The Underrated Veggie That Will Give Your Grilled Cheese A Subtle Bite
If you want to make the ultimate grilled cheese, you may want to try an underrated veggie that will give your beloved cheesy sandwich a wonderfully subtle bite.
Read More-
-
Marcus Samuelsson's Preferred Type Of Meat For Juicy Fried Chicken
Marcus Samuelsson knows a thing or two about the crispy classic that is fried chicken. For instance, he knows what type of meat he prefers for juicy results.
Read More -
The Absolute Best Way To Store Fresh Grains
There's a whole world of grains out there and a variety of ways you can use them, so you'd better know how to keep them safe while you research new recipes.
Read More -
Can Eating Uncooked Impossible Meat Make You Sick?
Impossible meat doesn't contain any animal ingredients, but does that mean you can eat it raw, like any vegetable? We break it down.
Read More -
Why Thicker Burger Patties Are Better For Grilling Than Thin
The go-to order for many Americans is the delicious hamburger. Here is the reason why it is much better to make thick burger patties than a thin alternative.
Read More -
Why You Should Consider Using Carnaroli Rice In Your Next Risotto
Commonly called the king of rice, Carnaroli is the sweetheart of Italian chefs and has the perfect starchiness for a thick, creamy, luscious risotto.
Read More -
How A Proofing Basket Can Help You Make Better Bread
Many bakers feel frustrated when their bread loaves droop or deflate. Here's how a proofing basket can help to prevent that from happening to your bread.
Read More -
Why It Pays To Toast The Bread For A Sandwich
Sandwiches play an important role in day-to-day culinary life. Here is the reason why should always toast your bread before ever assembling your sandwich.
Read More -
Michael Symon's Go-To Product For A Spotless Dutch Oven
Dutch ovens are a must-have kitchen tool, but it's difficult to scrub them clean without damaging the enamel. Here's a miracle product that will save you time.
Read More -
Mutura: The Kenyan Blood Sausage You Should Know
Much of the African continent consumes blood sausages. In Kenya, it is known as mutura, a traditional sausage still enjoyed today at celebratory events.
Read More -
Most Of The World's Chili Peppers Come From This Country
Chili peppers are used in every kind of cuisine, from Italian to Cambodian. So where is the world's supply of chili peppers grown?
Read More -
Why You Should Never Store Pumpkin Pie In The Pantry
When you're storing your pumpkin pie, whether that's the whole pie or a leftover sliver, you should never keep it in your pantry to ensure safe consumption.
Read More -
The Simple Trick For Keeping Your Loaf Of Bread Soft
Bread is a common ingredient and sometimes comfort food that many indulge in. Here is a simple trick you can use to keep the bread soft for a little longer.
Read More -
Abgoosht: The Ancient Iranian Stew Featuring Lamb And Dried Limes
There's something special about finger food. In Iran, a finger food favorite is abgoosht, a stew made with lamb and chickpeas that's eaten communally.
Read More -
Gata: The Buttery Armenian Cake That Pairs Perfectly With Coffee
There's something about mildly sweet and buttery treats that just works so well with a hot cup of coffee or tea. Armenian gata is just such a treat.
Read More -
Why You Should Never Eat Raw Apricot Kernels
Similar to avoiding apple seeds, as long as you don't eat apricot kernels, which are inside the pit, you can continue to enjoy them on a regular basis.
Read More -
Why Chicago Lost Its Status As The Meatpacking Capital Of The US
Meatpacking has been home to the meatpacking industry since the mid-19th century. Here is a closer look at Chicago's rise and fall as the meatpacking capital.
Read More -
A Bad Review Sparked The Invention Of Ben & Jerry's Fudgy NYC Flavor
In its early stages, Ben & Jerry's ice cream faced some critics. Learn how a bad review sparked the invention of Ben & Jerry's fudgy NYC-inspired flavor.
Read More -
Why You Should Stop Cutting Bread For Croutons
Let's say you've got your bread of choice, as well as some olive oil and spices, and you're ready to start slicing and chopping away. Not so fast!
Read More -
Why You Should Always Include An Acidic Component In Soup
If your soup is too salty, you can balance things out by adding an acidic. And, when it comes to adding acidic, that isn't the ingredient's only function.
Read More -
The Benefits Of Dry-Aging Fish
While some might balk at the idea of eating aged fish, properly treated and dry-aged fish can actually taste "meatier" with more depth -- and that's not all.
Read More -
Turban Squash Is The Underrated Veg You Should Be Cooking Up This Fall
You know those ornamental squash and pumpkins you see in fall cornucopia displays? One kind that you may be surprised to learn is edible is the turban squash.
Read More -
The Citrusy Salt You Should Have In Your Pantry
Salt is the forst seasoning you add to just about any dish, but try adding a bit of lemon salt to your fish or chicken for a zesty kick.
Read More -
What To Look For When Picking Apricots At The Grocery Store
Apricots are in their prime from early spring to late summer, but in the US you can find them in the grocery store year-round. Here's how to pick a good one.
Read More -
What Makes Dry-Aged Beef Unique?
When beef is dry-aged, pieces of beef are not simply set on a shelf in the open, there is a careful process that must be followed to age the beef in a safe way.
Read More -
Are Canola And Rapeseed Oil The Same Thing?
Many people use the terms canola oil and rapeseed oil interchangeably, but are the two oils the same? Here's what you should know about canola and rapeseed oil.
Read More -
Why You Should Stop Putting Warm Foods Directly Into The Freezer
You have some leftovers you want to freeze, but you might want to pause first. Here's why you should stop putting warm foods directly in the freezer.
Read More
