The Simple Way To Crack Nuts With A Cast Iron Skillet
Don't be afraid to think outside the box and put that skillet to use in a variety of ways, namely cracking nuts.
Read More-
-
What Sets Italian Canned Tuna Apart From All Others
Canned tuna is a versatile fish that can be used in salads, pasta, and even in pizza. Here's why Italian tuna is lauded as some of the best in the world.
Read More -
10 Types Of Canned Tomatoes, Explained
Ever wonder which can of tomatoes to grab for your next dish? Look no further. Because here we explain all the types of canned tomatoes you need to know about.
Read More -
The Absolute Best Type Of Mustard For Deli Sandwiches
Deli sandwiches often include boldly-flavored meats such as roast or corned beef or salty ham, and for that reason, a particular type of mustard reigns supreme.
Read More -
What Makes The Sausage From Sprouts Farmers Market Unique
Sprouts mimics the feel of a farmers market with completely fresh, local produce at a low price. But it's not just for vegetables — it's for quality meat, too.
Read More -
Do You Really Need To Press Tofu?
Ask yourself how the tofu is used before deciding if it should be pressed.
Read More -
Why Brining Chicken Is So Important
To counteract a loss of moisture, many professional chefs advocate brining your chicken, as well as other lean meats such as pork chops and Thanksgiving turkey.
Read More -
The First Thing Ina Garten Learned After Entering The Food Business
When Ina Garten first entered the food business, opening a specialty food store, she didn't know much about industry. Here's the first task she mastered.
Read More -
How Long Can You Store Leftover Pancake Batter?
Here's why the ingredients you've used matter when it comes to storing pancake batter.
Read More -
This Is Where The Word Salad Comes From
Salad is a universal dish that has stood the test of time and can be made in many different ways. Here is the story of where the word salad actually comes from.
Read More -
The Biggest Mistake You're Making When Thickening Grits
Grits are a culinary staple across many different dishes in American Southern cuisine. Here is the biggest mistake you're making when thickening your grits.
Read More -
The Reason You Should Brine Chicken Before Grilling
Before you reach for a bottle of barbecue sauce to smother your chicken with, we'd like to propose you brine them first. Here's why.
Read More -
Knorr Is Recalling Over 16,000 Pounds Of This Soup Mix
A whopping 16,000 pounds of a popular Knorr brand soup mix is being recalled because it contains unlisted dairy allergens. Here's what you need to know.
Read More -
The Simple Tip To Avoid Getting Water In Crème Brûlée
In order to gently and evenly heat the custards, you'll want to avoid any hot water actually getting inside those ramekins by employing the following handy tip.
Read More -
The Unique Ingredient In Catalan Beef Stew
Catalan beef stew is a hearty and warming meal; part of what makes it so delicious is a surprising ingredient that helps thicken and add silkiness to the stew.
Read More -
Why Soda Works So Well As A Meat Marinade
When added to a piece of meat like pork or chicken, soda helps break down both proteins and connective tissue, making it an ideal ingredient in marinades.
Read More -
What Exactly Is Onigiri?
Like sandwiches in the West, onigiri or Japanese rice balls are a common, quick meal for trips and lunches, but there's so much more to this on-the-go snack.
Read More -
The Best Method To Roll Out Dough For Extra Flaky Biscuits
Biscuits can be eaten any time of the day, with this ubiquitous side dish forming a staple in many homes. Here's how you can always keep them light and flaky.
Read More -
The Best Keto-Friendly Vegetable To Substitute For Roast Potatoes
Potatoes offer plenty of fiber and vitamins. Well-known for their high carb count, we've found a keto-friendly swap for roasted potatoes. Here are the details.
Read More -
The Pasta Exception You Need To Know When Making Ragù Bolognese
Fresh pasta complements dairy-based sauces and dry pasta goes better with oil or meat-based sauces. There is an exception to this rule, however: ragù bolognese.
Read More -
Why You Should Always Have Canned Corn In Your Pantry
Corn can be part of a balanced diet. When canned and kept properly, it can last years on the shelf, making it a great pantry item.
Read More -
Why You Shouldn't Rely On Odor When Picking Out Papaya
Rosy in color, ripe papaya also has an ultra-buttery texture. Depending on what type of papaya you're in the market for, there are a few things to remember.
Read More -
How Sustainability Can Lower Costs For Fast Food Restaurants
A new report shows that embracing sustainability could be a way for restaurants to reduce costs while benefiting from high-quality, locally-sourced ingredients.
Read More -
Tips You Need For Heating Dinner Plates
Keeping food warm until the last bite and heating your plates is a super savvy move that everyone should know, chef or home cook. Here are some tips.
Read More -
3 Types Of Miso And How To Use Them
You may not realize it, but miso could be the most versatile ingredient in your pantry. Learn how to choose the best type of miso for every dish.
Read More -
The Clever Reason You Should Put Cheese On The Bottom Of Your Taco
There aren't many rules related to tacos or how to make them. However, sprinkling your cheese on the bottom of your tortilla will make a big difference.
Read More -
The Real Reason Recipes Tell You To Preheat Your Cooking Oil
You may think throwing your food in the pan without preheating the oil may save you some time; alas 'tis not so. Here's why you should always preheat the oil.
Read More
