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Cooking Tips
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Cooking Tips

  • Crab cakes with tartar sauce

    The Canned Alternative For More Affordable Homemade 'Crab Cakes'

    For a treat that's delicious with a lower price tag, opt for this canned ingredient instead of pricey crab when making "crab" cakes.

    By Elizabeth Okosun 4 months ago Read More
  • Shrimp cocktail with lemon

    Ina Garten's Shrimp Cocktail Breaks Tradition (But Adds Way More Flavor)

    To give your next shrimp cocktail the Barefoot Contessa treatment, cook them like Ina Garten.

    By Elizabeth Okosun 4 months ago Read More
  • Mouthwatering homemade hamburger on a wooden serving board with bowl of mayo in the background

    Why Freshly Ground Hamburger Meat Will Always Make Better Burgers

    Freshly ground beef will always make better hamburgers, so here's the science behind why, according to celebrity chef and burger expert John Capone.

    By Kerry Hayes 4 months ago Read More
  • Stack of tortillas on cutting board

    These Easy Mozzarella Sticks Use Tortillas To Come Together In Minutes

    Shake up your appetizers with these two-ingredient mozzarella sticks customizable to you heart's content, whether that's with spinach tortillas or vegan cheese.

    By Courtney Iseman 4 months ago Read More
  • breakfast skillet with bacon eggs and potatoes

    The 3-Ingredient Breakfast Skillet That Will Leave You Satisfied All Day

    All it takes is three ingredients to build a breakfast skillet that's hearty, nutritious, and ready in under 20 minutes.

    By Rachel S. 4 months ago Read More
  • A jar filled with homemade stock surrounded by mirepoix ingredients

    For Perfect Seafood Stock, You Need To Skip This Type Of Shellfish

    Before you start throwing those discarded shells in a stockpot, know that some types of shellfish should be left out. Here's what to skip.

    By Zoë Lourey-Christianson 4 months ago Read More
  • Rachael Ray at a cooking demonstration in Miami

    Rachael Ray's Favorite Tuna Salad Skips The Mayo

    Rachel Ray's favorite tuna salad leaves out one classic ingredient. Instead, she takes a fresher approach to the canned fish — no matter how you enjoy it.

    By Julia Holland 4 months ago Read More
  • Mary Berry with a serious expression, wearing a blue shirt with white pattern

    Here's Why Mary Berry Considers Cauliflower The Best Vegetable Bargain

    For Mary Berry, nothing beats a bargain vegetable like cauliflower. The reason why might surprise you in more ways than one.

    By Luna Christina Lupus 4 months ago Read More
  • Jacques Pépin

    Jacques Pépin's Basil Butter For Salmon Is So Rich And Easy

    Finishing off baked salmon with a rich, herb-filled compound butter just makes sense, and Jacques Pépin's version comes together in so quickly.

    By Javaria Akbar 4 months ago Read More
  • Alton Brown speaking on stage

    Alton Brown Typically Drains His Pasta By Hand. Here's Why

    Brown prefers using tongs to drain long pasta for a surprising reason, but it's not the only way to avoid using the colander when cooking your favorite pastas.

    By Javaria Akbar 4 months ago Read More
  • Overhead view of bowl of French onion soup with bread and melted cheese

    The Best Onion Slice Thickness For Perfect French Onion Soup

    French onion soup has a pretty basic ingredients list, so it's essential each one is prepared properly. We asked an expert how to prepare our onions.

    By Allie Sivak 4 months ago Read More
  • Salt baked dorado fish on sheet pan

    The Absolute Best Fish To Use For Salt Baking

    Salt baking is a popular process when cooking fish, but what kinds of seafood are best for this technique? Here's what you need to know.

    By A.J. Forget 4 months ago Read More
  • Jamie Oliver poses at an event in a navy blazer and light blue shirt

    Jamie Oliver's Spaghetti Bolognese Uses An Unexpected Cooking Method For Better Flavor

    Spaghetti Bolognese is a classic for a reason but even the best dishes can be improved upon as celebrity chef Jamie Oliver proved via an unusual cooking method.

    By Samantha Ibrahim 4 months ago Read More
  • Corn kernels in white bowl

    Give Canned Corn A Major Flavor Boost With An Ingredient In Your Fridge

    Canned corn comes packed with its fair share of flavor, but just one ingredient can make it the main affair.

    By Elizabeth Okosun 4 months ago Read More
  • Closeup of person placing food in the microwave to cook

    Most People Overlook This Crucial Piece Of Information When Reading Microwave Cooking Instructions

    Microwaving is one of the easiest ways to cook food, but many people are likely neglecting a small (but crucial) piece of info in the cooking instructions.

    By Allie Sivak 4 months ago Read More
  • slice of lasagna on white plate with a red checkered napkin

    The Secret Ingredient For An Ultra-Savory Lasagna

    We've got a secret ingredient to give lasagna a savory punch of umami that you might not guess.

    By Austin Havens-Bowen 4 months ago Read More
  • Plate of Italian pizza bites

    It's Time To Turn Leftover Pizza Into Bite-Sized Appetizers

    Believe it or not, leftover pizza is the perfect base for bite-sized appetizers. Here's how to revamp slices to give them a caprese-esque flair.

    By Wendy Leigh 4 months ago Read More
  • A whole fish and filets cooked in various manners from fried to seared and plated.

    The 10 Best Ways To Cook Fish

    Have you ever cooked fish and it turned dry, inedible, and wholly unpleasant? It doesn't have to be that way. Here are 10 of the best ways to cook fish.

    By Nicole Adams 4 months ago Read More
  • Piece of lasagna on a dish

    The Final Step You Can't Skip For Lasagna With A Perfectly Crisp Top

    To enhance your next homemade lasagna and give it an extra crispy top, try this simple but effective technique before serving.

    By Deb Kavis 4 months ago Read More
  • Red and green jalapeños resting on a burlap sack on a wooden table

    Does It Matter Whether You Use Red Or Green Jalapeños?

    If you love cooking with jalapeños, you may be wondering about the difference between the red or green varieties. Here's what you need to know.

    By A.J. Forget 4 months ago Read More
  • Pile of green beans

    Are Green Beans Actually Beans? Here's What You Should Know

    What are green beans really? Well, if you want to better understand this versatile vegetable, here's what you need to know about how it's classified.

    By A.J. Forget 4 months ago Read More
  • caramelized onions in a cast iron

    The Hands-Off Method That Makes Caramelized Onions Easy To Prep In Bulk

    Add a punch of umami-packed flavor to burgers, party-ready dips, and more with this hack that will help you make caramelized onions without any work.

    By Gabrielle Lenart 4 months ago Read More
  • tray of cocktail meatballs

    Upgrade Your Cocktail Meatballs With A Juicy Tropical Twist

    Regardless of your preferred meatball base, there are plenty of amazing ways to sauce, dress, and serve this dish to make it the ultimate crowd-pleaser.

    By Deb Kavis 4 months ago Read More
  • Cooked lobster on plate of ice next to sauces

    Bigger Does Not Mean Better When It Comes To A Lobster And Its Meat

    When it comes to lobster, good things come in small packages. For tasty claws and tender tails, opting for the biggest crustacean in the tank could be risky.

    By Wendy Leigh 4 months ago Read More
  • French fries in a box with dipping sauce

    The Absolute Best Way To Reheat Fries Doesn't Involve Turning On The Oven

    French fries can go from incredible to downright awful far too fast, and reheating them can often lead to disappointment. Here's how to revitalize them.

    By Ian Fortey 4 months ago Read More
  • Plate of seaweed with seaweed recipes

    10 Ways To Eat Seaweed That Aren't Sushi

    Seaweed is a more versatile ingredient than you think. Here are some of the tastiest ways to enjoy it that don't involve sushi.

    By Arya Chatterjee 4 months ago Read More
  • cooked zucchini with spices

    Your Zucchini Will Turn Out Mushy Unless You Follow This One Rule

    Given zucchini contains about 95% water, the risk of this fresh vegetable turning to mush during the cooking process is one of the mistakes you need to avoid.

    By Deb Kavis 4 months ago Read More
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