How To Reheat Tamales 6 Ways
Tamales are delicious and super customizable, so it's no surprise if you make too many and have extra in the fridge or freezer. But how should you reheat them?
Read More-
-
The Easy Citrus Substitute If You Can't Find Meyer Lemons
Meyer lemons are a sweet and tart fruit hybrid that brighten up any recipe. But if you can't get your hands on a Meyer, combine these fruits instead.
Read More -
The Bold Aromatics In Marinade Should Be Grated For More Penetrating Flavor
When adding aromatics to your marinades, you want to get some bang for your buck. Here's why grating your ingredients kicks them up a notch.
Read More -
Why Plum Tomatoes Are The Best Bet For Making Juice
Thousands upon thousands of tomato varieties exist. But for making juice, plum tomatoes manage to stand out.
Read More -
Does It Really Matter If You Don't Cook The Rice Before Making Stuffed Peppers?
There is some debate about whether or not the rice should be cooked before it is added to the peppers, as rice traditionally requires pre-cooking before mixing.
Read More -
Use Lemon Juice To Whip Up The Fluffiest Scrambled Eggs Ever
The trick to good scrambled eggs is knowing how to give them a light and fluffy texture. Here's how and why a little lemon juice helps you do exactly that.
Read More -
When Making Stuffed Poblanos, Char And Remove The Skin To Avoid Bitter Bites
Poblano peppers are deliciously mild, and a delight to eat whole. To enjoy them the Mexican way, be sure to char and remove the skin for the best flavor.
Read More -
45 Fried Food Recipes That Bring Comfort To The Kitchen
From international street foods to classic carnival treats, we present a roundup of crispy delights that you can make at home, believe it or not.
Read More -
If You're In A Pinch, Use A Colander To Easily Make Mashed Potatoes
Break out the colander and use it as a substitute. A potato ricer's anatomy is fairly simple and is closer to that of a colander than you may realize.
Read More -
Carla Hall Uses Both Butter And Shortening For The Flakiest Biscuits Ever
Pairing up shortening and butter, as Carl Hall does in her recipe, for this baked good is going to give you a biscuit that is both flaky and tasty.
Read More -
Mash Bananas Inside Their Peels To Avoid A Sticky Mess
The process of mashing bananas generally involves using a kitchen tool like a potato masher, food processor, or fork to get the job done. Well, not anymore.
Read More -
Martha Stewart Adorns Mac And Cheese With A Crunchy Parmesan Topping
Martha Stewart revealed in a cooking demonstration on YouTube she serves it in mini ramekins and adorns each individual serving with a little bit of frico.
Read More -
The Aroma Of Juniper Berries Will Elevate Your Chili To New Heights
The juniper berry's piney flavor adapts nicely in conjunction with the heavier, smokier notes of chili, while the zest of citrus keeps things light.
Read More -
Here's How You Should Be Reheating Mac And Cheese
Whether you prefer the stovetop version or the oven-baked casserole version, mac and cheese is a delightful dish to have on hand, but it's tricky as a leftover.
Read More -
If You Don't Have Lard, Use Vegetable Shortening For Tamales Instead
If you're planning on making tamales for the holidays or any other time of year but find yourself out of lard, try using vegetable shortening instead.
Read More -
Freshen Up Your Next Steak With A Spoonful Of Salsa
If you're looking for an exciting new addition to your next steak to switch up its flavor profile, look no further than a spoonful of salsa.
Read More -
Give Carrots A Sweet Simple Glaze For The Most Effortless Side Dish
Mixing these two ingredients is possibly the simplest and most delicious glaze you could whip up for your carrots and you hardly have to be a chef to do it.
Read More -
Fill Crumpets With Jam And Fry Them For A Sweet Twist On Breakfast
The result is a sweet and sugary cross between classic French toast and a crispy jelly doughnut, two standalones that merge to create something entirely new.
Read More -
An Expert's Tip For Getting The Freshest Flavor In Your Ceviche
To get the facts on how to get the freshest flavor in ceviche, we reached out to Roberto Santibañez, author, chef, and owner of Mi Vida and Fonda restaurants.
Read More -
The Effortless Hack To Incorporate Fresh Spinach Into Pasta Dishes
Not only does this simple move cut down on extra steps, but it also helps home cooks avoid overcooking spinach, which is tragically easy to do.
Read More -
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.
Read More -
A Sprinkle Of Water Is Key To Melting Marshmallows In The Microwave
Water is the simple ingredient that changes everything, transforming the solid puffs into silky and smooth marshmallow cream that can be used for desserts.
Read More -
For Better Beyond Burgers, Marinate The Patties Like Meat
You can get the most out of Beyond burgers by treating the veggie patties exactly like real meat, which means they are better after marinating.
Read More -
The Trick To Flavor-Packed Baked Chicken Is To Use The Marinade Twice
Have you ever left a chicken to marinade expecting delicious flavor, only to be underwhelmed when it came time to eat it? We've got the fix you need.
Read More -
Try A Condiment Swap On Your Next Cuban Sandwich For A Flavor Twist
If you've ever bitten into a Cubano, it might be hard to fathom a better version but we've got an idea - swap the yellow mustard for a more flavorful condiment.
Read More -
Add Carrots To Help Temper Overly Acidic Dishes
If any of your dishes turn out tasting overly acidic, don't panic, they can be salvaged. All you need to help temper the acidity are carrots.
Read More -
Canned Tuna Makes A Deliciously Affordable Substitute For Fish Tacos
Sure, other varieties of fish like mahi mahi, cod, and salmon are more commonly used in fish tacos, but canned tuna offers flavor for less.
Read More
