The Poached Chicken Myth You Should Stop Believing
Poached chicken is a versatile meat by way of how it's cooked; however, there is one myth associated with it. Here's why you should stop believing it.
Read More-
-
For Extra Crusty Pizza, Start By Cooking It In A Frying Pan
Many people love to make a custom pizza at home, but it can be hard to replicate the deliciously crispy crust often seen from professionals.
Read More -
Take Your Popcorn To The Next Level With Citric Acid
When concocting a new flavor for popcorn, citric acid is an ingredient you'll want to keep in mind. Here's how this addition takes the snack to the next level.
Read More -
Do You Need To Season A Carbon Steel Pan?
Carbon steel pans can be a useful cooking implement to have around the house, but do you need to season them before you can actually use them?
Read More -
Are Blue Cheese Dressing And Dip The Same Thing?
Blue cheese, or bleu cheese as it's commonly known, can be a bit divisive. However, when it's mixed into a dip or dressing, people's opinions often change.
Read More -
Add A Tangy Balance To Your Cookies By Swapping In Goat Butter
The difference is subtle enough to be lost when sautéing vegetables, but when used in baking recipes, goat butter takes a noticeable step forward.
Read More -
The Crispy Ham Product Bobby Flay Loves To Top Scrambled Eggs With
Bobby Flay takes full advantage of meat's potential, but rather than use classic breakfast meats like bacon or sausage, he opts instead for an Italian staple.
Read More -
If Your Barbecue Sauce Smells Like This, It's Time To Throw It Out
Barbecue sauce is a go-to condiment that many households always have on hand, but just because it's in the fridge doesn't mean it's still good.
Read More -
Instead Of Dumping Old Wine Down The Drain, Freeze It For Future Recipes
It's a sad habit to dump old wine down the drain at the first sign of being spoiled, but it doesn't have to be this way. Here's how freezing can save it.
Read More -
Check The Size Of Your Pan Before Sticking It Under The Broiler
One might not assume that the size of the pan used is an important thing to consider before broiling food, but it turns out that it really is.
Read More -
Why Bar Chocolate Is So Much Better Than Chips For Homemade Cookies
Bar chocolate is made differently than chocolate chips, and those differences manifest themselves in how the two react when they are baked in a cookie.
Read More -
People With Shellfish Allergies Should Think Twice Before Eating Insects
While not the most on-trend protein option, many are starting to turn to insects for protein. Here is why you should be cautious with a shellfish allergy.
Read More -
How A Butter Shortage Helped Margarine's Popularity To Skyrocket
Nowadays, margarine is placed side-by-side with butter on dairy shelves. But here is how a butter shortage cemented margarine's place in many home fridges.
Read More -
13 Savory Dippers You Should Try With Chocolate Fondue
If you're looking for a change of pace from strawberries and marshmallows, consider these savory pairings the next time you prepare a pot of chocolate fondue.
Read More -
Why You Can't Replace Oil With Applesauce In Every Baking Recipe
You may be tempted to add applesauce to baked goods as a healthier oil swap, but be sure to follow these guidelines before making the switch.
Read More -
Give Fried Seafood A Spicy Kick And Pop Of Color With Pickled Peppers
If your next seafood dish turns out slightly lackluster, rest assured that there's an effortless way to amplify complexity without entirely scrapping the meal.
Read More -
The History Of Marshmallow Peeps
These classic Peeps have become much more than basket decor. Here is the history and everything you need to know about the iconic sweet treat, Peeps.
Read More -
17 Plant-Based Burger Brands, Ranked From Worst To Best
There are plenty of plant-based burgers out there, but which gives you that meaty taste and texture you're looking for? We've ranked the best brands available.
Read More -
What's The Difference Between Kale And Chard?
Kale and chard are both nutrient-packed leafy greens, but they are quite different. Learn the difference between kale and chard in terms of flavor and texture.
Read More -
The Fatty Difference Between Toro And Otoro Tuna
Each part of the maguro is named in Japan, with these labels serving as grades for the qualities of each specific cut - including toro and otoro tuna.
Read More -
The Extra Ingredient For Breaded Chicken That's Both Crispy And Moist
There is an easy ingredient you probably already have at home that can make a breaded chicken cutlet stand on its own as a delicious, unique meal.
Read More -
Why So Many Sausages Are Named After European Cities
Sausage is a favorite addition to grills during the summer months or sliced onto deli sandwiches. Here is why so many sausages are named after European cities.
Read More -
The Best Way To Use Turkey Bones
Thanksgiving is a time of celebration, togetherness and, of course, the feast. After the table is cleared, here is what you can do with leftover turkey bones.
Read More -
The Mysterious Origins Of Honeydew
The delicious sweet taste of honeydew is one that is not only enjoyed today, but it also has a mysterious history. Here is the story behind the honeydew melon.
Read More -
What Makes Aged Ham Unique?
There are so many varieties of ham, which makes it a bit confusing when it's time to choose one. Let's look at what makes aged ham especially unique.
Read More -
Sugar's Important Textural Role In Gelatin Desserts
Sugar may help provide sweetness to a gelatin dessert, but that's all it does for the dish, and here's a look the other reasons it's important.
Read More -
Pluots: The Hybrid Fruit Plum Fans Will Adore
Enter the pluot, a man-made hybrid fruit that captures the flavors of both apricots and plums, and whose season overlaps both of its parents.
Read More
