The Easiest Way To Boost Flavor When Butter-Basting Meat
We spoke with Douglas Keane, chef at Cyrus, a Michelin-starred restaurant in Geyserville, California, about making the most of basting meat with butter.
Read More-
-
The Type Of Bubbles You Should Watch Out For In Canned Goods
The sight of bubbles in canned goods should be met with apprehension. For food safety purposes, understanding the different types of bubbles is imperative.
Read More -
14 Unexpected Foods You Can Cook In The Microwave
Everyone knows about microwavable mug cakes, but don't let your culinary microwave prowess stop there -- try making these 14 recipes in the microwave, too.
Read More -
The Best Way To Caramelize Sugar Is Worth The Extra Time
When thinking about the best ways to make caramel at home, there are two options: wet and dry. We asked an expert which one is best.
Read More -
Here's How An Expert Builds The Perfect Pastrami Sandwich
To find out the secret to building the perfect pastrami sandwich, we spoke to Owen Han, a self-taught chef known for slinging top-notch sandwich content.
Read More -
The Best Way To Cook Lamb Steak And Why It Can't Be Treated Like Lamb Chops
You would probably guess that lamb steak differs significantly from beef steak, but did you know that it's always quite different than lamb chops?
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More -
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.
Read More
