Sweeten Up Your Next Chicken Salad Recipe With Canned Fruit Cocktail
Chicken salad is a go-to classic for many weekday lunches, but it can get boring after a while. Adding a sweet element is the way to spruce it right up.
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Stories By Sylvia Tomczak
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How Corn Vodka Can Give Your Cocktails A Sweeter Flavor Profile
Much like how wheat vodka can highlight zestiness or rye vodka can emphasize nuttiness, corn vodka can provide extra sweetness. -
Slather Your Next Meatloaf In Sweet And Sour Sauce For An Extra Punch
Meatloaf is a wonderful dish, but it can quickly become boring if not accommodated properly. In any case, consider using sweet and sour sauce for a tangy kick. -
The Best Italian White Wine To Pair With Tomato Sauce, According To An Expert
Eating pasta and tomato-based sauce while sipping a glass of vino Italiano is a pleasure. But, our expert tells us, forget rosso, and go for bianco, instead. -
Toss Some Sliced Kiwi In Your Air Fryer For A Sweet And Crunchy Snack
If you're looking to air fry some fruits, look no further than kiwi! Bold and texturally unique, air-frying kiwi makes for the perfect on-the-go snack. -
How To Properly Eat A Wedge Salad
Wedge salads are probably one of the most enigmatic greens to eat out there. Dynamic in composition, its consumption requires one to be meticulous in approach. -
Red Wine Vinegar Is The Key To Flavorful Pickled Strawberries
It's true that you can use any vinegar to pickle fruits and vegetables, but your choice in the matter will affect the taste of the final product. -
How Long Can You Store Shredded Beef?
One of the benefits of cooking with shredded beef is that you usually have a lot left over. But how long can that beef sit in the fridge before it goes bad? -
Cold Butter Is Key For A Thicker Chocolate Sauce
If your homemade chocolate sauce seems to always turn out too runny, don't despair. You can thicken it up with a couple cubes of cold butter. -
Take Store-Bought Salsa Up A Notch With A Splash Of Brine
When you're concocting a homemade salsa you get to tweak the ingredients however you like, but with a store-bought jar you may find it lacking in punch. -
Spread Pork Rillettes On Your Next Sandwich For A Savory, Meaty Taste
Do you want to take your next sandwich to unimagined heights of deliciousness? Then consider adding a layer of confit-style pork rillettes. -
Is European Butter The Secret To Better Biscuits?
You've got a wide range of options when it comes to butter and baking, and it's the end result you're looking for that will determine which you pick. -
Supplement Your Baking Flour With Grape Seed Flour For A Unique Flavor
Grape seed flour is full of flavor, and can lend a more unique flavor to your baked goods that you would normally use typical baking four in. -
The Reason Large Cuts Of Steak Are Ideal For Dry Aging
A really great dry-aged steak is full of rich almost funky flavor and melts in the mouth. To try dry-aging at home, always opt for as big a cut as possible. -
How To Thaw Frozen Wonton Wrappers Without Drying Them Out
It's fun to try new things in the kitchen like learning how to make wontons, but those wrappers can be tricky to handle without a few tips. -
Why You Shouldn't Eat Food Directly Off A Charger Plate
While charger plates might look a lot like regular plates, eating off of them is a major faux pas. Here's why you shouldn't put food directly on a charger. -
Give Your Margarita An Herbal Boost With Sage Leaves
Although it might not be part of the traditional lineup of ingredients for a margarita, sage heightens complexity and brings balance to the cocktail. -
Dragon Fruit Is The Unexpected Pairing Your Fish Needs
Citrus may be what you're used to, but next time take a more tropical approach when matching fruit with your fish filets and try dragon fruit instead. -
The Bold Nespresso Pod You Should Always Have Ready To Brew
As coffee connoisseurs know, not all Nespresso pods are created equally. So which pod should you always have on hand for a reliable cup of java? -
Get BBQ Sauce To Stick To Chicken With The Brûlée Method
Are you sick of BBQ sauce slipping off of your chicken as you cook it? Break out your kitchen torches, we've got a solution inspired by crème brûlée! -
Catalina Vs French Dressing: What's The Difference?
At first glance, Catalina and French dressings seem similar enough to be mistaken, but the saucy condiments bear qualities that make them clearly distinct. -
Cream Cheese And Pickle Roll-Ups Are An Easy Appetizer Everyone Will Enjoy
It's always a good idea to have some quick and easy appetizer recipes ready to whip up for guests, and this one is both simple and delicious. -
Crispy Chow Mein Noodles Are The Ultimate Salad Topping
A delicious and balanced salad is not only one that tastes great and looks visually appealing; the best also incorporates different textures. -
How To Easily Render Fat From Chicken In The Microwave
If you only employ your microwave for warming leftovers and defrosting meats, let us show you how it can also pull off an impressive culinary feat. -
Pumpernickel Is The Sweet Bread You Need For Elevated Avocado Toast
If you're getting bored with the same old avocado toast, might we suggest pumping up your bread game with a loaf of pumpernickel. -
Ernest Hemingway's Favorite Hamburger Featured Wine In The Recipe
Famous expat, Ernest Hemingway put a European spin on the classic burger using wine. See the curious blend of flavors in 'Papa's Favorite Wild West Hamburger.' -
The Sauteing Mistake You're Making With Riced Cauliflower
It's a delicate dance when preparing riced cauliflower. If you're sauteing it, there's one mistake you want to avoid, and it all has to do with time.
