Olive oil has many uses in the kitchen, from making dressing to pan frying. But see why it's not always worth reaching for the expensive stuff.

Knowing how to cook with coriander is important information, but understanding how to replace it? Essential. Use these tips to stock a ready replacement.

Celebrity chef and overall goddess of the kitchen, Ina Garten, prefers to use an uncommon noodle that gives her recipe a doubly comforting effect.

If the thought of extra bowls has you reconsidering mise en place, you might want to consider this muffin tin trick for your next batch of the tasty treats.

This trick might sound a little too easy: Christina Tosi says cookies, cakes, and brownies sold in stores look way better when you do just one thing to pieces.

Filled too soon, the ice cream will melt, drenching the pastry you labored over; Filling them just as you serve the profiteroles can tie you up in the kitchen.

If you see a lightly frazzled floor staff, a standing lobby of impatient diners, and an overwhelmed host, under no circumstances should you ask this question.

To peel hard-boiled eggs in record time, steam them instead. Here's the science behind why steaming them works so much better than boiling for a clean peel.

Sticky and sweet, you may not have considered peanut butter and jelly sandwiches a fancy treat. Here's the surprising background behind this iconic duo.

American bourbon has several strictures, and a huge part of them is the vessel in which the liquor is stored. See what the rules about bourbon barrels are.

Starbucks has far fewer stores in Australia in comparison to the U.S. and other countries. Here's why the chain has minimal presence in the country.

Though agrodolce sounds like some fancy Italian concoction, it's something you've almost certainly had before in some form or another, possibly with takeout.

Cara Cara oranges are one of the most nutritionally-dense varieties -- and the flavors are just as impressive. Here's why they stand out from the rest.

Texas is well-known for its barbecue, but there are several other culinary (and beverage) classics that hail from or were popularized in the Lone Star State.

Consistently ranked as one of the world's top bars, The Connaught in London features a martini trolley that serves up drinks you won't be able to forget.

The fluffernutter is unmistakably an American invention, but one that kids and adults alike shouldn't be afraid to claim. See which state gave rise to it.

For your next potluck or game-day spread, surprise guests with this Korean-style hot corn cheese dip. It's rich, creamy, and supremely dippable.

If microwave popcorn is your Achilles heel, there is a way for you to enjoy your own customized version of this snack food -- in the comfort of your own home.

If you would love to replicate smoked flavor at home, but the cost is a bit daunting, Alton Brown has a rather simplistic way of smoking without the investment.

Coconut sugar is a truly unique sweetener and a relatively recent addition to U.S. baking aisles. See when you should and shouldn't use this sugar.

If you thought mac and cheese couldn't get any better, you haven't tried this impressive way to serve it. Here's how to really deliver at your dinner party.

Popular among harried home cooks everywhere, the tuna cakes you'll find across Australia contain a special ingredient more closely associated with hummus.

Vidalia onions are as well known around the world as the Russet potato, and the U.S. government has an interest in protecting its provenance.

Crepes can benefit from a little carbonation, and if you are looking to change up your crepes, you may want to consider adding ginger ale to the batter.

Of all the ways you could season rice, this unconventional ingredient should be on your list. Here's how it provides a punch of flavor to your grains.

Thomas Keller of The French Laundry is not afraid to be inspired by unlikely foods. See how a Baskin Robbins treat gave rise to a fishy amuse-bouche.

Luckily there is a way to resuscitate a day-old donut, and this is a lifehack of which every professed donut-lover should take note and commit to memory.