Add Anchovy Tablets To Your Pantry For Quick Seafood Stock
If you're accustomed to making a simple batch of broth with bouillon cubes, then you'll love this equally easy idea that offers a fishy kick instead.
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The Science Behind Why Some Foods Are Canned In Tin Rather Than Aluminum
Have you ever wondered why some foods are canned in tin while others are canned in aluminum? There's a scientific reason behind this, and both types are useful. -
8 Tips To Master French Buttercream
Though French buttercream is perfectly makeable, it can be a little tricky ─ for both beginners and cake connoisseurs. Here are some pointers from a pastry pro. -
Take Vegetable Soups To The Next Level By Finishing With A Robust Garnish
Whether you're looking to turn your vegetable soup into a main course or simply spice up the flavor, a hearty garnish is an easy way to do both. -
Crank Up The Umami Levels In Corn Pudding With Miso
Salty, umami-froward miso meets naturally sweet corn pudding for a complex, dimensional profile, and it couldn't be easier to incorporate. -
Mix Chinese Sausage Into Your Rice For A Flavor-Packed Meal
You know you're craving a warm bowl of fluffy jasmine rice, but what to add for both sustenance and depth of flavor? We've got your answer right here. -
Why You've Probably Never Eaten A Real Yam If You Live In The US
While yams and sweet potatoes are often referred to interchangeably, they are in fact different vegetables. Here's why you probably haven't had a yam. -
Why You Should Consider Roasting 2 Smaller Turkeys Instead Of A Large One
Having a large gathering doesn't necessarily mean cooking a large turkey for dinner - preparing two smaller turkeys instead can cut down on the holiday stress. -
Use Water When Dicing Onions To Prevent Your Eyes From Tearing Up
Due to some inconvenient chemistry, chopping onions can be a tearful affair. Luckily, plain old water can help you avoid the stinging sensation and tears. -
15 Great Ways To Use Skewers, Other Than Kebabs
Skewers are an under-appreciated kitchen tool. They're largely used for kebabs, but we explore many more amazing ways you can use the humble skewer. -
How To Clean That Hard-To-Reach Spot Between Your Oven Window
For a perfectly spotless clean, you'll need to tackle the area between the panes of glass. But you may be wondering how you can even get to them. -
Roll Canned Biscuits In Cinnamon Sugar For The Ultimate Breakfast Pastry
Something you store in the freezer may not seem like the tastiest treat, but with some sweet inspiration you can transform it into a delicacy. -
The Major Cooking Mistake That Ruins Tomato Soup Every Time
Tomato soup is a delicious and simple dish that's easy to prepare. However, this small mistake can derail the entire dish. Here's what to avoid. -
Seasoned Butter Is All You Need To Make Imitation Crab Taste Like The Real Deal
Imitation crab isn't necessarily the most flavorful ingredient. However, with a couple pantry staples, you can bump it from sideshow to main course. -
Smoked Paprika Is The Key For Giving Lentil Sloppy Joes A Bold, Meaty Flavor
Where there's smoke, there's fire. So it's unsurprising that smoked paprika turns a lentil sloppy Joe into a sandwich worthy of the word "fire" in the best way. -
Marzipan Cutouts Will Give Any Cake A Professional Look With Minimal Effort
Whether its to cover up a crumby section of frosting or simply elevate the look of your cake, marzipan cutouts are a quick solution with professional results. -
11 Creative Uses For Canned Pâté
Pâté comes in a small can, but it packs big flavor. Try adding it in a wide variety of recipes to impart savory sophistication to everyday dishes. -
Before Tossing Your Old Herbs, Hang Them To Dry And Extend Their Usage
As you read this, you may remember that sad, wilting bundle of herbs in the back of your refrigerator. Luckily, there's a way to breathe new life into them. -
Microwave Parmesan Rinds For An Unexpected Crunchy Snack
Parmesan rinds are a great addition to sauces and soups — but have you ever tried eating the rind itself? Here's how to turn it into a quick snack. -
The Absolute Best Method For Whipping Cream
While there are many ways to make great whipped cream, there's one method in particular that chefs stand behind — and its simplicity may surprise you. -
Chocolate Or Vanilla: Which Ice Cream Flavor Was Invented First?
It's hard to think of a world before ice cream. And, moreover, a world where chocolate and vanilla ice cream didn't exist together. Here's which came first. -
The Difference Between French And Italian Macarons
French and Italian macarons may appear similar on the surface, but there are actually some differences from nation to nation. Here's a breakdown. -
You Can Cook Meatloaf In The Microwave, But Should You?
The microwave provides convenience and speed, and technically, it is a tool capable of cooking a 9x5 glass loaf pan of ground beef. -
Carp Bread Is The Korean Street Food That's Much Sweeter Than It Sounds
Fish-shaped carp bread has long been a staple in Korea, but now it's making a splash in cities like Los Angeles and New York, where it's served in many forms. -
Measure Dry Ingredients Over Parchment Paper To Prevent Messy Countertops
The easy solution for ensuring a neat and tidy space is to place a piece of parchment paper on your countertop and measure your dry ingredients over it. -
Crush Herbs In Your Hand Before Adding To Stews For Far More Flavor
This small and simple step can significantly boost flavor, turning an ordinary stew into a delightful culinary experience in no time. -
Instead Of Potatoes, Use Carrots For An Equally Crispy Fry Alternative
If you're looking for a healthy alternative that'll save you the mess of deep frying while still providing crispy yet tender duality, try making carrot fries.
