Why European Butter And American Butter Are Often Different
Anyone who's tasted European butter knows it tastes a bit different from American butter. Cooks and bakers will point to one significant difference: butterfat.
Read More-
-
You Should Think Twice About Putting Parchment Paper Under Your Broiler
Parchment paper is nonstick, reusable, and convenient -- the perfect tool for just about any job, except one. Here's why you shouldn't use it for broiling.
Read More -
Warning Signs Your Asparagus Has Gone Bad
Asparagus is a nutritious and delicious spring vegetable that complements a wide variety of dishes. However, it can easily become rotten and unusable.
Read More -
The Best Way To Seal Chip Bags Without A Clip
Thanks to a new hack, you can now seal your chip bags securely with just a few steps -- and you don't need a clip or any other tool or implement.
Read More -
Why You Should Never Dump Pasta Down The Garbage Disposal
Pasta can get tangled up in the blades of your garbage disposal, and cause your pipes to clog when it hardens or when water causes it to swell up even more.
Read More -
Looking For A New Cookbook? Here Are 2022's James Beard Nominees
Looking for a new cookbook? Here are the 2022 James Beard Foundation Cookbook Award nominees. Brace yourself. These cookbooks are sure to knock your socks off.
Read More -
How To Know When Your Pecan Pie Is Perfectly Done
As opposed to fruit pies, pecan pie with its custard filling and nutty toppings are a little less familiar and thus can be a bit harder to judge as they cook.
Read More -
The Best Thing To Make With Pan Drippings From Steak
While the browned bits of steak, rendered fat, and leftover juice at the bottom of the pan seem like something you should toss, it's actually worth saving.
Read More -
Why Fresh Pasta Isn't Always Better Than Dried Pasta
Both fresh and dried pastas have their place in the pantheon of Italian foods, and the most important thing is to know how each is used.
Read More -
How You Should Be Adding Water When Baking Bread
Every little thing affects how your bread will look and taste when it comes out of the oven and the way you add the water and how much is no exception.
Read More -
Is It Safe To Drink From Lead Crystal?
You might not have known that crystal glassware actually contains lead. It's a concern for many crystal fans. Is it something to worry about or no big deal?
Read More -
Bobby Flay Uses This Secret Ingredient In Salad Dressing
If you're wondering exactly how world-renowned chef Bobby Flay incorporates his secret ingredient in salads, you're in luck. Here are all the sweet details.
Read More -
Why You Should Never Get Rid Of The Liquid From Canned Beets
Canned beets are convenient to eat without the hassle of peeling and cooking, but should you save the liquid beets are canned in? Here's what you should know.
Read More -
Make The Easiest-Ever Flan With One Secret Ingredient
Are you craving a delicious flan, but don't want the hassle of cooking it over a water bath? Add this ingredient to your mix for the easiest flan instead.
Read More -
The Ingredient You Should Be Using For Better Garlic Bread
Crunchy or chewy, extra buttery or just barely coated, pressed vs powdered garlic, it's all on the table when creating the ultimate garlic bread recipe.
Read More -
Everything You Need To Know About Gelatin
We take gelatin for granted, despite its unique qualities and place in the culinary lexicon. Plopped on a plate, we rarely question where it comes from.
Read More -
How To Give Your Store-Bought Dumplings A Crispy Skirt
Store-bought dumplings are quick and convenient, but they aren't the most impressive. To up the wow factor, learn how to add a crispy skirt to your dumplings.
Read More -
How To Safely Extinguish A Grease Fire
Grease and oil fires frequently start in the kitchen. That's why every home cook should know how the particulars of extinguishing these types of flames.
Read More -
What Happens If You Put Too Much Oil In Your Air Fryer?
Your air-fried cooking can't be 100% oil free. Many dishes still require a little bit of liquid fats in order to stay moist and cook properly.
Read More -
Why You Shouldn't Use Cooking Spray On Nonstick Cookware
While cast iron pans usually have a reputation for needing lots of TLC, nonstick surfaces need proper care if they're going to continue working optimally.
Read More -
The Simple Way To Use Floss For Perfect Cinnamon Rolls
Dental floss works great as a baking accessory to help create the perfect, pillowy-soft cinnamon rolls.
Read More -
Should You Cook Frozen Chicken That Hasn't Been Thawed?
We've all been there. You're ready to cook your chicken dinner, you gather all the ingredients, only to realize the chicken you planned to use is still frozen.
Read More -
Use This Trick For Fluffier Pancakes
The key to getting the ideal texture definitely has something to do with using the right amount of leavening agents. But there's another important ingredient.
Read More -
How To Prevent Lumpy Mashed Potatoes
If you're expecting a smooth, even consistency and keep getting rocky road potatoes instead, it's time to reevaluate how you're preparing your mash.
Read More -
Is It Safe To Eat Canned Beans Without Heating Them Up?
If you're truly in a pinch (or using the beans for a cold dish), is cooking them always necessary?
Read More -
Is It Safe To Eat Wrinkly Grapes?
Ripe grapes are plump and juicy, but sometimes a few in a bunch can get wrinkly. In the case of wrinkly grapes, is it safe to eat them?
Read More -
Why You Shouldn't Rely On Avocados Alone For This Nutrient
Adding some avocado to a vitamin-rich meal like a raw salad can add nutrition to your diet, but you shouldn't rely only on avocado to get healthy nutrients.
Read More
