The Unique Meat Additions That Can Shake Up Your Charcuterie Boards
Charcuterie boards are a brilliant place to innovate, as they're all about choice. Try some new meats to add interest and bold flavor to your next one.
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Stories By Anna Staropoli
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How Ina Garten Adds A Touch Of Luxury To Tartar Sauce
In her recipe for homemade tartar sauce, shared by Food Network, Ina Garten incorporates a special type of vinegar into her mixture. -
Give Your Snickerdoodles A Fall Twist With Pumpkin Spice
Given snickerdoodles' reliance on cinnamon, it already channels all things fall but you can maximize these flavors even further by adding pumpkin spice. -
Give Your Maine-Style Lobster Rolls A Boost With Kewpie Mayo
While good lobster meat doesn't need much doctoring, Japan's punchy, flavorful Kewpie mayo will take your homemade lobster rolls to the next level. -
The Simple Way To Ensure Your Vietnamese Iced Coffee Is Sweet Enough
Sweetened condensed milk is an essential part of Vietnamese iced coffee. You can fine-tune its sweetness by adding extra sweetened condensed milk. -
One Of The World's Rarest Espresso Machines Lives In An Italian Coffee Shop
Named after explorer Amerigo Vespucci, this one-of-a-kind espresso machine more than justifies a journey to Florence to behold it in action. -
Add Citrusy Notes To Your Beer With A Splash Of Lemon Juice
Sometimes all you need is a squeeze of citrus to transform your beer. Here's why you should add a splash of refreshing lemon juice to your next pint. -
A Squeeze Of Lime Does The Trick In Elevating An Espresso Tonic
The zesty profile of a lime complements the crispness of tonic water and the complex richness of your go-to espresso for the perfect espresso tonic. -
What Makes Spanish Chocolate Unique?
While Belgium and Switzerland most likely come to mind first when considering European chocolate-makers, Spanish chocolate is truly unique - and just as tasty. -
Give Your London Fog A Boozy Upgrade For The Most Comforting Cocktail
A classic London fog makes for a great foundation for a cocktail. The flavors present in the tea and booze will complement and elevate each other. -
Malasadas Are Hawaii's Answer To Donuts, With Portuguese Roots
Malasadas are Hawaii's answer to donuts but they don't have a hole. The pastries have Portuguese roots, but are now favorite Hawaiian confection. -
The Sweet Spice That Pairs Unexpectedly Well With Chicken
If you're looking to upgrade your chicken, want to impress your guests with a unique roast, or want to use up this particular spice, here's what you need to do. -
Make The Absolute Best Key Lime Pie With One Subtle Ingredient Addition
Key lime pie is already a favorite dessert for many people, but you can actually level it up even more with one simple ingredient you might not expect. -
Why Your Lychee Martini Is Best Served Stirred, Not Shaken
Lychee martinis are a tasty spin on the classic cocktail. However, unlike the original, you'll want to stick to stirring the components and skip the shaker. -
This Is Ina Garten's Go-To Side Dish Pairing For Short Ribs
When cooking her red wine-braised short ribs, 'Barefoot Contessa' star Ina Garten singles out two potential side dishes to pair with her ribs. -
Your Summer Cocktails Are In Need Of A Perfectly Pickled Upgrade
Whether you use straight-up pickle juice, mix in pickled fruit, or include a pickled garnish, pickled cocktails are ready for their time in the sun. -
What's The Difference Between Chicago Deep Dish And Tavern-Style Pizza?
The city if Chicago is practically synonymous with deep dish pizza, but that isn't the only style, nor is it even the windy city's only pizza specialty. -
Dean Martin's Old Fashioned Swapped Bourbon With Scotch
Dean Martin and the rest of the Rat Pack loved to have a drink or two. Did you know that Martin preferred Scotch in his old fashioned cocktails? -
A Splash Of Dessert Wine Will Revamp Your Manhattan Cocktail Instantly
If you're getting bored of the same old Manhattan cocktail recipe, switch it up with a small addition of a sweet dessert wine. -
The Special Marinade That Keeps Ina Garten's Pork Tenderloin Tender And Juicy
Ina Garten makes sure her pork tenderloin stays juicy with an herby marinade she soaks the meat in for at least three hours. -
Strain Your Batter For Smoother Homemade Crepes
If you're in the business of making texturally appealing crepes, consider straining the batter first. That way you'll get rid of those pesky lumps! -
Rachael Ray's Flavorful Alternative For A Mayo-Free Potato Salad
Rachael Ray's potato salad recipe does not featured a mayonnaise base. Instead, she avoids the creamy ingredient in lieu of a smoother blend. -
Washington DC's Watergate Hotel Has A Martini Inspired By The Infamous Scandal
There's never a wrong reason to enjoy a martini, so why not raise a glass at The Watergate Hotel this June on the anniversary of the Watergate Scandal? -
Skip The Microwave And Heat Up Hot Fudge In The Double Boiler
Anyone who has ever tried to melt chocolate knows it can be a little tricky. For the best hot fudge, avoid using the microwave and try the double boiler method. -
The Extra Charge You Should Expect When Dining At Restaurants In Italy
When scanning your bill in Italy, you will be delighted not to see a line for gratuity, but don't be shocked to see a nominal charge that covers your table. -
Put Mortadella On Your Pizza And Eat Like The Italians Do
No food invokes artistry like pizza does. With a blank canvas of dough, anything goes. For authentic Italian fare, add mortadella to your next slice. -
The Simple Ratio You Need To Follow For White Chocolate Ganache
While a ganache can contain many ingredients, to make a quick, but delicious, version, you only need two ingredients: chocolate and cream, in the right ratio.
