20 Tips For Making And Decorating Sugar Cookies For Christmas
Almost anyone can make a sugar cookie, but very few people can master the chemistry that results in a perfectly sweet sugar cookie. Here are our tips.
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Chef Roberto Santibañez Says This Is The Key To Restaurant-Worthy Carnitas At Home
Before deciding this authentic dish is too difficult to make at home, we asked a distinguished chef for tips on how to achieve the best flavor.
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A Quick Steam Before Sauteing Is Key For Flavorful Browned Mushrooms
Savory, meaty sauteed mushrooms sound easy to execute: Cut mushrooms and place them in a hot pan with oil, right? But mushrooms are finicky fungi.
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Tamarind Puts A Bright And Tangy Twist On Caramel Popcorn
The snacks need to be just right when it's movie night at your house and guests are heading over. Here's a way to amp up an otherwise dull standard.
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Be Careful Not To Bag Chicken With Groceries That Have Sharp Edges
When shopping, it can be easy to bag items together with little rhyme or reason, but you should avoid bagging chicken with groceries that have sharp edges.
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You Don't Need Any Tools To Tell When Cookies Are Done Baking
When it comes to ensuring a quality result with your cookies, tools aren't necessary. Rather than pulling a utensil from your kitchen drawer, try this trick.
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Add Muscovado Sugar For A Richer, Caramelized Barbecue Sauce
For a rich barbecue sauce that brings out deeper caramel notes than one made with honey, try adding muscovado sugar to the mix.
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How To Efficiently Plan Your Food Prep And Cook Like A Pro
Efficiency is of the utmost importance if you want to prep your food and cook like a professional chef. These tips will put you on the right track.
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The Difference Between Crab Rangoon And Wontons
Crab rangoon and wontons, while often neighbors on restaurant menus, are distinctly different dishes. Here are the misconceptions and how the two compare.
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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.
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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.
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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.
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The Simple Test To Tell How Your Colored Salt Was Made
If you've ever wondered how to tell whether or not the colors of different salts are natural, there's an easy trick to reveal how the salt was made
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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.
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The Fancy Jarred Tomatoes Giada De Laurentiis Uses In Marinara Sauce
Expert Italian chef Giada De Laurentiis doesn't play around when it comes to marinara. Here is her go-to type of tomato for homemade sauce.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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