Why You Should Never Cook Stuffing Inside Your Turkey
Stuffing stuffed inside the turkey makes a picture-perfect centerpiece to every holiday table. However, it is not safe to cook your stuffing inside your turkey.
Read More-
-
The Real Reason You Should Never Rinse Pork
For pork aficionados, there's almost nothing better than juicy chops or perfectly cooked bacon, but be wary of rinsing your meat with water before cooking.
Read More -
Here's Where The Name Coleslaw Comes From
Coleslaw is a dish that has become synonymous with picnics, potlucks, and backyard cookouts. Here's the interesting story behind the name for this popular side.
Read More -
What Giada De Laurentiis Says To Do With All Your Extra Uncooked Pasta
Doesn't everyone have a few boxes of leftover pasta pieces in their pantry? Not anymore! Here's Giada De Laurentiis' tip for using those pasta bits and bobs.
Read More -
In-N-Out Secret Menu Items You Probably Haven't Heard Of
In-N-Out might have a simple menu, but off-the-menu orders have built a cult following. Here are some In-N-Out secret menu items you might not be familiar with.
Read More -
Why You Should Start Adding A Little Lemon Juice To Your Deviled Eggs
Consider a splash of lemon in deviled eggs, those classic hors d'oeuvres that are traditionally made with mayonnaise, mustard, and a sprinkling of spices.
Read More -
Why You Should Try Adding Tzatziki To Your Egg Salad
Egg salad is a simple spread most people can make without a recipe. It's super simple to customize too. Use this trick to switch up your standard egg salad.
Read More -
The Subtle Difference Between Burning And Charring Food
A good char can produce amazing flavor, but there are plenty of ways to screw things up. So, how can you tell the difference between a good char and burning?
Read More -
The Way To Ensure Your Sauce Covers Every Bite Of Pasta
It can be challenging to coat pasta in its sauce perfectly, but here's a way to coat pasta perfectly so that every bite you take is full of savory goodness.
Read More -
This Is How Much Oil You Should Actually Use When Roasting Veggies
Roasting veggies is a relatively easy and painless procedure, but there are many variables to consider. If you don't know how much oil to use, we've got you.
Read More -
Why You Should Leave The Skin On Your Cucumbers
Some fruits and veggies are necessary to peel, but what about cucumbers? Should we unwrap them like we do bananas or slice the skin off, similar to squash?
Read More -
How Far In Advance Can You Make Mashed Potatoes?
Mashed potatoes are a crowd-pleaser simple enough for kids and satisfyingly rich enough for adults. Thankfully, there are some tricks that can help you prep.
Read More -
Mistakes You Need To Avoid With Kale
Kale is polarizing, but If you avoid these mistakes, you'll get the satisfaction of a leafy green that can taste great in addition to being great for you.
Read More -
Should You Get Bone-In Or Boneless Pork Chops?
Bone-in or boneless? That is the question when it comes to pork chop. Each has its merits but read on to make sure you're choosing the best chop for the job.
Read More -
The Key Spice Blend For Bold And Flavorful Teriyaki
It adds a dash of heat along with other flavors that further develop the classic umami rich sauce known as teriyaki.
Read More -
Why Avocado Oil Is So Great For Sautéing
While olive oil is most often the standard preference for at-home cooks, avocado oil is a healthy addition you might want to reach for the next time you cook.
Read More -
Do You Have To Peel Fresh Rhubarb?
Rhubarb can bring a tasty flavor to many dishes, including as a popular addition to certain pies. Here is what you will need in order to peel your next rhubarb.
Read More -
The Safest Way To Put Out A Charcoal Grill
We know simply throwing hot coals away after cooking on a charcoal grill is dangerous, but what's the soundest method to kill the heat?
Read More -
Why Bobby Flay Prefers Charcoal Grills To Gas Grills
The everlasting question for grilling enthusiasts is which is superior: charcoal or gas grills? Celebrity chef Bobby Flay weighs in on the debate.
Read More -
How To Prevent Stuffing From Becoming Too Salty
The key ingredients of stuffing, the Thanksgiving favorite that's a welcome side dish all year long, can add more salt to your mixture than you might expect.
Read More -
Why You Should Consider Mixing Salad With Your Hands
Salads can actually be complicated to make correctly. Here is why you should throw out your tongs and use your hands when mixing your next great salad.
Read More -
Gordon Ramsay's Tip For For Honing Your Vegetable Cutting Skills
Vegetables are a versatile and necessary part of the average diet. Chef Gordon Ramsay provides a helpful tip for honing your vegetable cutting skills.
Read More -
What You Should Look For When Buying Brussels Sprouts
Firmness and size matter when selecting the nutrition-rich Brussels sprout, which has edged up in popularity as cooks learn the best ways to prepare the veggie.
Read More -
The Reason You Should Consider Toasting Quinoa
Quinoa has exploded in popularity in the last several years due to it superfood status. Yet, for many of us, preparing it is still something of a mystery.
Read More -
The Easiest Way To Pre-Portion Frozen Burger Patties For The Grill
It's grilling season, and that means lots of burgers. Here's a burger hack will perfectly portion your meat without even getting your hands covered in carrion.
Read More -
Should You Refrigerate Cinnabon?
Unless you're a professional eating champ, chances are you'll need to store your leftover Cinnabons. Here's everything you need to know about how to store them.
Read More -
Why You Shouldn't Put Cast Iron Skillets In The Dishwasher
Cast iron skillets come with a lot of rules -- but if you follow them, this tool will serve you for a lifetime. Here's why to keep it out of the dishwasher.
Read More
