Why Whiskey Decanters Are Not As Essential As You Thought
Decanters are often visually impressive when placed in your home as decoration, but that doesn't mean they serve a practical purpose as well.
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Stories By Sylvia Tomczak
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Soy Sauce Is The Unexpected Addition For Meatier Tasting Bolognese
Rich and meaty as bolognese already is, there's no harm in wanting to amplify it. However, it might be surprising to learn that soy sauce is the best option. -
A Little Bit Of Milk Helps To Revive Dried Coconut
Sometimes foods that are supposed to be dried can get a little too crispy and stale for our enjoyment. Here's a quick and easy fix for delicious coconut. -
Why It's Crucial To Let Stuffed Tomatoes Rest After Baking
Stuffed tomatoes are tricky to get just right. It's crucial to let the stuffed tomatoes rest after baking if you want to preserve their integrity. -
Freeze Herbs In An Ice Ring To Elevate Your Cocktail Party Punch
No one wants to be stuck doling out cocktails when they're supposed to be schmoozing around the room as host. Make a punch that will please everyone instead. -
A Fork Is The Perfect Tool To Remove Shrimp Shells
A stroll through the gadget section of a kitchen store can be exciting yet overwhelming. Sometimes the best instruments are the simple utensils we already have. -
Use Beef Stock To Help Cut Down The Intense Flavor Of Liver And Onions
For liver skeptics, the onions might not be enough to balance the flavor of the organ meat. Thankfully, adding a splash of beef stock can be a game changer. -
Use A Marinade Injector To Easily Fill Croissants For A Perfect Morning Treat
Filled croissants might seem like a luxury exclusive to bakeries and patisseries, but you can stuff your treats like a pro with a marinade injector. -
Season And Oil Homemade Fries In A Resealable Bag For Easy Cleanup
Perhaps you're already using your air fryer in order to cut down on overall mess, but we've got another trick to keeping the kitchen clean when frying. -
Roll Canned Biscuits In Cinnamon Sugar For The Ultimate Breakfast Pastry
Something you store in the freezer may not seem like the tastiest treat, but with some sweet inspiration you can transform it into a delicacy. -
When Infusing Water, Thinly Slice Harder Produce To Maximize Flavor
Simply infusing water with fruits and vegetables makes it taste like a fresh treat rather than a boring glass of nothing. Here's a tip for a delicious drink. -
Grate Toast With A Microplane For Quick And Easy Breadcrumbs
You've probably already got the day-old bread, now all you have to do is break out the microplane and you'll have the perfect addition to many meals. -
Label Party Platters With Sticky Notes Beforehand To Make Hosting A Breeze
Since you might not remember which platters are destined for which foods, it's best to label them with sticky notes as you brainstorm. -
Upgrade Store-Bought Ice Cream With A Few Roasted Marshmallows
Store-bought ice cream makes a great base to easily experiment with flavor without the hassle of crafting the icy treat entirely from scratch. -
Store-Bought Frosting Only Gets Better With A Cup Of Powdered Sugar
Despite your best intentions, sometimes there's not enough time to make everything from scratch. That's where store-bought frosting comes in. -
Why Any Watermelon Salad Should Be Eaten All In One Sitting
Watermelon salad is a crowd-pleaser that's almost always devoured in minutes, which is good news because it's not something that keeps particularly well. -
Black And White Sesame Seeds Give Any Dish A Contrasting Aesthetic
Sesame seeds already add texture, flavor, and nutrition to dishes. But, by mixing black and white sesame seeds, you can give your meals aesthetic flair, too! -
The Reason You Should Never Let Beans Reach A Strong Boil
Learning how to properly prepare and cook dried beans will likely result in a slew of scrumptious and exciting meals. Here's a tip you might not know. -
The Reason You Should Always Taste Soy Sauce Before Adding It To Poke
Before you douse your poke bowl in whatever soy sauce is sitting in your cabinet, consider that there are different options with varying flavor profiles. -
The Extra Step Of Peeling Guarantees Beautiful Sous Vide Red Wine Fruit Every Time
When you're experimenting with advanced cooking techniques, you can bet that the tiny details really start to matter. Here's why peeling is so important. -
Dishes With A Rich Sauce Pair Best With Equally Hearty Sides
Sauces pull their weight just as much as any other element of a meal (if not more!). Make sure you're using them to their fullest potential. -
Don't Serve Brut Champagne With Wedding Cake. Here's Why
Many of us do it on our special day without even thinking twice, but this combo does not make the best pairing. We'll explain why and what to serve instead. -
Don't Wait For The Oven To Preheat When Warming Casserole Leftovers
You might be surprised to learn that there's actually a safety risk involved with this tip. Casseroles can last for days just be safe when reheating! -
Going To A Bar In Italy Can Be A Vastly Different Experience From The US
Cultural differences abound when it comes to exploring food and drink establishments in foreign countries. Here's what it's really like at an Italian bar. -
Bacon-Wrapped Green Beans Are An Elevated Take On The Iconic Pair
You may already be a fan of the delectable flavor combination, but have you considered how you can improve upon the side dish's presentation? -
The Delicious Way To Repurpose Burnt Or Overcooked Steak
When you burn a juicy steak on the grill you may think that disaster has struck. But never fear! There are a few clever solutions for your overdone meat. -
What To Do When Your Fresh Cranberries Are Way Too Tart
Cranberries are a key component of Thanksgiving spreads and also a delicious year-round staple. But fresh cranberries are very tart and must be tamed first.
