Alton Brown's Top Tip For Avoiding Grainy Meatloaf
If your meatloaf keeps turning coarse or crumbly, it's likely due to the cooking process. Here's Alton Brown's top tip for avoiding grainy meatloaf.
Read More-
-
The Scientific Reason Your Braised Red Cabbage Turns Blue
Cooked red cabbage may be healthy and delicious, but the vegetable also has a habit of turning an unappetizing shade of blue when cooked. What gives?
Read More -
The Best Egg Salad Ingredient Swap For Mayo Haters
While most egg salad recipes call for around a third cup of mayonnaise, this tasty dish can be just as delicious if you ditch the condiment completely.
Read More -
You Can Stop Peeling Your Garlic Before Pressing It. Here's Why
Peeling garlic can feel like the most tedious part of your recipe, but a simple garlic press will help cut down your prep time.
Read More -
Is It Safe To Eat 2-Year-Old Frozen Soup?
Not only is freezing food effective, but it's also easy. But when freezing your soups and thawing them out, you need to be aware of what your soup is made of.
Read More -
Why You Should Always Warm Your Tortillas
Even if you love Mexican meals, it might surprise you to learn that tortillas are meant to be served warm.
Read More -
The Sandwich Alton Brown Dubbed New York City's Best
Their version of an egg and cheese sandwich is available during their Sunday Lunch and is served on a pan au lait bun with pickled peppers and chili mayo.
Read More -
The Absolute Best Type Of Wine To Pair With Jalapeños
Similar profiles can pair well together, but sometimes opposites attract, which is particularly true when dealing with spicier foods.
Read More -
The Reason You Should Never Bake Ham Uncovered
Baking a ham without keeping it covered is one of the worst mistakes you can make.
Read More -
Can You Use Metal Utensils On Cast Iron?
Myths abound when it comes to cast iron maintenance. One of those persistent myths is that using metal utensils on such pans will scratch them. But is it true?
Read More -
You Should Start Soaking Sliced Peaches In Club Soda. Here's Why
Fighting to keep your peaches from browning? You're not alone. But learning this simple trick can help keep them fresh and tasty for days on end.
Read More -
The Luscious Way To Fancy-Up Your Potato Chips
Chips are perfect on their own, but to give them a more grown-up makeover, you can infuse a bit of elegance with a couple quality pairings.
Read More -
What Are The White Spots Inside A Mango?
Imagine you cut open a mango, and, to your surprise, you find white spots all over. What caused this, and is it a sign your mango has gone bad?
Read More -
How To Prevent Chicken Wings From Burning On Your Grill
The grill can be a chicken wing's best friend or its worst enemy if done incorrectly. It takes a little finesse to avoid a charred, burned mess.
Read More -
The Absolute Best Way To Store Yukon Gold Potatoes
Yukon Gold potatoes are one of the most popular potato varieties. Here's the best way to store them so they last longer.
Read More -
The Best Way To Grease A Pan For Pound Cake
A moist slice of pound cake is perfect when paired with coffee, berries, or even on its own. Here is the best way to grease your pan when making pound cake.
Read More -
The Main Reason Your Rice Noodles Are Mushy
Rice noodles can be delicious, but as anyone who's patronized a subpar takeout joint knows, they turn out mushy all too often.
Read More -
The Absolute Best Way To Seed A Cherry Tomato
Cherry tomatoes make a fresh and bright addition to any pasta, salad, or snack. Here is the absolute best way that you should seed your cherry tomatoes.
Read More -
The Simple Addition For Tangy Baked Goods
If you're hoping to find a way to add an all-new layer of tangy flavor to your baked goods, pastry chef Paola Velez has an easy tip.
Read More -
3 Types Of Vanilla And What Makes Them Unique
Vanilla is a staple flavor in desserts, but did you know that there are different variations of the plant? Here's what makes the three types of vanilla unique.
Read More -
The Unexpected Tool Roland Mesnier Couldn't Work Without
Roland Mesnier's must have tool might give you some "Fast & Furious" vibes.
Read More -
Why You Shouldn't Add Extra Fruit To Homemade Jam
In certain cases, the saying that a little goes a long way is so undeniably true. And this is always the case when you're making homemade strawberry jam.
Read More -
What To Do With Scraped Vanilla Bean Pods
Here's how to get your money's worth and reuse those scraped vanilla bean pods.
Read More -
The Sugary French Plum Fit For A Queen
If you spot tiny, oval-round plums that are just smaller than a golf ball, you've stumbled upon the jackpot of sweet plums: reine claudes.
Read More -
These Classic German Cookies Are Better If You Age The Dough
Cookies are good any time of the year whether you're a gingerbread or chocolate chip fan. However, this German cookie is better when the dough ages for months.
Read More -
Why You Should Always Buy Chicken Thighs With Skin
Chicken thighs are both tasty and the most typically economical option for dinner. Learn why you should always buy chicken thighs with skin, not skinless.
Read More -
The Real Reason Alton Brown Prefers Duke's Brand Mayonnaise
It's easy to understand why mayonnaise is a staple in Alton Brown's kitchen. Here's why this particular brand is his favorite.
Read More
