How Eggplant Caviar Became A Satirical Piece Of USSR History
For years, eggplant caviar was the Spam of the USSR, a punchline for food no one wanted. Then, a hit Russian film made a joke that changed everyone's mind.
Read More-
-
The Meatball Binding Agent That's Already In Your Pantry
Perfect meatballs are hard to achieve, especially if you're out of breadcrumbs. Fortunately, there's another binding agent hiding in plain sight in your pantry.
Read More -
Onde-Onde Is The Sweet Rice Cake With A Gooey Sugar Center
Looking for a unique kind of cake? Try Onde-Onde, a Malaysian sweet with a gooey center. Here's the origin of the dessert, how it's made and where to find it.
Read More -
Fresh Basil Brings Out The Best In Sweet Corn For Summer Dishes
While few recipes combine the two, basil and sweet corn go well together in many dishes. The combination creates bright flavor to elevate your summer meals.
Read More -
12 Best Plant-Based Foods For Grilling Kabobs
The grill is not just for hamburgers and hot dogs. If you're vegan or vegetarian, there are plenty of plant-based foods you can grill in kabob form.
Read More -
It's Best To Use Fresh Meat For Egg Rolls
Some common mistakes can lead to lackluster egg rolls. However, one secret to taking your meal from good to great lies in the use of fresh meat.
Read More -
Level Up Your Salad Dressing With Umami-Packed Bacon Grease
Though bacon grease and salads seem like they're on opposite ends of the spectrum, a touch of lard could be the savory element your dressings need.
Read More -
The Best Thing To Do With A Tough Cut Of Slow Cooker Meat
The slow cooker is an easy appliance to use, but sometimes it's too easy to leave your meat in for too long. Here's what to do with tough slow cooker meat.
Read More -
The Versatile Sweet Sauce You Should Know How To Make
If you have some berries laying around, try making coulis! This French dessert sauce is fairly easy to make and can elevate many dishes, from sweets to meats.
Read More -
Use 2 Types Of Canned Tomatoes For The Perfect Minestrone Soup
By adding both crushed and diced tomatoes to your minestrone, you get the juicy and herbaceous flavor and will retain the texture of the diced tomatoes.
Read More -
17 Ingredient Additions To Take Your Muffins To The Next Level
We compiled some of our favorites ingredients that are worth experimentation. The variety of additions is virtually limitless.
Read More -
Bobby Flay's Important Butter Tip When Cooking Porterhouse Steak
Celebrity chef Bobby Flay knows how to make a delicious steak. And when it comes to cooking a porterhouse, his butter trick will have your mouthwatering.
Read More -
Adding An Entire Vanilla Bean Will Do Wonders For Your Cake
Baking a beautiful cake is about subtly elevating its flavor and texture. The one ingredient that can help you do just that is rich a vanilla bean.
Read More -
Cottage Cheese Works As A Last-Minute Cream Cheese Substitute
Cottage cheese is a versatile ingredient that can be swapped in for other dairy products you may be missing, like cream cheese.
Read More -
Fish Butter Is The Secret To Elevated, Rich Baked Potatoes
There's another way to pack your hot potatoes with delicious flavor that'll leave you wanting more. The secret is mixing in smoky and salty fish butter.
Read More -
Butter And Salt Is All You Need To Transform Raisins
Take raisins from ordinary to extraordinary with simple addition of butter and salt. Unleash the delicious possibilities of this simple upgrade!
Read More -
The Delicious Reason Aarón Sánchez Says You Need To Juice Corn
Unlock the culinary potential of that kerneled veg, corn through juicing and beyond! Chef Aarón Sánchez shares his creative tips for zero waste corn cooking.
Read More -
16 Essential Ingredients For French Cooking
French cuisine is adored all over the world. These are the ingredients that you need to have to dive into the amazing world of French cooking.
Read More -
Don't Automatically Throw Out Potatoes With Soft Spots
When is a soft spot on a potato worth worrying about? See how these form, what to do about them, and how to prevent them in the first place.
Read More -
The Reason You May Not Find Dry-Aged Steak At The Grocery Store
If dry-aged steak is so much better, why can't you find it at the grocery store? From price to storage to prep time, we detail the factors that come into play.
Read More -
Use Your Senses To Tell If Chicken Has Become A Victim Of Freezer Burn
Chicken is a great stand-by in the kitchen, but how can you make sure it isn't suffering from freezer burn? Here's how to use your senses, and your smarts.
Read More -
Andrew Zimmern's Clever Turkey Tip For More Even Roasting
Leaner meat is more exposed to the heat and dark meat is insulated. And while you may not think there's a way around it, Andrew Zimmern will tell you otherwise.
Read More -
Charred Fruit Is The Seasonal Ingredient That Will Add More Flavor To S'mores
Try upgrading your s'more by adding charred fruit. Roasting fruit over a campfire may sound like an unnecessary extra step, but you won't regret it.
Read More -
The Ingredients That Will Give Your Sugar Cookies A Savory Spin
Herbs are a wonderful option to add complexity to your sugar cookie by infusing a savory touch to an otherwise one-dimensional flavor profile.
Read More -
Adding More Of One Cheesy Ingredient Elevates The Texture Of Buffalo Chicken Dip
Believe it or not, there is a way to elevate your buffalo chicken dip. If you want a thicker, creamier version of the dip, add more of this cheese.
Read More -
Apple Butter Is Beyond Stress-Free With A Slow Cooker
Making homemade apple butter doesn't have to be a long, labor-intensive affair. Use the slow cooker for an easier method that gives equally delicious results.
Read More -
For Creamier Results, Make Red Lentils Over Green
Lentils can be a versatile part of a nutritious meal, and there are different varieties to choose from depending on what texture you'd like to achieve.
Read More
