Is It Dangerous To Bake In A Mason Jar?
Mason jars have come a long way since their creation in 1858. But while these jars can withstand high heat from the canning process, you shouldn't cook in them.
Read More-
-
11 Tips You Need For Perfectly Crisp Toast
It doesn't take long or much prep work for you to prepare exceptionally delicious and crispy toast. In fact, all it takes is for you to follow these steps.
Read More -
You Should Never Wash Your Pasta Machine. Here's Why
Making pasta often requires a pasta machine. Washing the pasta machine can damage the equipment. There are methods of cleaning the machine without using water.
Read More -
Line Your Ramekins With Sugar To Ensure Soufflés Rise Evenly
As adorable as ramekins may be, soufflés might be better served on a different plate, and most certainly not served as a sad, underbaked, or sunken affair.
Read More -
Use Greek Yogurt For Extra Creamy Homemade Froyo
You can try using full-fat, whole milk yogurt, which will make a thicker frozen yogurt. But for an even creamier option, try using Greek yogurt instead.
Read More -
20 Ways To Use Textured Vegetable Protein In Your Cooking
Once textured vegetable protein is rehydrated, it can be used for numerous culinary applications. Here are our favorite ways to use textured vegetable protein.
Read More -
The Flavorful Vegetable Ina Garten Adds To French Onion Soup
French onion soup holds flavor on its own, but there's one vegetable that can kick it up a notch. Here's what Ina Garten recommends adding to your bowl.
Read More -
Julia Child's Tip For Tender Roasted Asparagus
Julia Child's precursory step may sound unnecessary. But it will ultimately help your asparagus cook evenly and result in a texturally-sound vegetable.
Read More -
How To Tell When Pancake Batter Is Over Or Under-Mixed
Undermixed pancake batter is breakfast faux pas 101 with the only thing worse than undermixing being overmixing. Here's how to identify each dilemma.
Read More -
The One Herb Rachael Ray Will Never Use Dried
With dried and fresh herbs each have their advantages, chef Rachael Ray has strong feelings about one herb in particular. Find out what she prefers fresh.
Read More -
For The Safest Homemade Funnel Cake, Grab A Squeeze Bottle
Thankfully, there are ways to minimize any chance of burning yourself or coming in contact with splashes of scalding foodstuff while making funnel cakes.
Read More -
How Martha Stewart Gives Mac & Cheese A Tangy Bite
Of you are looking to add a tangy bite to your rendition of thIs nostalgic food, Martha Stewart offers mac and cheese fans the perfect ingredient.
Read More -
Packaged Meals Aren't Always Worse For The Environment
Phrases like "whole foods" can lead us to assume that buying items from a grocery store is more sustainable than delivery meal kits, but it's not so simple.
Read More -
Kristen Kish's Playful Remix Of Apple Pie á La Mode
Celebrity chef Kristen Kish has whipped up plenty of creative concoctions. Once you try her version of apple pie á la mode, you may never go back.
Read More -
Give Boxed Cake Mix A Fruity Twist With Fresh Juice
With so many people using the same cake mixes, why not make yours stand out from the crowd? All it takes is adding one easy ingredient: fresh fruit juice.
Read More -
Rumtopf: Germany's Boozy Fruit Preserves
The beauty and flavor of fruit preserves lie in their ingredients, and rumtopf is no exception. Here's what makes this sweet and boozy mix from Germany unique.
Read More -
Should You Top Casseroles With Potato Chips Before Or After Baking?
When it comes to topping a casserole with potato chips, there are actually some things to consider before deciding when exactly to sprinkle them on.
Read More -
The Textural Benefit Of Adding Dried Fruit To Blondies
The mild flavor of the dough of blondies lets add-ins shine, making the brownie-adjacent dessert the perfect vehicle for creativity and experimentation.
Read More -
15 Ways You're Ruining Steamed Milk
Making lattes at home is rewarding, but steaming milk can be difficult. Fortunately, we've got you covered on what mistakes to avoid during the process.
Read More -
The Tangy Addition For A More Complex Panna Cotta
Here's a culinary upgrade that can help you serve a more textured and nuanced panna cotta the next time you find yourself hosting dinner for friends.
Read More -
If You Like Spinach, Try Its Wild Cousin Lambsquarters
For those who love spinach, add a handful of its wild cousin named lambsquarters to your dish instead. Here's what you should know about this type of green.
Read More -
Rocco DiSpirito's Easy Swap For Vegan Creamed Swiss Chard
Rocco Dispirito's cooking career is leaning more and more toward the meatless and dairy-less side -- and his swiss chard swap proves that he can do it all.
Read More -
The Floral Sugar Trick Perfect For Springtime Beverages
If you're looking for a fun, unexpected way to ring in spring, there's an easy way to give your beverages a sweet, sophisticated facelift.
Read More -
A Bloody Mary Is The Best Way To Use Up Pickled Jalapeño Brine
Before dumping your jalapeños brine down the sink and recycling the jar, check out this delicious way to use the rest for your next Bloody Mary.
Read More -
Why You Should Be Marinating Your Chicken In Ranch
If you're intimidated by creating a marinade from scratch, look no further than your bottle of ranch. Here's why this condiment makes for a solution.
Read More -
15 Fast Food Ice Cream Treats, Ranked Worst To Best
Ice cream desserts from fast food places can be hit-and-miss, so we decided to provide a definitive ranking from some of the most popular chains around.
Read More -
Why Shaken Cocktails Are Colder Than Their Stirred Counterparts
While stirring boozy drinks can help alcohol maintain its smoothness, shaking can yield a chilled beverage that is slightly diluted, yet perfectly mixed.
Read More
