The Key Decorating Tip To Follow When Adding Sprinkles To Sugar Cookies
Whether you want to add a sparse sprinkling or a heavy coat of your favorite topping, there is one key trick to help you decorate sugar cookies like a pro.
Read More-
-
Ina Garten Says It's Okay To Undercook Chicken For The Juiciest Results
Don't get your feathers in a twist. When Ina Garten says it's okay to undercook chicken, she isn't suggesting anyone should actually eat undercooked chicken.
Read More -
How To Tell If Your Oil Is Hot Enough For Golden Brown Fried Shrimp
To achieve perfectly fried shrimp, you'll need to cook the shellfish with the right technique in the correct type of oil - and at the ideal temperature.
Read More -
The Simple Method To Make Your Oreos Even Sweeter
Oreos are a classic treat that you've probably tried a dozen different ways already, but you can make this sweet treat even sweeter with this trick.
Read More -
The Quick 3-Ingredient Shrimp Cocktail Sauce For When You're In A Pinch
Shrimp make for a delightful appetizer, and the bracing tang of a classic cocktail sauce really improves the flavor. Here's how to whip one up in no time!
Read More -
What's The Difference Between Water Crackers And Rice Crackers?
From afar the two may look very similar, but there are subtle differences in their origins, ingredients, and the resulting tastes and textures.
Read More -
The Best Canned Beans Brand You Should Buy Is Actually Not Goya
When it comes to canned beans, Goya has long been viewed as the industry standard. But when we ranked our top choices, another brand actually took first place.
Read More -
The Tip For Preserving 'Nduja That Has Started To Turn Brown
It only takes opening up the package once and placing it back in the fridge to see its edges turn dark. So, let's dive into the best storage tips.
Read More -
The Reason Sourdough Bread May Still Work For A Gluten-Free Diet
If you have celiac disease, sourdough bread is off the table, but if you typically avoid bread as part of a gluten-free diet, sourdough can still be an option.
Read More -
The Best Way To Properly Store Za'atar, According To Alon Shaya - Exclusive
At the Nassau Paradise Island Wine and Food Festival in the Bahamas, we had the opportunity to chat with Alon Shaya, and he offered a tip for storing za'atar.
Read More -
Peanut Butter Is The Key Ingredient For Ghanaian-Style Short Ribs
Baked or braised short ribs are often cooked with fruity red wine or mild beef broth, but for this style, you'll reach for peanut butter instead.
Read More -
Soak Dried Fruit In Bourbon For A Subtle Way To Booze-Up Baked Goods
Soaking pieces of fruit in bourbon may take a bit of planning, but a juicy burst of alcohol-infused sweetness can elevate basic recipes.
Read More -
Give Your Carrot Cake A Burst Of Flavor With Toasted Coconut
There are countless ways you can make carrot cake better, even by adding something as simple as toasted coconut (which you can easily make in the air fryer).
Read More -
Andrew Zimmern Likes To Keep It Simple When It Comes To Taco Toppings - Exclusive
Andrew Zimmern certainly won't judge what anyone wants to put on their tacos, but the famous chef has particular opinions about the right way to make his own.
Read More -
The Actual Difference Between Dried And Freeze-Dried Fruit
Though they could sound like two names for the same thing, drying and freeze-drying are actually two completely different preservation methods.
Read More -
The Difference Between American And Roman Artichokes
You might be surprised to learn that there are many types of artichokes. Here's the difference between two of the most common: American and Roman artichokes.
Read More -
How Long Can You Store Sourdough Discard In The Fridge?
Despite the name, sourdough discard is best saved for other uses instead of being discarded. With a relatively short lifespan, be sure to use it quickly.
Read More -
Swap Mayo With Sour Cream For A Tangier Tuna Salad
Simply swap mayonnaise out with sour cream and taste as the tangy flavor boost makes your tuna salad much more enjoyable than you're used to.
Read More -
The Difference Between Shredded And Grated Cheese
Many of your favorite recipes will work just fine with either shredded or grated cheese, but there are instances when one variety is better than the other.
Read More -
Brown Butter And Parmesan Are The Only 2 Ingredients You Need For The Easiest Decadent Pasta
Sometimes the simplest culinary ideas generate the best results, like in this super easy tip to serve spaghetti with brown butter and parmesan.
Read More -
Here's What Actually Sets Rib Tips Apart From Riblets
Are riblets and rib tips the same thing? They're both delicious when smoked and slathered in BBQ sauce, but there are some differences between the two.
Read More -
The Nespresso Frother Trick For Hot And Cold Foam
Opting for hot or cold foam with your Nespresso frother is easy with the push of a button - but deciding which to go for relies on several different factors.
Read More -
Why You Should Always Buy Olives Harvested By Hand Over Machinery
Hand-picked olives are worth looking out for, whether you're adding them to an antipasti platter, topping a Greek salad, or garnishing your dirty martini.
Read More -
Is There Actually Alcohol In Häagen-Dazs Bourbon Ice Cream?
You may wonder whether you need to show your ID to buy the Häagen-Dazs bourbon ice creams in its Spirits range. We delve into the ingredients to find out.
Read More -
Don't Toss Out The Salty Goodness Of Leftover Corned Beef Broth
Salty and complete with aromatics like coriander, mustard seed, and black peppercorn, corned beef broth offers a peppery kick that can be employed elsewhere.
Read More -
Horseradish Is The Key Ingredient For Coleslaw With An Extra Kick Of Flavor
Coleslaw is one of the most versatile dishes. While it has its base recipe, coleslaw is endlessly customizable - try adding horseradish for a peppery kick.
Read More -
Why You Should Think Twice Before Buying Torani Chocolate Sauce
There are a few reasons why we think Torani chocolate sauce doesn't quite cut the mustard. Find out what the issues are with this not-so-squeezy sauce.
Read More
