Are Suet And Lard The Same Thing?
In the world of animal fats, lard and suet are two of the major players. But you really need to know how they differ before using them in a dish.
Read More-
-
The Type Of Cheese You Should Never Store In The Freezer
If you have leftover cheese, you can freeze it for up to two months; however, there's a type you should never put in the freezer. Here's what you need to know.
Read More -
Andrew Zimmern's Trick For The Perfect Chewy Chocolate Chip Cookie
If you prefer chewy chocolate chip cookies to crunchy ones, Andrew Zimmern has a hack for you. Discover his simple tip for perfect chewy chocolate chip cookies.
Read More -
The WWII Roots Of Spam Musubi
Fortunately, the WWII ration landed in Hawaii where a certain Japanese American lady invented the endearing and enduring recipe for Spam musubi.
Read More -
Why The Size Of Your Pan Matters For A Reduction
When making a reduction, there's a lot to keep in mind. But one way to avoid several of the pitfalls when doing so is to choose the proper cookware.
Read More -
Most Of The World's Saffron Comes From This Country
Saffron may seem magical to those who haven't used it before. It isn't hard to find on the market, but which country produces the most of it?
Read More -
Marcus Samuelsson's Path To World-Famous Chef Is Inspiring
If you're looking for an inspirational story to perk up your afternoon, look no further than Chef Marcus Samuelsson whose story begins in a hut in Ethiopia.
Read More -
Why You Can Skip Greasing The Pan For Ina Garten's Lemon Bars
What seems like a vital step for making a nonstick batch of lemon bars is one that Ina Garten skips. Here's why you don't always have to grease your pans.
Read More -
The Difference Between Marzipan And Frangipane
Thanks to their creamy sweetness, almonds are popular in desserts. But what's the difference between marzipan and frangipane? Here's what you need to know.
Read More -
The Curing Process Smithfield Hams Must Go Through
Ham is in the pantheon of meats made during the holiday season. Here is the curing process that a Virginia ham produced by Smithfield Foods goes through.
Read More -
Why Smell Is Probably Not The Best Way To Judge The Safety Of Leftovers
Certain habits, like reheating leftovers more than once or always using the "sniff test" as your source of judgment, may be setting you up to get sick.
Read More -
The Cooking Technique That Ina Garten Swears By For Scrambled Eggs
Ina Garten has a scrambled egg technique she swears by that she says will create soft and fluffy scrambled eggs every time.
Read More -
Why You May Want To Bake Your Next Pie In A Metal Pan
Some qualities that make a good pie are that it will have a tender and flaky crust and be "golden but not burnt" in color. Here's how to attain just that.
Read More -
The Uncommon Ingredient Alex Guarnaschelli Uses For Fluffy Deviled Eggs
While there are plenty of secret ingredients for the best deviled eggs, Alex Guarnaschelli may have one of the most uncommon and memorable.
Read More -
Ben & Jerry's Movie Theater-Inspired Flavor Was Only Around For A Year
Ben & Jerry's is known for its rich ice cream filled with all sorts of flavor possibilities, including the company's short-lived movie theater-inspired flavor.
Read More -
The Most Common Type Of Mussel In The World
Mussels are a great seafood for those looking for an alternative to fish. While there are many edible varieties of the mollusk, one leads the pack.
Read More -
You Should Be Careful When Thawing Frozen Phyllo Dough
Packages of phyllo are kept in layered frozen sheets until sold and are only thawed once ready for use, but thawing frozen phyllo can be tricky and disastrous.
Read More -
Why You May Want To Consider Baking Cookies With Shortening
While there are only a few main ingredients needed to make cookies -- fat, eggs, sugar, and flour -- slight variations like using shortening can go a long way.
Read More -
The 2 Easy Ingredients Alton Brown Says Can Turn Anything Into A Meal
When you're scrounging around in the kitchen for something to throw together, Alton Brown says you can't go wrong with these two versatile ingredients.
Read More -
Oatmeal Vs. Oat Bran: What's The Difference?
Oatmeal and oat bran may seem interchangeable for your next batch of cookies, but they are unique to each other. Here's what makes them different.
Read More -
The 25 Best Cookbooks Of 2022
The market for cookbooks is only expanding these days. If you're looking to improve your home recipe game, consider some of the best editions from this year.
Read More -
11 Tips You Need When Cooking With Chorizo
Whether fried, grilled, or mashed up, chorizo is a versatile ingredient that can stand on its own or work its way into countless delicious, savory dishes.
Read More -
Why It Pays To Poke Your Duck Before Cooking
Poking or scoring duck meat, either with a fork or paring knife, allows for faster, more evenly distributed fat rendering as the bird is roasting. Here's more.
Read More -
Why It Pays To Mix Up Key Lime Pie In Advance
A perfectly-executed key lime pie can at a lovely sweet and tart punctuation to a meal. Here is why it pays to mix up the pie filling in advance of baking.
Read More -
The Simple Addition That Gives Your Baked Goods More Fiber
If you're trying to up the amount of fiber in your food, you may want to consider adding more fiber to your homemade baked goods.
Read More -
Why Ricotta Isn't Technically Considered Cheese
Ricotta certainly belongs in the dairy aisle, but it isn't technically cheese. Read to find out what this rich, grainy milk product actually is.
Read More -
The Type Of Cheese Cacio E Pepe Always Uses
While some pasta dishes call for experimenting with cheese, the type called for cacio e pepe should remain the same.
Read More
