Henry Haller: The White House Chef Who Served 5 Presidents
A native of Switzerland, Henry Haller became a chef at his father's urging, but along the way, he found his ultimate calling at the White House.
Read More-
-
The Strange Ingredient Used To Make Jelly Beans Shiny
Surprisingly, jelly beans are made of more than sugar and dreams. This is the bizarre, unexpected ingredient that holds the delicious candies together.
Read More -
Why You Can Probably Stop Peeling Carrots
Many vegetables, particularly root vegetables, really do need to be peeled. But is this prep work necessary for carrots?
Read More -
Why You May Want To Leave This 1920s Canned Eggplant Recipe In The Past
While no one would blame you for wanting to preserve all your eggplant goodness in a jar, it's probably best that you leave canned eggplant in the past.
Read More -
The Sweet Addition That Will Thicken Up Chicken Stew
A good chicken stew should be thick. Too thin and you're really enjoying chicken soup instead. Use this sweet ingredient to get the perfect consistency.
Read More -
Why Room Temperature Butter Is Essential When Making Buttercream
Homemade buttercream is a real treat, and not terribly difficult to make. But one small detail, the butter, has to be just right or the recipe won't just work.
Read More -
Fisher Scones: Seattle's Beloved Fair Food
If you're from Washington, you've probably had a Fisher scone at least once in your lifetime. Here's what you should know about this beloved fair food.
Read More -
The Important Item You Need To Have On Hand When Canning
If you've only bought canning jars, canning lids, screw bands, and a jar lifter, you're still missing one important tool to properly put up your peaches.
Read More -
Basil Isn't The Only Green You Should Use To Make Pesto
Basil isn't the only green to make delicious creamy pesto. Here are other ingredients to change up the flavor.
Read More -
The Best Type Of Barley To Use For Risotto
Risotto is often made with rice, but another traditional Italian preparation, known as orzotto, calls for the barley in the recipe.
Read More -
Why You Should Be Eating More Spirulina
Feel like you could use a little color in your diet? Eating more spirulina offers not just that, but a host of health benefits in a tablespoon-sized package.
Read More -
You May Want To Think Twice Before Adding Cream Sauce To Fish
One of the most egregious mistakes to make when cooking fish, however, has more to do with the sauce and less with the cooking method.
Read More -
The Store-Bought Ingredient Swap For Quicker Mousse
Though many recipes call for a homemade custard, if you're looking to save time, there is one simple swap you can use to shave a few minutes off your prep time.
Read More -
The Important Oil Rule You Need To Know For Tuna Confit
Tuna is delicious when cooked low and slow in oil, and this rule will make sure your confit comes out perfectly moist every single time.
Read More -
You'll Probably Never Guess What Honey Actually Is
Honey is a sweet treat that's history stretches far before human use of the substance. While most know the taste of honey, you may not know where it comes from.
Read More -
Why It Probably Doesn't Matter If You Refrigerate Tomatoes
If you find you've picked more tomatoes than you can eat, you may be wondering what happens when you refrigerate tomatoes -- and you aren't alone.
Read More -
Ina Garten's Go-To Methods For Preventing Broken Cakes
Do all of the beautiful cakes you bake crack and fall apart when you take them out of the pan? Ina Garten has a few tricks to help keep your cakes intact.
Read More -
The Two Reasons Basmati Rice Is Crucial For Biryani
Biryani is a rice-based dish, so it's important that the right rice is used. Chefs say that biryani is always made with basmati rice for two important reasons.
Read More -
The 2 Step Process Andrew Zimmern Uses For The Best Grilled Chicken
There's something about beautiful grill marks, or that slight char that yields unbelievable flavor, but how do we hold in the moisture?
Read More -
The Cooking Substitution You Should Try Instead Of Wine
Wine is great for adding depth and acidity to your cooking, but sometimes, it's fun to switch things up. Next time you cook, try this as a wine substitution.
Read More -
How A Shot Glass Is The Trick To Perfectly Shaped Mini Pie Crusts
Handling the dough carefully is essential when making mini pies, and that's where a shot glass can come in handy.
Read More -
Why You Should Add Toppings To Frozen Pizza After It's Done Cooking
The fact that frozen pizza is already prepared doesn't mean you can't add some fun toppings of your own. Just be smart about how and when you include them.
Read More -
The Versatile Ingredient Type Essential To Thai Stir Fry
Although Thai stir-fries pull on Chinese-style techniques, they have a specific addition that distinguishes them from other one-pan medleys.
Read More -
Bonnie's: The NYC Restaurant That's Reimagining Cantonese American Cuisine
Bonnie's is taking NYC back to Cantonese American roots with its incredible cuisine. Here's how this restaurant is reimagining the two cultures through food.
Read More -
The VIP Card That Offers Free Burger King For Life
Move over Amex black card; Burger King has a more exclusive card that offers free Whoppers and fries for life. Here's why a lucky few call themselves BK VIPs.
Read More -
The Tasty Bread Swap That Will Elevate Your Thanksgiving Stuffing
If you want to elevate your stuffing with one simple ingredient swap, we suggest taking cooking notes from the folks below the Mason-Dixon Line.
Read More -
Consider This Before Buying Frozen Duck Breast At The Grocery Store
Buying fresh duck is a rarity for most people, so purchasing frozen duck is more common. But before you do so, there are some things to consider.
Read More
