Why People With Lactose Sensitivities Might Have An Easier Time Digesting Goat Milk
While milk may be a common ingredient, the ability to digest cow milk with no issues is actually comparatively rare. Goat's milk may be a good alternative.
Read More-
-
Make Your No-Bake, Edible Cookie Dough Safer With This Quick Step
Cookie dough is the forbidden fruit of the baking world since the dough's raw eggs and flour could manifest themselves into some nasty food-borne illnesses.
Read More -
Will Eating Rum Cake Actually Make You Tipsy? Here's What You Should Know
The amount of rum in a rum cake largely depends on who's baking it, but we delve into recipes to see how much is too much and how a slice will affect you.
Read More -
Transform Your Watermelon Into A Sweet Steak Marinade That's Perfect For Summer
Versatile watermelon works in cocktails, on the grill, in sweet and savory salads, and now you can even use slices to sweeten a marinade for steak and more.
Read More -
Oversized Zucchini Isn't Ideal, But Here's How To Make The Most Of It
Size matters, at least when it comes to zucchini. Pick your recipe wisely, as larger ones will have higher water content, a tougher skin, and bigger seeds.
Read More -
How Hot Should Your Pan Be For Perfectly Seared Pork Chops?
Pork chops are relatively easy to prepare, but if you're seeking perfectly seared meats, you might want to consider checking the temperature of your pan.
Read More -
The Classic Coconut Macaroons You Can Make With 3 Ingredients
The simplest coconut macaroon recipes are minimal yet effective, with some recipes requiring as few as three basic ingredients.
Read More -
This 'Beverage Center' At Costco Is Causing Fans Serious Sticker Shock
In a rare miss, a Costco appliance has even the most devoted fans surprised. While beverage centers are sometimes useful, this one might not be.
Read More -
Carla Hall's Presentation Tip For A More Pleasing Platter Of Shrimp
Tail-on or tail-off, that is the question! Hall seems to land firmly on one said — with some caveats, of course. It all comes down to how you'll eat the shrimp.
Read More -
Fennel Bulbs Actually Come In 2 Sizes — Here's When To Use Each
Fennel bulbs are delicious, with a characteristic anise flavor and robust crunch. But fennel actually comes in two sizes — and here's how to use each one.
Read More -
The Perfect Cream Cheese Frosting Hinges On This Key Component
Many of us think that frosting is the best part of a cake, and so getting this luscious layer right is important. Follow our crucial tips for great results.
Read More -
If You're New To Gluten-Free Baking, Here's The First Thing To Avoid
If you're a novice baker or you're new to gluten-free baking, avoid doing this thing to prevent any autoimmune responses from your friends with celiac.
Read More -
Save Bologna And Other Meats From Spoiling With A Peanut Butter Jar Lid
Save your bologna and other lunch meats from drying out or spoiling in the fridge with this simple and intuitive peanut butter jar lid hack.
Read More -
Fruit Salad Is So Much More Exciting With A Sprinkling Of This Colorful Seasoning
If you've never considered seasoning fruit salad, now is the time to try sprinkling this zingy zippy mix over your summer dessert as well as a few other foods.
Read More -
Here's How Long You Can Safely Keep Your Restaurant Leftovers
Leftovers from your favorite restaurant can be a delicious encore, but how long are they actually safe to eat? Here's what you need to know.
Read More -
The Tasty Powder That'll Thicken Your Soup And Give It A Boost
If your soup recipe comes out a bit watery and thin, there's an easy way to thicken the mix and add an extra dimension of flavor with one ingredient.
Read More -
The Bacon Cutting Method That'll Have You Saying Goodbye To Your Knife
If you struggle to cut bacon in the kitchen, try using this underrated kitchen tool instead. It may just change the way you meal prep.
Read More -
10 Unique Cakes You'll Only Find In Certain Parts Of The US
Cake has been a rich part of U.S. food history since the 19th century. However, you'll only find these unique desserts in certain parts of the states.
Read More -
The Simple Way To Quickly Check Your Oil Temperature For Successful Frying
When heating up oil in your frying pan, there's one easy way to check your oil temperature and ensure you won't burn or undercook your meal.
Read More -
Lemons Could Help You Avoid Crying While Cutting An Onion. Here's How
Cutting onions can be the worst, but there's one tip that may actually help you avoid shedding some tears the next time you go to chop some onions.
Read More -
The Minister Who Invented Graham Crackers Didn't Intend For Them To Be Used To Make S'mores
If you didn't know, graham crackers were invented by a preacher, one who hoped to use them for a purpose far beyond the campfire.
Read More -
Give Avocado Toast A Tangy Twist With This Crumbled Topping
Just a few crumbles of this tangy type of cheese can give you a brand new avocado toast experience in the blink of an eye.
Read More -
20 Mistakes Everyone Makes When Cooking With Sweet Potatoes
Sweet potatoes are delicious, and to help you get the most from your tubers, we've rounded up some common mistakes to avoid, from storage to prep to serving.
Read More -
The Movie Theater Snack That Gives Your Popcorn A Spicy-Sweet Kick
Discover a simple way to give a classic movie theater snack an added sweet and spicy flavor, perfect for those who want to try something new.
Read More -
Combine Sous Vide With Barbecue Techniques For Perfectly Cooked Meat Every Time
Depending on who you ask, some cooks will swear by their preferred method to achieve a perfectly cooked steak. But why choose?
Read More -
The 'Bean Bursting' Myth That's Completely Holding Back Your Cooking
Cooking the perfectly soft bean isn't difficult, but it has become harder because of one myth that tells you to do the exact opposite of what you really should.
Read More -
How To Serve Caviar Like You Know What You're Doing
Want to add an element of posh to your next party? We asked an expert chef for tips on how to serve caviar like you know what you're doing.
Read More
