What It Actually Means To Laminate Fresh Pasta
Making decadent, homemade pasta is not as tricky as it sounds. But don't skip this crucial step to ensure your noodles come out with the perfect consistency.
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Stories By Ryan Cashman
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The Stirring Mistake That Causes Oily Ganache
Ganache is a rich, decadent topper to chocolate cake, but it can be difficult to make. In order to avoid oily ganache, follow these simple tips. -
How To Tell If Your Sausage Links Are Undercooked
The thing about sausage links is that, when you're cooking them whole, they may look finished on the outside, but are actually drastically undercooked inside. -
The Optimal Ways To Store Meatloaf In The Fridge And Freezer
Optimal food storage is one of the greatest ways to increase the shelf-life of food. This is especially true for dishes with multiple ingredients like meatloaf. -
When Making Butter Poached Lobster, Always Opt For Cold Water Varieties
Butter poached lobster can be a luxurious treat, but you'll want to make sure you use a cold water lobster for optimal results. Here's why. -
What To Consider Before Cooking Food On A Broiler Pan
There are a few things you need to know before you go about roasting food on a broiler pan, starting with what a broiler pan is. -
Why You Don't Need To Add Oil Before Roasting Duck
You don't need to add butter or oil to duck before roasting to get that perfect crispy skin. Here's why it doesn't need the additional fats other poultry does. -
Why You Should Think Twice Before Buying Bright Red Cuts Of Meat
Bright red cuts of meat may look fresh and enticing, but here's why you should think twice before buying those brighter pieces over cuts with darker hues. -
The Importance Of Sulfur Dioxide As An Ingredient In Wine
Though not scientifically proven, some people say sulphur in wine causes hangovers, but sulfur dioxide is an important ingredient in wine. Here's why. -
What Makes Virginia's Wine Region Unique From Any Other
Virginia? Believe it or not, the Old Dominion actually has a thriving wine industry whose "region" is perhaps more unique than any other in the United States. -
The Reason Dry Heat Is Detrimental When Canning
You may have heard of dry canning as a quick and easy way to can goods for later use, but use caution. Dry heat is actually detrimental when canning. -
The Classic Deli Bread To Try For A Boldly Flavored Grilled Cheese
Upgrade a classic grilled cheese to an even more flavorful treat with a popular deli bread that pairs well with a variety of savory cheese and bold condiments. -
The Culinary Practice Of Seed Saving, Explained
Seed saving might seem like a thing only diehard gardeners do, but it actually has huge implications for global food stability and preserving plant diversity. -
Use Ginger Ale To Balance The Salty Taste Of Ham
A cured ham is a happy addition to holiday dining tables, but what can you do if it's too salty? Adding ginger ale in a few ways can make all the difference. -
Where To Put Discarded Food Scraps On Your Dinner Plate
There is one rule that you might not know. And if you do know, you've likely broken it. The rule is knowing exactly where to put your discarded food scraps. -
The Word 'Tapas' Originally Had Nothing To Do With Specific Foods
While we all know tapas as the Spanish tradition of serving small plates of delicious food alongside drinks, the original meaning was completely different. -
Reach For The Salt To Prevent Hard Boiled Eggs From Leaking
There are a few ways you can prevent cracks and leaks from happening, but one of the easiest is to reach for the salt on your counter. -
Why You Should Try Eating Caviar Right Off Of Your Hand
If you ever get the chance, consider doing a caviar bump by eating the coveted fish eggs off the back of your hand for a more intimate and flavorful experience. -
How Mushrooms Can Help Improve The Flavor Of Old Red Wine
Fortunately, if you find yourself in a situation where your red wine is simply not as vibrant and tasty as it once was, there is a way to improve it: mushrooms. -
Cilantro Is The One Ingredient Lidia Bastianich Refuses To Add To Her Food
Lidia Bastianich is no stranger to cooking with herbs found in many cultural cuisines, but she's been open about why you won't find cilantro in her kitchen. -
The Right Way To Score Duck Meat Before Roasting
There is a fine line to play when it comes to cooking a duck roast, and one of the keys to success is making sure that you are scoring the skin the correct way. -
Use Store-Bought Yogurt To Easily Fix Your Failed Homemade Version
Making yogurt is difficult, but the results are often great. However, if something goes awry, don't fret -- you can revive it with store-bought yogurt. -
Andrew Zimmern's Tip For Cutting Whole Chicken In The Right Place
Buying a whole chicken and separating it is cheaper than buying cuts and it tastes better, too. Follow Andrew Zimmern's weighty tip for how to chop up the bird. -
Skip The Fancy Seasonings To Let The Natural Flavor Of Tuna Steak Shine
Sometimes, in the case of seasoning a prime tuna steak, we should remember the KISS acronym: Keep it simple, stupid. But it also depends on the type of tuna. -
A Pizza Oven Is The Unexpected Way To Get Perfectly Flamed Steak
While many may be content with standard grills to get this job done, there is nothing more unexpectedly perfect for a flamed steak than a pizza oven. -
The Reason You Should Smack Mint Leaves Before Adding To Drinks
Mint is an excellent and trusty addition to many cocktails, if not the star of the show. To get the most flavor out of your mint leaves, try this technique. -
Pommes Persillade Is The Perfect Potato Side To Accompany Brunch
Make this French parsley-packed version of home fries to go alongside all sorts of savory brunch dishes. And the herby sauce also tastes great with steak.
