Why You Should Never Let Roasted Chickpeas Sit After Cooking
All you need is about 20 to 30 minutes in the oven to transform canned chickpeas into an irresistible snack - just don't let them sit out for too long.
Read More-
-
Barbara Lynch's Rich Soup That's Basically Velvety, Sippable Butter
If you've ever dreamed about a dish where you can basically drink your butter, Barbara Lynch has found a way to make it. Enter, butter soup.
Read More -
The Broth Cube Hack For Juicy Burgers On The Grill
A lifestyle blogger shared how savory ice cubes made with broth can help you cook juicer burgers, and the mouthwatering results make it worth a try.
Read More -
The Underrated Roast Chicken Part Thomas Keller Loves Most
Sometimes, all you need is some simple roast chicken. Renowned chef Thomas Keller suggests trying a particular, and maybe unusual, part of a roast chicken.
Read More -
15 Unexpected Ways To Use Tomatoes
Whether biting into a tomato like an apple or simmering them down into a paste, tomato lovers can unite with these unexpected ways to use tomatoes.
Read More -
Roast Onions For A Flavorful Addition To Almost Any Meal
Onions can be a wonderful addition to so many meals. Roasting onions, especially, can enhance a meal's flavor and take it to the next level.
Read More -
When Roasting Kale Chips, Go Extra Heavy On The Seasonings
The roasting will transform kale into crispy chips that make the perfect base for a variety of different flavors. But you need to go all in on the seasoning.
Read More -
Store Eggs With Truffles For Fancy, Aromatic Flavors
What home cooks might not know is that there is a way to infuse even more truffle flavor into eggs without actually using more of the edible fungal body.
Read More -
What To Do With Wrinkled Potatoes
Wrinkled, shriveled, and dried are definitely not the markers of a fresh potato, but is a soft and withered spud destined for the compost bin?
Read More -
David Chang's Top Tip For Perfectly Seasoned Broths
Before the chicken, beef bones, or vegetables ever touch the cooking liquid of your broth, chef David Chang says your broth should already be flavorful.
Read More -
Fruit Chaat Is A Delicious Way To Use Up Fresh Fruit
Get excited in the produce aisle and come home with more fresh fruit than you can eat? Here's a better option than that tired old fruit salad you always make.
Read More -
The Protective Layer Pork Tenderloin Needs For A Perfect Pan Sear
So, how can you protect your pork and make sure it's browned but still tender? While it might sound a little corny, that's only because - it's cornstarch.
Read More -
14 Tips You Need When Making Compound Butter
Compound butter sounds fancy, but it's straightforward and easier to make than you might think. Follow these simple steps and enjoy the delicious results.
Read More -
What You Need To Consider Before Buying Round Cuts Of Beef
When buying round cuts of beef, it's a good idea to research how to properly cook the specific cut. Misapplied techniques will lead to unsatisfactory results.
Read More -
The Last Thing To Do Before Throwing Out Leftover Vegetable Cooking Water
The liquid you boil veggies in is ordinarily thrown out, but it contains all types of flavor and nutrients. So before you throw it out, do this instead.
Read More -
Why You Shouldn't Store Coconut Oil In The Pantry
When it comes to coconut oil, there are key ways to store it so that it avoids getting spoiled quickly. Here's why you shouldn't stow it in the pantry.
Read More -
41 Unique Ways To Use Balsamic Vinegar
Tangy and sweet, balsamic vinegar adds a kick to any dish, including deserts and baked goods! Check out these innovative ways to use this versatile condiment.
Read More -
The Easy Little Trick Ina Garten Recommends When Using Thyme Sprigs
Ina Garten comes to the rescue with a nifty little trick to make your life easier when you're adding thyme sprigs to your next dish.
Read More -
The Rich Cheddar Darren McGrady Loves In King Charles III Baked Eggs
Former royal chef Darren McGrady uses this rich cheddar in King Charles III baked eggs. It's not as well known in the US, but it's a British favorite.
Read More -
What Is Pit Beef? The Barbecue Style For Rare Meat Lovers
Those who prefer their meat on the rare and juicy side should try pit beef, a certain type of barbecue. Here's the backstory behind this notable style of food.
Read More -
How Yannick Alléno And Aurélien Rivoire Created Their Infamous Sugar-Free Chocolate
The duo's sweet invention has offered a new vehicle for chocolate lovers to experience the rich flavors but with an earthier twist and much less sugar.
Read More -
The Best Types Of Toppings To Pair With Green Tomato Sandwiches
Discover the sandwich sensation featuring green tomatoes as the star ingredient. Crispy or raw, it's a tangy delight with endless topping options.
Read More -
The Glazing Technique To Multiply A Seared Steak's Crust
If you want a crust that is thick, crispy, and packed with as much flavor as you can draw from your steak, that is where a sweet and salty glaze comes in.
Read More -
The Paintings In Daniel Boulud Restaurants Are Carefully Selected
David Boulud's passion for art has found its way not only into his menus, but has impacted the aesthetic of the many restaurants he's established.
Read More -
The Batter Boosting Ingredient That Makes Fried Foods Even Crunchier
This ingredient, which is actually wheat dextrin, has the ability to transform the texture of fried dishes, making them irresistibly crunchy and satisfying.
Read More -
For Juicier Stovetop Chicken, Allow It To Steam
If you're working with a pan, steaming is a great method to cook your chicken thoroughly, while also maintaining its juiciness and flavor.
Read More -
14 Reasons Why You Should Always Have A Jar Of Salsa In The Pantry
Chips and salsa is a classic combination, but you should have salsa on hand for much more than just that. Here are all the different ways to use salsa.
Read More
