Your Old Muffin Tin Is The Perfect Gardening Tool. Here's Why
That beat-up pan that used to host your snickerdoodle crumb muffins can double as a clever gardening tool that makes planting easier and more consistent.
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No Wine? No Problem — Here's How To Braise Meat Without It
Douglas Keane, Chef of California wine country-based Cyrus, knows what vino can do to braised meat, but there's another liquid he thinks of first.
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Turbo Broiler Vs Air Fryer: What's The Difference Between These Kitchen Appliances?
Before the air fryer rose to stardom, the turbo broiler was getting it done. We compare and contrast the two different kitchen gadgets.
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The 3-Ingredient Upgrade Your Next Key Lime Pie Needs
According to Christina Tosi, chef and founder of the award-winning Milk Bar bakery, the secret is in a trio of unexpected ingredients.
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What Is Beef Tendon And How To Cook It The Right Way
Beef tendon is delicious, but most home cooks likely haven't cooked with it that much. We asked an expert how to prepare the often overlooked cut.
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Keep Your Cooler In This Part Of The Car For Safe 4th Of July Picnic Transport
Not sure where to stash your cooler before you head out for that Fourth of July picnic? Whatever you do, don't store it in the trunk.
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Why The Quality Of Nuts Matters For Homemade Pesto
We reached out to an expert, Joe Isidori, a Michelin-starred chef and the restaurateur of Arthur & Sons, to ask just how much the nuts in pesto really matter.
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The Best Ground Beef For Nachos, According To A Chef
If you want to make the best nachos, then you need to start with all of the best individual components. Here's an expert's tip for the best ground beef.
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If You Absolutely Must Freeze Deli Meat, Here's How To Do It Right
The trouble with delicious deli meat is that it doesn't last long in the fridge. You can freeze it if there's no other option but bear this one fact in mind.
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Al Dente Can Actually Be Healthier Than Overcooked Pasta. Here's Why
While pasta isn't known for being the healthiest dish out there, cooking it al dente can make it a little more nutritious. Here's how it works.
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How To Grill Thick Steaks So They're Perfectly Done Inside And Out
Want to ensure that your steaks are cooked perfectly both inside and out? One chef offers his expert opinion on the matter.
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The Chef-Approved Ingredients That Make Your Pasta Sauce Taste Like A Secret Recipe
If your pasta sauces seem lackluster then it's time to take on board this selection of expert chef tips to take your next weeknight meal to the next level.
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Cook Your Steaks Like Brisket And Change Your Cookouts Forever
If you think that cooking steaks always means hot and fast, think again. Our BBQ and smoking expert has a method for steaks that may change your view forever.
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This Is How The Pros Cut Chicken Wings, And You Should Too
Want to know how professional chefs cut their chicken wings? This simple technique will change the way you prepare this delicious dish.
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How To Build A Sandwich Around Pickled Vegetables
Pickled vegetables can become overpowering all too easily. So when you're adding pickled veggies to a sandwich, it's best to follow an expert's advice.
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Andrew Zimmern's Favorite Underrated Kitchen Tool For Beautiful Plating
With sagely advice at the helm, Andrew Zimmern always delivers the goods to viewers -- and his co-signing of this kitchen tool speaks volumes.
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Why You Need To Consider Pasta Temperature Before Spooning On A Light Sauce
A light pasta sauce can make an easy meal that doesn't require too many ingredients, but despite its simplicity there is a temperature factor to keep in mind.
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Here's How Much Steak You Need Per Person When Cooking For A Crowd
Cooking steak for an entire crowd can be overwhelming, especially when people request different levels of doneness. Here are an expert's tips.
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Anthony Bourdain Once Called This Kitchen Tool 'The Backbone Of Pretentious Food Presentation'
Anthony Bourdain often shared kitchen insights with fans worldwide in a fascinating manner -- and he didn't hold back when describing this common kitchen tool.
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The Hidden Stove Feature That Makes Cleaning Way Easier Than You Thought
Not many of us love deep-cleaning the stovetop, but when you have to get it done, this is a handy secret tip, which you may not know about your appliance.
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When You Should (And Shouldn't) Soak Your Corn Before Grilling It
Not sure if soaking your corn first is worth it? What about shucking it first? Here's what one professional had to say about the matter.
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The Onion You Should Avoid When Making Homemade Onion Rings
Onion rings always feel like a treat, especially when they're homemade. It's important to choose the right type of onion for the best results.
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How An Expert Chooses Wine For Cooking
To make the process less confusing, we spoke with chef Douglas Keane to get his expert tips for choosing the right wine for cooking.
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Why This Salmon Cut Is The Only One Worth Grilling
According to Robbie Shoults, celebrity chef and third-generation owner of Bear Creek Smokehouse, this cut of salmon filets are the best for grilling.
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Use This Green Vegetable To Brighten Up Your Summer Pasta Salads
If you're looking for a way to add more crisp texture and bright flavor to your pasta salads this summer, you'll want to use this green vegetable.
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The Swap That Gives Tuna Salad Texture While Leaving Out The Celery
Use this ingredient in place of celery. It has all the bite of celery without any of the woes, and it's pantry-friendly for added convenience.
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Never Skip This Step When Grilling A Large Steak
Is there anything better than grilling a large steak in your backyard? We spoke with an expert for some tips about how to handle larger cuts of meat.
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