respected brands Tanqueray and Bombay Sapphire are worth trying, and learning their differences helps you decide which is your favorite.
Read MoreHow To Doctor An Old Fashioned With Peanut Butter Whiskey
If you love a classic old fashioned cocktail, try switching things up by making it with peanut butter whiskey for a slightly sweeter, smoother take on the drink
Read MoreWhat Sets Japanese Whisky Apart From Its American Counterpart
Whisky can hail from all different parts of the globe, each with their own production methods and taste. Here's what sets Japanese and American whisky apart.
Read MoreThe Hands-Down Best Juice To Mix With Peanut Butter Whiskey
Peanut butter whiskey is a must-try for those who love sweet and nostalgic flavors, and combining it with a certain juice creates a classic PB&J flavor.
Read MoreWhat Is A Gibson Cocktail And Why Isn't It Called A Martini?
Discover the sophisticated sibling of the martini – the Gibson. Same classic elements, but with a piquant twist. A unique cocktail with a (hint) savory essence.
Read MoreThe Reason Southern Comfort Doesn't Count As A Whiskey
Since its inception in 1874 Southern Comfort has been incorrectly referred to as a whiskey. So, here's why this sweet and spicy drink is actually not a whiskey.
Read MoreHere's Where The Name 'Cocktail' Came From
There are several interesting origin stories for why cocktails acquired their current definition, but the most plausible one has to do with racehorses.
Read MoreWhat Is Bonded Whiskey, And Is It Worth The Price Tag?
You may have seen bonded whiskey or whiskey labeled bottled-in-bond, but what exactly does that mean? Frankly, it means you're getting a better bottle.
Read MoreWhat Is Raicilla, The Lesser-Known Agave Spirit?
If you love tequila and mezcal, seek out a bottle of raicilla, a complex and intriguing spirit that has only become commercially available in recent years.
Read MoreGinger Ale Vs Club Soda: Which Makes The Better Whiskey Highball?
Choosing ginger ale or club soda for a whiskey highball depends on your taste and if you care about tradition, as one of these mixers was used before the other.
Read MoreWhat Is A Reverse Martini?
It seems that every day, there's a new style of martini to try, but though you may not have heard of a reverse martini, it's actually a classic.
Read MoreThe Shot Bartenders See As A Big Red Flag
A Long Island iced tea is one of the most potent drinks to get you under the table at a bar, but another high-proof drink is even more dreaded by bartenders.
Read More
Coffee and Tea (13)
Coffee Ice Cubes Are The Solution To Watery Iced Lattes
If you dislike how regular ice cubes water down your lattes, customizable coffee ice cubes made from leftover java are your key to a better flavor.
Read MoreStop Spending On Coffee Creamer And Use These 3 Simple Ingredients
If you habitually drink coffee creamer, you can actually save a nice chunk of change by simply making your own. It's cheap, easy, and it's customizable.
Read MoreWhat It Means To Order An Affogato-Style Frappuccino At Starbucks
If a sweet, milkshake-like Starbucks Frappuccino never tastes strong enough for you, try asking for it affogato-style and enjoy an extra punch of coffee flavor.
Read MoreWhy England And America Are Fighting Over Tea Again
It's a tale as old as time - England and America and the battle over tea. The two countries are at it again due to a recent professor's claim on how to make it.
Read MoreHow Starbucks' Nitrogen-Infused Coffee Works
If you have no idea what nitrogen-infused cold brew is or why it's so beloved, find out how Starbucks creates and serves its popular versions.
Read MoreWhat Happens When You Order Your Starbucks Drink 'Skinny'
If you love your sweet Starbucks coffees, you don't have to drink away calories. Find out what you need to substitute to order your Starbucks coffee "skinny."
Read MoreThe Uncommon Ingredient In Giada De Laurentiis' Coffee Order
Giada De Laurentiis may be the reigning queen of Italian cuisine, but she always knows her way around delicious coffee, especially with her choice of sweetener.
Read MoreWhat To Expect At A Coffee Tasting
Just like wine tastings, coffee tastings are a great exercise in learning how to appreciate the aroma, profile, and tasting notes of java. Here's what to expect
Read MoreThe Unexpected Process Behind Kopi Luwak, The World's Most Expensive Coffee
The steps behind the Kopi Luwak coffee-making method that might shock you, but the final product is so special that it's the most expensive coffee in the world.
Read MoreThe Exciting Top Coffee Trends For 2024
Coffee is enjoyed in America more than even water, and there are big trends brewing for this popular drink in 2024. Here's what to look forward to.
Read MoreThe Scientific Reason To Add Water To Coffee Beans Before Grinding
If you grind your own coffee beans at home, but the grounds often turn out clumpy, this is how to use a little bit of water for much better results.
Read MoreThe Pumpkin Butter Hack For Ultra Sweet And Creamy Coffee
There are a million ways to drink coffee, but if you're looking for a pumpkin spice latte (or drip coffee) off-season, all you need is some pumpkin butter.
Read MoreKeep Your Fridge Smelling Fresh With Nothing But Coffee Grounds
Have a musty odor in the back of your fridge that not even baking soda will eliminate? It's time to break out the coffee grounds and let them do their thing.
Read More
Coffee Shops (20)
The Only Starbucks Drinks You Can't Order In A Trenta Cup
Starbucks fans may be intrigued by trenta cups, the chain's largest drink size, but there's a change your favorite beverage can't be ordered this way.
Read MoreStarbucks Has 2 New Valentine's Day Drinks For Sweeter Coffee Dates
Fans of Starbucks and Valentine's Day need to get ready! There are two new drinks being launched to celebrate the holiday, but only while supplies last.
Read MoreThe Starbucks Mobile Order Hack That Gets You Cheaper Lattes
Our favorite Starbucks coffee order seems to get more expensive every year, so this mobile ordering hack will help you save big at the drive thru.
Read MoreWhy You Should Never Order Starbucks Lattes Extra Hot
Now, we all know the joys of the first sip of perfectly hot coffee that no microwave can replicate. However, you shouldn't order Starbucks drinks extra hot.
Read MoreThe Easy Request To Upgrade Starbucks Brownies
If you're enjoying your Starbucks brownie in-store, you can request whipped cream and mocha drizzle to elevate it into a restaurant-worthy dessert.
Read MoreWhy Starbucks Baristas Write The Letter B On Your Cup
Learn what it means when a Starbucks barista writes a capital B on your cup, plus the meaning of other shorthand drink codes and how they help out the staff.
Read MoreHow Starbucks Baristas Prioritize Mobile And In-Person Orders
If you prefer to order your Starbucks drink in store or in the app, it matters. Here's what baristas have had to say about how the chain prioritizes orders.
Read MoreWhat Is And Isn't Eligible For Starbucks' Bring Your Own Cup Policy
Starbuck's new BYO cup system offers exciting rewards for customers, but you should know that one thing about your cup will cause it to be turned away.
Read MoreWhat Happens When You Order A Drink Upside Down At Starbucks
If you've never heard of ordering your drink upside-down at Starbucks, this is what it means and what kind of drinks can benefit from this unique option.
Read MoreWhat It Means To Order Espresso 'Con Panna' At Starbucks
You've had a latte, heard of a cappuccino or Americano, but what on earth is an espresso con panna? It's a delicious shot of espresso with a creamy topping.
Read MoreThe Espresso Cheat That Raises Red Flags For Baristas
If you like to customize your espresso drinks from your local coffeehouse, don't practice this habit that's an annoying red flag in the eyes of many baristas.
Read MoreWhy You Should Add Sweet Cold Foam To Your Starbucks Refresher
Starbucks' cold foam boosts numerous hot and cold coffees and teas, but have you tried it on a Starbucks Refresher? Here's why this combination works.
Read MoreThe World's Fanciest Starbucks Is At The Top Of An Ancient Castle
You may think that Starbucks has tried to standardize its stores as well as its coffee, but some stores stand out: Take the location on top of Prague castle.
Read MoreStarbucks Didn't Sell Hot Coffee For 12 Years. Here's Why
Starbucks is synonymous with its signature creations from lattes to chais, but back in the day, the chain didn't even sell drinks for a few simple reasons.
Read MoreWhy Starbucks Coffee Has That Burnt Taste
We can all admit that Starbucks has a consistent product the world over, even if it isn't our fav. Part of the reason for that is how dark it roasts its coffee.
Read MoreThe Secret Code In Starbucks Apron Colors
If you've seen Starbucks staff wearing aprons in colors besides green, this is what each color means (and why the company chose green for the basic aprons).
Read MoreThe International Starbucks Dessert We Wish Was Available In The US
You may have seen it floating around on social media, but Starbucks in Mexico (and only Mexico) has Rosca de Reyes -- cakes with a hidden surprise.
Read MoreHere's Where You Can Find The World's Biggest Starbucks
Spanning 35,000 square feet, the Starbucks Reserve Roastery in Chicago, Illinois is a five-story marvel of architecture, art, coffee, and technology.
Read MoreStarbucks' Beloved Pistachio Drinks Return With 2024 Winter Menu
These two pistachio-centric beverages are returning to Starbucks for a limited time, and the company is also rolling out an exciting new order policy.
Read MoreThere Is A Right Way To Order Food At Starbucks
Ordering food and drinks at Starbucks can seem like walking through a minefield, but it's pretty simple -- and it's so easy to make your barista's life easier.
Read More
Cook (3)
Giada De Laurentiis' Homemade Twist On SpaghettiOs
Giada De Laurentiis revamps the classic SpaghettiOs with a homemade twist, featuring flavorful tomato sauce, gnocchetti pasta, and a touch of childhood comfort.
Read MoreThe Key Difference Between Orzo And Risotto
You've likely eaten both, but do you know the difference between orzo and risotto? One is a pasta, and the other is a deliciously creamy rice dish.
Read MoreIna Garten's Favorite Day Of The Week To Cook For Friends
If you want to be like Ina Garten and host a fun food-focused gathering for family and friends, you may want to choose her favorite day of the week to do so.
Read More
Cookbooks (1)
Why You Need A Mason Jar Lid For Homemade Egg Sandwiches
If you want neat, round eggs for restaurant-quality, perfectly balanced breakfast sandwiches, screw the ring off of a mason jar and use it for cooking.
Read More
Cooking Tips (144)
13 Tips For The Perfect Hash Browns Every Time
Hash browns can be a little tricky to perfect at home. Of course, that's why we're giving you some excellent tips on how to make hash browns sizzle!
Read MoreThe Stirring Mistake That Ruins Mac And Cheese's Texture
If your mac and cheese didn't turn out well -- the noodles were clumped or the sauce broke -- it might be because you stirred the dish too much as it cooked.
Read MoreYour Instant Chocolate Pudding Will Taste Expensive With One Simple Swap
Instant chocolate pudding is a great dessert all on its own but you can transform it into an expensive-looking mousse with one simple ingredient swap.
Read More14 Tips You Need When Cooking Poached Eggs
No one likes when poached eggs go wrong. To head off disaster and get it right every single time, here are tips you need when cooking poached eggs.
Read MoreThe Peanut Butter Hack That Can Save Burnt Gravy
No one wants to spend the time creating a gorgeous gravy only for it to burn on the stove last minute. The best rescue? Peanut butter, actually.
Read MoreWrap Your Veggies In Phyllo Dough For A Crispy Bite
Have leftover phyllo dough or just want to try working with it for the first time? Wrap up your veggies and bake for a crispy new texture and bite.
Read MoreTreat Your Next Kale Salad To An Avocado Massage
You've probably had it blanched, baked, maybe even raw, but have you tried kale massaged with avocado? It breaks down the tough fibers for a yummy salad.
Read MoreThe Difference Between Brunoise And Small Dice Knife Cuts
Small dice knife cuts, aka macédoine cuts, may seem similar to brunoise cuts, but brunoise are about half the size of the average small dice.
Read MoreGiada De Laurentiis' Simple Tip For Luxurious Chicken Piccata
Food Network personality Giada De Laurentiis knows a thing or two about chicken piccata. Her tips for elevating this classic dish are simple but delicious.
Read MoreThe Parchment Paper Hack For Shatteringly Crisp Salmon Skin
If you want flawlessly crispy skin on your salmon fillet, don't reach for a nonstick pan. Instead, just this one easy hack for the crispy salmon of your dreams.
Read MoreThe Pavé Method Is Your Key To Undeniably Crispy, Flaky Potatoes
Potatoes are a fan favorite no matter how you slice them, but if you go the extra mile with potato pavé, you'll have the crispiest, creamiest potatoes ever.
Read MoreGive Salad Dressing A Velvety Texture With Cooked Egg Yolk Crumbles
Depending on the desired consistency, as little as two hard-boiled egg yolks can turn a loose vinaigrette into a thick dressing that perfectly coats greens.
Read MoreThe Knife Trick You Need For Absurdly Good Cauliflower Steaks
By cutting a head of cauliflower into thick slabs rather than breaking it up into florets, the steaks can be cooked in a variety of different methods.
Read MoreThe Ingredient You Need For Next-Level Béchamel Sauce
Béchamel is deliciously simple, but it's also great because it's so customizable, and one common pantry ingredient can make it punchier in an instant.
Read MoreDomino's Official Hack For Microwaving Leftover Pizza
Is there anything more disappointing than a sad and limp piece of pizza out of a microwave? With Domino's tip to reheat pizza, say goodbye to soggy bottoms.
Read MoreThe Grating Trick To Thaw Frozen Butter In A Hurry
It's exceedingly easy to use a cheese grater to instantly make a stick of frozen butter more spreadable or mixable, with no defrosting time required.
Read MoreDo Your Oatmeal A Huge Texture Favor With Boba Pearls
Oatmeal is a staple, but it can become samey pretty quickly. To avoid the breakfast rut, why not try topping your oatmeal with some honey-soaked boba pearls?
Read MoreThe Best Ways To Cook A Baked Potato And Methods You Should Avoid
Whether you're looking for a fluffy, tender inside, crispy skin, or a fast way to get similar results, you have options. Of course, some of them work better.
Read MoreThe Wooden Spoon Hack To Check Hot Oil Without A Thermometer
If you don't own a food thermometer, a simple wooden spoon or chopstick can tell you if your frying oil is too hot, not hot enough, or just right.
Read MoreDifferent Types Of Potato Salad You Need To Try At Least Once
No matter how loyal you may be to your family's secret potato salad recipe, keep an open mind and give some of these unique and creative varieties a try.
Read MoreWhy You Shouldn't Make Fried Rice With Fresh Cooked Rice
There's a good reason why fried rice is actually better made with leftover rice, but you can still use fresh, so long as you know how to prep it properly.
Read MoreTips You Need When Cooking Meatballs
We are going to cover some simple but very effective tips that should help you avoid ending up with subpar meatballs made to go in any tasty dish.
Read More12 Mistakes Everyone Makes With Onions
Ever wonder what makes you cry when slicing onions? There's a way to avoid that, you know. Here's a bunch of blunders people make with onions.
Read MoreThe Comforting Ingredient Swap For Breakfast Bowls Without Oatmeal
Whether it's because oatmeal upsets your stomach or you're simply looking for something new, you can still make comforting breakfast bowls using quinoa instead.
Read MoreAdd Cottage Cheese To Scrambled Eggs And Thank Us Later
You've seen the viral feta fried egg, but if you want an extra kick of protein with compromising flavor, it's time to turn to cottage cheese in scrambled eggs.
Read MoreDry Brine Your Pork Chop For The Crust Of Your Dreams
There are many reasons why a dry brine creates a crust like no other on a juicy pork chop, and it's actually easy to craft and use your own formula.
Read MoreWhy It's Always A Mistake To Cook With Truffle Oil
Truffle oil is a misunderstood ingredient, but you can use it to great effect, so long as you avoid the mistake of bringing it anywhere near high heat.
Read MoreMistakes You Should Avoid When Cooking With Olive Oil
Olive oil makes a variety of dishes taste so much better. But you might be stumbling with this ingredient -- let's review some mistakes so you can avoid them.
Read MoreWhy Penne Alla Vodka Is Called 'Disco Pasta'
There are a few colorful stories that try to explain why penne alla vodka -- already a mysterious dish -- was known as 'disco pasta' during decades past.
Read MoreGiada De Laurentiis' Favorite Lightning-Fast Appetizer
When unexpected company arrives or other dishes take up all her time, chef Giada di Laurentiis makes this Italian appetizer that's practically effortless.
Read MoreCan You Eat Raw Scallops Without Getting Sick?
Scallops aren't the most common seafood to serve raw, and their safety and quality depends on many different factors, from harvesting to preparation.
Read More11 Techniques For Flawlessly Cooked Onions
Many a feast has started with a simple step: Slicing and cooking onions. While onions are rarely the star of a meal, they are a workhorse in many cuisines.
Read MoreHow To Fix The Bitter Taste In Brussels Sprouts
If you find Brussels sprouts off-putting, it's time to revisit them. A quick step can remove any bitterness and put you on the road to roasted, crispy bliss.
Read MoreWhy You Should Undercook Noodles For Batch Mac And Cheese
For the best mac and cheese you can enjoy over and over, cook it in advance and freeze it. But, there's one tip to do so - make sure to undercook the noodles.
Read MoreHow Long You Can Expect An Open Box Of Chicken Stock To Last
Making a big batch of chicken soup but have leftover chicken stock? There's some rules to remember when it comes to how long an open box can last.
Read MoreHow To Pick The Best Olive Oil For Dipping Bread
Dipping a hearty Italian or French bread in olive oil is a classic and tasty practice, but did you know there's one best oil you can pick for the task?
Read More12 Delicious Substitutes For Mayo In Your Tuna Salad
If you're sick of eating mayonnaise-based tuna but unsure what to use instead, here's a list of delicious substitutes for mayo in tuna salad.
Read MoreThe Step You Shouldn't Skip When Cooking Frozen Broccoli
Rehabilitate and revive frozen broccoli's good name with this simple technique. You can then keep it simple or get creative with your favorite seasonings.
Read MoreWhy You Should Ditch The Bowl When Tossing Salad
Making salads seems easy enough, but mixing all the ingredients together can pose some challenges - unless you ditch the bowl and try this method instead.
Read MoreThe Biggest Mistake You're Making With Tuna Salad
We consulted an expert to find out how to turn a ho-hum tuna salad into a well-balanced, delicious meal, using ingredients you probably already have.
Read MoreIna Garten's Best Tips For Cooking Perfect Chicken Every Time
If you love chicken -- let's be honest, who doesn't? -- Ina Garten has tons of tips on how to cook a perfect chicken every time. From salt to saffron, let's go!
Read MorePrime Rib Vs Ribeye: Everything You Need To Know
Whether you're a die-hard fan of prime rib or prefer ribeye, knowing the differences between them gives you the knowledge to appreciate their unique qualities.
Read MoreAnthony Bourdain's Crucial Advice For Slicing Onions
If onions are making you cry - whether from their chemical release or injury - there's a better way. Try Anthony Bourdain's advice for slicing the veggie.
Read MoreFor Beautifully Chopped Chives, Try The Back-Slicing Technique
If you want beautifully chopped chives and other herbs, there's a technique the pros use - the back-slicing technique. Here are some tips to get started.
Read MoreThe Key To Superior Schnitzel Is All In The Puff
Schnitzel is one of the most satisfying option in the fried foods category but the key to a superior result lies in its puff. Here's how to achieve the best.
Read MoreAll Of The Different Ways To Cook Eggs Explained
There are more ways to cook eggs than you probably knew existed. Here's a breakdown of all the different ways to prepare this versatile ingredient.
Read MoreThe Simple Ingredient That Will Improve Store-Bought Alfredo Sauce
This underrated ingredient can transform store-bought Alfredo sauce from convenient but one-note to an outstanding ingredient fit for any pasta dish.
Read MoreWhy You Shouldn't Cook Raw Chicken Straight From The Fridge
Leaving your chicken out in the open for less than 15 minutes after taking it out of the fridge will result in a dish that's evenly cooked all the way through.
Read More10 Tips You Need For Crispier Roasted Potatoes
It can be difficult to roast potatoes that are crispy on the outside instead of soggy, unless you follow our list of preparation tips for smashing spud success.
Read MoreBaking Soda Is Key To Creamier Dried Beans
If you want creamier dried beans every time, use a little baking soda. Adding some to a pot of water can help break down the bean's pectin and make them softer.
Read MoreRepurpose Ice Cube Molds For The Ultimate Hot Chocolate Bomb
A round silicone ice mold can be used to make hot chocolate bombs in a few simple steps, and the flavorings you can try are only limited by your imagination.
Read MoreBobby Flay's Flavor Tip For Top-Tier Nachos On Super Bowl Sunday
You may think you've had every type of nacho, but until you've sampled Bobby Flay's Super Bowl Sunday nachos, you'd be mistaken. They're worth the effort!
Read MoreWhy You Need Paper Towels Every Time You Cook Meat
If you tend to take meat out of the fridge and put it right in the pan, take a moment to try this paper towel prep tip first for much better results.
Read MoreHow Much You Can Stir Risotto Without Ruining It
Risotto may not be as popular as pizza or pasta, but the Italian dish can be made easily and inexpensively = as long as you don't over-stir it and ruin it.
Read MoreThe Easiest Substitutes For Cocoa Powder In A Pinch
You're in the middle of a recipe, and disaster strikes: You're out of cocoa powder! Thankfully, there are some quick alternatives to save the day.
Read More7 Best Potatoes For Mashed Potatoes And The Ones You Should Avoid
Mashed potatoes are creamy, buttery mounds of deliciousness. But some types of potatoes are perfect for mashing, and some aren't. Here's what we mean.
Read MoreAdd A Little Whiskey To Your Steak Sauce For Deep, Smoky Flavor
Whiskey has a characteristic smokiness that pairs beautifully with red meat, especially when draped over a piece of steak in a gorgeous steak sauce.
Read MoreCan You Actually Taste Sausage Casings?
Much like sausages themselves, sausage casings come in many varieties, but the way they taste and the purpose they serve is surprisingly simple.
Read MoreDo You Ever Need To Skin Chickpeas?
Should they stay or should they go? Though mostly a matter of preference, removing chickpea skins can make a difference in some dishes. Here's how to decide.
Read MoreA Second Sauce Layer Is Key To Perfectly Reheated Ribs
So you have leftover ribs but are afraid of reheating and drying them out -- never fear! A little extra sauce will keep the meat tender and juicy.
Read MoreThe TikTok Egg Tacos Gordon Ramsay Adores
Gordon Ramsay is known for his harsh, but often warranted, criticism. However, he has nothing but love for these crispy feta egg tacos -- that are easy to make.
Read MoreWhy Ina Garten Skips The Egg When Dredging Chicken
To add extra zip to your baked chicken dinner, take a page out of Ina Garten's book and reach for these pantry ingredients to enliven its breaded coating.
Read MoreMartha Stewart's Spoon Hack For Stripping Kale
Not a fan of the tough stem on kale? Don't worry -- domestic goddess Martha Stewart isn't either! With this quick trick, de-stemming will be a breeze.
Read MoreMistakes Everyone Makes With Poached Eggs
Crafting this poached egg perfection is challenging for even experienced chefs. If you are struggling to achieve this, here's what might be holding you back.
Read More14 Liquids That Turn Scrambled Eggs Into A Masterpiece
Punch up your scrambled eggs with tons of delicious liquid ingredients. Because, you know, scrambled eggs don't have to be the same all the time.
Read MoreThe Flavorful Dressing Swap For Potato Salads Without Mayo
If you're a mayonnaise hater, this condiment can make a mayo-free potato salad dressing that's just as delicious and satisfying as a traditional version.
Read MoreOvercooking Your Noodles Will Actually Result In A Better Pasta Salad
If you love pasta, you probably would shudder at the idea of overcooking the noodles, but pasta salad is the one dish where it actually makes it better.
Read MoreWhy You Absolutely Need To Salt Proteins From A Distance
If you want the juiciest, most flavorful meat, poultry, and seafood, there's one key measurement to pay attention to - the height at which you salt the food.
Read MoreThe Sweet Ingredient Ree Drummond Adds To Chicken Dipping Sauce
Safe to say Ree Drummond knows her way around a kitchen, and her take on a sweet-mustard dipping sauce demonstrates her skill at pairing flavors beautifully.
Read MoreTikTok's French Onion Pasta Combines Two Unbeatable Comfort Foods
It's a combination that fills us with that sweet hygge feeling, and it's taking TikTok by storm. What is it? The beautiful blend of French onion soup and pasta.
Read MoreHow To Toast Bread In The Oven In Minutes
If you find yourself with a hankering for bread with nary a toaster to be found, don't worry. You can toast bread in your oven in just a few minutes.
Read MoreHow To Prep Fresh Vs Frozen Hamburgers For The Air Fryer
This is how to air fry fresh and frozen hamburger patties, which are both easy to cook, but require different prep steps and cooking times.
Read MoreWhy Ina Garten Doesn't Use Her Homemade Vanilla In Recipes
Of course Ina Garten, queen of the kitchen and the Hamptons, uses her own homemade vanilla when cooking, but not in her recipes. We've got the scoop behind why.
Read MoreDelicious Ingredients That Upgrade Boxed Macaroni And Cheese
While gourmet macaroni and cheese is truly exceptional, sometimes the boxed version hits the spot. Here are ways to upgrade your boxed mac and cheese.
Read MoreThe Muffin Tin Hack That Makes Poaching Eggs Way Easier
Poached eggs are notoriously difficult to make perfectly at home, but they don't have to be. With a muffin tin at your disposal, poached eggs are much easier.
Read MoreYour Mesh Strainer Is The Key To Creamier Deviled Eggs
if you want the creamiest deviled eggs, the answer is already in your kitchen. Use your mesh strainer to push the egg yolks through and get the perfect results.
Read More12 Mistakes That Are Drying Out Your Meatloaf
Yes, meatloaf can be dry. But when it's perfectly moist, it can be one of the most delectable dishes. Here's how to avoid the pitfalls.
Read More13 Spices That Will Elevate Your Egg Salad Sandwich
While an almost infinite number of spices pair well with eggs, here are many of our favorite suggestions, from mustard to lavender, to help get you started.
Read MoreYogurt Marinade Is The Secret To Extra Juicy Chicken
There are many reasons why why plain yogurt makes for such a good meat marinade, and this is how to use it to make perfectly tender and juicy chicken.
Read MoreThe Best Sauces And Condiments For Eggs, Ranked
While salt and pepper are a good starting point, there are tons of sauces and condiments perfect for your next egg dish. From pesto to béarnaise, let's taste!
Read MoreBold Ingredients That Will Upgrade Your Pot Roast
How about cooking up a pot roast with ingredients that will knock your socks off! Bold, spicy, fruity, and delectable. Did we mention you can add coffee?
Read MoreTikTok's Chicken Cobbler Is The Best Way To Use Red Lobster Biscuit Mix
This TikTok recipe transforms the Red Lobster Cheddar Bay Biscuit Mix into a tender, creamy, gravy-meets-dumpling chicken cobbler with a custardy middle.
Read MoreGiada De Laurentiis' Vodka Sauce Starts With A Store-Bought Base
This is the store-bought ingredient Giada di Laurentiis recommends for home cooks who want a delicious vodka sauce, but feel a little short on time.
Read MoreLeftover Focaccia Is The Perfect Upgrade For French Toast
If you want to level up your French toast game, try making the dish with leftover focaccia. Its built-in pockets will absorb the batter and any toppings.
Read MoreHow To Fix The Bitter Taste In Kale
Kale can have an incredibly bitter taste but it's also chock full of essential vitamins and minerals. The good news is you can fix its bitterness in a few ways.
Read MoreCanned Ingredients That Will Completely Change How You Make Scrambled Eggs
Scrambled eggs are a go-to breakfast for millions of people. But you can do more than just salt and pepper. We've got some canned ingredients you'll love.
Read MoreTikTok's Lasagna Soup Reinvents Two Classic Comfort Foods
Is it lasagna or is it a soup? With hearty broth, tender noodles, and lots of veggies and aromatics, TikTok's viral recipe taps into the best of both.
Read MoreThe Only Grocery Store Rotisserie Chicken Good Enough For Jean-Georges
Now, most of us can appreciate a store-bought rotisserie chicken, but usually we're fine with Costco's. Not Jean-Georges Vongerichten. He goes elsewhere.
Read MoreThe Ingredient Ina Garten Adds For Better Reheated Chicken
There may be a million ways to reheat chicken, but Ina Garten has the absolute best tip to help impart even more flavor to the meat with things you likely have.
Read MoreWhen To Use Name-Brand Vs Generic Butter
There are many types of butter available to buy at the store, but there are some rules to know when you want to use name-brand or generic varieties.
Read MoreMistakes Everyone Makes When Cooking Oatmeal
If your oatmeal game could use a little refinement, keep reading as we go through some of the most common mistakes everyone makes when cooking oatmeal.
Read MoreIngredients To Add For A Creamy Pasta Sauce
When you think of creamy pasta sauce, Alfredo may be the first thing that comes to mind, but it can be much more versatile than that with these ingredients.
Read MoreThe Unexpected Swap To Make Potato Salad In Half The Time
Love potato salad but hate the extensive prep of cleaning and cooking potato? There's an easy swap that's ready faster than you can say, "more please!"
Read MoreThe Crunchy Step You Shouldn't Skip When Making French Toast
Though it may seem strange, toasting your bread before making French toast helps trap moisture inside the bread, while the outside remains crisp and crunchy.
Read MoreHow Giada De Laurentiis Puts Stale Leftover Panettone To Use
If you have leftover panettone from the holidays, take a tip from Italian chef Giada De Laurentiis and revive the bread for this classic topper.
Read MoreA Bag Of Fritos Is Your Secret For Flavorful And Crunchy Fried Chicken
Frito-crusted fried chicken will give your meal the crunch you crave, with flavors that are unexpected but delicious. Plus, it pairs well with multiple sauces.
Read MoreThe Step You Should Skip To Prevent Soggy Garlic Bread
If your garlic bread tends to turn out soft and soggy instead of crispy, you might want to skip a sneaky step that's called for in many recipes.
Read MoreOnion Cooking Hacks You'll Wish You Knew Sooner
Cooking with onions may seem daunting, but they are a total culinary staple for a reason. Here are some essential cooking tips you'll need for them.
Read MoreThe Ice Cube Tray Hack That Makes Freezing Stock Easier Than Ever
If you want soup in a pinch, there's an easy way to do so. Simply use your ice cube tray to freeze individual portions of stock that you can thaw any time.
Read MoreIna Garten's Pro Tip To Make Simple Ingredients Shine
People turn to Ina Garten's expertise about cooking and entertaining for good reason. The chef has a wealth of pro tips to offer, focusing on a key element.
Read MoreIs It Safe To Cook Frozen Ham Without Thawing?
Everyone loves a baked ham, but thawing from frozen is extremely time-consuming. Learn the best tips for cooking a ham straight from the freezer.
Read MoreThe Peanut Butter Hack For Better Instant Ramen Broth
Instant ramen isn't just for college kids anymore, especially as food prices continue to rise. But if you want to upgrade it, try this peanut butter hack.
Read MoreWhy Ree Drummond Prefers To Buy Frozen Vegetables
This is why famed chef Ree Drummond, known as The Pioneer Woman, usually prefers to buy frozen vegetables for her staple stews, casseroles, and more.
Read More12 Mistakes To Avoid When Making Soup
Soup is one of the simplest meals that a home cook can make, but that doesn't mean it's without pitfalls. Avoid these mistakes when putting a pot on the stove.
Read MoreTurn Rotisserie Chicken Into A Bread Alternative With One Easy Tool
Chaffles are popular treats that combine cheese and eggs pressed into a waffle iron; now you can use the same concept with shredded rotisserie chicken.
Read MoreEssential Tips You Need When Cooking With Carrots
Carrots are healthy and nutritious, and can be used in countless dishes. But they're a little tricky to get right. Here's some tips when cooking with them.
Read MoreIna Garten's Sauce Tip To Stop Chicken From Getting Soggy
If you love chicken Parmesan or marsala but often find the meat soggy and unpalatable, there's a trick to getting around this and Ina Garten has the answer.
Read MoreThe Warning Sign A Slow Cooker Recipe Isn't Worth Following
If a recipe doesn't specify the size and shape of the slow cooker required, it's a potential red flag that the meal may not turn out as expected.
Read MoreRee Drummond's Secret Weapon Ingredient For Creamy Lasagna
Lasagna is always a crowd pleaser but there are ways to amplify it even further, such as Ree Drummond's unique ingredient for a creamier result.
Read MoreThe Biggest Mistake You Can Make When Flipping Chicken
If you're impatient when cooking chicken, the biggest mistake you can make it's not letting it cook through and letting it release naturally from the pan.
Read MoreIna Garten's Flour Hack To Clean Sandy Mussels
Preparing mussels requires some prep time to clean them properly since sand and debris can build up in the shell. But Ina Garten has a trick using only flour.
Read MoreThe Worst Bun For Burgers, According To Anthony Bourdain
A burger's bun needs to hold up to the main draw: the patty. If it disintegrates before you finish, it's no good, at least according to late Anthony Bourdain.
Read MoreAn Ice Bath Is Key To Making Crispier Salads
If you had every intention of making a fresh salad when buying lettuce from the grocery store but the leaves have now wilted, use this ice back trick.
Read MoreCanned Soups That Make The Best Pasta Sauces
A can of soup can be used for more than one type of meal. Here are some canned soup varieties that make an excellent ingredient for pasta sauces.
Read MoreThe Lettuce Hack That Prevents Soggy Egg Salad Sandwiches
Nothing is as disappointing as a suddenly soggy sandwich. To keep your egg salad from soaking into the bread, just use this easy lettuce trick.
Read MoreMiso And Garlic Are The Perfect Umami Combo For Mashed Potatoes
Mashed potatoes may be as close to perfection as food can get, but that doesn't mean they can't get even better. Try adding miso and garlic for an umami kick.
Read MoreThe Nutritious Reason To Serve Egg Salad Inside An Avocado
Yes, avocado and egg are a natural pairing, both creamy and delicious, but putting the two together creates a balanced, nutritious meal anyone would love.
Read MoreThe Baked Potato Mistakes You Need To Stop Making
Who doesn't love a good baked potato? But from storing incorrectly to not using proper seasoning, your baked potato might not be reaching its full potential.
Read MoreWhy You Should Never Crack Eggs Into A Cold Pan
Cooking your eggs is more than just plopping them in your skillet. Find out why it's important to always heat up your pan first before frying your eggs.
Read MoreWhy Your Lean Ground Meat Needs A Spoonful Of Mayo
Lean meat can be a great choice that's full of flavor. However, if you want to retain its moisture, it's time to add a little mayonnaise to your mince.
Read MoreBanana Bark Is The Freezer Snack You Didn't Know You Needed
Peppermint bark, date bark, chocolate pretzel bark, there are a million ways to make this delicious treat. Meet the newest social media sensation: banana bark.
Read MoreThe Missing Ingredient In Your Favorite Grilled Cheese Is Instant Ramen
Okay, hear us out: The viral grilled cheese with ramen noodles really is the best way to enjoy a crunchy, chewy, cheesy grilled cheese sandwich.
Read MoreSimple Ingredients That Take Canned Beans From Boring To Brilliant
Canned beans can be incredibly boring. But did you know there are simple ways you can level up your canned beans. These ingredients will help boost flavor.
Read MoreCaviar Is Now Everywhere, And On Everything
Traditionally caviar was served on blinis, maybe with a little smoked salmon. Nowadays, it's served on just about anything trendy you can think of.
Read MoreIna Garten's Trick To Free Stubborn Pomegranate Seeds
Pomegranates may be one of the most beautiful fruits but also one of the most difficult to work with, unless you use Ina Garten's trick to free stubborn seeds.
Read MoreThe Lasagna Tip Giada De Laurentiis Gave To The Royal Family
Giada De Laurentiis once gave the royal family tips on making the best lasagna ever, and her astute advice focused on the sauce and resting time.
Read MoreUnexpected Ingredients To Upgrade Fried Eggs
Fried eggs are nutritious and quick to make. Here's some ingredients you might not think about when frying up your next pair of eggs. Pickle juice anyone?
Read MoreHow To Cut Dragon Fruit, And What To Do With The Shell
This is how to easily cut the flesh of a dragon fruit, plus creative ideas for how to use the skin as a serving vessel, in your cooking, and more.
Read MoreWhy Your Bacon Is Burnt And Undercooked At The Same Time
If your bacon always turns out floppy and soggy, yet burnt in some spots, you're likely making a mistake that seems totally innocent at first.
Read MoreWhy You Should Swap Water For Beer When Boiling Rice
The deep, earthy taste of beer easily makes it a great choice for boiling your rice in, especially brews with light hints of nutty or floral flavors.
Read MoreHow To Soak Potatoes For Crispy, Golden Homemade Fries
This is why you should soak your sliced potatoes before making fries and for how long, plus more tips on how to achieve perfect French fry success.
Read MoreScrambled Eggs Vs Fried Eggs: Everything You Need To Know
If you're debating whether to whip up a vat of scrambled eggs or throw a few quick fried eggs in the pan, here are some key things to keep in mind.
Read MoreCaramel Charcuterie Boards Put A Sweet Spin On A Classic Appetizer
Learn what goes into a trendy caramel charcuterie board, and how to make your own delicious dessert board for a smashing dinner party treat.
Read MoreGiada De Laurentiis Makes Her Quesadillas With An Italian Twist
Quesadillas are a decidedly Mexican tradition, but that doesn't stop famous Italian American chef Giada De Laurentiis from putting her stamp on them.
Read MoreHawaiian Roll French Toast Gives Brioche A Run For Its Money
Hawaiian roll French toast is taking social media by storm, and this is why it's so delicious and how you can dress it up even more in your own kitchen.
Read MoreSear Your Bao Buns For A Texture Revelation
Bao buns are a popular street food in China that you can easily make at home. When doing so, be sure to sear your bao to find a total texture revelation.
Read MoreThe Best Way To Thin Peanut Butter Is Also The Easiest
If your peanut butter has become dried-out and too thick to spread, try this easy method for thinning it out, with no extra ingredients needed.
Read MoreIna Garten's Tip For Achieving The Chunkiest Guacamole
While there's always a time and a place for creamy guacamole, chunky guac provides luscious texture, and Ina Garten's tip makes chopping (and clean up) easy.
Read MoreHow To Prevent Gluey Potato Soup Before It's Too Late
This is how to use the right cooking techniques and ingredients to make a smooth pot of potato soup that's not overly thick, gluey, or pasty.
Read MoreDo You Really Need To Toss Scallops In Flour Before Cooking?
Some recipes for seared scallops call for tossing them in flour before cooking, but this step has a few drawbacks that could make you reconsider.
Read MoreMistakes Everyone Makes With Pancakes
A stack of pancakes can be divine. But there are a lot of little mistakes people make when prepping flapjacks. Let's show you how to easily avoid all those.
Read MoreRee Drummond's Pineapple Cutting Method Is Actually Genius
Ree Drummond, aka the Pioneer Woman, knows her way around a kitchen, and the way she cuts pineapple saves so much fruit (and makes it a breeze)!
Read MoreTurn Your Hot Chocolate Mix Into A Sweet And Creamy Dip
Try using these two super-simple methods to turn hot chocolate mix into a delicious chocolate dip to be served with cookies, pretzels fruit, and more.
Read MoreThe Underrated Vegetable That Makes A Mean Gnocchi
If you want to switch things up and try a new, unique take on gnocchi that's absolutely delicious, then you need to skip the potato and use this veg instead.
Read More
Dinner Recipes (1)
The Best Recipes Ina Garten Ever Made On TV, In Her Own Opinion
Ina Garten has had a 20-plus-year career as a TV personality and chef, and during her work, she has hundreds of fab recipes. But which are her favorites?
Read More
Entertaining (3)
Give Your Super Bowl Charcuterie A Sporty Vibe With A Salami Football
If you're hosting a Super Bowl extravaganza, impress your guests with a stunning charcuterie board featuring salami ribbons in the shape of a football.
Read MoreIna Garten's Post-It Note Tip For Better Dinner Parties
You may have thought you mastered the art of entertaining, but there is still more to learn from Ina Garten, Padawan. Just look at her Post-It note tip.
Read MoreThe Biggest Etiquette Faux Pas You Can Commit With A Hostess Gift
You've brought your favorite snack as a present to your host, and you casually state how you can't wait to eat it. Guess what! You've committed a faux pas.
Read More
European Recipes (1)
A Guide To Pierogi: Recipes, Cooking Tips, And More
Whether you eat pierogi all the time or not, there's plenty to discover about their origin, possible cooking methods, and various renditions of them.
Read More
Exclusives (1)
How To Make Vibrant Red Velvet Cake Without Dye
If you love red velvet cake but not the artificial red dye often used to make it, there's another way according to baker and expert Sarah Fennel.
Read More
Fine Dining (3)
Why Restaurants (Rightfully) Refuse To Seat Incomplete Parties
So, you show up to the restaurant, but part of your party is running late. Don't be shocked if the host doesn't seat you until you're all there.
Read MoreWhy You Shouldn't Order Spicy Food At A Business Dinner
It may seem like the rules of etiquette are arbitrary, but avoiding spicy dishes at a business dinner is one of the most logical things you can do.
Read MoreTikTok Is Ripping Into Yale's Dystopian Holiday Dinner
As part of the Ivy League, Yale is no stranger to extravagance, but the holiday dinner it holds for freshmen is next-level decadent, bordering on obscene.
Read More
Food (47)
The Best Drink Pairing To Complement Creamy Chicken Marsala
When pairing red wines with chicken Marsala, lighter, fruity, and less tannic options are ideal; in contrast, fuller-bodied wines are best with white wines.
Read MoreWhat Makes Pennsylvania-Style Chicken Pot Pie Totally Unique
Instead of crust, Pennsylvania-style chicken pot pie is made in a single pot with homemade noodles. In fact, it sort of resembles chicken noodle soup.
Read MoreA Cheat-Sheet To Grocery Store Cucumbers
You may think there are only a handful of cucumber varieties, but there are actually over a hundred. Here are the most common that you'll see in stores.
Read MoreHere's How Long You Have To Eat An Open Container Of Deli Meat
Deli meats can linger in a fridge, and even though they seem like they last forever, they do expire. Here's how long you have to eat an open container.
Read MoreWhat To Drink With Pork Chops For Full, Rich Flavors
A good starting point for solid drink pairings with pork chops is a dry rosé wine, a hefeweizen-style beer, or a cocktail with sweet carbonation, like a mojito.
Read MoreKeep Bananas From Browning In Your Pudding Or Pie With One Ingredient
Keep your banana cream pies and puddings as bright and aesthetically pleasing as possible by spritzing a bit of lemon juice on them to prevent browning.
Read MoreMichelin Star-Style Upgrades For TikTok Pink Sauce At Home
You thought you heard the last of it, but pink sauce is back, only now it's a little orange and made by the French Michelin-star chef, Ludo Lefebvre.
Read MoreWhy Professional Chefs Rarely Order Chicken At A Restaurant
Chicken may be the most popular protein in America, but it turns out that professional chefs opt for just about anything but the chicken when they dine out.
Read MoreThe Difference Between Shrimp And Prawns, Other Than Size
Shrimp and prawns look super similar, save for prawns' bigger size, but there are a number of other differences between these two delights of the sea.
Read MoreKick Your Vanilla Ice Cream Up A Notch With Olive Oil And Sea Salt
It may sound strange, but are many reasons why olive oil and salt perfectly complement vanilla ice cream, and the combo is up for endless experimentation.
Read MoreWhy Lentils Are The Ideal Ingredient Swap For Meatless Lasagna
Lentils maintain a firm yet slightly creamy consistency with an earthy, savory taste, easily replacing the ground meat in traditional lasagna.
Read MoreYour Mashed Potatoes Have Been Missing Parsnips All Along
If you have not tried parsnips before, combining them with potatoes into a creamy potato-parsnip mash is a good way to introduce them into your home cooking.
Read MoreThe Spanish Pork Dish That Stunned Gordon Ramsay
Gordon Ramsay was both surprised and delighted the first time he tasted a pork chop slow-roasted over an open pit fire, paired with rhubarb, in Spain.
Read MoreTransform Store-Bought Mayo Into Aioli With Only 2 Ingredients
Store-bought mayo can easily be transformed into a creamy aioli with the addition of punchy raw garlic and a squeeze of bright, citrusy lemon juice.
Read MoreMartha Stewart Believes There's A Better Way To Eat Soufflé
Martha Stewart has concluded that the best way to eat a dessert soufflé is by puncturing a small hole into which you can pour some crème anglaise directly.
Read MoreWhy Americans Overlook Premium Bavette Steak Cuts
The term bavette steak doesn't come up anywhere near as often in the U.S. as other cuts of meat, but that doesn't mean that it's inferior, quite the contrary.
Read MoreWhy Professional Chefs Love Smoked Elephant Garlic
When cooking with garlic, you may be used to the white and purple bulbs found at grocery stores. But chefs really love elephant garlic - and love smoking it.
Read MoreThe Unsettling Reason You Shouldn't Buy Imported Shrimp
Uncover the dark side of imported shrimp - linked to environmental harm, human rights abuses, and health risks. Choose domestic options for a safer alternative.
Read MoreWhy In-N-Out Is Gordon Ramsay's All-Time Favorite Fast Food Burger
For more than a decade, chef Gordon Ramsay has remained a loyal fan of the chain In-N-Out; in particular, he loves its Double-Double burger, animal style.
Read MoreThe Case For Adding Pickles To Your Breakfast Sandwich
Although pickles are more commonly used in hamburgers and deli sandwiches, they also make for a rather satisfying addition to your breakfast sandwich.
Read MoreThe Best Ingredient To Make Grilled Cheese Crispy Without Mayo
If you don't have mayo on hand, try making your next grilled cheese with coconut oil. Its subtle, nutty flavor complements the sandwich deliciously.
Read MoreAnthony Bourdain's Warning About Competitive Cooking Shows
Anthony Bourdain believed that competitive cooking shows were beneficial for the restaurant industry, but that some cooks prioritized screen time over food.
Read MoreWhat Is Hijiki Seaweed And Is It Actually Dangerous To Eat?
Hijiki is rich in fiber, iron, magnesium, and calcium. Let's dive into this unique seaweed and learn what makes it potentially dangerous to eat.
Read MoreWhat Makes Minger Cheese The Smelliest In The World
The Minger, like most of the world's smelliest cheeses, is a washed-rind variety, which means it's washed with a salt brine so that bacteria can flourish.
Read MoreCan You Eat A Loaf Of Bread If Only One Slice Is Moldy?
When bread goes moldy but only one slice in the loaf is affected, is the rest of it okay to eat? Here's what the USDA has to say about the matter.
Read MoreIna Garten's Best Recipes According To Fans
While nearly all of Ina Garten's recipes are incredible, there are some that are her best, at least according to the Barefoot Contessa's fans. We round them up.
Read MoreSoak Canned Crab In Milk For The Freshest Taste
When you soak crab meat in milk, the casein in the milk helps eliminate the canned crab's strong, fishy odor, leaving you with meat that tastes fresher.
Read MoreThe Must-Have Canned Ingredient For Deliciously Caramelized Pork
When used in dishes such as carnitas or roasted pork belly, sweetened condensed milk enhances the texture, caramelizing the pork and adding extra crispiness.
Read MoreEverything You Need To Know About Canned Tomatoes, Ever
Canned tomatoes have a variety of uses. We're giving you some insight into everything from proper storage to the different types of yummy tomatoes in a can.
Read MoreWet And Dry-Packed Scallops Are Not As Similar As You'd Think
Wet-packed scallops get their name from the saline solution they're infused with during manufacturing; unfortunately, that briny liquid imparts a soapy flavor.
Read MoreThink Twice Before Putting Coffee Grounds In The Garbage Disposal
Coffee drinkers often pour their excess coffee grounds down the drain, not realizing that coffee grounds can take between three and six months to decompose.
Read MoreWhy You Need Yuzu Kosho In Your Ingredient Rotation
Primarily made from the zest of yuzu fruit, yuzu kosho resembles a thick relish or spread and is a powerhouse of flavor, with heat, salt, brightness, and umami.
Read MoreWhat Actually Sets Boilermaker Chili Apart From The Rest
Boilermaker chili refers to Purdue University's football team, the Boilermakers, and the dish was originally conceived as a great meal for tailgating.
Read MoreHow Sweet And Spicy's Rebrand Took Over The Culinary Scene
From jalapeño margaritas to the Vietnamese dipping sauce nuoc cham, the flavor pairing of sweet and spicy - also known as swicy - is here to stay.
Read MoreThe Pantry Ingredients Chef Nancy Silverton Can't Go Without
There are plenty of things we all consider must-haves in our pantries, but the ingredients Nancy Silverton keeps make so much sense to create versatile dishes.
Read MoreThe Actual Purpose Of The Absorbent Pads In Ground Meat Packaging
At first glance, the absorbent pads in your meat tray may seem superfluous, but they actually play a very important role in soaking up potential bacteria.
Read MoreWhy Pita Bread Isn't Considered Gluten-Free
Although pita bread may appear flat, there are actually the same glutens inside of it as normal bread since it uses much of the same grains.
Read MoreThe Traditional Toppings You Need For A Perfect New York-Style Hot Dog
You can find many great hot dog purveyors in New York City that provide a variety of toppings, but true New York-style dogs come with these three condiments.
Read MoreThe Key Flavor Difference Between Mayo And Miracle Whip
Mayo and Miracle Whip are virtually identical in appearance - they're even sold in the same aisle - but Miracle Whip is noticeably sweeter and thinner.
Read MoreThe Luxury Loaf Paul Hollywood Calls The 'Rolls Royce' Of Bread
Famed baker Paul Hollywood considered a certain loaf of bread to be as luxurious as a Rolls Royce, and these are the qualities that made it so special.
Read MoreWhy You Can't Bring Peanut Butter Through Airport Security
There's an odd reason why peanut butter -- and similarly surprising items -- fall under the TSA's limits for what you can bring through airport security.
Read MoreWhat Is A Sourdough Starter?
Sourdough bread is a wonderful option that has a chewy bite and tangy flavor. To make it, you'll need a sourdough starter. Here's what it entails.
Read MoreThe Subtle Difference Between Bacon And Salt Pork
While bacon and salt pork may seem like the same interchangable food item, there are actually subtle but key differences between the two, affecting their uses.
Read MoreWhat's So Special About Blue Plate Mayonnaise?
Blue Plate mayo has a creamy flavor and texture, with just the right amount of tanginess. The use of only egg yolks also makes it taste more homemade.
Read MoreWhat Sets Shortbread Apart From Other Cookie Doughs
Shortbread has a high ratio of fat to flour, and its dough yields a cookie that looks firm and crisp but is tender, crumbly, and melts in your mouth.
Read MoreWhat Is Plant-Based Seafood Actually Made Of?
The world of plant-based foods is ever-evolving and one of the most popular choices of late is plant-based seafood. Here's what it's actually made of.
Read MoreWhy Cheese Is Stolen More Often Than Any Other Food
It's delicious, it's portable, easy to hide, and easier to eat: There are plenty of reasons why cheese is the most stolen food item across the globe.
Read More
Food History (23)
How Bread And Butter Pickles Get Their Sweet And Sour Flavor
Bread and butter pickles taste nothing like their namesake, so how do they get their sweet and sour flavor and where does the name come from?
Read MoreWhy Paczki Donuts Are A Mardi Gras Must-Have
If you haven't had the pleasure of eating a paczek, the singular of paczki, you need to try one this Mardi Gras. These Polish donuts are delicious!
Read MoreWhat Is An Irish Car Bomb Cocktail, And Should It Be Retired?
If you've heard of the drink the Irish car bomb and wanted to try it, don't. There are other ways to order it that don't trivialize the Troubles.
Read MoreRanch Dressing Was Actually Invented By A Cowboy On A Dude Ranch
Today, ranch dressing is everywhere and used for everything. But before 1950 it ceased to exist. That's before a cowboy on a dude ranch invented it.
Read MoreThe Origin Of Crab Rangoon Goes Further Back Than You'd Think
The overwhelming popularity and use of wonton wrappers likely played a part in the creation of crab rangoon, an emblematic dish of American Chinese cuisine.
Read MoreThe Controversial Difference Between American And Italian Carbonara
Carbonara is a delicious dish featuring long pasta, melt-in-your-mouth pork, and nutty cheese whether American or Italian. But that's where any similarity ends.
Read MoreWhy Are Washington DC Hot Dogs Called 'Half-Smoke'?
If you're wondering what D.C.'s famous hot dog, named half-smoke, entails, you're in good company - even the hot dog's most enthusiastic fans aren't quite sure.
Read MoreThe 2 Countries That Produce Most Of The World's Mustard
When you hear mustard, you likely think of hotdogs, giant pretzels, or maybe even a honey-mustard dressing, but the origins of your sauce might surprise you.
Read MoreWhy A5 Wagyu Steak Is Considered The Height Of Luxury
The degree of marbling in A5 Wagyu steak is extremely rare, and it's a big part of the reason these cuts often command prices upwards of $100 per pound.
Read MoreThe US States Where Hot Dogs Are Legally Sandwiches
California, Colorado, and New York have all weighed in on one of the food world's most polarizing debates, legally declaring the hot dog to be a sandwich.
Read MoreAre Cornmeal, Polenta, And Grits Interchangeable?
You've likely encountered them all at some point, and gosh do they seem similar, but grints, cornmeal, and polenta are each unique with varying flavor profiles.
Read MoreNeapolitan Pizza's Origins As A Dessert Pie
We're all familiar with classic Neapolitan pizza: soft, charred dough with melty mozzarella, tomato, and fresh basil. Right? Wrong! Originally, it was dessert.
Read MoreThe Gourmet Cocoa Powder Ina Garten Likes Best
Ina Garten is known for her fabulous cooking -- and her fabulous taste. The two often combine, and her love of this Italian cocoa powder is no exception.
Read MoreThe Historical Reason We Pair Tomato Soup And Grilled Cheese
Grilled cheese and tomato soup has long been a staple of American cuisine, but did you know there's a moment in history that inspired the dish?
Read MoreWhat Is Chislic, And Why Is It Unheard Of Outside South Dakota?
If you've never heard of chislic, you're not alone. The dish - which is beloved in South Dakota - consists of cooked, skewered, small cubes of meat.
Read MoreWhat Gordon Ramsay Would Eat For His Ideal Last Meal
Not everyone thinks about what their last meal would be, but we'll all eventually have one. Here is what Gordon Ramsay would choose and why.
Read MoreThe U.S. Senate Has Its Own Signature Soup
The U.S. government is steeped in tradition, but did you know that extends to its restaurant menus? Yes, the Senate has a soup that it serves every single day.
Read MoreWhy Some Cheeses Need A Wax Rind And Others Don't
Different cheeses come in different packages. Some have natural rinds like brie, some have none, and then there are those that are mysteriously covered in wax.
Read MoreWedding Cakes Have Unexpectedly Ancient Origins
Wedding cake, and the accompanying cake smash (or, more genteel, feeding each other a slice) actually has roots that stretch all the way back to Ancient Rome.
Read MoreHow Pavlova Caused A Literal Feud Between 2 Countries
You may have sampled this delightfully light dessert, but its origins are on the murkier side. In fact, both Australia and New Zealand claim ownership.
Read MoreCarla Hall's Soul Food Innovations Are Inspired By Her Yoruba Roots
Carla Hall works to explore her ancestral roots and meals she grew up enjoying, Soul Food. Her approach may be modern, but it's influenced by her Yoruba roots.
Read MoreThe Little-Known Origin Of The Frozen Food Industry
Did you know? It was actually the Baerselman Bros. company that laid the groundwork for the modern frozen food industry back in the late 1890s.
Read MoreThe Mystery Behind The World's First Frozen Pizza
Frozen pizzas are ubiquitous in grocery stores and in households, but who created the first? While many might think it's a big name brand, it's actually not.
Read More
Food Science (35)
Is It Hygienically Acceptable To Eat In The Shower?
Ready to be part of the "shower-eating movement"? First, you may want to know if it's hygienically acceptable and safe to do so. Here's what the science says.
Read MoreAvoid A Broken Pan Sauce With An Easy Butter Temperature Fix
The secret to a perfectly creamy and delicious pan sauce? Using cold butter right out of the fridge to avoid your sauce (and dinner dreams) from breaking.
Read MoreWhy Bread Gets Hard When It's Stale
Though food scientists have figured out a few workarounds to delay the bread-hardening process, stale bread is as inevitable as death and taxes.
Read MoreThe Starchy Difference Between Couscous And Quinoa
While they may look similar at first glance, quinoa and couscous could not be more different. That's because one is actually a seed and the other is pasta.
Read MoreThe Reason Your Sourdough Starter Might Be Failing
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting.
Read MoreSparkling Water Is The Best Budget Meat Tenderizer
It may sound strange to those who've never done it before, but using sparkling water (or even soda) as a marinade is a great way to tenderize meat.
Read MoreThe Toxic Red Flag To Look Out For With Vintage Dinnerware
That beautiful antique pitcher of green glass? Grandma's old blue casserole dish? Your dinnerware might be leeching toxic chemicals into your food.
Read MoreWhy You Should Think Twice Before Ordering Anything With Raw Sprouts
Raw sprouts are nutritious, delicious, and they just might give you food-borne illness. To avoid a trip to the doctor's, skip the raw sprouts.
Read MoreHow Cane Sugar, Or Sucanat, Gets Its Golden Hue
Sucanat, aka sugar cane natural, has a wonderful golden color to it that's similar to brown sugar, but not quite the same. Where does this color come from?
Read MoreTahini Doesn't Always Need To Be Refrigerated
Tahini, a deliciously creamy and complex sesame paste, like other pantry staples, can just stay in your pantry rather than moving to the fridge after opening.
Read MoreThe Nut With The Most Protein Per Serving
If you're looking for a cheap but delicious way to add a little protein to your diet, all you need to do is get this inexpensive nut, err, legume.
Read MoreGordon Ramsay Doesn't Season His Wings, According To TikTok
There are plenty of ways to make delicious and satisfying chicken wings, but Gordon Ramsay falls short. Sure, they look beautiful, but there's not enough salt.
Read MoreHow To Fix The Bitter Taste In Grapefruit
Grapefruit is a delightful citrus that's popular for breakfast, in a salad for lunch, or eaten with cheese as dessert. But how can you tone down the bitterness?
Read MoreCan You Still Eat Super Wrinkly Peppers?
So you've discovered a pepper in the back of the fridge that you squirreled away a week ago and now it's wrinkly. Is it still safe to eat? Actually, yes.
Read MoreThe Best Spot In Your Refrigerator To Store A Salad
Sure, we all know it's best to eat our salads ASAP, but maybe we just wanna do a little meal prep -- or we made extra. Just keep it in this part of the fridge.
Read MoreThe Difference Between Broccoli And Cauliflower, Beyond Color
Broccoli and cauliflower look similar, and while they're in the same family, they couldn't be more different. Aside from how they taste, their nutrition varies.
Read MoreDo Whole Foods Still Count If They're Canned Or Frozen?
If you are adhering to or considering switching to a whole-food diet, you might be left wondering whether or not canned and frozen produce counts as whole food.
Read MoreThe Reason Ina Garten Refuses To Use Table Salt
Ina Garten has her specifics in the kitchen, just like we all do -- but why does she absolutely refuse to use table salt when she's cooking?
Read MoreThere's A Scientific Reason Fries Taste So Good Dipped Into A Milkshake
The appeal of salty-and-sweet combinations is actually supported by science, as sodium helps activate a special sugar receptor on your tongue.
Read MoreGlobal Warming Is Wreaking Havoc On The World's Chocolate
Global warming is set to devastate chocolate production - tree diseases and depleted sugar crops signal a grim future that will impact global supplies.
Read MoreThe Ingredient To Check For Before Buying Generic Peanut Butter
Yes, peanut butter can be a nutritious and easy way to get your protein in, but if you're buying it with this emulsifier, you may be doing more harm than good.
Read MoreThe Indisputable Best Type Of Salt To Season Steak With
We all have likely heard that it's a good idea to liberally coat your steak with salt before cooking, but which salt should you reach for and why?
Read MoreSwitch To Bread Flour For The Fluffiest Pancakes Of Your Life
Pancakes should soft, fluffy, and preferably stacked in a dizzying tower of syrupy delight. But for the fluffiest pancakes of your life? Try bread flour.
Read MoreMartha Stewart's Brutally Honest Feelings About Truffle Oil
Martha Stewart isn't the only celebrated chef to hate on this particular ingredient. Gordon Ramsay, Anthony Bourdain, and many more all agree: It's the worst.
Read MoreNo, Charring Food Isn't The Same As Blackening It
Blackening, charring, burning, all the same, right? Well, no, actually, not only are neither really burning, but the two techniques are quite different.
Read MoreThe Inner And Outer Whites Of An Egg, Explained
The egg white may seem like one, complete unit, but there are actually layers to it: the inner layer and the outer layer, each with its own function.
Read MoreWhat Is Red Rice And How Do You Cook It?
With its ruby jeweled hue, red rice is a stunning addition to your plate, but what exactly is it, and how is it different to cook from white rice?
Read More6 Fruits That Are Always Mistaken For Vegetables
Fruits are fruits, and vegetables are vegetables, and never the twain shall meet. Or shall they? These common fruit are actually masquerading as vegetables.
Read MoreIs It Possible To Eat Raw Cinnamon Sticks?
Cinnamon is a fantastic spice used in many cuisines, dishes, and drinks. However, should you be eating the sticks themselves? Well, probably not.
Read MoreStoring Tomatoes The Right Way Takes Two Steps
Keeping tomatoes at peak freshness isn't as simple as just storing them on your countertop. It's actually a two-step process that requires good timing.
Read MoreWhat Cheese Has The Lowest Amount Of Lactose?
Cheese is undeniably delicious, but if you're sensitive to lactose or lactose intolerant, you may feel you can't sample its delights. That may not be true.
Read MoreWhy Flight Attendants Can't Stand Diet Coke Orders
It's no secret that flight attendants dislike serving Diet Coke because of its time-consuming pour. Here's the science behind altitude's affect on soda.
Read MoreThe 15 Most Common Egg Defects And How They Happen
Raising backyard chickens is having a moment with urban and suburban residents. Here are the most common egg defects, and how they tend to happen.
Read MoreYou Can Eat Mango Skin, But Here's Why You Shouldn't
While, yes, technically, you can eat mango skin and it won't kill you, you may find that it's a rather unpleasant experience for many reasons.
Read MoreYou Should Probably Check And See If Your Flour Has Expired
Flour is important in baking, in cooking, and so much in the kitchen -- but dry goods, even flour, don't last forever. Here's when it expires.
Read More
Grilling and Smoking Tips (1)
The Brisket Cut For The Best Barbecue, According To Aaron Franklin
There are three types of brisket: whole (also called the packer cut), the flat, and the point. But which is the best to throw onto the grill for barbecue?
Read More
Grocery (6)
6 Of The Best And 6 Of The Worst Box Cake Mixes At The Grocery Store
Okay, so you love cake mixes. Awesome. And we know that. That's why we have a list of the best and worst boxed cake mixes, according to reviews. Dig in!
Read MoreFish Fixe: Here's What Happened After Shark Tank
With a company pitch line of "perfectly portioned premium seafood," the sharks were well-positioned to take a big bite out of Fish Fixe on "Shark Tank."
Read MoreMost Of The World's Cheese Professionals Start At Whole Foods
If you're looking for cheese recommendations, Whole Foods Market, with its impressive number of Certified Cheese Professionals, is a great place to start.
Read MoreThe Tricky Reason Grocery Store Aisles Are So Long
Many retailers deliberately design their aisles to be long, with rows of items stacked high, because they want you to spend more time scanning the shelves.
Read MoreThe Strategic Reason Grocery Stores Mist Their Vegetables
The real reasons why grocery stores their mist produce with water has shockingly little to do with making fruits and veggies last longer or taste better.
Read MoreThe Biggest Difference Between Wild And Raw Honey
The differences between raw and wild honey are surprisingly simple, and there are a few good reasons why you should try sampling both varieties.
Read More
How-Tos (18)
How To Cut Flank Steak Against The Grain
Flank steak is one of the tougher cuts of meat to work with if you want to really bring out its best side. Cutting it against the grain is an essential step.
Read MoreHow To Order Chipotle's Secret Menu Quesarito (And When You Shouldn't)
To order Chipotle's Quesarito off the secret menu, simply go to your nearest location and ask for it in person - but only if the restaurant isn't busy.
Read MoreHow To Tell When Chicken Is Cooked Inside, According To Giada De Laurentiis
We all know that the safest way to ensure chicken is cooked is with a thermometer, but Giada De Laurentiis has a tip for how to tell when you don't have one.
Read MoreHow To Cook Chicken For The Tastiest Salads
Chicken salad can be the star of your lunch, but when it isn't cooked right, the chicken can be limp, dry, or flavorless. Here's how to avoid catastrophe.
Read MoreHow To Make The Absolute Best Croutons For Caesar Salad
The pièce de résistance in any Caesar salad is, undeniably, the croutons. And yes, making them yourself is easy. Here's how to make the best croutons ever.
Read MoreHow To Spot Grocery Store 'End Caps' And Find The Better Deal
Shoppers often automatically assume that products placed on end caps are on sale or are otherwise great deals. However, this isn't always the case.
Read MoreHow To Spot A Restaurant Menu 'Margin Builder' And Why It's A Red Flag
The best way to spot a margin-building menu item is to look for dishes that are made up of basic ingredients, or sound luxurious but might not be authentic.
Read MoreThe Bath Technique To Fix An Over-Salted Steak
You shelled out $20 for your steak, only to find out that you over-salted it. Don't throw it out! You can actually save your steak with a simple bath.
Read MoreHow To Clean Apples If You Prefer Them Skin-On
You might think a quick rinse in the sink is the best way to clean an apple, but there's actually a more effective way that involves a little baking soda.
Read MoreThe Sheet Pan Hack To Quickly Cool Pasta Salad
Whether you need to make pasta salad quickly for a last-minute event or are simply hungry and can't wait, this sheet pan trick can speed things up.
Read MoreHow To Boil Potatoes For Tender, Fluffy Potato Salad
To avoid ending up with mushy potato salad, start boiling your spuds in cold water, as the gradual rise in temperature allows their insides more time to cook.
Read MoreThe Best Way To Wrap A Sandwich So It Doesn't Get Soggy
Whether for your next picnic or simply your work lunch, knowing how to keep your sandwich crisp and fresh, rather than a soggy mess, is game changing.
Read MoreThe Easiest Way To Upgrade Store-Bought Pesto
Jarred pesto is a fantastic tool in any quick cook's arsenal, but you can improve the canned taste with just a few quick upgrades. Here's how.
Read MoreHow To Warm Store-Bought Tortillas For The Best Possible Flavor
Store-bought tortillas can be a fantastic time saver, but how do you ensure the ultimate experience? Well, start by warming your tortilla up before serving.
Read MoreHow To Eat Escargot Like A True Parisian
Escargot is a popular dish in haute-cuisine beyond the borders of France, but here is how you can eat the little molluscs like a true Parisian.
Read MoreWhere To Put Your Silverware Between Bites, According To British Etiquette
The art of fine dining is fraught with rules and complicated etiquette. After all, you can't just put your silverware down on the table while you're eating.
Read MoreHow To Cook Pork Jowl, The Tender Bacon Alternative
If you're looking to branch out from standard bacon to other cuts of pork that are equally delicious (but even more tender), then you need to try pork jowl.
Read MoreHow To Make Better Latte Milk Foam With Your Microwave
Yes, you read that correctly: You can make some of the best latte foam of your life in your microwave in under a minute. It's even easier than it sounds.
Read More
Kitchen Tools (15)
The Fork Tine Hack To Prep Better Chicken Tenders
Easily remove the chewy tendon running throughout the white meat of your chicken tender - without losing too much meat - with this ingenious fork tine hack.
Read MoreHow Ina Garten Keeps 40-Year-Old Pots And Pans Sparkling Clean
Whether you invest in high-quality pans or simply have an old non-stick frying pan that you love, you'll want to take care of it the way Ina Garten does hers.
Read MoreThe Overrated Kitchen Tool You Won't Find In Ina Garten's Kitchen
We all have preferences in the kitchen, including what tools we reach for when mincing garlic. Yet the garlic press won't be found in Ina Garten's inventory.
Read MoreFreeze Your Rolling Pin For Superior Pastry Dough
If you want the best pastry dough of your life, to stop your butter from melting in the pastry, you need to chill your rolling pin before you use it.
Read MoreThe Trick To Making Fancy Cocktail Ice Without A Silicone Mold
We've all found ourselves scrolling through social media, admiring those fancy drinks with fancy ice. Fortunately, you don't need specific molds to make it.
Read MoreThe Precise Difference Between A Chef's Knife And A Santoku Knife
A chef's knife may be the most famous cutting tool in the Western world, but a Japanese santoku knife has a few advantages that make it equally valuable.
Read MoreThe Best Tool To Cut Spam Is Part Of The Package
Whether you're out camping and forgot the knife or are simply in a hurry to prep your lunch, you can use the lid on Spam to easily slice the meat.
Read MoreWhat Makes Japanese-Style Chef's Knives So Unique
Santoku, gyuto, kiritsuke -- there are many types of Japanese chef's knives, but they are all built in a similar fashion unique from Western equivalents.
Read MoreThe Kitchen Shear Hack To Open Wine Bottles
The serrated interior of kitchen shears, situated between the handle and the blades, can function as a bottle opener by gripping onto cork and metal.
Read MoreYou've Probably Been Using The Wrong Pan To Caramelize Onions
Caramelized onions are a fantastic addition to sandwiches, steak, baked potatoes, and so much more -- but to get them just so, you need the right pan.
Read MoreThe Mesh On Your Microwave Does A Lot More Than You Might Think
Microwaves are not only convenient but they have features you may not even consider, such as the mesh on the outer door that does a lot more than you think.
Read MoreThe Metal Teeth On Your Kitchen Scissors Aren't For Decoration
Kitchen scissors have many uses, from helping you to prepare meat to cutting open packages. But did you know the metal teeth have a purpose too?
Read MoreThe Kitchen Tool Ina Garten Replaces Constantly
If there's one thing pro chefs know, it's that you have to have the right tools. When it comes to Ina Garten she replaces this kitchen item constantly.
Read MoreHow To Safely Smoke Food On A Gas Stovetop
If you love smoked barbecue or fish, but you don't have a smoker, fret not. You can safely smoke food on a gas stovetop with the right equipment.
Read MoreNo, Aluminum Foil And Parchment Paper Are Not Interchangeable
If you have both aluminum foil and parchment paper in your kitchen, both are great tools but should not be used interchangeably. Here's why.
Read More
Mixology and Techniques (2)
How To Pour A Black And Tan For Clean-Cut Layers
This is how to pour a stunning black and tan (or half and half) that has a layer of pale, golden ale on the bottom of your glass with a darker layer on top.
Read MoreThe Safest Way To Char Garnishes For Smoky Cocktails
A smoky cocktail brings complexity and excitement -- but you need the right garnish. Here's the safest way to char a garnish to match the drinks you serve.
Read More
News (18)
Parmesan And Parmigiano-Reggiano Cheese Are Not The Same Thing
They might look the similar, sometimes taste similar, and grate in a similar way, but parmesan cheese and Parmigiano-Reggiano could not be more different.
Read MoreThe Key Difference Between Pies And Tarts
Pies and tarts may seem similar, and they are! But there are some differences that make them distinct, and that mostly comes down to the crust.
Read MoreSaudi Arabia Opens A Liquor Store For The First Time In 70 Years
For the first time in 70 years, Saudi Arabia has its first liquor store as part of its Vision 2030 plan. But there are some provisions about who can shop here.
Read MoreDolly Parton Is Tackling Breakfast With 4 New Baking Mixes
Dolly Parton is releasing all-new baking mixes that can quickly whip up mouthwatering breakfast treats, plus limited-time baking-themed memorabilia for fans.
Read MoreBronze-Cut Pasta Is Not Your Average Noodle
Maybe you've seen it on the shelves of the store, or perhaps you just saw it trending online, but bronze-cut pasta is, quite literally, a cut above the rest.
Read MoreThe #1 Restaurant From Yelp's 2024 Top 100 Celebrates Vegetarian Latin Flavors
Tumerico, a restaurant serving up meatless Mexican cuisine, received the honor of being voted the nation's top-ranked restaurant out of 100 on Yelp in 2024.
Read MoreAsian-Inspired Cuisine Dominated Trader Joe's Frozen Fan Favorites
The 2024 Trader Joe's Customer Choice Awards results are in. This year, the entire frozen entree category was dominated by Asian-inspired meals.
Read MoreWhy California-Style Pizza Has Such Unconventional Toppings
California-style pizza is known for its smaller pie size and unconventional mix of toppings, which pay homage to the state's impressive cultural diversity.
Read MoreSubway Debuts Footlong Churros And Pretzels In New Sidekicks Menu
Subway is debuting two snacks that can satisfy a huge appetite for just a few bucks, and it's also returning a beloved larger-than-life dessert to its menu.
Read MoreUber Closes Up Shop On Popular Booze Delivery Service Drizly
In 2021, Uber announced that it was buying Drizly, an alcohol delivery app, for $1.1 billion. Now, three years later, the company is shutting the app down.
Read MoreStarbucks Sued Over Alleged Human Rights Abuses
In the latest in a long line of public scandals for Starbucks, the coffee chain is being sued by the National Consumer League over alleged human rights abuses.
Read MoreStarbucks Drinks Are BOGO For The Weekend In New Year, New Yay Deal
Starbucks is offering deals on its handcrafted beverages on Thursday, January 11, as well as throughout the weekend, via its New Year, New Yays promo.
Read MoreTaco Bell Debuts Cravings Value Menu With 6 Brand New Items
Taco Bell has launched a brand new Cravings Value Menu to kick off 2024. The menu features both new and returning items for vegetarians and meat eaters alike.
Read MoreThe Biggest Difference Between Jam And Chutney
You've probably had jams and chutneys before, but can you name the difference? They both often feature fruit, but where does the difference lie?
Read MoreThe Odd Asparagus Etiquette People Followed In The 1950s
Asparagus may be awkward to eat, but the rules of etiquette surrounding the vegetable are actually there to make things a bit easier even if they are strange.
Read MoreWhy Cubed Croissants Were A Recipe For TikTok Virality
Yes, we've had cronuts, we've had spherical croissants that defy logic, but now, it's time to get used to the new viral craze: cube croissants.
Read MoreStanley's Latest Collab With Starbucks Causes Black Friday-Like Lines At Target
Target shoppers were eager to buy the latest collaboration between Starbucks and Stanley, the latter known for its trendy, seemingly indestructible tumblers.
Read MoreWhat Sets Arkansas Barbecue Apart From Other Regional Styles
You've had Texas barbecue, and maybe barbecue from the Carolinas, Kansas, or Alabama, but if you haven't had Arkansas barbecue, you're missing out.
Read More
Non-Alcoholic (6)
Roy Rogers Drinks Are Like Shirley Temples For Cherry Coke Lovers
If you're partial to a crisp Shirley Temple, but you're also a fan of Cherry Coke, then trying a delicious Roy Rogers (made with cola) is far overdue.
Read MoreAlcohol-Free And Non-Alcoholic Don't Mean The Same Thing For Drinks
Decode beverage labels-zero alcohol up to 0.5%. Learn the terminology, and make informed choices in the world "almost no" and non-alcoholic drinks.
Read MoreWith Ready To Drink Shrubs, A Revolution-Era Beverage Goes Commercial
Shrubs, a vinegar-fruit based non-alcoholic drink, decidedly not a plant, are the next big thing to hit the niche cocktail and mocktail market.
Read MoreWhy You Can't Use Instant Oats To Make Oat Milk
Oat milk is on the rise, but as prices soar, many of us are trying to make our own. So why does it keep turning out gummy? That's because of instant oats.
Read MoreJacques Torres' Secret Ingredients For Indulgent Hot Chocolate
Jacques Torres is known as Mr. Chocolate for a reason -- his hot chocolate recipe is as luxurious as it is simple to make, with two surprising ingredients.
Read MoreThe Green Juice Martha Stewart Drinks Every Single Morning
Martha Stewart has a refreshing way to start each and every day - she makes a green juice full of fresh veggies that she hails as part of her beauty routine.
Read More
Recipes (3)
Herbed Pumpkin Potato Gratin Recipe
Take advantage of delicious pumpkins while they're in season with this pumpkin potato gratin, which features an herby cream sauce and a Swiss cheese topping.
Read MoreCider-Braised Chicken With Cabbage And Thyme Recipe
This cider-braised chicken with cabbage and thyme will fill your kitchen with autumnal scents as the crispy-skinned chicken cooks out in the flavorful broth.
Read MoreVeggie-Friendly Mushroom Croque Monsieur Recipe
Filled with cheese and topped with béchamel, this sandwich has all the gooey comfort of a French croque monsieur, but with earthy mushrooms instead of ham.
Read More
Restaurants (23)
The Pasta Dishes Giada De Laurentiis Will Never Order At A Restaurant
Pro chef Giada De Laurentiis has high standards for Italian cuisine, and no qualms about explaining why she won't order certain pasta dishes at a restaurant.
Read MoreWhy Some Chefs Scrap The Whole Dish When One Ingredient Is Missing
Chefs put a lot of effort into each dish, and many are reluctant to compromise the integrity of their carefully crafted creations if an ingredient is missing.
Read MoreThe Cheesecake Factory Breakfast Menu That's Available All Day Long
For those of us who love a delicious breakfast for dinner, The Cheesecake Factory offers a range of delicious and filling breakfast options.
Read MoreWhy Many Restaurants Choose To Serve Frozen French Fries
Many restaurants, even the fanciest of exclusive seafood establishments, don't make their fries in house. They use frozen French fries, and for good reason.
Read MoreThe Reason Cheesecake Factory's Menu Is So Long
The Cheesecake Factory's menu is nearly a book, with more than 200 items to choose from, but did you ever wonder if there's a reason why it's so long?
Read MoreWhy Water Glasses Are Bigger At Some Restaurants Than Others
Water glass-size at restaurants differs greatly but this may be more than a coincidence. Whether it's spicy food or a subtle trick, here's why they differ.
Read MoreThe Etiquette Rule To Keep In Mind When Dining With Bad Tippers
If you regularly dine with someone who is a bad tipper, you'll probably want to have a conversation with them about their poor etiquette at some point.
Read MoreThe 10 Busiest Restaurants In The US
In 2023, these independent American restaurants racked up the most revenue in the country, and their menus and atmosphere explain how they draw the crowds in.
Read MoreSplitting Plates Could Be Considered Bad Restaurant Etiquette. Here's Why
If an entree is split in the kitchen, it takes additional effort to divide the standard portion; remember, time is everything in the restaurant industry.
Read MoreThe Secret Menu Fresh Herb You Should Request At Chipotle
If you want your burrito bowl or tacos topped with vibrant fresh cilantro at Chipotle, you actually can get it! All you need to do is ask for it.
Read MoreThe Most Nutritious Bread Options At Subway
Sometimes, we just want a quick, easy bite, but we still want to make sure that bite is as nutritious as possible. Here are your best bets for bread at Subway.
Read MoreThe Cheesecake Factory Ordering Trick For Brown Bread Lovers
There's plenty to enjoy at Cheesecake Factory thanks to its monstrous menu, but the thing that really gets people going? Its famous brown bread.
Read MoreThe Panera Bagel Hack For Bigger You Pick Two Sandwiches
Panera's You Pick Two menu option is already a great deal but you can get even bigger sandwiches when you use this bagel hack found on TikTok.
Read MoreIna Garten's Favorite 'Unpretentious' Paris Restaurant
There are a few good reasons why this accessible Parisian restaurant serving traditional bistro fare is a favorite of Food Network star Ina Garten.
Read MoreOlive Garden's Breadsticks And Red Lobster's Biscuits Share An Unusual Policy
Those free baskets of "never-ending" bread at Olive Garden and "unlimited" Cheddar Bay Biscuits at Red Lobster actually come with an interesting caveat.
Read MoreGiada De Laurentiis' Brutally Honest Review Of McDonald's Tiramisu
While Giada De Laurentiis herself has admitted to not being able to resist McDonald's french fries, it's likely she'll pass on the chain's tiramisu next time.
Read MoreThe Only Keith Lee Approved Restaurants On The Las Vegas Strip
Because Keith Lee is based in Las Vegas, we're focusing on the Strip restaurants and food that meet his approval. Corn-on-the-cob-looking cheesecake anyone?
Read MoreYou're Wrong About How Hot Restaurant Food Should Be
Is the food at your favorite restaurant being served to you too hot? While there is a good reason for this, it does have its downsides when it comes to taste.
Read MoreWhy Gordon Ramsay Refuses To Eat On Planes
If you're surprised that celebrity chefs like Gordon Ramsay refuse to eat on flights, you shouldn't be. There are plenty of health reasons why.
Read MoreThe Only Keith Lee Approved Restaurants In Los Angeles
If you're a fan of food critic Keith Lee, you'll love these Los Angeles spots he highlights. Seriously, like eyes rolling in the back of your head food joy.
Read MoreWhere To Find The Best Potato Dishes In The US
Okay, so you love potatoes. We love them too. That's why we're highlighting all the places you can find the best potato dishes -- loaded fries to hash browns.
Read MoreButter Usually Tastes Better At Restaurants. Here's Why
So you're dining out and think: Why the heck is this butter so good? Well, there are lots of reasons restaurant butter tastes better. You might be surprised.
Read MoreThe 15 Best Steakhouses In NYC, From Icons To Hidden Gems
There are many steakhouses in New York City. We've compiled a list of the best based on reviews -- honestly, you won't go wrong with any of these.
Read More
Shopping Tips (25)
The Fresh Ingredients Giada De Laurentiis Keeps Stocked In Her Fridge
Giada De Laurentiis stresses that each body responds differently to food and notes that the secret to her healthy lifestyle is mindful eating.
Read MoreThe Wine Storage Hack That Starts With A Trip To Costco
Not only does Costco have great deals on wine - often lower than liquor stores - but there's a big storage hack you can find the next time you shop.
Read MoreWhy Costco's Bulk Soda Isn't Actually A Great Deal
When you need a lot of soda for a party or cookout, you might run to buy it in bulk from Costco, but there's a reason why other stores are a better choice.
Read MoreWhy You Should Only Buy Tongs At A Restaurant Supply Store
Restaurant supply stores aren't just for restaurants - you can buy items for your own kitchen too and it's a great resource for buying things like tongs.
Read MoreWhere To Look For Bread Crumbs In Your Grocery Store
If you're on the hunt for bread crumbs at the grocery store, your best bet is to check the baking, bread, and - in some cases - the international foods aisles.
Read MoreDoes Seedless Watermelon Actually Taste Sweeter Than Other Varieties?
If you've heard that seedless watermelons are sweeter than seeded ones, or vice-versa, you should learn what really determines the sweetness of this fruit.
Read MoreThe Red Flag To Avoid When Shopping For Crab
When shopping for crab, be sure to avoid this red flag that tells you the meat is definitely spoiled, as well as a few other signs that you shouldn't buy it.
Read MoreHow To Pick Out Great Store-Bought Focaccia Bread
Look for these visual and sensory cues to find a loaf of focaccia at the store that will be perfectly crusty on the outside and soft on the inside.
Read MoreGeneric Vs Name Brand Frozen Vegetables: Is There A Difference?
It can be hard to know if a generic product offers the same benefits as name brand, but you can stop wondering when it comes to frozen vegetables. Learn more.
Read MoreHow Grocery Cart Handles Can Affect Your Spending
If you've ever noticed how you spend more at grocery stores than you were planning, there are several reasons. One of them happens to do with the shopping cart.
Read MoreThe Difference Between Modern Grocery Stores And Supermarkets
The difference between a supermarket and a grocery store is simple, but determining which one you should visit to save money is a complicated task.
Read More$2 Rice Mixes Are Actually Incredibly Overpriced
If you want a quick and cheap meal, you might grab a $2 box of rice for dinner. Unfortunately, that box of rice is overpriced and not very nutritious.
Read MoreHow To Choose The Perfect Steak At The Store
Deciding what steak to buy can feel overwhelming when you're faced with so many options. Here's what you need to know to choose the perfect cut.
Read MoreThe Grocery Store Conveyor Etiquette You Need To Abide By
It's common to perform this habit when loading groceries onto the checkout conveyor belt, but it could be causing trouble for your fellow shoppers.
Read MoreHow Swapping Grocery Store Carts For Baskets Saves You Money
Grocery shoppers looking to save more money and cut down on unnecessary purchases should learn about the benefits of choosing a basket over a cart.
Read MoreHow To Pick The Best Bag Of Sweet Potatoes At The Store
Sweet potatoes are so versatile, they can be enjoyed on their own, used for desserts, and a number of other dishes. Here's how to pick the best bag at the store
Read MoreThe Best Time Of Year To Buy And Eat Tropical Fruits
If you're bored of apples and oranges, there are a range of incredible tropical fruits to enjoy. But, it's good to know the best time of year to buy them.
Read MoreThe Snacking-While-Shopping Etiquette You Need To Abide By
Snacking on certain food items while grocery shopping is a big no-no, for both health and safety reasons, as well as for the store's bottom line.
Read MoreWhy Do Raspberries Come In Smaller Packages?
Learn why you can't normally buy raspberries in boxes that hold more than a few ounces, plus tips for buying and storing the berries properly.
Read MoreWhy Judy Joo Never Buys Frozen Lobster
When it comes to lobster, in most places you have an option to buy fresh or frozen. But there are many pro chefs like Judy Joo who say never to buy it frozen.
Read MoreThe Important Number You're Ignoring On Grocery Store Price Tags
There are plenty of ways to save money at the grocery store, but missing out on this small part of each price tag may be costing you more than you know.
Read MoreIna Garten's Etiquette Rule For Grocery Store Fruit Stands
When shopping for produce, Ina Garten strongly recommends against a certain common habit, and there are plenty of alternatives to try instead.
Read MoreWhy It's Never Worth It To Buy Pre-Cleaned Shrimp
Preparing fresh shrimp for a meal can be a labor of love, not to mention time-consuming. But even so here's why it's never worth it to buy pre-cleaned shrimp.
Read MoreWhy Grocery Store Express Lanes Aren't Always Faster
This is why the self-checkout express lane at your grocery store can end up taking so long, plus tips for how to actually pick the fastest checkout lane.
Read MoreWhy Chef Jet Tila Never Buys Frozen Spinach
If you're a fan of Chef Jet Tila, you might want to take a tip from his techniques and never buy frozen spinach. Here's why he always opts for the fresh stuff.
Read More
Starbucks (1)
What Starbucks Drink Has The Most Caffeine?
When you need a good boost of caffeine to get you through the day, you might be wondering which drink at Starbucks has the most. We have the answer.
Read More
Storage and Preservation Tips (19)
How Long An Open Bottle Of Ranch Lasts In The Fridge
If you've had ranch dressing in your fridge for who knows how long, it's time to learn how long opened ranch actually lasts and how to tell if it's spoiled.
Read MoreHow Long Marinara Sauce Will Stay Fresh In The Fridge
A single jar of pasta sauce is usually good for more than a single meal, but you need to ensure that you use it up before it goes bad. Here's how long it lasts.
Read MoreHow To Thaw Frozen Cheese So It Still Tastes Fresh
The key to ensuring that your frozen cheese keeps its consistency and fresh flavor is to let it thaw properly before you use it in your specific dish.
Read MoreHow Long An Open Container Of Oat Milk Will Last In The Fridge
Oat milk's shelf life lasts for a surprisingly long time, but you should still know about signs of spoilage that tell you if it's time to throw it out.
Read MoreHow Long An Open Tub Of Yogurt Will Last In The Fridge
The USDA recommends using a refrigerated container of yogurt within one to two weeks after purchasing it to ensure it is at its peak of freshness and quality.
Read MoreDo Bread Crumbs Get Moldy?
We have the answer on whether or not breadcrumbs can grow mold, plus tips on how to store them so you don't have to worry about a spore colony in your pantry.
Read MoreHow Long Vermouth Will Stay Drinkable After Opening
Vermouth is a key part of a handful of classic cocktails. Sometimes, you only need a little bit and are left with a nearly full bottle afterward. Will it last?
Read MoreHow Long Heavy Cream Will Stay Fresh After Opening
Opened heavy cream lasts longer than you might think, but that's only if you follow correct storage practices and always check to see if it's on the decline.
Read MoreHow Long Sour Cream Will Stay Fresh After Opening
If you love sour cream, you may want to know how long it will stay fresh after opening so you can enjoy it and not become sick. Here are the guidelines.
Read MoreHere's How Long You Have To Drink An Open Bottle Of Almond Milk
Whether you have fresh or store-bought almond milk on hand, you should learn how long it lasts after opening, plus more tips on how to tell if it's gone bad.
Read MoreToo Many Ripe Avocados? Freeze Them Whole For The Best Results
There is a sweet balance between just perfectly ripe avocados and avocados that have entered zombie territory. To preserve them, try the freezer.
Read MoreWhy Salted Butter Is Safer To Leave Out On The Counter Than Unsalted
Discover the butter dilemma: Does it go on the counter or stay chilled? Salted or unsalted? Uncover butter secrets and find your perfect spread.
Read MoreTikTok's Hack For Storing Cheese In Its Original Wrapper
If you often find stored cheese losing its flavor, texture, and overall consistency, there's a viral TikTok hack for preserving it for longer using its wrapper.
Read MoreHow Long Egg Salad Will Stay Good In The Fridge, If You Do It Right
As a general rule of thumb, egg and other mayonnaise-based salads can remain good in your refrigerator for three to four days, provided they're stored properly.
Read MoreThe Best Way To Store Bell Peppers So They Last Longer
There's nothing worse than reaching for an ingredient only to find it's gone bad. To avoid spoiled bell peppers, here's how you should store them.
Read MoreHow To Store Fresh Donuts To Slow Down Staling
The key to preventing leftover donuts from turning stale, hard, and even moldy is to store them quickly and use the correct type of storage vessel.
Read MoreWhy You Should Store Fresh Rosemary In A Jar Of Water
Fresh herbs are a great element for numerous recipes, but you have to approach storage the correct way. Here's why you should store rosemary in a jar of water.
Read MoreHere's How Long A Batch Of Hard-Boiled Eggs Will Stay Good
If you like to boil eggs in advance for a quick snack or a shortcut to egg salad, learn how long hard-boiled eggs will last when stored in the fridge.
Read MoreWhy Frozen Food Is Safe To Eat Without Added Preservatives
This is the science behind the powerful effects of freezing foods, and why frozen products can travel thousands of miles without any added preservatives.
Read More
Stores And Chains (3)
The Smartest Day Of The Week To Shop At Aldi
Any time is a good time to shop for affordable groceries at Aldi, but visiting on one particular day of the week can result in an extra-satisfying trip.
Read MoreDetails You'll Want To Know About Shark Tank's Fishwife
Fishwife is making a splash on "Shark Tank" with its ethically sourced tinned fish, which has seen a major boost in popularity over the last couple of years.
Read MoreWhy Trader Joe's Sourdough Bread Is A Customer Favorite
Believe it or not, Trader Joe's has garnered itself a dedicated following, specifically to its sourdough bread. And yes, it's trending across social media.
Read More
World Cuisines (21)
Do Stink Bugs Taste As Strongly As They Smell?
The Mashed Bros are back again with an extra crunchy taste test of a variety of insects, including the aptly named and somewhat feared stink bugs.
Read MoreCure Your Egg Yolks In Soy Sauce For An Extra Umami Punch
If you haven't tried a soy-cured egg yolk yet, you need to put it on your radar. Soaked in soy and delicious seasonings, the yolk becomes jammy perfection.
Read MoreAlaska's Reindeer Hot Dogs Pack A Coca-Cola Flavored Twist
Alaska’s reindeer hot dog is served in a steamed bun topped with onions that have been caramelized in Coca-Cola for a unique twist on a classic.
Read MoreCrema Catalana: Crème Brûlée's Lighter, Citrusy Cousin
If you find crème brûlée too rich or one-note, crema Catalana is a similar, must-try dessert that manages to be unique in flavor and easier to prepare.
Read MorePissaladière Is The French Pizza Style You Need To Try
Every regional cuisine seems to have its take on pizza, and Provence is no different. Niçoise pizza, known as Pissaladière, features anchovies and onions.
Read MoreThe Glamorous Origin Of Hong Kong's Pork & Egg Rice
Sorrowful Rice wasn't invented for a restaurant or a cookbook, nor was it thrown together out of necessity by a hungry line cook. The dish comes from a movie.
Read MoreWhat To Look For When Buying Challah Bread
With its many braided strands, challah is a stunning addition to any meal, but if you're not familiar with it, picking the best loaves can seem tricky.
Read MoreThe Unusual Ingredient That Defines Classic Philadelphia-Style Hot Dogs
A Philadelphia-style hot dog is made by topping a split all-beef hot dog with mustard, a relish known as pepper hash, and a crispy yet soft fish cake.
Read MoreWhy Anthony Bourdain Had Major Beef With Kobe Sliders
You might have seen these on a menu at some pseudo-swanky joint around town: Kobe sliders. They were Anthony Bourdain's nemesis, and for good reason.
Read MoreThe First Dishes That Defined Tex-Mex Cuisine
Today's Tex-Mex cuisine is quite well-known and diverse, but two specific dishes can be credited for getting it off its feet in the early days.
Read MoreA Guide To The Different Types Of Mackerel Sushi
Mackerel sushi's reputation as "fishy" shouldn't stop you from trying it, and there are many varieties to sample that will surely please your tastebuds.
Read MoreWhat Are The Different Types Of Fish Eggs In Japanese Cuisine?
You've likely had sushi topped with roe, or fish eggs, and you may have noticed many different types. These are the main varieties popular in Japanese cuisine.
Read MoreAndrew Zimmern's Go-To Sandwich Bread Is Criminally Underrated
Andrew Zimmern's favorite sandwich bread is the Vietnamese baguette, which boasts a soft and stretchy inner texture, and a gorgeous, crispy outer crunch.
Read MoreWhat Is Carne Picada And How Is It Different From Carne Asada?
You've likely heard of savory carne asada, but what about its cousin, carne picada? From a different cut of meat, the preparation couldn't be more dissimilar.
Read MoreThe Definitive Best Hot Dog Style, According To Anthony Bourdain
Anthony Bourdain traveled the world to sample iconic regional foods, and out all the hot dogs styles around the globe, he named just one as the best.
Read MoreWhat Does Confit Really Mean?
It's a centuries-old dish, full of deeply rich flavors and succulent meat that's so decadent you remember when left your body and floated to Pleasure Town.
Read MoreAppalachian Snow Cream Is The Epitome Of Winter
Those outside of some parts of the U.S. may have no idea what snow cream is, and learning about this dessert could change the way you spend your snow days.
Read MoreThe Historical Soup Etiquette We Still Follow Today
We have the ancient Egyptians to thank for how we eat soup today. Based on their practices, many modern humans eat the meal the same exact way.
Read MoreAll Your Sushi Questions, Answered
You've got questions about sushi that we'd love to answer. From etiquette to sustainability, let's take a deep dive into the marvelous world of sushi.
Read MoreHow Ashure Became One Of The Oldest Desserts In The World
What is likely the world's oldest dessert is warm, comforting, and full of a delicious blend of flavors and textures that has withstood the passing of time.
Read MoreHwachae Is The Fruit Punch That Took Over TikTok
TikTok continues to make food recipes go viral, but another cool facet is when the platform gives exposure to centuries-old traditions like Korean Hwachae.
Read More