Why You May Want To Consider Making Cookies With Cold Butter
Cold butter isn't likely to create a smooth consistency and doesn't gel well with other ingredients. But it may be ideal for certain cookie recipes.
Read More-
-
9 Tips You Need When Cooking With A Wooden Spoon
For those enthusiasts who have switched over with no regrets or have been wooden-spoon users for years, read on for a few tips you might not be aware of.
Read More -
Why You Should Consider Using Regular Yogurt In Chicken Salad
Chicken salad is a delicious, protein-packed treat that can be easy to make. Here is why you should consider swapping out mayo for yogurt when you make it.
Read More -
Why It Pays To Brine Pork Chops
Pork chops can be that lean protein bursting with flavor, although they can dry out easily. Here is why it is important to brine your chops before cooking them.
Read More -
Can You Marinate Your Steak In Just Hot Sauce?
Before cooking or grilling your favorite cut of steak, you may choose to marinate it. But can you use your favorite hot sauce in order to marinate your steak?
Read More -
For A Perfect Cuban Sandwich, The Bread Matters
Nearly every town in the U.S. has a sandwich shop that will make you a Cuban sandwich. But experts say, it's the bread that truly can make or break it.
Read More -
Bacalhau à Brás: Portugal's Ultimate Scrambled Eggs
Portugal consumes a lot of salted cod, and bacalhau à Brás is an egg dish that makes great use of this ingredient with a fascinating history.
Read More -
Why Christina Tosi Prefers To Bake Cakes On A Sheet Pan
Christina Tosi forgoes the 6-inch or 8-inch round cake pan and uses the cake ring of a springform pan, which has a removable bottom, as a cookie cutter.
Read More -
The Best Type Of Ground Chicken To Use For Burgers
Ground chicken has less saturated fat and calories than ground beef, which is great from a health standpoint, but less fat also means it's less juicy.
Read More -
The Fried Spanish Potato Dish You Should Try At Least Once
Patatas bravas are the Spanish take on fried potatoes, topped with delicious spices and often a sauce or rich aioli, this is one dish you'll want to try.
Read More -
The Reason Ina Garten Doesn't Only Use Butter In Her Pie Crust
Ditch the store-bought pie crusts and start making your own using Ina Garten's recipe. Here's the extra ingredient she uses for a flaky crust.
Read More -
The Trick To Prevent Potato Rösti From Falling Apart
More than just breakfast, potato rösti is a versatile dish that works well as an appetizer, side, or meal, as long as it doesn't fall apart while cooking.
Read More -
The Technical Reason Nacho Cheese Isn't A 'Real' Cheese
While nacho cheese is iconic with tortilla chips, it's a mysterious topping that has yet to be defined. Here's the technical reason it isn't real cheese.
Read More -
The Difference Between Pita Bread And Lavash
One of the heartiest and most delicious exports of the Mediterranean region is flatbread. Read about two of the most common types, lavash and pita bread.
Read More -
The Difference Between Red And White Wheat
Your choice of flour makes a big difference in how your baking turns out. We break down the differences for two of the most common flours found in the U.S.
Read More -
Here's How Long You Can Stash Leftover Pizza In The Freezer
If you find yourself with the rare too much pizza problem, your freezer can stop it from going to waste. But, how long will your frozen leftovers last?
Read More -
Ina Garten's Wet Rub Promises More Flavorful Turkey
According to Ina Garten, the secret to a moist, crispy-skinned turkey is a wet rub, which is sort of a cross between wet and dry brining without the heavy prep.
Read More -
Labneh Vs. Greek Yogurt: What's The Difference?
Both labneh and Greek yogurt are associated with Mediterranean cuisine, but the two creamy dishes actually have a few key differences that set them apart.
Read More -
The Flowery Ingredient To Give Your Go-To Ranch Dressing New Life
As fabulous as the original ranch dressing recipe is, there is a flowery ingredient that will transform it into a new and delicious dressing.
Read More -
The Easy Trick To Assembling A Flawless Checkerboard Cake
It's a beautiful technique that looks quite complicated. But in actuality, checkerboard cakes aren't that difficult, especially when you have the right tool.
Read More -
What Makes Philadelphia-Style Ice Cream Unique
Traditional ice cream may have competition as the fluffier, more delicate Philadelphia-style ice cream may be the preferred frozen treat for some.
Read More -
The Delicious Ingredient To Punch Up Potato Casserole
Regardless of what you call this specialty or where and when you decide to eat it, there is one ingredient you should consider adding to punch up the flavor.
Read More -
17 Types Of Frosting, Explained
Frosting is delicious in all forms, but with so many types out there, which one is best for your cake? Our explanations will help you learn more.
Read More -
You Should Be Browning Tomato Paste. Here's Why
Tomato paste can be excellent for intensifying dark, savory flavors in a dish when cooked, but it should not be added in its raw form.
Read More -
What Makes Nancy Silverton's Michelin-Approved Caesar Salad So Unique?
At Osteria Mozza, Nancy Silverton doesn't just stick to tried-and-true Italian traditions. She puts her own twist on the classic Caesar salad.
Read More -
Why You May Want To Avoid Buying Frozen Chicken
While freezing is a great way to transport and store chicken, it doesn't do wonders for its flavor. See why buying fresh is the better way to go.
Read More -
The Difference Between Napa Cabbage And Green Cabbage
Aside from their names, napa and green cabbage share several differences. Here's what makes them unique from each other in the vegetable world.
Read More
