The Ingredients That Make Romanian Cabbage Rolls Unique
Cabbage rolls have many variations across the globe, but Romania's variety is special because they have made the dish an integral aspect of their culture.
Read More-
-
Brunch Expert Nigel Kabvina's Favorite Way To Make Eggs - Exclusive
Brunch expert and social media star Nigel Kabvina's favorite way to make eggs includes plenty of one crucial ingredient.
Read More -
The Viral TikTok Hard-Boiled Egg Slicing Hack Is Everything It's Cracked Up To Be
TikTok cooking hacks can be hit or miss, but this devilishly good trick happens to be egg-cellent.
Read More -
The Canned Seafood You Should Be Adding To Tomato Sauce
Tomato sauce is a classic pairing with pasta and a great base for creating other sauces. Elevate your tomato sauce by adding this canned seafood.
Read More -
What To Look For When Purchasing Razor Clams
When preparing any seafood, it's important to take steps to avoid foodborne illnesses. And when buying razor clams, there is one crucial factor to keep in mind.
Read More -
Why Your Brisket Might Come Wrapped In Pink Butcher Paper
There are several reasons as to why pink butcher paper is the quintessential choice for brisket — and no, it has nothing to do with tradition.
Read More -
Is It Okay To Boil Oven-Ready Lasagna Noodles?
When in doubt about how to handle an ingredient like oven-ready lasagna noodles, it's wise to consult the original source for best practices.
Read More -
The Flour Mix That Will Deliver A Cloud-Like Swiss Roll
The secret to perfecting a fluffy Swiss roll isn't in the filling or even the oven. Rather, it all comes down to the flour. Find out how to master the art.
Read More -
The Case For Freezing Your Potato Chips
This is why chefs and potato chip lovers alike recommend placing your potato chips in the freezer. There's a scientific reason behind how it works.
Read More -
Why You Should Always Use 2 Layers Of Wrapping To Freeze Baked Goods
To keep food fresh, it needs to be kept as airtight as possible with heavy, freezer-safe material like aluminum foil, freezer paper, or freezer-weight bags.
Read More -
The Best Type Of Canned Anchovies To Add To Your Pasta Sauce
Anchovies may be small, but what they lack in size, they make up for in flavor. Here's why you should use this type of canned anchovies in your pasta sauce.
Read More -
The Crab Variety You Shouldn't Can
Eating crab is a messy experience, but if you buy yours canned, you're less likely to fight for every bite, but not all crab meat should be canned. Here's why.
Read More -
The Veggie Charring Method That Seriously Cuts Down Prep Time
How do you char a few veggies at a time if you don't feel like using a grill? There's a kitchen tool that can help, even though it's usually used for desserts.
Read More -
The Oyster Knife Designed By A Shucking Champion
Oysters are a delicacy that contains the flavor of the place they're from. One oyster shucking pro designed a special knife to make shucking a bit easier.
Read More -
Why It Pays To Caramelize Vegetables Before Adding Them To Soup
But before you add some of the above vegetables into your soup (or almost any vegetable for that matter), be sure to caramelize them, it's worth the effort.
Read More -
The Easy Way To Add Some Tang To Your Tuna Salad
The flavors you want to enhance in your tuna salad are really up to you. If you want to up the tang in your version, there are a few easy ways to do so.
Read More -
Why Christina Tosi Took The Chocolate Out Of Chocolate Chip Cookies
Christina Tosi encourages at-home cooks to experiment on their own. One of Tosi's biggest rule-breakers? Chipless Wonders.
Read More -
The Specialty Kitchen Tool That Can Be Used To Open Stubborn Jars
There are plenty of tools on the market that are designed specifically for opening jars, but before you spend any money, check your kitchen for this one tool.
Read More -
Nutritional Yeast Can Take Your Grilled Cheese To The Next Level
If you're looking for a boost of vitamins or an extra sprinkle of flavor, nutritional yeast might just be the add-on your grilled cheese has been missing.
Read More -
The '70s Trend Of Fish-Shaped Tuna Mousse
in the 1970s, it just wasn't a party unless you had a tuna mousse in the shape of an actual fish in the center of your wicker table.
Read More -
The Dangers Of Stacking Home-Canned Food Too High
Jar type aside, it's important to remember these techniques to keep your home-canned foods as safe as possible.
Read More -
Is It Possible To Blanch Vegetables In The Microwave?
Blanching is a relatively quick method, however, for those in a rush who still want to be healthy, the thought of using a microwave may have crossed your mind.
Read More -
Why High-End Restaurants Serve An Amuse-Bouche Before Your Meal
The tradition of offering amuse-bouche is rooted in the hospitality of fine dining establishments, where it serves a few purposes.
Read More -
Balance Is Key To Perfectly Tempered Eggs
With these methods in mind, your next attempt at making tempered eggs will create the perfect consistency.
Read More -
The 20 Best Winter Ice Cream Flavors
Ice cream might not seem like the best treat during a chilly holiday season, but these brands and flavors will hit the spot and keep you in the spirit.
Read More -
The Caesar Dressing Egg Yolk Swap You Should Try
Caesar salad is a no-go for many eaters because it contains egg yolks, but not anymore thanks to Chef Eden Grinshpan's unique substitute in this classic recipe.
Read More -
Chelow With Tahdig: The Mouthwatering Iranian Rice That Takes Time To Master
Really good chelow tahdig is the perfect contrast of textures: fluffy-light rice juxtaposed with a buttery browned layer of crust, but it takes time to master.
Read More
