The Flavored Liquor You Should Avoid Adding To Cake At All Costs
While a bit of booze in your bakes is often a good thing, boosting depth of flavor, there's one liquor in particular that you should keep away from cakes.
Read More-
-
Why Olive Oil Turns Bitter When Blended (And How To Avoid It)
Olive oil is an essential ingredient for many recipes -- but when blended can turn terribly bitter. There is a scientific explanation for this, however.
Read More -
This Classic Sandwich Can And Should Double As Your New Go-To Salad
Repurposing your favorite meals is always exciting - and it's no less with this classic sandwich. Toss this one on the list for your spring picnics!
Read More -
18 Ingredients To Upgrade Your French Onion Soup
French onion soup may be a classic recipe, but that doesn't mean it couldn't benefit from a little sprucing up. Try adding these ingredients for a start.
Read More -
The Stir-Fry Mistake That's Causing Soggy Ingredients
The beauty of a stir fry is how customizable and easy to prepare they can be. The results will be delicious as long as you follow this tip.
Read More -
The 3-Ingredient Combo That Will Give Your Pot Roast A Korean Twist
These three ingredients are at the core of so many traditional Korean dishes, which is why they work so well together to season a pot roast.
Read More -
For The Crispiest Yuca Fries, Stick To This Prep Process
Yuca has a tough, grainy texture that creates an incredibly fluffy interior and a crispy exterior when fried. But how do you get crispy yuca fries every time?
Read More -
The Flavorful Type Of Beer You Should Use In Your Turkey Brine
Brining a turkey is a non-negotiable step when cooking the bird. If you're looking for variety with the step, though, you don't have to stick to water alone.
Read More -
An Unexpected Bread Is The Perfect Choice For Steak Sandwiches
It's hard to beat a delicious steak sandwich. But if you're looking to level up your sandwich game, an expert restaurant owner recommends this unexpected bread.
Read More -
Is There A Difference Between Pork Liempo And Pork Belly?
Pork liempo is a fatty and flavorful cut of pork and a popular mainstay of Filipino cuisine. But is it really just pork belly by another name?
Read More -
The Spicy Condiment That Will Instantly Upgrade Your Salmon
This condiment can be the ace-in-the-hole that instantly upgrades a prime piece of salmon. Here's how you can add it to your fish.
Read More -
This Drying Technique Is Your Key To Unbelievably Crispy Smashed Potatoes
Boiling potatoes adds some extra moisture, so it's important to let them dry out since water-logged potatoes will never reach their crispiest potential.
Read More -
Prevent Sticky Cooked Rice Noodles With One Magic Ingredient
It's amazing how one simple ingredient can completely change a dish. Rice noodles tend to clump together, but not when you use this trick.
Read More -
The Gâteau Explained: How Is It Different From A Cake?
While the word "gateau" is French for cake, it refers to something similar but not quite like a traditional cake elsewhere. What makes these two so different?
Read More -
The Genius Hack That Makes Stale Sourdough Bread Fresh Again
This hack for refreshing a stale sourdough loaf is so good we can't believe the results. The hard dry bread becomes soft with a crisp crust again in no time.
Read More -
12 Absolute Best Ways To Use Angel Hair Pasta
If you have a box of angel hair pasta languishing in the pantry, don't let it go to waste! Try using it in one of these deliciously creative recipes.
Read More -
Are Chicken Cutlets And Breasts The Same Thing?
When opting for that chicken cutlet dish, you might wonder what part of the bird it comes from. Turns out, the answer isn't far from what you think.
Read More -
How To Cook Dandelion Greens For A Less Bitter Taste
Affordable and highly nutritious, dandelion greens are a great addition to salads, juices, and meats alike. Here's how to cook them to tame their bitter flavor.
Read More -
The Absolute Best Type Of Tofu For Roasting
There are a variety of ways to prepare tofu, but if you decide to roast it, you can't just choose any old pack of tofu from the grocery store.
Read More -
12 Myths About Cooking Chicken You Should Stop Believing
Well, we wanted to clear some of the confusion up for you, so we've compiled a list of some of the most common - and the most egregious - chicken-cooking myths.
Read More -
The Debate Over Blotting Greasy Pizza, Explained
Who would've thought that blotting pizza would be such a big deal? If you didn't know, this practice has sparked an internet trend and debate.
Read More -
How To Properly Eat A Fresh Artichoke (And Which Bits To Avoid)
Whether canned, steamed, or made into dip, artichokes are delicious. But working with this vegetable can be daunting. Here's how to eat a whole artichoke.
Read More -
The Secret To Making The Most Flavorful Black Garlic Oil
Black garlic oil, also called mayu, brings a flavorful burst of umami and smoke to dishes like ramen, miso soup, and dressings. Here's the secret to making it.
Read More -
The Decadent Cheese You Should Avoid Freezing At All Costs
There are actually some cheeses that hold up pretty well to freezing, however that fresh, creamy burrata you bought today is not one of them.
Read More -
13 Unique Decorating Ideas For Meringue Cookies
Ready to make your homemade meringue cookies even more magnificent? Try one of these unique, expert-approved decorating tips for bakery-worthy meringues.
Read More -
The Ultra Sweet Soda You Should Be Marinating Pork Chops In
While you might think that herbs and spices are the flavor agents in marinades, the marinating liquid itself can be a vessel for taste in your pork chop.
Read More -
10 Facts You Didn't Know About KFC Mashed Potatoes
No trip to KFC is complete without an order of mashed potatoes. Here are the most important things you need to know about this timeless and tasty side dish.
Read More
