Why Your Ground Beef Appears To Shrink While Cooking
If you're grilling burgers only to have them shrink while cooking, you're not alone. Here are the reasons why and how you can avoid them for plump ground beef.
Read MoreIf you're grilling burgers only to have them shrink while cooking, you're not alone. Here are the reasons why and how you can avoid them for plump ground beef.
Read MoreHow do you develop that char-grilled flavor when your steak may only need to cook a few minutes per side? The secret lies within using the alcohol mezcal.
Read MoreAs dissimilar as gnocchi and instant coffee grounds may be, joining them together can actually make for a very harmonious outcome.
Read MoreCube steak, which comes from the cow's backside, or top round if you want to be more formal, cleverly got its name from the process used to tenderize it.
Read MoreXO sauce's is a seafood spread that has become a symbol of Cantonese high-end cuisine. See whether it's worth shelling out for the bottle or making yourself.
Read MoreElevate your instant mashed potatoes to new heights with a surprising ingredient for a flavor-packed and creamy experience. Hint - the tap water ain't helpin'.
Read MoreWhen you get the chance to cook bone marrow, don't miss out on simply roasting them. Here's the best way to amplify its flavors for a tender and savory result.
Read Moreif you want to make the canned version of Italian wedding soup your own, French chef Nico Romo, of NICO restaurant in Charleston, says to add this meat.
Read MoreMost of us break out the cast iron skillet or turn to the grill, but Alton Brown has an ironic method for making a better, non-greasy burger.
Read MoreFor those who love baking potatoes and the flavor of french fries, there's a trick to getting both. Here's how you should cook them along with beef ribs.
Read MoreYou can incorporate collard greens into a wide variety of dishes, some of which you may not have expected. From tacos to pasta, these are some of the best.
Read MoreIf you're a fan of extra savory breakfast options, add an egg to your poutine. Here's how this simple transformation makes the fries and cheese come to life.
Read MoreEvery fast food and fast casual restaurant is in the chicken sandwich game these days, but how do these crispy poultry offerings are actually worth it?
Read MoreIf corn seems like a boring side dish to you, we recommend trying out some new ways to dress it. These options will add a fresh flavor to your grill season.
Read MoreBreadcrumbs are a popular binding agent to use with burgers. When it comes to turkey burgers, fresh breadcrumbs will work better. Here's why.
Read MoreExperience the magic of salsa verde with creamy potatoes. Tangy, bright, and green, it adds a delightful kick to rich dishes, expanding your potato horizons.
Read MoreEating bad tofu can cause stomach cramps, nausea, vomiting, or even a fever. Follow these tips to keep your tofu a health food instead of a hazard.
Read MoreFor a simple yet flavorful addition to your dishes, Mornay sauce is a great option. Here's what every cook should know about this classic French condiment.
Read MoreBrowned butter's nuttiness and caramel-like flavor plays well with most varieties of vinegar and mustard, which makes it perfect for salad dressing.
Read MoreFrom butter to chili crisp, we tested 10 different methods to cook fried eggs and came up with a clear winner -- and several delicious runners-up.
Read MoreConfused about olive oil? Pompeian's new 'Made Easy' line simplifies cooking with color-coded, purpose-driven oils for frying, baking, sautéing, and drizzling.
Read MoreFlying with a cake isn't exactly a piece of cake, but it's definitely possible. Here's what you need to know before taking off with your favorite baked treat.
Read MoreIf you're feeling inspired to make Middle Eastern meals, be sure to add this water to them. Here's the type you need to keep in your pantry for cooking.
Read MoreThere's no need to travel to the Big Apple for a New York slice. You can make your own NY-style pizza at home with the expert guidance of Nino Coniglio.
Read MoreAs a goose is all dark meat, you're bound to get a deep flavor. To achieve even browning, you are going to roast a goose differently than you would a chicken.
Read MoreEmpower Brands has recalled 456,000 waffle makers due to 44 reported incidents, including three burn injuries that required medical attention.
Read MoreFor optimal flavors and textures, sauté meat and veggies separately. Cook the meat first to get browning, then add the veggies for delicious results.
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