The Sweet Secret That Makes Fried Chicken Even Crispier
Sweet elements are not just for the sauce; they can be incorporated into the fried chicken itself for some surprising results in both taste and texture.
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Stories By John Tolley
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The Type Of Ribs You Need For Better Browned Meat
When it comes to succulent and tasty ribs, the browning of the meat is key. An expert suggests using this cut of rib to achieve the perfect browning. -
Upgrade Dunkin's Glazed Donut With One Extra Menu Item
Order this and a glazed donut, bisect the pastry, and insert the bacon for a DIY breakfast sandwich that is sweet and savory. -
The Costco Pizza Topping You Can Find On The Food Court Menu
Denizens of the Costco food court have been hacking some of the fan favorites on the menu to create new and unusual items, including a creative pizza topping. -
Pickles Give Your Hash Browns A Tangy Twist
There is another ingredient, one Waffle House doesn't offer, that can really kick hash browns up a notch: dill pickles. -
The Filling Ratio To Remember When Making Sushi Rolls
We caught up with celebrity chef Masaharu Morimoto to get his take on the correct way to balance the quantity of ingredients inside a maki roll. -
Pizza Dough Makes For A Delicious Sandwich Bread Alternative
Looking to switch up your regular sandwiches? Look no further. Use pizza dough as your sandwich bread base and prepare to be amazed at this clever hack. -
The Flavor Difference Between American And Japanese Tartar Sauce
Americans are used to seeing tartar sauce paired with fried fish. On the other hand, Japanese tartar sauce's composition provides different uses. -
The Store-Bought Hot Sauce That Brings A Kick To Homemade Remoulade
Louisiana-style remoulade includes a touch of hot sauce, and while it's customizable, one brand in particular can kick it up to the next level. -
Whatever Happened To Costco's Carne Asada Bake?
The Costco chicken bake is a fan favorite, but what about their carne asada bake? We examine what happened to this discontinued item. -
The Best Method To Extract Beef Tallow From Meat
Beef tallow is a cooking fat that doesn't get much love compared to others. And it also can be easy to extract, as explained by celebrity chef David Burke. -
Ham Salad Is The Biscuit Spread You Need For A Nostalgic, Salty Snack
When you slather it on a fresh, hot biscuit, you have a hearty Southern classic that works just as well at high tea as it does on a breakfast table. -
Yellowtail Vs Yellowfin Tuna: Is There A Difference?
What's the difference between yellowtail tuna and yellowfin tuna? It's a trick question, as there's no such thing as yellowtail tuna, but you'll see it anyway. -
We Asked An Expert: Here's Exactly How Much Food You Need For Your Wedding Menu
This is a party, of course, and people will need to eat and drink, but what exactly and how much of it needs to be on hand? -
Crust Your Steak In Parmesan For A Cheesy Finish
Steak is perfectly fine on its own or with just a bit of salt and pepper, but you can go the extra mile and give it a flavorful parmesan crust. -
Crumbl Is Testing A New Frosted Cornbread Treat
Crumbl might still be best known for its wide array of cookie offerings but it has been consistently expanding into other dessert categories. -
How Long Should You Let Ice Cream Cake Set Before Decorating?
Patience is of the essence. You shouldn't decorate the cake until it is "completely hardened" in the freezer, a process that takes several hours. -
Give Your Grits A New Twist By Adding Sweet Potato Puree
Adding in new and unusual ingredients can give untold dimensions to grits, and one of our favorites is another Southern staple: sweet potatoes. -
Salad Cream Vs Mayo: What's The Difference?
Even if you already know the difference between mayo and Miracle Whip, you still might be left confused when it comes to mayo vs. salad cream. -
Cucumber Salsa Is The Refreshing Topping Your Tacos Need
Tired of your go-to salsa recipe? Kick it up a notch with the addition of cucumbers. When paired with any taco, it makes for the perfect bite. -
Crumbl Is Testing 3 New Items That Still Aren't Cookies, And One Gets Us Excited For Fall
Though best known for cookies, Crumble has been rapidly expanding into other dessert categories. Three new options are hitting the menu in time for fall. -
The Chef-Approved Way To Cook With Lamb Breasts
If you never know what to do with a cut of lamb breast, you're in luck. Expert chef Ryan Ratino shared some great suggestions for how to cook them with us. -
Andrew Zimmern's Bisque Pasta Is The Easiest Way To Use Leftovers
The only drawback to making a huge pot of bisque is the massive amount of leftovers. Andrew Zimmern has a hack to use up that bisque in a new way. -
Gordon Ramsay's Secret Ingredient For Juicier Steak
After flipping the steak a few times to ensure even cooking, Gordon Ramsay adds to the pan garlic, herbs, and his secret ingredient. -
Don't Make This Mistake When Reheating Cooked Rice
Reheating cooked rice can lead to frustration and dry, overdone grains, especially if a common appliance is involved. Here's how to avoid that mistake. -
The Festive Way Costco Locations Celebrate Store Anniversaries
Costco stores have a sweet and decidedly large way to celebrate store anniversaries, all thanks to the store’s in-house bakers and their cake-making skills. -
The Reason Coffee In India Tastes So Delicious
Coffee might not be the first thing that comes to mind when you think about the cuisine of India, but it's in a league of its own due to its harvesting methods.
