Why You Should Always Use Real Butter With Store-Bought Cookie Mix
While margarine might serve as a decent substitute in some recipes, there's no denying that butter holds the key to unparalleled flavor.
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15 Types Of Basil And How To Use Them
Know your basil from sweet Genovese to fragrant and spicy Thai basil. Here's our primer on the 15 essential varieties you need to know.
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Toast Pound Cake Pieces To Give Fruit Salad A Sweet Crunch
Easy to make and a great use for leftover pound cake, you can whip up a batch of these toasted cake croutons in minutes and toss them in your fruit salad.
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The Spicy Canned Tomato Sauce That Will Elevate Any Mexican Dish
This simple, straightforward sauce, is comprised of just a handful of ingredients including tomato puree, water, chiles, onions, garlic, salt, and other spices.
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Giada De Laurentiis' 14 Best Tips For Cooking Potatoes
Looking to switch up your potato recipes? Giada De Laurentiis has displayed all sorts of tips - from combining russet and sweet potatoes to adding chocolate.
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How A Small Addition Of Dairy Will Upgrade Store-Bought Frosting
Store-bought frosting has a different texture and flavor than homemade. Luckily, there are ways to tweak that can of frosting to make it taste better.
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You've Likely Been Eating Burgers Wrong All Along
Hamburger lovers will flip over this cool piece of advice. Turn your burger, bun and all, upside down before chowing down. Here are all the reasons why.
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15 Ingredients That Will Add More Flavor To Beef Stew
Beef stew is a warm and hearty array of flavors, and some simple (and surprising) ingredients bring even more deliciousness to this staple comfort dish.
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Let Your Cornbread Take A Page Out Of Lava Cake's Playbook
Some of the best cheese-filled cornbreads follow the structure of chocolate lava cakes, which model the gooey, molten center you want your cheese to achieve.
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What Happens If You Double The Butter In Your Sheet Cake?
While doubling ingredients in many baking recipes can prove disastrous, a new ratio of butter is one of the few exceptions that doesn't taste like an error.
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We All Scream For Sweet And Spooky Halloween Ice Cream
To create this simple, no-bake ice 'scream' dessert, add Halloween treats into softened or homemade ice cream and customize the look to your heart's content.
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The Grocery Store Salad Bar Tip To Help You Spend And Waste Less On Ingredients
There is another way you can enjoy making a recipe while buying and using only the amount you need, and the solution is in your grocery store's produce section.
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French Fry Boards Are The Ultimate Crowd-Pleasing, Shareable Snack
French fry boards deliver the mouth-watering deliciousness of an assortment of fries nestled next to all the condiments you could possibly crave.
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Create Spooky Deviled Eggs Using The Canned Olives In Your Pantry
Save the licorice and chocolate for later, and try serving up some spooky deviled eggs with olive spiders for a surefire hit with kids and adults.
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15 Secret Ingredients Celebrity Chefs Use To Elevate Soup
There's as many occasions to eat soup as there are ways to make it. With these secret ingredients, you can give your next pot of soup a celebrity chef quality.
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Thai Peanut Sauce Just Isn't The Same Without A Bite Of Citrus Flavor
Many of the best Thai dishes excel through their balance of bold flavors. Thai peanut sauce is a beloved staple, and it wouldn't be the same without citrus.
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This Halloween Try Candy Apples Inspired By A Classic Summer Treat
They're not the ones you demolished as a kid, but you'll still feel the nostalgia of eating traditional candy apples while enjoying the summer flavor upgrade.
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The Ingredient Thomas Keller Always Begins A Sauce With
This single ingredient beloved by Thomas Keller is key because it serves as the base of your sauce. Get it wrong and your taste buds may not forgive you.
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The Extra Step You Should Take For More Flavorful Enchilada Sauce
Not quite as bold as salsa, but more aromatic than pasta sauce, dialing in enchilada sauce takes practice. For a more flavorful rendition, focus on the details.
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The Triple-Dip Marinating Technique For The Tastiest Meats
The next time you fire up the grill for barbecue brisket, ribs, or chicken legs, consider marinating your meats using Chef Paul Kahan's triple-dip technique.
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Why It's Often Better To Choose Frozen Corn Over Fresh
Fresh foods are thought of as the superior option over frozen alternatives, but corn is a major exception to the rule. Here's why frozen corn is better.
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If You Love Browned Butter, Trying Toasting Cream For Rich Results
We've seen every classic cookie and brownie recipe's brown butter counterpart. But for a similar effect, try toasted cream with your next baked good.
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Separation Is The Key To Perfectly Crispy Chicken Drumsticks
Setting the oven at a high temperature and drying off your chicken are always discussed, but how you place your chicken is typically overlooked.
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What Are Sugar Alcohols And Which Foods Are They Found In?
Sugar alcohols and artificial sweeteners have been a subject of debate. Let's break down what they are, which foods they're found in, and their health effects.
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Try Dressing Your Egg Toast In Shallot Vinaigrette For A Tangy Twist
Garnishing egg toast with chives and parsley or feta can enhance the flavor, but if you're really looking to dress up your egg toast, add shallot vinaigrette.
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Water Is The Unlikely Key To Crispy, Mess-Free Chicken
If you're tired of hot oil splashing everywhere when making fried chicken at home, try this easy water hack to avoid the mess and make crispier chicken.
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Fairy Butter Is An Easy Colonial-Era Spread You Can Make Today
Add some mysticism to your breakfast with fairy butter, a floral twist on the classic tabletop mainstay that has history rooted in forest spirits.
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