24 Unexpected Foods You Should Refrigerate
It can be confusing to determine which items should be refrigerated. We're here to put the rumors to rest with this list of items you should be refrigerating.
Read More-
-
The Dessert Chef Darren McGrady Always Made For Princess Diana
Even royals have a sweet tooth. Here is the dessert that Princess Diana always asked for seconds of, according to Royal chef Darren McGrady.
Read More -
Why Old-Fashioned Donuts Are Easier To Fry At Home Than Other Types
Nothing beats store-bought donuts for breakfast, save for maybe homemade versions. Here's why old-fashioned donuts are easier to fry at home than other types.
Read More -
What Is Taboon Bread And How Is It Served?
Traditionally, taboon bread forms the bottom layer of musakhan, a delicacy from the Middle East featuring flatbread topped with roasted chicken.
Read More -
Italy's Piadina Flatbread Is The Perfect Meal On-The-Go
Ditch the burger and fries and take your fast food to the next level -- here's why Italy's piadina flatbread makes the perfect meal on the go.
Read More -
14 Tips You Need To Bake The Perfect Cheesecake
Anyone can bake a superb cheesecake! With a few key tips and ideas to switch up your favorite cheesecake recipe, you'll have a perfect dessert every time.
Read More -
13 Chicken Cooking Hacks You'll Wish You Knew Sooner
You might think you know every way to prepare chicken, but these simple hacks will have you rethinking how to, season, cook, and serve your favorite bird.
Read More -
Butterscotch Vs. Toffee: What's The Difference?
Butterscotch and toffee have buttery flavors that give an air of nostalgia. Here's what the differences are when looking at both butterscotch and toffee.
Read More -
The Cut Of Meat Steak Tips Come From
Steak tips aren't exactly mystery meat, but the vague name certainly shrouds the common cubed cut in some mystery. See what they are and how best to cook them.
Read More -
The Difference Between Yukon Gold And Yukon Gem Potatoes
While we obviously can see the difference between white and red potatoes, distinguishing those within the yellow group is much harder for the average shopper.
Read More -
Why You Should Keep A Container Of Shoyu Tare In Your Fridge
Shoyu tare, once you learn the kinds you favor, is well worth keeping on hand at home as it provides a much more specific character than plain old soy sauce.
Read More -
11 Mayo Swaps For Your Next Batch Of Tuna Salad
Mayo is a cornerstone of tuna salad, but there are plenty of reasons to swap it out - and, fortunately, plenty of ingredients with which to make the swap.
Read More -
Costco's Fancy Covap Jamon Iberico Leg Comes With A Knife And Stand
Costco is unique in its ability to sell items that the regular consumer just wouldn't have access to otherwise, like this Spanish Iberico ham leg.
Read More -
The Reason You Should Always Buy More Ham Than You Think
In addition to all the benefits of having plenty of leftover ham, from making soups to sandwiches, there's another reason to buy more than you think you need.
Read More -
The Best Way For Beginners To Start Using Ghee
Cooking with new oils and fats can be intimidating, but if you haven't tried ghee, it's time. Here's the best way for beginners to start using ghee.
Read More -
You Should Always Have Freeze-Dried Fruit In Your Pantry. Here's Why
Both freeze-dried and dehydrated fruit rely on decreasing water content for preservation, but there are important differences to keep in mind in the kitchen.
Read More -
The Veggies José Andrés Loves To Grill With The Skin On
Grilling vegetables the right way can make them a highlight rather than a side dish. Here are the veggies José Andrés says are best grilled with the skin on.
Read More -
The Type Of Oil Martha Stewart Absolutely Never Uses
Homemaking and cooking guru Martha Stewart knows her oils, so see what variety of trendy food lubricant she steers clear of in the kitchen.
Read More -
12 Unconventional Methods For Cooking Eggs
Eggs are simple, sometimes boring ingredients. But when you use these methods to make them, suddenly breakfast becomes more interesting (and a bit easier).
Read More -
The Spice You Absolutely Can't Skip When Cooking Indian Cuisine
When thinking of Indian cuisine, cumin comes to mind, but there is another unsung hero. Here's the spice you absolutely can't skip when cooking Indian cuisine.
Read More -
The Reason You Should Never Microwave A Hard Boiled Egg Whole
Eggs are delicious prepared just about any way. But if you hard boil your eggs, you want to steer clear of the microwave when reheating them.
Read More -
The Unconventional Condiment To Help Thicken Up Soup
For a soup that's in perfect textural balance, ditch the cornstarch slurry and butter and flour roux in favor of a slightly unconventional condiment.
Read More -
The Reason You Should Always Cool Angel Food Cake Upside Down
What could happen if you don't invert the cake pan while your angel food cake cools? Find out why you should always cool this dessert upside down.
Read More -
What To Do With Leftover Thai Curry Paste
Although its name may make you think otherwise, Thai curry paste can be used in dishes other than curry. Here's what to do with the leftover mashed-up mixture.
Read More -
Amplify The Flavor Of Ghee With This Basic Cooking Technique
Ghee is a form of clarified butter that clearly has a little something extra. It turns out that a single cooking technique amplifies the flavor.
Read More -
You Should Start Grilling Steak Directly On Charcoal
Steak is one of the most popular proteins. Whether you brine it, dry rub it, or marinate it, here is why you should be grilling it directly on the charcoal.
Read More -
Alton Brown's Easy Hack For Flaky, Layered Donuts
Donuts will make your morning a little sweeter. But what if you want them a little flakier? Alton Brown has a trick that puts a twist on traditional donuts.
Read More
