It's Basically Never Worth It To Make Your Own Salmon Burgers
Salmon burgers are a tasty seafood alternative to typical meat-based patties, but there's a reason why it's not worth it to make your own at home.
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The Hack To Freeze Bacon For Single Servings
If you freeze your bacon, you have to thaw the entire package every time you want to use a piece. Instead here's a hack to freeze bacon for single servings.
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Is Pre-Minced Garlic Just As Good As The Fresh Stuff?
When it comes to garlic, you can go the easy route with pre-minced or keep it fresh with cloves. Here's why you may want to reconsider the former option.
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Mung Bean Sprouts Date Back 5,000 Years
Mung bean sprouts are an ancient ingredient that has stood the test of time in Asian cuisine. Here's how you should be using them in your home cooking.
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What Is A Salt Box?
Instead of using a traditional grinder or shaker, consider storing your salt in a salt box. Here's why it's beneficial and handy to have in the kitchen.
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What's The Difference Between Hot Dogs And Frankfurters?
From Frankfurt to Coney Island - see how the traditional central European sausage evolved into the American favorite, the hot dog, and how the two differ.
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Martha Stewart's Trick For Easily Extracting Water From A Coconut
Though the process of breaking into that hardened husk may seem intimidating, leave it to Martha Stewart to come up with a simple trick that makes it easy.
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The Tangy Whipped Topping For Fancier Desserts
If you're a host who wants to impress your guests after the main course, there is one tart addition guaranteed to make your dessert elegant.
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Italy's Coccoi E Corcoriga Flatbread Made Almost Entirely Of Vegetables
If you can't make it to Sardinia, this tasty treat might be the next best thing.
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The Best Zesting Tool For Your Desired Texture
You can scrape off the flavedo away from the albedo in several ways. The tool you use depends on whether you want curly strips or finely grated zest.
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What Is A Braiser And How Does It Differ From A Dutch Oven?
It comes down to height and surface area, really. While one is good for meat, the other is better for soups and stews.
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Why You Probably Don't Need A Braiser
If the recipe calls for braising, you need an airtight seal and a large shallow area for cooking. There are other ways to achieve that.
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Frankfurter Kranz: Germany's 18th-Century Crown Cake
Originally made for the German Emperor's coronation, it's the cherries and caramelized croquant that give it the appearance of a crown.
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What Are Pea Shoots And Can You Eat Them Raw?
If you happen to catch pea plants before they turn into full-grown peas, you may be able to get your hands on light, delicate pea shoots.
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Why Some Cheeses Are Easier To Slice With Wire
So you want to build the perfect cheese board for your next event? Although a knife could be effective, try using a wire to achieve even, portioned slices.
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The Butter Tip To Combat Gluey Mashed Potatoes
The order in which you add your ingredients is crucial to the chemical reactions that are occurring in your potatoes. Find out how to avoid a gluey result.
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How Hellmann's Mayo Became An American Favorite
There are plenty of ways you can use mayonnaise in your cooking. That said, we have the details behind the famous Hellmann's brand we all know and love.
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What Are Early Girl Tomatoes And How Did They Get Their Name?
If you've ever come by Early Girl tomatoes, you may wonder how they got their name. Here's how this variety came to be, what they are like, and how to use them.
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How Padma Lakshmi Adds Texture To Sautéed Zucchini
Padma Lakshmi is a bona fide zucchini enthusiast. When sautéing this veggie, she turns to another favorite food to give it a beautifully satisfying crunch.
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Add A Hearty Crunch To Roast Beef Sandwiches With Crispy Fried Onions
There's something about a texture contrast with a satisfying crunch that makes biting into a sandwich all the more appetizing -- that's why some add chips.
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The Timing Rule That Will Make Or Break Marinated Shrimp
Because marinades often have an acidic component, such as citrus juices or vinegars, it's best not to expose shrimp to them for too long. Here's why.
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The Reason Ina Garten's Culinary Career Was A 'Rebellious' Act
Before Ina Garten was encouraging home chefs to prepare delicious dishes at home, she was helping American presidents write fiscal budgets in the White House.
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The Quick And Easy Addition To Elevate Boxed Stock
Discover the secret ingredient to elevate your boxed stock and add a burst of flavor in just a few easy steps. Transform your stock with this simple addition.
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Why You Should Add Cocktail Bitters To Your Next Steak Marinade
If you thought cocktail bitters could only be used in drinks, think again. Here's why they actually make an excellent addition to your steak marinade.
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How To Fix An Over-Reduced Sauce
When you're trying to bulk up your over-reduced sauce, it's best to use this ingredient that has a mild flavor.
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The Seasoning Blend That's Hard To Find Outside The US
Is there a commonly used American seasoning that would perplex someone from Italy or Brazil the same way options on their store shelves might confuse us?
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For Tastier Pineapple On Pizza, Add Bacon
If you've always been against the idea of adding pineapple to your pizza, try it with something savory like bacon -- it may be enough to change your mind.
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