How Ree Drummond Speeds Up Egg Salad Prep With A Cookie Cooling Rack
We love this clever egg salad preparation tip from Food Network star Ree Drummond, which is sure to make your next batch a quick and easy affair.
Read More-
-
The Secret Ingredient Alex Guarnaschelli Uses In Savory Dishes
'It just seems to fill the gap in flavor that is so often missing,' Alex Guarnaschelli said of her secret ingredient.
Read More -
The Best Place To Store Condiments In Your Refrigerator
If you haven't organized your condiments in a while, read this, because there's a specific place in your refrigerator where you should be storing them.
Read More -
This Could Be Why Your Sweet Potato Casserole Is So Dense
All too often, sweet potato casserole turns out heavy and dense where it should be light and fluffy. What's most often the culprit for leaden casserole?
Read More -
Signs That Your Egg Salad Has Gone Bad
When it comes to hard boiled eggs, it can sometimes be tricky to tell exactly when your dish has past its prime. Read on for tips.
Read More -
Cake Stuck In A Pan? Why You Should Try Putting It In The Freezer
If you need a fully intact cake, and can't make your mess into cake pops, there's something else you can do besides starting all over.
Read More -
Why Your Free-Range Eggs May (Temporarily) Not Be Free-Range
Free-range egg consumers are used to paying a higher price for eggs of higher quality, but they may have to accept eggs from indoor hens.
Read More -
The Best Way To Keep Your Cornbread Moist
How can you avoid dry cornbread when even boxed mixes can yield unpalatable results? With one simple tip, you can make reliably moist cornbread every time.
Read More -
The Absolute Best Ways To Keep Kale Fresh
We all know the feeling of finding that once beautiful and crisp bunch of kale wilted and smelly in our fridge. These hacks will help keep your kale fresh.
Read More -
The Absolute Best Uses For Your Vegetable Steamer
No matter the type of steamer (or steamers) you own, they are great for any kitchen, especially considering their versatility beyond vegetable cookery.
Read More -
Why You Should Consider Adding Fruit To Your Carrot Cake
You might think that sugar is sugar no matter where it comes from, but the differences in sugar intake methods are complex.
Read More -
What You Should Know Before Adding Vinegar To Your Dishwasher
Before you break out a bottle of vinegar to cleanse your dishwasher and make it pristine for your dishes, there are a couple of things you may want to know.
Read More -
The Possible Reason Your Roasted Brussels Sprouts Are Too Dry
Roasting Brussels sprouts instead of steaming them may seem like a better solution, but this can also make them dry and chewy. So why does this happen?
Read More -
Do You Really Need To Refrigerate Hot Sauce?
Putting perishable food in the refrigerator once it's open feels like it makes sense, but there are a number of products which don't need to be kept cold.
Read More -
Why You Shouldn't Cut Into Steak To Check For Doneness
Many assume cutting into a steak to check for doneness will cause its juices to run out, leaving you with a dry, flavorless dish. But there's a bigger issue.
Read More -
Can You Put Aluminum Foil In Your Slow Cooker?
Some home cooks swear by placing an aluminum foil liner inside their slow cookers. It means you can prepare a meal with little to no mess, but is it safe?
Read More -
You May Want To Let Rice Cool Before Eating It, According To New Study
A recent study published in Nutrition & Diabetes found that eating reheated rice — as opposed to fresh — may be beneficial for those with type 1 diabetes.
Read More -
Why Frozen Green Beans Are A Better Choice For Green Bean Casserole
Campbell's green bean casserole recipe has called for frozen veggies instead of fresh since it was invented in 1955. Here's why you should follow their advice.
Read More -
You Should Never Put Pyrex Dishes In The Broiler - Here's Why
Pyrex cookware is durable and made to withstand high levels of heat, but there is one method of cooking where your Pyrex shouldn't be used.
Read More -
The Spice That Will Elevate Your Mashed Potatoes
The joy of seeing mashed potatoes on the dinner table is unmatched. And there's a special spice that will have your mouth watering even more -- nutmeg.
Read More -
The Difference Between Small And Large Brussels Sprouts
There are many ways to prepare Brussels sprouts, but a choice made in the produce aisle might be the difference between unwanted leftovers and a clean plate.
Read More -
Why You Should Use Sour Cream In Your Mashed Potatoes
The basics of making mashed potatoes are quite simple, but if you want to take your side dish up a notch, then you'll definitely want to add this ingredient.
Read More -
Why You Need To Let Couscous Rest
Especially in a dish as simple as couscous, the little details make a big difference. Letting your couscous rest is crucial to good texture -- and here's why.
Read More -
The Reason You Shouldn't Store Cheese In The Refrigerator Door
Throwing your cheese into a refrigerator door may be convenient, but there are some things to keep in mind to ensure your cheese stays fresh during storage.
Read More -
The Absolute Best Grind Size For Cold Brew Coffee
Have you ever thought about why different coffee making processes call for different sizes of ground coffee?
Read More -
The Simple Way To Take Your Canned Vegetables To The Next Level
If canning is a way to preserve and store vegetables, canned veggies should be praised, right? They can taste bland, but don't have to. Here's how to fix it.
Read More -
Why You Shouldn't Sweeten Your Cold Brew With Granulated Sugar
You might assume coffee from cafes are better because they are made by an actual barista, but more likely than not, it's because of the sugar.
Read More
