Whiskey Is The Only Alcohol That Fully Cooks Out Of A Dish Within Minutes
When cooking with alcohol, most spirits take a while to evaporate from your dish. However, whiskey cooks out in minutes, leaving the aroma and flavor behind.
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The Hack For Smooth Chocolate Bark When You Don't Feel Like Tempering
Achieve a glossy chocolate bark effortlessly! Uncover a quick and simple shortcut to a smooth, shiny finish without the fuss of traditional tempering. -
Why Nadiya Hussain Prefers Carrots Over Canned Pumpkin For Pies
We know it sounds odd, and so does television chef and author Nadiya Hussain. That said, she does advocate for this pumpkin pie swap. -
Make Cheese Spread More Festive With A Splash Of Booze
It's easy to see that spreadable cheese is having a moment and you can take this appetizer to the next level by incorporating one special ingredient - alcohol. -
The Way You Should Slice Sheet Pan Eggs To Avoid Waste
If you use the sheet pan method and your ring cutter to recreate that perfectly round egg, you end up with wasted eggs. Here's how to avoid it. -
How To Taste Test A Meatball Mixture Before Cooking The Whole Batch
The good news is that there's an easy hack to ensure every batch of your meatballs will taste just as divine as you imagine, by taste-testing your mixture. -
Pati Jinich's Secret For The Perfect Egg Scramble - Exclusive
In an exclusive interview with Tasting Table, chef and television star Pati Jinich shared her love of eggs, as well as her secret to cooking them. -
Molly Yeh's Delicious Turkey Burgers Are Inspired By Falafel
Molly Yeh is known for fusing different cuisines together in perfect harmony, and her turkey burgers inspired by falafel are a great, delicious example of that. -
How Padma Lakshmi Adds A Spicy Kick To Peanut Butter And Jelly Sandwiches
Padma Lakshmi enjoys crunchy sourdough pieces on her PB&Js. Yet the other ingredient she stacks onto her beloved snack packs a bit more punch. -
The Stirring Tip For Perfectly Crispy Paella
Ideally, the rice in the paella will be quite crispy, making for a satisfying texture. So how do you achieve that crispiness with the rice? -
For Unbelievably Tangy Grits, Cook Them In Buttermilk
Grits are generally considered an unassuming dish, but there's no reason not to bring them up a notch by opting for an ingredient with some bite. -
Seaweed Is The Ultimate Salty Ingredient Swap For Breadcrumbs
Ditch the breadcrumbs for another kind of flavorful crunch. It will boost your immune system and be a salty change of pace for topping and breadings. -
Why Ina Garten Uses More Than One Type Of Noodle In Pasta Dishes
While some people say cooking differently shaped pasta together is a faux pas you do not want to commit, Ina Garten says, not so fast. -
The Reason A Thermometer Is Still Useful When Air Frying Foods
Air fryers are fantastic additions to the kitchen because they can handle many different kinds of cooking; even so, there are some things they can't do. -
Why You Should Undercook Vegetables In Soup You Plan To Freeze
Thankfully, there is an easy way to get around an annoying spongy by-product that lies in the cooking time of your soup's vegetables before freezing them. -
Elevate The Flavor Of Kimbap By Toasting The Seaweed
Toasting your own seaweed at home not only yields a much better flavor payoff, but also gives your nori sheets a delicious crisp, perfect for kimbap. -
Turn Your Leftover Charcuterie Into A Savory Bolognese Sauce
Instead of just tossing out your charcuterie board leftovers, use the meat to help pump up the umami levels of your next batch of ragù alla bolognese sauce. -
Using The Right Type Of Pan Will Make All The Difference In Your Caramel Sauce
The ultimate secret to a perfect and lump-free sauce is not just in the ingredients or the method, it's primarily in the type of pan you use. -
The Major Mistake To Avoid With Scalloped Potatoes For Creamy Results
A watered down, runny casserole dish is never intended to be on the menu, so make sure you pay attention to this step in order to achieve the best consistency. -
Crostini Alla Romana Is The Delectable Way To Turn Stale Bread Into A New Dish
Don't know what to do with that stale bread in the kitchen? Try whipping up some Crostini alla Romana. -
Cherry Tomatoes Stand In For Crust When Making Pizza Poppers
These pizza popper snacks are super tasty and very versatile. They can be popped on their own or added to salads or crostini for a delicious little flavor hit. -
Cardamom Is The Fragrant Spice Your Crème Brûlée Has Been Missing
Give your crème brûlée a twist with cardamom's warm, floral flavor. The eastern spice that puts some South Asian flair on this classic French dessert. -
10 Ways To Transform Cooking Scraps Into Robust Seasoning Salts
If you're looking for ways to minimize food waste in your kitchen, consider turning cooking scraps into delicious seasoning salts. It's easy and flavorful. -
10 Things To Look For When Buying The Freshest Potatoes
Potatoes play a big part in our favorite snacks and meals. Take note of these tips to bring home the best quality spuds for your favorite potato recipes. -
Not Seasoning Your Soy Sauce Is A Total Waste Of Delicious Opportunity
Give soy sauce a punch-up! See how to season and spice up this classic condiment for a whole new world of flavorful dining adventures! -
Gremolata Adds An Herby Freshness When Baking Cod In Parchment Paper
For the perfect cod, try an herbaceous gremolata. This flavorful topping is perfect on cod cooked in parchment paper. To learn how, read on. -
How To Dry Out Fresh Corn Husks For The Most Authentic Tamales
Perfectly dried corn husks for homemade tamales: Try the traditional sun-drying or the convenient oven-drying approach for authentic flavor and ease of use.
