Why Ina Garten Doesn't Buy Pre-Cooked Whole Lobster
If you're looking to make lobster a more prominent part of your diet, then there's one tip that will make a world of difference when buying whole lobster.
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The Most Flavorful Type Of Salmon You Can Buy
When it comes to the tastier salmon, there's a general consensus that one variety is better. So here's the most flavorful type of salmon you can buy.
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The White House Dessert Request Roland Mesnier Called 'Disgusting'
The dessert that so repulsed the chef was not his creation, but rather a request from Senator Ted Kennedy.
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Why You Should Stop Refrigerating Shallots
Despite the reflex to pop produce in the fridge after buying them, you should refrain when it comes to shallots. Here's why you should stop refrigerating them.
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The Simple Method To Prevent Bundt Cakes From Sticking To The Pan
A Bundt cake is a thing of beauty, but baking one is not without its hazards. Here's a simple method to prevent Bundt cakes from sticking to the pan.
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What Qualifies As A 'Large' Egg?
Have you ever wondered about the true difference in the sizes of your eggs? Here's what qualifies as a large egg.
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The Easy Way To Ensure Cut Cake Doesn't Dry Out
Chances are you will wind up with a little leftover cake from time to time. Here's an easy hack to ensure your cut cake doesn't dry out and stays moist.
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You Should Think Twice Before Buying Baked Goods At The Grocery Store
It's easy to get tempted by the bakery section at the grocery store. However, the perks of a local bakery just might surpass those of a supermarket.
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Ina Garten's Bold Ingredient For Crab Risotto
Garten's crab and pea risotto recipe has a rather bold ingredient choice that goes well with seafood. Here's Ina Garten's bold ingredient for crab risotto.
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Is There A Real Difference Between Flatbread And Pizza?
While it is often portioned and cut to share, a flatbread is actually different from a traditional pizza. Here's the real difference between these two dishes.
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Why You Should Try A Blend Of Different Flours For Pie Crust
To get a lighter, fluffier pie crust, you need to mix all-purpose flour and pastry flour. Here's more on why you should use this flour blend when baking.
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Why You Should Always Buy Rotisserie Chicken Last At The Grocery Store
A rotisserie chicken from the grocery store can be a great time saver. But it's important to grab that chicken at the right time while shopping.
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Your Wallet Will Thank You For This Easy Broth Swap
It's a great feeling when you can make simple cooking substitutions that save you time or money. Here's one for saving dough when using broth.
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Why You Should Stop Laying Wooden Spoons Flat When Drying
Any good cook knows that a wooden spoon is an essential kitchen tool. Its uses are many, however, if you dry them flat then you could cause them damage.
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The Lost Apple Variety Thomas Jefferson Used To Grow
Thomas Jefferson focused on raising four kinds of apples, two of which were best for cider and two that were well-suited for desserts.
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The Pennsylvania Dutch Pie That Became A Symbol Of Death
The Pennsylvania Dutch are descended from German immigrants and have largely maintained their culture. Here's how one of their pies became linked with death
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Why You Should Almost Never Add Ingredients To A Cold Pan
Heating up a pan before you start cooking may seem like a no-brainer but there are scientific reasons why it's very important. Here's what you need to know.
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Why You Shouldn't Add Extra Ingredients When Cooking Bone Broth
Don't use bone broth to get rid of your vegetable scrap pile; it's not vegetable stock! Here's why you should keep it simple when it comes to bone broth.
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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.
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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?
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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.
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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.
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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.
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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.
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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.
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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.
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The Reason You Should Never Bake Ham Uncovered
Baking a ham without keeping it covered is one of the worst mistakes you can make.
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