Why Ina Garten Recommends Tasting Food With Your Eyes Closed
There's good reason why we sometimes naturally close our eyes to relish certain flavors. The Barefoot Contessa is a big proponent of making it a habit.
Read More-
-
The Best Ways To Utilize Peanuts In Cooking, According To Marcus Samuelsson - Exclusive
While discussing his all-peanut pop-up menu, Marcus Samuelsson told us what he's learned about the best ways to use peanuts in your cooking.
Read More -
Toss Green Beans In Brown Butter For A Deliciously Rich Side Dish
Browned butter is known to bring richness to chocolate chip cookies or pasta sauce, but it's incredible for veggies, too, especially green beans.
Read More -
Boil Corn In Coconut Milk To Give It A Buttery, Sweet Taste
There's nothing wrong with boiling corn in water, but boiling it in coconut milk instead enhances the flavor and gives it a buttery, sweet taste.
Read More -
The Best Ice Cream To Pair With Warm Peach Cobbler
Toasty butter pecan? Layered salted caramel swirl? There are many options that will work, but which one will truly complement the fruity dessert?
Read More -
Sugar And Flour Are All You Need To Fix Bitter Canned Enchilada Sauce
Rescue the flavor of a bitter canned enchilada sauce with the ingredient duo - flour and sugar. Then smother those enchiladas for a delightful, homemade taste.
Read More -
Meal Prep Homemade Kimbap For Easy And Flavorful Lunches All Week
Chef Ji Hye Kim is here to tell you it doesn't have to be this way if you think outside the box and turn to simple, customizable, delicious dishes like kimbap.
Read More -
The Best Way To Prep And Boil Cabbage For The Most Tender Results
Cabbage has been ignored for far too long. Discover how to prepare this nutritious vegetable to start adding it to your dinner repertoire now.
Read More -
Boil Rice For Faster Weeknight Dinners
If you would like to have rice with your weeknight dinners but find that it takes too long, try boiling the rice like pasta and get eating faster.
Read More -
Slice Eggplants Before Roasting For A Less Bitter Bite
Eggplants are naturally bitter, so you'll want to start by slicing them up so you can treat their flesh and prevent those bitter flavors from lingering.
Read More -
Level Up Canned Lentil Soup By Adding Some Hot Sauce
It's true that some of the products we grab from the grocery store shelf are lacking in flavor, but it can be vey easy to improve upon them at home.
Read More -
Elevate Your Panko-Coated Dishes With Parmesan
Panko breadcrumbs on anything will make it taste amazing, but take things up a notch by mixing in some Parmesan cheese. Here's how to to do it.
Read More -
Top Buttered Noodles With A Fried Egg For A Hearty Pasta Breakfast
Who says you can't have pasta for breakfast? This hearty, buttery bowl of noodles will set your day off to a great start -- and, it's nutritious.
Read More -
The Unconventional Food Pairing Gordon Ramsay Fell In Love With In Spain
Discover the unexpected pairing that took Gordon Ramsay's taste buds by surprise! A friend's backyard party, a protein, and a veg. It was love on a paper plate.
Read More -
For The Best Cheese Danish, Use Chilled Pastry Dough
To achieve the loftiest, crispiest cheese Danish, it's crucial that the butter within the dough remains as cold as possible before entering the oven.
Read More -
The Difference Between Red, Yellow, & Green Bell Peppers
Ever wonder why red bell peppers taste so different from green ones, or why some colors tend to cost more than others at the grocery store? Wonder no more!
Read More -
The Reason You Should Consider Using A Wok For Deep Frying
Woks aren't just good for making delicious stir fry. Their shape and depth lend themselves well to deep frying - and with less mess than other cookware!
Read More -
The Reason You Don't Need To Waste Time Peeling Acorn Squash
Peeling acorn squash can be time-consuming and sticky - but there's good news. You don't have to do it! Roast it with the edible skin on for easier peeling.
Read More -
Is Your Banana Too Ripe For Banana Bread? Here's How To Tell
It's often believed that super-ripe fruit is best for baking, but not all are okay. There's such a thing as a banana that's too far gone even for banana bread.
Read More -
Frozen Butter Is The Key To Golden, Flaky Biscuits
Butter is the most important element in achieving great taste and texture for your biscuits. Here's a special trick to make this ingredient even more effective.
Read More -
Chili Oil Is The Go-To Pantry Ingredient To Give Meat Marinades A Kick
Something mouth-watering that makes you sweat a little is best reached when the spice is skin-deep. To give your meat a kick, marinate it in chili oil.
Read More -
Pesto Is The Perfect Fresh Sauce For Brightening Up Mashed Potatoes
If you're looking for an exciting new condiment to take the place of gravy alongside your mashed potatoes, look no further than fresh, bright pesto sauce.
Read More -
Sprinkle Pepper Over Bacon Before Cooking To Unleash Savory Notes
What if we told you there's a simple way to elevate bacon to even greater heights? Learn how to use black pepper to enhance its flavor here.
Read More -
What Is Turkey Ham And What Does It Taste Like?
Turkey and ham are long-beloved meat staples - but what about turkey ham? Here's what you need to know about this strangely named deli meat.
Read More -
Add Pancetta To Your Roasted Squash Pasta For A Blissful Texture
If you're relying on squash alone to define your pasta, you will end up with a pretty mild meal. Here's how you can add pancetta and elevate the dish.
Read More -
Why You Should Try Eating Caviar Right Off Of Your Hand
If you ever get the chance, consider doing a caviar bump by eating the coveted fish eggs off the back of your hand for a more intimate and flavorful experience.
Read More -
How Mushrooms Can Help Improve The Flavor Of Old Red Wine
Fortunately, if you find yourself in a situation where your red wine is simply not as vibrant and tasty as it once was, there is a way to improve it: mushrooms.
Read More
