Capunti Is The Pasta Shape Built To Hold Sauce
Capunti might not be the most well-known pasta, but its shape and characteristic ridges are perfect for scooping up thick sauces like Bolognese.
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Stories By Chloe O'Donnell
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You Can Use Anise Extract In Place Of The Seed, But There's One Caveat
Technically the two come from the same source, but they are not equals in their finished forms. Follow this tip so you end up with a well flavored outcome. -
The Reason A Thermometer Is Still Useful When Air Frying Foods
Air fryers are fantastic additions to the kitchen because they can handle many different kinds of cooking; even so, there are some things they can't do. -
Don't Forget To Warm Your Rag In The Microwave Before Cleaning
If your cleaning plan includes tackling tough, stuck-on messes, part of your preparation should be to toss a rag into the microwave. -
The Paper Plate Tip To Avoid Scratches On Your Cookware
A vast array of cookware that keeps all your culinary bases covered is a great boon to any kitchen, but it also creates a storage problem. -
Canned Tuna And Butter Are All You Need For This Simple Italian Pasta Dish
Canned tuna might not be the first thing that comes to mind when you're whipping up pasta, but tonno e burro is the simple dish sure to change that. -
Fold Deli Meat Around Slippery Ingredients For A Neater Sandwich
Say goodbye to messy sandwiches! Learn the art of sandwich stability with clever deli meat tactics. Keep your wet and wild fillings in check! -
It's Best To Wait On Adding Veggies To Freezer Sandwiches
Popping pre-made sandwiches into the freezer each week sets you up for lunch success, but it can also set you up for soggy messes. Do this instead. -
How To Prevent Your Jell-O Shots From Looking Cloudy
Elevate your pool or house party with perfectly clear Jell-O shots! Learn expert tips to craft beautiful, bubble-free cocktails that wow your guests. -
The Canned Tuna Tip That Ensures A Crispy Melt Every Time
All you need for a basic tuna melt is some cheese, tomato, celery, and of course, canned tuna. But sadly, this is where things can take a turn for the worse. -
A Ramen Packet Is The Unexpected Ingredient Your Popcorn Needs
Make your popcorn zing with the addition of this spice mix — in fact, this little packet is the perfect addition to a whole host of different foods. -
The Aluminum Foil Hack To Try When Your Baking Pan Is Too Big For Your Dish
If you have too little of a recipe to fill up your baking pan, you could invest in a smaller model, or you could save some time and money with aluminum foil. -
Why The Word 'Pickle' Is Missing From Many Popular Brands' Labels
If you have ever wondered why the word 'pickle' doesn't appear on the label of many major pickle brands, the answer is surprisingly straightforward. -
How To Keep Potentially Airborne Tortilla Chips Grounded In Your Air Fryer
Say goodbye to food whizzing around inside the air fryer, because with a few simple tricks, you can keep your hot snacks grounded and cooked to perfection. -
Margarine Is The Secret To Garlic Sauce That Tastes Like Your Favorite Pizza Chain's
You might assume that garlic sauce is made with butter, but for an authentic recreation, you should actually use margarine. Here's why and how to do it. -
Toss Flour Into Your Pasta Water To Make Sauce Stick Better
If you want your home-cooked pasta to taste five-star, toss some flour into the boiling water to emulate dishes at your favorite Italian restaurant. -
The Drop Technique To Prevent Oil Splatters When Making Fried Foods
Getting splattered with boiling oil is not fun, and it can be dangerous. Thankfully, there is a simple technique to avoid this issue when frying foods. -
Smoked Salt Is The Secret Ingredient Your Tomato Toast Is Missing
Elevate your tomato toast with a secret ingredient: smoked salt. Discover how this flavorful seasoning enhances your dishes, beyond even a decadent bruschetta. -
Prevent A Sad, Soggy Salad With Some Shrewd Vegetable Placement
The way you layer your dressing and other ingredients can make or break your meal, so it's important to learn how to do so properly. -
The Easy Protein Swap For A Leaner Reuben Sandwich
If you crave the taste of a Reuben but are avoiding red meat or trying to implement leaner foods into your diet, you should swap out the corned beef. -
Before You Go All In On Sushi, Try The Sashimi First
There's no need to be scared of sashimi — it's a great dish to start your meal at a sushi restaurant, and to sample different types of fish in their pure form. -
When Grilling Seafood, There's Only One Type Of Skewer You Should Use
It's important to cook seafood properly, and one way to do so is to use skewers. But you need the right skewers. These are the right skewers. -
The Easy Way To Ensure Your Asparagus Is Fully Seasoned
Due to its cylindrical shape, it can be hard for seasoning, especially salt, to stick to it. But there's no need to resign yourself to unseasoned asparagus. -
How Long It Takes To Cook Potato Chips In An Air Fryer
Take your snacking to the next level by cooking your own homemade potato chips in an air fryer. Here's how to get the perfect crunch. -
How Old-School Soda Fountains Switched Up Their Drinks In The Winter
We all know that soda fountains were a summertime oasis for kids and the elderly alike. But how did these shops keep customers coming in during the off-season? -
Save Time And Space While Cooking With One Simple Step
Regardless of one's comfort level in the kitchen, there is something that both home cooks and professional chefs can agree on: Cleaning up is a pain. -
Ghosting Restaurant Reservations Could Cost You Big Time
Diners failing to show up for a reservation is a major issue for restaurants, making the industry come up with ways to avoid expensive consequences.
