What Are Pre-Theatre Menus And Are They Different From Prix Fixe?
Pre-theater menus differ from prix fixe; here's how, and why it's a great option for restaurants located near popular theater destinations.
Read More-
-
The Batter Trick For Unbeatably Juicy Blueberry Muffins
No one wants to eat a bite of a blueberry muffin that doesn't have any blueberries in it - after all, isn't the sweet, juicy burst of flavor kind of the point?
Read More -
Casa Enrique: NYC's Least Expensive Michelin Restaurant
At Casa Enrique, you can sample multiple courses ranked favorably by Michelin reviewers without needing to spend several Benjamins at the end of the evening.
Read More -
Ditch The Chicken And Make Tuna Noodle Soup Instead
If you didn't already have reasons to keep your pantry stocked with cans of tuna, we have another one to add to the list: tuna noodle soup.
Read More -
The Water Trick To Make Reheated Chicken Parm Taste Brand New
Oftentimes, leftover chicken parmesan is less-than-appetizing once it's reheated since it tends to dry out. Fortunately, there's an easy way to prevent this.
Read More -
Ina Garten's Go-To Tomato Salad For When It's Just Too Hot To Cook
ina-garten-go-to-tomato-salad-hot-days
Read More -
13 Ways You're Ruining Your Homemade Sour Cream
Making sour cream at home is a sure way to customize it to your tastes, but there are several pitfalls to avoid to ensure yours is both delicious and safe.
Read More -
If You Have Mason Jar Lids, You Also Have Makeshift Muffin Tins
You can't bake with mason jars because the glass isn't meant to withstand high oven temperatures, but their lids are another story.
Read More -
The Serious Reason To Refrigerate Eggs As Soon As You're Back From The Store
When your eggs are in transit from the grocery store, they've already spent some time out in the open -- so it's crucial to get them in the fridge right away.
Read More -
She-Crab Soup Is The Fancy Crab Roe Take On Chowder
Learn about she-crab soup, a delicious Lowcountry classic made with savory seafood, rice, and crab roe that was introduced by a Charleston chef in the 1900s.
Read More -
Are Red Bananas Actually Different From Yellow Bananas?
We break down the differences between red bananas and the more common yellow variety, Cavendish - including taste, texture, nutritional benefits, and uses.
Read More -
The 20 Best Seafood Restaurants In LA
Whether you're craving fried shrimp or a zesty scallop crudo, here's our list of the best seafood restaurants in Los Angeles.
Read More -
The Ingredients Ina Garten Always Stores At Room Temperature
Culinary icon Ina Garten keeps certain ingredients out of the fridge. See which items you can at keep at room temperature, and why it makes sense to do so.
Read More -
The Rolling Tip That Will Give You Tastier Homemade Ravioli
You might think that filling is the star of ravioli, but it's actually the pasta dough. Here's how you roll it out for tastier homemade ravioli.
Read More -
Martha Stewart's Broken Whisk Hack For Whimsical Sugar Floss
Martha Stewart seemingly knows everything, including how to create whimsical threads of spun sugar with a broken, or rather modified, whisk.
Read More -
The 13 Absolute Best Mexican Restaurants In Colorado
Have a hankering for Mexican food in the Centennial State? These Colorado restaurants are sure to scratch your taco, burrito, molcajete, and margarita itch.
Read More -
The One Granola Brand Ina Garten And Jeffrey Always Eat For Dessert
Ina Garten shared a rather simple yogurt parfait she whips up for two of them that is easy to assemble and doesn't require a lot of skill to create.
Read More -
The Irish Whiskey Trick To Really Wake Up Your French Toast
As sweet and comforting as a traditional French toast recipe might be, Irish whiskey can make it even better. The liquor will really wake up your French toast!
Read More -
The Secret To Truly Nostalgic Tuna Salad Is How You Cut The Vegetables
Rediscover the classic taste of tuna salad with the secret to perfect flavor balance. Get ready to exercise your knife skills for this throwback-style sammie.
Read More -
The Mozzarella Cheese Mistake You're Probably Making With Pizza
Not every mozzarella is created equal and if you chose the wrong one, you could be making a mistake that will have devastating consequences for your pie.
Read More -
It's A Bad Idea To Bread Tofu, But You Can Still Get A Crispy Finish
Fried tofu can be very similar to chicken nuggets. However, getting that golden crunchy shell on a piece of tofu is not as easy as rolling it in breadcrumbs.
Read More -
The Urgent Reason You Need To Stir Leftovers While Reheating
It's very tempting to toss leftovers in the microwave, press a button, and walk away. But this is one of the biggest mistakes you can make when reheating food.
Read More -
12 Tips You Need When Cooking Hot Dogs
Hot dogs are easy to cook, yes. But there are many ways to mix up how you cook them and what toppings you put on that it'd be a shame not to try something new.
Read More -
The Tip For Getting The Crispiest Fish Involves A Humble Piece Of Brioche
All types of fish have one thing in common: their delicate texture. The best way to ensure you get a crispy outer layer is by bringing in a slice of brioche.
Read More -
Tôm Rim: Vietnamese Braised Shrimp With A Savory Caramel Sauce
When it comes to shrimp, braising it in a savory caramel sauce may not be what you typically think of. Here's how the Vietnamese tôm rim does it.
Read More -
This Is The Ideal Temperature For Perfectly Cooked Pork
Overcooking pork can take remove moisture and ruin the flavor of the meat. Undercooking it can cause illness. Here's what temperature you should cook your pork.
Read More -
12 Types Of Produce That Last The Longest In The Fridge
It's disappointing to let produce go bad in the fridge, but we've all been there. Fortunately, these items can withstand the cold for weeks and even months.
Read More
