The Frozen Meat You Should Absolutely Never Brine
If you're looking to brine certain meat cuts to really pack in the flavor, take the advice of our chef expert when it comes to thawed versus frozen.
Read More-
-
Bread Flour Vs All Purpose Flour: Which Is Best For Bagels?
The science of bread-baking can get technical too quickly, but our expert offers an easy tip to remember when it comes to picking the right flour for bagels.
Read More -
Prime Rib Vs Beef Tenderloin: What's The Difference?
Prime rib and beef tenderloin are two of the most popular red meat options. Since they come with hefty price tags, it's important to know what's what.
Read More -
Alton Brown's Trick To Keep DIY Dried Herbs From Turning Brown
You can easily dry out your leftover herbs for future use, and Alton Brown has a trick to keep them looking their best.
Read More -
The 4 Ingredients You Need For Better-Than-Store-Bought Peanut Brittle
New and improved recipes have simplified the ingredients list to a 4-ingredient peanut brittle that's even better than what you can buy at the store.
Read More -
13 Mistakes When Making Homemade French Fries
If you haven't mastered homemade french fries yet, then you're probably making these 13 easily avertable mistakes in the kitchen. Here's what to avoid.
Read More -
Why Au Jus Is Considered The Definitive Sauce For Prime Rib
When it comes to prime rib, au jus is generally seen as a go-to sauce. But what makes this such a great pairing with prime rib and other meals?
Read More -
12 Flavors That Just Don't Pair Well With Coffee
If you want to experiment with your cup of coffee, you might look around your kitchen for inspiration. Many flavors actually don't pair well with coffee.
Read More -
The Compound Butter You'll Never Want To Eat Chicken Wings Without
While hot sauces and rubs will also be go-tos for chicken wings, it's time to start utilizing compound butters as well for next-level flavors.
Read More -
12 Red Flags To Watch For When Purchasing Cookware
If you're in the market for new cookware, don't just buy the first thing you set sights on. Watch out for these red flags when you're buying pots and pans.
Read More -
Make The Creamiest Chicken And Rice With A Canned Ingredient Duo
There's an easy way to make a low-effort chicken and rice dish with just two canned ingredients, and you may already have them in your pantry.
Read More -
14 Boozy Sauces For A Spirited Meal
A splash of your favorite alcoholic beverage can elevate a sauce to new levels. From sweet to savory, here are some delicious combos you should try.
Read More -
Give Popcorn A Zesty Twist With Just 3 Ingredients
If you want to make the best popcorn, you need to hop on board the citrus train because this fruit is the new "it" flavor for fists full of popped kernels.
Read More -
Please Don't Throw Pasta At The Wall — It Won't Tell You If It's Done
Contrary to popular belief, throwing pasta at the wall doesn't accurately prove its doneness. Here's what to do instead when boiling your pasta.
Read More -
Make Frozen French Fries Taste Restaurant-Worthy With Just 2 Toppings
These two simple additions don't just elevate frozen fries; they make them restaurant-worthy and out-of-this-world amazing.
Read More -
Every Alton Brown Cookbook, Ranked From Worst To Best
Alton Brown's snark and scientific approach translate from his TV shows to his best-selling cookbooks. We ranked and reviewed all of them from worst to best.
Read More -
Nespresso Pop+ Vs VertuoPlus: What's The Difference?
Nespresso makes a lot of different coffee machines, and it can be difficult to tell them apart. Here's how the Nespresso Pop+ and VertuoPlus differ.
Read More -
The One-Ingredient Dessert That Stunned Alton Brown
Alton Brown dined at Casetta, a wine bar in New York City, and chronicled his adventure on Instagram, sharing that this menu item was the 'best dessert.'
Read More -
The Italian Cooking Philosophy That Can Help You Save Money On Food
In the wide world of Italian cuisine, the subset of cucina povera is the best to follow if you're looking to save money without sacrificing flavor.
Read More -
Give Store-Bought Cookie Dough A Nostalgic Upgrade With One Ingredient
if you are looking for a way to put your own spin on this almost homemade baked good, reach for a bag of this nostalgic ingredient.
Read More -
The Smoking Mistake That Ruins Delicate Fish
Worried about ruining your fish on the smoker? We spoke with a professional who offered some advice on how to avoid the biggest mistake when smoking fish.
Read More -
Why Alton Brown Recommends Skipping The Grill For Burgers
Alton Brown recommends home chefs forgo the grill entirely to enhance the crust of their next smash burger.
Read More -
9 Lessons We Learned From MasterChef
It's not just the contestants on "MasterChef" who learn from the show. Viewers can pick up a lot of knowledge, such as these great tips we got the show.
Read More -
Why Chickpeas Go By 2 Names
When perusing the canned goods at the grocery store, you may notice that chickpeas and garbanzo beans look identical. Here's why chickpeas go by two names.
Read More -
How To Make Homemade Beef Jerky Last Longer
Homemade beef jerky is likely to be healthier than a store-bought equivalent, but without all those preservatives, it goes bad faster. Here's how to prolong it.
Read More -
The 15 Absolute Best Martha Stewart Cookbooks
As one of the most authoritative lifestyle personalities, Martha Stewart has shared helpful tips and step-by-step recipes in several fan-favorite cookbooks.
Read More -
Make Store-Bought Tomato Soup Taste Luxurious By Stirring In This Cheese
The best way to elevate your soup to truly decadent heights is by stirring in a hearty helping of this type of cheese.
Read More
