Jello-O shots aren't just tasty; they can double as eye candy. In fact, you can make them look like candy corn if you know which ingredients to choose.
The road to poultry glory is littered with potholes and pitfalls. Among them is the decision to use sautéing as your sole method for cooking chicken breast.
Vodka is enhanced by many other flavors, which makes it a versatile spirit. With expert insight, we've rounded up some global vodka cocktails you need to try.
Sometimes the starchy concoction needs a nudge toward the exceptional. For the easiest upgrade, try tossing this canned ingredient into your potato soup.
With a no-nonsense recipe that includes tomato puree, molasses, and brown sugar, this sauce carries just enough zing to barbecues without stealing the show.
Celebrity chefs like Gordon Ramsay are always offering hot tips and tricks, so it's no surprise that they've got something for baking the best cookies, too.
A cheese board isn't just a jumble of delicious dairy chunks. It's an opportunity to explore flavors and textures. That means how you arrange the food matters.
Dish up an effortless dinner with this one-pot recipe, which cooks nutty pearl couscous alongside lightly seasoned chicken, sun-dried tomatoes, and asparagus.
All you need is a bit of olive oil and a handy kitchen appliance to transform your overcooked and rubbery chuck roast into something useful and versatile.
Cooking crispy and flavorful potato wedges all boils down to the way in which you cut them. Here's what you need to keep in mind when cutting potato wedges.
The cheese shop where Ina Garten used to purchase cheese for her Barefoot Contessa store has a rich history dating back to its beginnings in the 1890s.
Par-cooking individual ingredients can be a great way to meal-prep and save time in the kitchen, but some foods are better suited to par-cooking than others.
Out of all of the must-have Trader Joe's fall products that we ranked this year, there's one dessert that stands out from the rest of the autumnal snacks.