The Safest Way To Store Raw Chicken Once You've Opened The Package
When the chicken has been opened with meal prep that isn't going to happen and you're left with defrosted, raw chicken, here's the best way to handle it.
Read More-
-
The Ingredient You Should Avoid When Baking Cookie Crusts
Even though cookie crusts are easy-peasy, there's a certain ingredient you'll want to avoid the next time you make one at home.
Read More -
Is It Possible To Make Dehydrated Avocado?
Not all foods hold up well once they're dehydrated. So, where does that leave the humble avocado? Here's what you need to know.
Read More -
The One Thing Prince William Can't Master When Cooking Steak
Prince William's cooking prowess extended after his cooking days at University and into marriage with his signature dish, steak. But don't ask him to sauce it.
Read More -
The Pantry Staple To Help Thicken Blended Soups
Blended soups need to be thickened with some starch in order to achieve that smooth, silky texture we all love. This pantry staple is perfect for the job.
Read More -
Do Self-Crusting Pie Recipes Actually Work?
Do Self-Crusting Pie Recipes Actually Work? More importantly, are they delicious? Here's everything you need to know about the impossible pie and its variants.
Read More -
Why Making Your Own Maraschino Cherries Is Never Worth It
While running out of Maraschino cherries might inspire you to make some from scratch, we suggest you think twice. Here's why.
Read More -
What To Look For When Choosing A Pan For Sautéing
Even with the finest ingredients and the best oil, sautéing will be frustrating without a pan designed to handle this particular cooking method.
Read More -
Why Thomas Keller Recommends Buying Olive Oil In Small Quantities
When it comes to food items, not everything should be bought in larger sizes, something The French Laundry chef Thomas Keller knows all too well.
Read More -
17 Celebrities Who Own Food Brands And You Had No Idea
The amount of celebrities that are involved with food brands in some way is astronomical. Here are some of your favorites involved in food brands.
Read More -
Why You Should Think Twice Before Throwing Away Leftover Anchovy Oil
Much like an opened tin of anchovies, oil should be placed in a sealable container in the fridge. But, why should you be keeping all that anchovy oil anyway?
Read More -
The Trick To Making Martha Stewart's Favorite Eggs - Exclusive
Martha Stewart explained her favorite way to eat eggs and shared her best tips to make sure they come out perfectly every time.
Read More -
12 Tips You Need When Cooking With Spinach
Some ingredients strike fear into the heart of home cooks, but using a green like spinach is easier than you think. Especially when you follow these easy tips.
Read More -
Instantly Fix Thin Homemade Chili With This Crunchy Addition
Chili means different things to different people in the U.S., but however you like it, there's a simple way to rescue a pot that's on the watery side.
Read More -
What Are Rolled Cookies?
It turns out there's more than one way to define a rolled cookie. We'll let you know what the term entails and which types of treats are included.
Read More -
15 Mix-Ins To Add A Crunch To Your Salads
If you have the same old salads all the time, it's time to switch it up. Here are some tasty and creative mix-ins to add some crunch to your salad.
Read More -
10 Ways To Tenderize Steak
Nobody likes a tough steak, and luckily there are plenty of simple preparation and cooking methods to ensure your meat is as tender and juicy as possible.
Read More -
Frozen Chicken Vs Fresh: Is There A Nutritional Difference?
Interestingly, the nutritional differences between frozen chicken and thawed chicken vary depending on the freshness of the meat when it was first frozen!
Read More -
The Condiment You Should Be Adding To Tuna Salad
Tuna salad is like a blank canvas, ready for all manner of sweet and savory additions to suit your taste and mood. Here's one tangy flavor to start adding.
Read More -
The Difference Between Cottage Cheese And Ricotta
Ricotta and cottage have similar names and they look alike too, but how different are they really? Are they two sides of the same coin or worlds apart?
Read More -
Why You Should Order The House Special At Mexican Restaurants
Mexican restaurants are known for menus featuring plenty of options. However, it turns out experts say customers always have a good choice in the house special.
Read More -
What Type Of Cheese Are Wisconsin Cheese Curds?
Wisconsin cheese curds have many different variations, colors, and flavors. However, the cheese used for the popular deep-fried snack is that unique at all.
Read More -
The Process Of Nixtamalization, Explained
In case you've never heard of nixtamalization, we have created a complete guide to it so all of your corn-y questions can be answered right here.
Read More -
The Secret To Martha Stewart's Famous Roast Chicken - Exclusive
Martha Stewart's first restaurant, The Bedford, in Las Vegas, boasts a delicious roast chicken. Here, she divulges the secrets of what makes it so impressive.
Read More -
What Makes Pakistan's Chapli Kababs Different From Others?
The Chapli kabab is one of Pakistan's most beloved dishes. This particular kabab was reportedly created in Peshawar, in the northwestern corner of the country.
Read More -
You Should Be Cooking More Millet. Here's Why
Millet hasn't yet been the subject of a craze like quinoa was a few years back. But we think unfairly so, as it's a tasty grain that's as versatile as rice.
Read More -
Your Guide To Hosting A Crawfish Boil
Everyone loves a crawfish boil, but hosting one of your own requires a lot of time, equipment, and knowhow. Fortunately, we're here to help with that.
Read More
