Why You Should Always Massage Kale Salad
There are a number of ways to make kale more edible: You can steam, fry, and boil it to soften its rugged texture. But what about using kale as a salad base?
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How Shallots Became Associated With French Cooking
Shallots, though they're commonly consumed around the globe, have been most closely associated with French cooking. Read the history behind why.
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Why It Pays To Make Aioli At Home
Why wait until you're at a restaurant to have aioli? You don't have to! Although aioli sounds and tastes a bit luxurious, it's pretty simple to whip up at home.
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Why Sugar Is A Crucial Component For Brewing Kombucha
The amount of sugar in a kombucha recipe isn't just acting as a flavor enhancer, but an important ingredient in the fermentation process.
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Why Nigella Lawson Isn't A Fan Of Overly Extravagant Dinners
Nigella Lawson called herself a Domestic Goddess, so maybe it shouldn't come as a surprise that she prefers dining at home over a fancy restaurant.
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Ina Garten's Simple Tip Takes PB&J To The Next Level
During the pandemic, Ina Garten took to Instagram to show fans how she makes her PB&J -- a meal about as classic and simple as it gets.
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Is It Possible To Make Brown Butter In The Microwave?
If you're in the mood to incorporate this delicacy into some baked goods, ASAP, you might be wondering if you can make brown butter in the microwave.
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Is There A Difference Between Cured And Uncured Bacon?
Between cured and uncured bacon, you may be curious about what distinguishes the two. Here's why their difference isn't as clear-cut as it may seem.
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Why You Should Sous Vide Pulled Pork
Though many cuts of pork have been made famous through barbecue, the sous vide cooking method offers numerous advantages for the home cook.
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The French Dish Jacques Pépin Makes To Use Up Leftover Cheese
If you have charcuterie board leftovers, transform them into something new. Here's the spreadable French dish Jacques Pépin makes with leftover cheese.
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Trader Joe's Easy-Going Return Policy
Trader Joe's return policy is quite lenient, making pretty much any purchased item eligible for a refund, regardless of if you still have the receipt.
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Why You Shouldn't Freeze Food In Bulk
There are some foods that freeze really well and others that don't, but another aspect that needs to be considered is how much you put in the freezer at once.
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What To Do With Leftover Charcuterie
Learn how to repurpose all the leftover charcuterie from last night's meat and cheese plate.
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The Unconventional Kitchen Appliance You Can Use To Make An Omelet
No stove? No problem. Try this appliance that works wonders when cooking omelets -- it will even add some texture and fun to your breakfast recipes.
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The Type Of Canned Tomatoes That Hold Up Best In Simmering Sauces
When you are looking for the purest tomato flavor for a slow-cooked stew or chunky, hearty marinara sauce, one canned option stands above the others.
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Raita Vs. Tzatziki: What's The Difference?
Raita has been called tzatziki's Indian cousin because both condiments are yogurt-based and serve a purpose for the meals they're added to.
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When Your Steak Reaches This Point, It's Ready To Be Flipped
Many steak experts recommend only flipping the meat once to get that perfect crust on the outside, but how do you know when it's time to flip it?
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The Unexpected Ingredient IHOP Adds To Its Omelets
IHOP adds an unexpected ingredient to their omelets that, according to some people, is the reason why their omelets are so fluffy.
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The Microwave Trick For Opening Oysters Fast
There is a common problem people tend to have when it comes to oysters, and that's getting them to open. The process can deter even the most culinary savvy.
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Ina Garten's Go-To Method For Grilling New York Strip Steaks
There are many individual ways to cook a New York strip. And one method offered by Ina Garten is sure to turn out perfectly-cooked and seasoned steaks.
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Why Ina Garten Suggests You Always Choose The Smallest Chicken
A big bird makes a statement at any dinner table. But while it's often assumed that the bigger the bird, the better, Ina Garten begs to differ.
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For Crispier Results, Try Shaking Your Roast Potatoes
The key step common to all British roast potato recipes involves roughing them up after their initial par-boil. Find out why this is so important.
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Amp Up Your Egg Dishes With Angostura Bitters
Angostura bitters are a great cocktail additive, but the spicy, floral elixirs are also a great way to add unexpected flavor to a number of dishes, like eggs.
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You Should Start Using More Coriander In Desserts. Here's Why
Coriander doesn't only excel as a spice for savory dishes, it also has an untapped capacity for giving an edge to sweet goods.
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You Should Reconsider Your Opinion On Processed Cheese
Processed American cheese has become, in the eyes of many, a food of last resort. But we think that for certain classic meals, there's no better option.
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Why You Should Consider Spice Levels When Substituting Aleppo Pepper
Aleppo pepper has a surprising spice level that you must consider when substituting it. Here's why it may take extra steps to recreate its flavor and heat.
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Our Favorite French Pantry Staples To Have On Hand
No pied-à-terre in Paris? Yeah, us neither. Fake it at home by stocking your pantry with these essential French ingredients.
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