Although mayonnaise is a main component in tuna salad, you can actually swap it out for another ingredient: greek yogurt. Here's why it works.

It's important to remove any charred food particles leftover from your last grill session, since leaving them on the grate can affect the cooking process.

As the daughter of acclaimed chef Gordon Ramsay, Tilly Ramsay certainly knows her way around the kitchen. And her potato roasting tip is a game-changer.

Jell-O is fun, isn't it? It's moldable, vintage, and has a texture unlike anything else. Our ranking of the best Jell-O flavors is your guide to better dessert.

Cooking without dairy shouldn't be hard, and fortunately, there is an abundance of milk substitutes to assist in the switch, from plant-based to dairy-adjacent.

There are several options for reheating your filet mignon leftovers, each designed to maintain the steak's extreme tenderness and mouth-watering flavor.

Sandwich architecture emphasizes the importance of balance in each layer of a sandwich. The wrong type of bread or other factors may result in a soggy sandwich.

Beans are nutrient-dense superfoods — even if they don't seem that exciting. Yet, with so many popular types of beans, the options are really quite adventurous.

Corn on the cob is susceptible to various forms of spoilage, including damage from insects and its natural aging process, and both can be easily detected.

The amount of stock and how quickly it is added to risotto will determine not only the consistency of the rice but also how well it holds your intended flavor.

In-N-Out might have a simple menu, but off-the-menu orders have built a cult following. Here are some In-N-Out secret menu items you might not be familiar with.

Boiling eggs the right way involves much more than water and heat. There are many aspects to consider when cooking boiled eggs the right way.

If your stuffing is bone-dry, it can lead to a less than pleasant experience. Here are the best ways to fix dry stuffing -- whether homemade or store-bought.

One of the trickier items to cook properly on a grill is bone-in meat. Here are some tips on how to master getting the perfect char on them without overcooking.

Parchment paper and silicone mats aren't interchangeable when it comes to flat surfaces. By considering their unique qualities, you can choose the right one.

Pork chops are a classic on the grill. They might not hold the same notoriety as other cuts, but that might be because of their history of being overcooked.

There's no doubt the plant-based community loves vegan mashed potatoes, but there are a few things to consider once you set out to make your mashed masterpiece.

The next time you get a piece of toast stuck, simply lift the lever up above its resting position. It should give you an extra inch or so to grab the toast.

Evaporated milk offers versatility for both sweet and savory recipes. But if you don't have a can or aren't a fan of dairy, opt for one of these alternatives.

Salmon skin contains the highest concentration of omega-3s in the entire fish, and cooking salmon with the skin on helps retain oils and nutrients.

You probably know the benefits of brining chicken, pork, or other meats, but have you ever tried bringing fish? Here's why you should give it a shot with tuna.

As farmers in other nations attempt to make up for the lack of grains from Russia and Ukraine, fertilizer is in short supply.

Few foods are more synonymous with America quite like the classic hamburger. But where did it come from? Here is the history of the beloved hamburger.

Ramen noodles is a dish that has a long (and somewhat complicated) history. Not only did it leave its mark around the world but also in outer space.

if you've ever grilled steak or cooked meat of any kind, you know that letting the meat rest afterwards is crucial to ensuring the juices stay inside.

Whether you like 'em with garlic cream sauce, steamed with fries, or lathered with coconut and curry, there's a good chance mussels are coming to your table.

Cheddar is a popular option for topping burgers, but there is one celebrity chef who is not a fan: Bobby Flay. But why, and what does he recommend instead?