12 Foods You Should Be Steaming
Steaming might seem like an overly simple or somewhat boring way to prepare food, but there are several items that take to this cooking method beautifully.
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13 Best Ways To Use Leftover Coconut Pulp
For those making fresh coconut milk or cream, it's time to start saving your pulp. Here are ways to put that leftover coconut pulp to good use in the kitchen.
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For Sweeter Zucchini Flavors, Break The Salting Status Quo
Usually, a hot grill will do the trick; However, to really bring those sweet summer flavors forward when cooking zucchini, holding off on the salt is key.
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10 Essential Tips For Making Nashville Hot Chicken, According To Viet Pham - Exclusive
Chef Viet Pham knows a thing or two about delicious Nashville hot chicken, and his tips will make your homemade version absolutely delectable.
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The Best Cooked Veggies For Blending Into Pureed Soups
Turning firm, chunky veggies into a creamy, silky-smooth pureed soup is quite an accomplishment, and some cooked veggies simply puree better than others.
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Ginger Graters Are Worth Ditching Your Microplane
While a microplane is great for zesting and grating many ingredients, for ginger, a ginger grater is best at getting the most out of this irregular-shaped root.
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15 Steakhouses You Must Visit In Los Angeles
Get ready to make some reservations because we've rounded up 15 of the best steakhouses in LA that you won't want to miss!
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Why Queso Blanco Is A Great Soft Cheese For Stuffed Dishes
Queso blanco is a cheese that's often used as a garnish but it's also delicious in stuffed dishes like peppers or enchiladas.
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The Overlooked Whisking Mistake That's Ruining Your Scrambled Eggs
You whisk and you whisk to create the fluffiest scrambled eggs possible, and then you do this and all your hard work flies quickly out the door.
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Argan Oil Is A Uniquely Expensive Ingredient In Moroccan Cuisine
What is argan oil and how do you cook with it? Here's what you should know about the oil -- where it comes from and how it's produced -- and how to use it.
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The Store-Bought Brand Salsa Professional Chefs Gravitate Toward
Homemade salsa involves a fair amount of prep work and sometimes you're looking for a fast way to get your salsa fix. That's where store-bought comes in.
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The 4 Types Of Cheese Jacques Pépin Always Has In His Fridge
A well-stocked fridge should have some key ingredients, like eggs, milk, and butter, but for Jacques Pépin, there must also be a few different types of cheese.
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14 Tips You Need When Cooking With Strawberries
Given their superstar status, treating strawberries with the reverence they deserve only makes sense. Here are tips you need when cooking with strawberries.
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Kraft Heinz Aims To Improve Frozen Meals With Speedy New Oven-Baked Brand
Thanks to The Kraft Heinz Company making a meal at home is about to get even easier with its speedy new brand of frozen, oven-baked meals.
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Roast Better Meatless Skewers With A Raised Rim Dish
Rest assured that the rimmed dish grilling method has a very high success rate, especially for your meatless grilled skewers.
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The Tip You Need If You're Grilling With Dry Wood For The First Time
Ready to switch from propane and charcoal to wood grilling? Learn how to grill safely with wood and ease into the process with a mix of charcoal and wood.
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Carob Is A Rich, Low-Sugar Ingredient Swap For Chocolate
If you're on the hunt for a low-sugar replacement for chocolate, switch it for the equally as flavorful carob. Here's why this swap makes a great alternative.
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What Makes Mexican Cream Guavas Unique?
Here's something really fun for tropical fruit fans: a guava with a twist. This varietal has a creamier flavor and distinctively colored flesh.
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12 Ultimate Tips For Preparing Carne Asada, According To Chef Bricia Lopez - Exclusive
If you're craving grilled meat, carne asada is the perfect food. For a chef's insight on the best tips, Chef Bricia Lopez shares her expertise.
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The Clever Way To Store Bacon Grease Is With An Egg Carton
All the savory elements of bacon are infused into the grease it produces, which is why you should stop throwing it out and start saving your egg cartons.
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The Clever Dehydrator Trick For Game-Changing Fried Chicken Flavor
It's a simple trick you can easily implement in your own homemade fried chicken whether you own a food dehydrator or not.
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The Warning Sign Oysters Have Gone Bad, According To Richard Blais - Exclusive
Expert chef Richard Blais shares how to spot bad shellfish before they ruin your meal, from the smell to the texture and the state of the shell.
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16 Celebrity Chef Tips For Making The Best Mashed Potatoes
If there's a group of people that can help you make bomb mashed potatoes, it's celebrity chefs. Here are some celebrity chef tips for making mashed potatoes.
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Elevate Microwave Popcorn With A Generous Burst Of Lemon Zest
A one-ingredient-wonder, lemon imparts depth simply, which is why this is such a great hack for jazzing up microwaveable popcorn.
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The Rule You Need To Follow When Canning At A Higher Altitude
The canning process changes based on altitude, so be sure to know yours before breaking out the jars. If you're high up there's a rule you'll need to follow.
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Canned Clams Are Your Secret Weapon For A Rule-Breaking Quick Pizza
You don't have to shuck fresh clams in order to make a good pizza. While we like to think fresh is best, canned clams can be just as good.
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The 20 Best Seafood Tips And Tricks From Richard Blais - Exclusive
"Top Chef" winner and "Next Level Chef" host Richard Blais know a thing or two about seafood. Here are his best tips, tricks, and hacks.
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