Butter Vs. Margarine: How Is The Spread Different From The Real Thing?
Butter and margarine are often spoken of interchangeably, but are the two products really the same? Here's the difference between the two.
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Is There A Difference Between Levain And Sourdough Bread Starters?
Unlike commercial yeast packets you can buy in a store, levain and sourdough starters make bread that has a distinctive texture and unique flavor.
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11 Types Of Starches, Explained
In cooking, various types of starches can be used as thickeners, stabilizers, and binders, contributing to a dish's texture, appearance, and taste.
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The Best Type Of Fish To Use For Fish Cakes
Fish cakes have been around forever. Almost every country puts their own spin on it, but the most important factor will always be the type of fish being used.
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If You're New To Cooking Thai Food, Taste As You Go
Thai food is some of the tastiest you will ever experience. At its best, it combines sweetness, saltiness, savoriness, sourness, and hotness all in one meal.
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Most Of The World's Fortune Cookies Come From One NYC Company
Fortune cookies are a staple at most Chinese restaurants, but most of the world's supply actually originates from one specific New York City company.
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What's The Difference Between Fennel And Anise?
What's the difference between fennel and anise? While the two herbs might look and taste similar, they have very different uses throughout history.
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Cold Cheese Pizza: The Lesser-Known New York Slice You Should Try
No, not the kind you're thinking of. This isn't just pizza that's been left in the fridge overnight, although who doesn't love a slice of cold breakfast pizza?
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Which Type Of Grapefruit Is The Sweetest?
How do you know which grapefruit has the sweetest flavor? There are numerous indicators.
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The Salt Trick Restaurants Use For Perfectly Seasoned Meat
According to chef Pati Jinich, salting can actually make food taste 'more like itself' by bringing out its natural flavors. But how do restaurants salt steaks?
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The Zingy Addition To Fix Burnt-Tasting Tomato Sauce
Tomato sauce is filled with robust and delicious flavor. But what do you do if it gets burned? Here's something zingy to add to your burnt-tasting tomato sauce.
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Pansotti: Northern Italy's Filling Potbelly Ravioli
Potbelly ravioli may not sound appetizing, but it's one of Northern Italy's prized pasta dishes. Here's what you should know about pansotti.
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The Microwave Trick For More Flavorful Banana Bread
To make your bread taste more noticeably banana-heavy, try this microwave-safe tip that's super easy and will delight your tastebuds.
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14 Ways To Add More Flavor To Canned Chili
Canned chili isn't always known for its homemade flavor. But with these simple additions, you can elevate this convenient pantry staple to a new tasty level.
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The 12 Best Things To Eat At New York's New Moynihan Food Hall, Ranked
There's no shortage of options in Moynihan Food Hall, but we're here to help you navigate the just okay to the truly great - all while you wait for the train.
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Use A Vegetable Peeler For Perfect Chocolate Ribbons
While making chocolate shavings or ribbons may sound like a lot of work for little return, they're actually pretty easy to make if you use a vegetable peeler.
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The Flour Trick For Fluffing Up Dense Muffin Types
Homebaked muffins are a delicious treat, but sometimes they can come out dense and chewy. However, there's a simple ingredient swap that will fix the issue.
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The Vibrant Garlic Alternative With A Softer Flavor
Garlic is often one of the first ingredients added to a dish, but get creative and try these alternatives for a gentler flavor profile.
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Why You Should Be Adding A Teabag To Your Curry
When it comes to concocting curry, you don't want to miss out on adding a teabag to the dish. Here's why you should incorporate this surprising ingredient.
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17 Foods That Seem Vegan But Aren't
Plant-based diets are on the rise. Unfortunately, so are greenwashed, sneaky ingredients. Long-timers and new vegans alike should look out for these foods.
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Nadia Munno's Ingredient Hack That Reduces The Smell Of Canned Tuna - Exclusive
While canned tuna is a versatile ingredient for pastas, salads, and beyond, its fishy smell can be overwhelming. Nadia Munno told us how to reduce the odor.
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Why You Should Take Care When Smoking Venison Backstrap
Venison backstraps can be grilled, pan-fried, and smoked. But if you choose to cook it in a smoker, you'll need to give it your full time and attention.
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What Is Einkorn And How Do You Eat It?
Einkorn is an ancient grain that is easier to digest and full of nutrients. Here's what you need to know about the grain and how to use it.
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Why You Shouldn't Use Frozen Fruit In Parfaits
Lots of people love to whip up a yummy yogurt parfait, with fruit supplying lots of delicious goodness, but using frozen fruit has its drawbacks.
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The Cooking Method That Makes Shirred And Scrambled Eggs Different
Many mix up scrambling and shirring eggs due to the resemblance in their appearance when they're fully cooked. But their cooking methods make them different.
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The Debated Origin Story Of Buffalo Wings
Few foods are as American as Buffalo wings, and while we know they're undeniably from Buffalo. N.Y., the rest of the story is up for debate.
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The Big Lesson Ina Garten Learned From Her First Cheese Board
Even experienced hosts make mistakes, including Ina Garten. Though she's an expert now, the Barefoot Contessa learned a big lesson from her first cheese board.
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