Beer On Ice Is Fine (Sometimes). Stop Freaking Out About It
Especially in areas with hot climates and a lack of refrigeration, beer on ice is not just a preference, but a necessity for ideal refreshment.
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Stories By Erin Shaw
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Why Asparagus Clashes With Most Wine, And How To Fix It
Have you ever had a bite of asparagus, then sipped wine and thought that maybe it needed more time to open up? It turns out that the two can clash. -
The Mild Ingredients To Look Out For If You're New To Buying Hot Sauce
If you're new to purchasing hot sauce, starting with milder peppers - like jalapeño, serrano, or even a cayenne pepper - is the way to go. -
The Mozzarella Cheese Mistake You're Probably Making With Pizza
Not every mozzarella is created equal and if you chose the wrong one, you could be making a mistake that will have devastating consequences for your pie. -
The Ingredients In A Vieux Carré Play An Important (And Cultural) Role
The ingredients in a Vieux Carré play an important (and cultural) role in the story of New Orleans. This famous cocktail comes with a whole lot of history. -
The Creamy Ingredients That Have No Place In Mashed Potato Casserole
While you do want to add some creamy ingredients to mashed potato casserole such as sour cream, or cream cheese, there are a few options that just don't work. -
Will Steak Still Develop A Crust If Grilled On A Plank?
Each unique plank offers a wonderful flavor to your protein, but because you have to soak your planks before using them they're not the best option for searing. -
For Late Brunch Slots, Avoid Hollandaise Like The Plague
If you are heading to brunch more than a couple of hours after the restaurant opens, you might want to re-think ordering items with hollandaise sauce. -
Never Step Away From The Pan While Cooking Garlic
Regardless if the garlic is chopped, minced, smashed, or sliced, it should be handled with care once it connects with your heat source. -
Should You Cook Burgers On High Heat?
Making burgers at home is a highly customizable process. You can choose everything, including the temperature of your grill. So should you use high or low heat? -
Eggs Cochon Offers A Southern Twist On Eggs Benedict
Eggs cochon is New Orleans' answer to eggs Benedict. The dishes are similar, but the Southern version features a few key differences that are extra delectable. -
In-N-Out Is Better Than Shake Shack In Every Way
I recently tried In-N-Out and Shake Shack burgers side by side -- and I'm here to tell you when all is said and done, In-N-Out makes a better burger. -
What Happens When You Overcook Poached Eggs
While it's pretty tough to mess up eggs scrambled, over easy, or sunny side up, perfecting a poached egg is an art form. -
'The Marvelous Mrs. Maisel' Drinking Game To Celebrate The Final Season
If you're as heartbroken as we are to say goodbye to Midge, you might find yourself in the mood to celebrate the end of the series with a drinking game. -
Why Are Canned Chipotle Peppers Used In Adobo Sauce?
Have you ever walked down the canned sauce aisle of your local grocery store and seen a small can of chiles in adobo sauce? Here's the reason. -
The Kitchen Utensils Ina Garten Always Keeps Within Easy Reach
Kitchen expert Ina Garten recommends keeping these kitchen utensils within reach when cooking (and we think it's a pretty good idea too). -
Peaches Vs. Apricots: What's The Difference?
Aside from the color and fuzziness, peaches and apricots have some stark differences and some interesting similarities. -
Bake Sweet Potatoes From Frozen For The Fluffiest Results
There's a way to make sweet potato fluff before baking it. It might sound crazy, but freezing your spuds and baking them from frozen could be the answer. -
For Foolproof Crispy Eggplant Parm, Think Small
Eggplant parmesan can sometimes turn out overly soft or mushy once it's sliced and served. What can be done for more of a crispy texture in your serving? -
The First Thing You Should Do With A Fresh Bunch Of Asparagus
Whether you're buying asparagus at the farm stand or in the grocery store, there is one pivotal step you want to take when you bring it home. -
How Stanley Tucci Transformed Leftover Pasta For Breakfast
In one of the most innovative leftover-pasta-turned-breakfast pivots we've ever seen, Stanley Tucci created a decadent breakfast casserole. -
What Makes Portugal's Pastel De Nata Egg Tarts Unique
Pastel de nata is a dessert with a rich history and an even richer filling. Here's what you need to know about these egg tarts and how to make them yourself. -
Bobby Flay's Italian Poached Egg Twist Is Wildly Clever
The verdict is in: the world loves cacio e pepe. Whether you've traveled all the way to Rome to try the famous pasta dish or you've made it at home. -
The Clever Instant Pudding Hack Bakers Love For A Quick Cake Frosting
If you're looking for a frosting that is light and airy, yet stable and pipeable enough for cake decorating, then you might want to visit your pantry. -
When To Use Coconut Butter Vs. Coconut Oil
While both coconut oil and coconut butter come from the meat of the coconut, they are drastically different products with different uses in the kitchen. -
The Slicing Method For Perfectly Even Chicken Cutlets
Due to the fact that whole boneless skinless chicken breasts are unevenly shaped, you cannot simply cut them in half to create cutlets. -
Use Your Leftover Sleeve Of Crackers To Boost The Texture Of Pie Crust
If you have a sleeve of crackers in the back of your pantry about to go stale, you can use these overlooked crackers to boost the texture of your pie crust.
