Why The Tasting Menu You Previewed May Not Match What You're Actually Served
At some establishments, tasting menus have become closely associated with theatrics, as diners are sat in front of the chef and can watch them plate dishes.
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The USDA Pork Grading Rules You Should Be Aware Of
It seems like beef gets all the attention from the USDA when it comes to ranking quality. But the administration has a grading system for pork as well.
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Top Tuna Sandwiches With Pickled Ginger For A Sushi-Inspired Twist
For moments when you've tried to spruce up tuna salad recipes and find yourself still craving a little extra something, pickled ginger might be the answer.
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Why Overripe Bananas Make The Best Milkshakes
If you want an awesome banana milkshake, you not only want to use an overripe banana, but one that is frozen. Find out why they are an ideal addition.
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The Extra Oatmeal Cookie Step For Plumper Raisins
The result is a chewy cookie that serves up satisfying texture and structure while simultaneously moving up the ranks of top cookie flavors.
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How Chinese Eggplants Compare To Other Varieties
Eggplants are a staple in different global dishes-- from eggplant with garlic sauce to eggplant parmesan. But the differences go beyond the toppings.
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Izakaya: Japan's Casual, Communal Drinking And Dining Style
Sure there's a beer for everyone, but the main appeal of visiting an izakaya may actually be the food.
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Why Some Pastry Recipes Call For Cold Butter
Your pâtisserie favorites -- croissants, biscuits, and pain au chocolat -- all have this in common.
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The Unique Type Of Orange Used For British Marmalades
No one likes to eat them and they are a nuisance for the local government, but their characteristics make them perfect for marmalade.
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The Vegetable Peeler Feature Designed To Remove Potato Eyes
Vegetable peelers come in a variety of shapes, but some of them have an extra special accessory that is often unnoticed.
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13 Foods That Are Better When Reheated The Next Day
A fresh, home-cooked meal is always amazing, but we all know some foods just taste better when you reheat them the next day. These are some of the best.
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Why You Should Start Saving The Water You Use To Rinse Rice
Like pasta water, rice water has a number of unexpected uses in cooking other dishes. And like pasta water, rice water may have other smart uses, too.
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What Actually Is Curds And Whey?
Time to look at a milk product, with help from a little nursery rhyme called "Little Miss Muffet."
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Everything You Need To Know About Ricotta
With its long history, there is much more to this soft dairy product than you might realize. Here is everything you need to know about ricotta, and more.
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Ditch The Pan: It's Time To Poach Your Scrambled Eggs
What if you like your eggs scrambled and poached; how do you decide between the two? Thankfully, this technique means you don't have to.
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The Basic Gadget Martha Stewart Uses To Peel Garlic Fast
You may want to check out the garlic peeling gadget that Martha Stewart swears by. It's basic, but she says you can peel garlic cloves quickly and effectively.
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What To Look For When Buying Crawfish At A Fish Market
It is possible to get live crawfish in northern states, but before you plan a boil, there are a few precautions you will want to take when buying live crawfish.
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The Comforting Dish Chef Daniel Boulud Never Orders At A Restaurant
With his talent in the kitchen, it might be unsurprising that restauranteur Daniel Boulud would prefer to make his favorite comfort food for himself.
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12 Tips You Need For Delicious Brussels Sprouts
Brussels sprouts have experienced a boom in popularity of late, and these tips will help you get the most out of these delicious little veggies.
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The Umami-Packed Ingredient To Elevate Homemade Potato Chips
If you thought homemade potato chips couldn't get any better, you haven't tried adding this umami-packed ingredient. Here's how to elevate your savory snack.
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For More Stable Macarons, Add A Pinch Of Powdered Egg White
Whipping up perfectly stable and textured macarons is no easy feat for the average baker, but there's one simple way to help those egg whites do their job.
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Why Roasted Whole Chicken Often Is Tastier Than Other Cooking Methods
No less an authority than Julia Child said in her autobiography, 'My Life in France,' that a whole roast chicken was the ultimate way to judge a chef.
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The Cut Of Steak Michael Symon Says Is King
Michael Symon isn't all about low and slow smoking. He's also adept at cooking up a cut of beef, and there is one cut in particular that he says reigns supreme.
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Why You Should Act Fast When You Spot Garlic Scapes At The Market
Garlic scapes are the perfect flavorful addition apart from its typical clove. Here's why you should act fast when you spot them at your market.
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How Long Can You Store Fresh Noodles In The Fridge?
If you've got fresh noodles, you should enjoy them right away. If you can't. here are a few tips on how long you can keep your fresh noodles stored.
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Take Your Grilled Cheese To New Heights With A Smear Of Egg Salad
Grilled cheese is incredibly versatile, a perfect base for adding a variety of ingredients, including egg salad. If you haven't tried it, you're missing out.
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The Creamy Ingredient You Should Be Adding To Chimichurri
There's an ingredient that plays with the flavors and textures of your chimichurri. This ingredient offers a smooth, creamy, and tangy take on the sauce.
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