How To Swap Soy Sauce With Worcestershire
If you're in the middle of a recipe that requires some salty soy sauce and you don't have enough or simply don't have any at all, we've got a solution for you.
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Stories By Emily Boyette
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The Type Of Bowl Matters For Keeping Your Fruit Fresh
If you tend to keep fresh fruit on display in a large bowl in your kitchen, the type of bowl you pick out might matter more than you realize. -
The Reason Food Processor Dough Blades Are Useless
What is your food processor's dough blade is good for? Well, honestly, not much. We're exploring this tool's dubious merits and some better options. -
Canned Fruit And Cake Mix Make For The Fastest Cobbler
Instead of making your own batter from scratch, use a box of cake mix instead. It's that simple, and this version saves you money. -
The Flipping Mistake You Need To Avoid When Grilling Salmon
While there are many tricks out there to get your grill as non-stick as possible, like coating your meat with oil, salmon still tends to stick like glue. -
Never Use The Same Plate For Raw And Cooked Cuts Of Meat
If you use the same plate for raw and cooked meat you run this risk of cross-contamination, which can cause sickness. -
The Astonishingly Simple Trick To Cut Potato Baking Time In Half
Baked potatoes yield delicious results, but they seem to take forever to cook. If you're looking to cut that time in half, we've got just the tip. -
The Spice That Will Give Your Egg Salad Sandwich A Flavorful Kick
There's one spice in particular that will not only add that extra oomph to your next batch of egg salad but will also dye it a slightly more vibrant hue. -
The Messiest Mistake To Avoid When Prepping Soup To Freeze
Whipping up a big batch of soup turns into make-ahead magic and future meals have never been easier. But how efficiently you store it can impact the outcome. -
The Only Type Of Spatula You Should Use To Flip Fried Eggs
If you've ever struggled when flipping your fried eggs, it could be the spatula you're using -- here's what you need to make the perfect fried eggs. -
A Peanut Butter Jar Is The Key To Perfectly Shaped Burger Patties
Here's a helpful tip on how to make sure your home-made burger patties are perfectly shaped and portioned -- by using a surprising item found in the kitchen. -
The Extra Steps Daniel Boulud Takes When Prepping Garlic For Aioli
Garlic aioli can be a savory addition to many dishes, but chef Daniel Boulud goes the extra mile with a garlic poaching method that adds an extra twang to it. -
Why You Should Never Let Hollandaise Sauce Get Cold
Learn the secrets of temperature control to keep your Hollandaise sauce silky smooth and ready to serve, avoiding chilling and/or reheating mishaps. -
The Common Carving Mistake For Big, Show-Stopping Roasts
When it comes to serving up deliciousness around the holidays or during dinner parties, larger cuts of meat are typically on the menu, ready for the spotlight. -
For The Best Tasting Burger Sliders, Don't Get Fancy With The Bun
Whether you're hosting a party or simply have a craving for burgers, sliders are a wonderful option. However, it's important to pick the right type of buns. -
The Best Oil Temperature For Frying Perfect Homemade Tortilla Chips
The secret to achieving crispy homemade tortilla chips is all about keeping the frying oil exactly where you want it. See how best to do this. -
The Cooking Trick That Will Improve The Texture Of Egg Salad
Depending on how jammy you prefer egg yolks, you can perform an eight, nine, or 10-minute boiled egg technique to ensure the yolks are cooked to your liking. -
The Last Thing To Do Before Throwing Out Leftover Vegetable Cooking Water
The liquid you boil veggies in is ordinarily thrown out, but it contains all types of flavor and nutrients. So before you throw it out, do this instead. -
Why Baking Powder Should Never Be Used In Scrambled Eggs
By incorporating baking powder into your scramble, you're actually inflating your eggs with carbon dioxide, which yields light and fluffy results. -
Barely Browned Butter Is The Flavorful Secret To Salad Dressing
Browned butter's nuttiness and caramel-like flavor plays well with most varieties of vinegar and mustard, which makes it perfect for salad dressing. -
The Last Thing To Do Before Throwing Out Leftover Dip
With the help of a few extra ingredients and a blender, you can give leftover dips a second life instead of throwing them in the trash. -
The Defrosting Switch That Will Leave You With Crispier Fried Steak
While freezing your meat in the packaging it came in is normal and definitely acceptable, during the freezing process, frost collects in the package. -
Easily Sneak Those Bagged Salad Leftovers Into Your Baked Goods
Struggling to use up your salad kits before they go bad? Here's a creative way to keep that lettuce, spinach, arugula, and more from going to waste. -
The Key Tips For Making An Extra-Crispy Panini
Making a panini elevates your sandwich game and making it extra crispy can turn a good panini into an amazing panini. Here are some tips to help. -
Roast Your Lemons For Perfectly Sweet Lemonade
Roasting your lemons unleashes natural sweetness, caramelizes sugars, and adds a smoky twist for an epic flavor bomb. See how to get next level lemonade! -
Vinegar Powder Is The Overlooked Ingredient Your Pantry Is Missing
Vinegar is a versatile ingredient that works in lots of dishes, that's why vinegar in powder form is the overlooked ingredient your pantry is missing. -
The Flavorful Methods For Cooking White Meat That Won't Dry It Out
When comparing the preparation of white meat versus dark meat chicken, the texture is a night and day difference. Here's how to properly cook the former.
