The More Oil The Better When It Comes To Stovetop Popcorn
Making popcorn on your stovetop can give you a movie theater-quality snack at home, but make sure you're giving your kernels enough oil to cook in.
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Using Different Cutting Methods For Salad Additions Makes Every Bite Exciting
You can reinvent a salad a hundred different ways, and if you want to jazz things up, different cutting methods for each ingredient can make a textural dream.
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The Absolute Best Wine To Pair With Crab Cakes
Should you choose a red or white wine? With very few exceptions, seafood pairs better with white wines. Fish and crab are light on the palate.
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Whip Out The Bundt Pan For A Burrito Dish Fit For A Crowd
You might think Chipotle has the giant burrito market cornered, but with this bundt pan hack, you can put most mammoth burritos to shame.
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12 Canned Beans You Should Keep In Your Pantry
Canned beans are a cost-effective way to get more protein, fiber, and other nutrients in your diet. Here are the best types to keep stocked in your pantry.
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Your French Toast Deserves The Waffle Treatment
Choosing between French toast and waffles isn't easy, so instead of picking one or the other, why not have both?
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Self-Rising Flour Is The Key Ingredient To The Crispiest Fried Chicken
Part of the bliss of biting fried chicken is the crunch of a crispy coated exterior. If you fry the bird yourself, self-rising flour does wonders.
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For The Lightest Neapolitan Pizza Dough, Don't Toss It Around
Don’t sweat it if you can’t toss pizza dough; it’s delicate as is. Pizza master Anthony Mangieri walked us through two alternative methods to get it perfect.
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Why A Non-Stick Pan Is Essential When Making Potstickers
Contrary to what their name might make you think, you don't actually want potstickers to stick to your pan, so using non-stick cookware is vital.
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Cross Hatch Your Tofu For Evenly Distributed Flavors In Every Bite
Tofu is a fantastic foundation for so many flavors, and if you want to make yours even tastier, cross-hatching your tofu is the ideal trick.
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How To Roll Chicken Cordon Bleu Perfectly Every Time
If you've made chicken cordon bleu before, you've likely been frustrated when it falls apart. Here's how to roll chicken cordon bleu and keep it together.
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Put Fries On Your Sandwich To Soak Up More Flavor In Each Bite
If you love sandwiches and you love french fries, you should consider putting these two bad boys together to create a bite that is savory, crunchy, and delish.
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A Touch Of Balsamic Vinegar Brings Out A Bright Acidity In Tortellini Soup
Tortellini soup is a classic feel-good meal, and if you want to make your recipe burst with flavor, add a splash of balsamic vinegar.
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Add Peanuts To Your Ice Cream Float For The Perfect Salty Complement
What if we told you there's a simple yet ingenious way to elevate this classic indulgence? Enter peanuts, the perfect salty complement your ice cream float.
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How To Use Your Stove To Help Loosen Up Dry Nut Butter From A Glass Jar
You may think that all hope is lost and want to toss it, but don't. You can heat your glass jar on the stovetop to help loosen up that stubborn nut butter.
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Creste De Gallo Is The Unique Ruffled Pasta Your Dinner Needs
Creste di gallo is a bit reminiscent of elbow macaroni with its tubular body that arcs from end to end. The flair comes from a prominent ruffle.
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Why You Should Salt Your Meat Before Adding Dry Rub
The reality is that no matter how long they sit, the spices in dry rubs will never penetrate beyond the edge of your meat. Salt is different though.
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The Biggest Mistake Everyone Makes With Schnitzel
Bad schnitzel, on the other hand, can be a wan, greasy shame. So how can something with such potential go so wrong? The answer lies in the timing.
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Elevate Avocado Toast With An Umami-Rich Kimchi Topping
The humble avocado toast (though not humble in price at restaurants) is ripe for a flavor upgrade. Enter umami-rich kimchi, a Korean fermented vegetable staple.
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It Takes 2 Types Of Sugar To Make The Best Homemade Sriracha
It's easy and cost effective to make homemade sriracha. To put together the best, however, two unlikely but essential ingredients need to be included
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The 3-Ingredient Egg Bake That Lets You Totally Customize Your Breakfast
Even a simple breakfast bake requires multiple steps and a lengthy preparation process. But you can bypass that with this easiest three-ingredient recipe.
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12 Store-Bought Tofu Brands, Ranked Worst To Best
Not all tofu brands are created equal. Check out our recommendations for which ones you should add to your cart and mix into your next stir-fry.
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Upgrade The Flavor Of Cheese Fondue With A Quick Garlic Trick
What if we told you there's a simple trick to take your fondue game to a new level? Enter raw garlic, the aromatic powerhouse that can elevate your fondue.
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A Pinch Of Salt Is All You Need To Boost The Flavor Of Store-Bought Tomatoes
Don't let those ripe, juicy tomatoes go to waste. With just a pinch of salt, you can coax the flavor out of what was once a tasteless tomato.
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Fry Latkes In Duck Fat For A Richer, Umami-Forward Flavor
Move over olive oil, there's a richer and more flavorful cooking fat option for your next batch of latkes, and if may be new to you.
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Rethink Stuffed Sweet Potatoes With Taco Toppings
Even if it's Stuffed Sweet Potato Saturday instead of Taco Tuesday, you can't go wrong by tossing guacamole, salsa, beans, cheese, and more into the mix.
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Give Your Fried Clams An Upgrade By Using Tempura Batter
Plenty of fish fans agree that clams taste better when they're fried, but the type of batter they are fried in can make a huge difference as well.
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