For A Smokier Take On Escargot, Cook It On The Grill
Of all of the numerous protein sources that you might consider throwing on the grill, escargot probably doesn't come to mind, but maybe it should.
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The 10 Absolute Best Ways To Add Fall Spices To Your Cake
From blending aromatic seasonal spices into the cake batter to whipping them into the frosting, these are the best ways to spice up your fall cake. -
The Key To Restaurant-Worthy Foie Gras Is A Perfect Sear Every Time
If you're a fois gras fan, cooking this decadent dish at home is actually pretty easy. We consulted a fine-dining chef for top tips on how to get it just right. -
4 Simple Ways To Upgrade Your Eggs Benedict
Eggs Benedict is an iconic brunch staple. But if the traditional dish is feeling a little rote, try these four simple, expert-recommended ways to upgrade them. -
Popeyes Vs Wingstop: Who Has The Better Smoky Wings?
Wing lovers rejoice. We taste-tested Popeyes' Sweet 'N Smokey Chipotle wings and Wingstop's Sweet BBQ Blaze to find out which is the best. -
11 Tips For Making Bakery-Worthy Meringue At Home
While there are certainly some tricky steps involved, baking your own batch of homemade meringues is not as difficult and scary as it first may seem. -
For Fancier, More Flavorful Scrambled Eggs, Add This One Ingredient
There are countless ways to upgrade scrambled eggs. One of the best is to incorporate truffle flavor, either with truffle salt or truffle oil. -
The Absolute Best Way To Soak Liver Before Using It In Your Dishes
Not everyone is used to cooking or eating liver, however, this highly nutritional cut of lean organ meat is delicious when prepared correctly. -
The Secret Ingredient For Rich And Creamy Scrambled Eggs
There are many tips to make fluffy scrambled eggs, but there's an unlikely secret ingredient that will achieve a rich flavor and creamy texture. -
12 Gluten-Free Pasta Brands, Ranked Worst To Best
With more people choosing to live gluten-free, we tasted and ranked some popular gluten-free pasta brands to help you avoid any subpar options when shopping. -
The Easiest Way To Elevate Boiled Eggs With A Flavor Infusion
A boiled egg is a boiled egg - simple and tasty, right? Not quite. With boiled eggs, it's possible to elevate the flavor long before peeling and plating. -
How To Choose The Best Fruit To Use In Your Sangria
Made with just wine and a medley of fruits, sangria can seem like an "anything goes" drink. But according to an expert, certain fruits work better than others. -
The Best Substitute For Anchovies When Making Caesar Salad
Caesar salad is made with so few ingredients that the anchovy filets its dressing calls for are crucial to the flavor profile. But there are substitutes. -
Review: The Macallan Harmony Amber Meadow Adds A Distinct Sweetness To Your Whisky Collection
Looking fancy and being expensive doesn't always translate to quality or value, so we tasted The Macallan's Harmony Amber Meadow to see if it's worth the hype. -
How To Choose The Best Pan For Boiling Eggs
Boiling eggs may seem simple at first consideration, but there are some intricacies to the process. Here's how to choose the best pan for the job. -
When Pairing Snacks And Sangria, The Key Is To Keep It Communal
Sangria is the perfect beverage to serve for a communal gathering, so you should embrace that principle when designing a menu around the drink. -
Review: Bhakta Spirits' Hogsworth Bourbon Takes A Risk But Falls Short
Hogsworth, the latest offering from Bhakta Spirits, is an unusual blend of bourbon and French brandy. Here's our review of this sadly disappointing spirit. -
Why It's A Mistake To Rinse Your Canned Fish
We asked chef Charlotte Langley to chime in on why you want to refrain from washing canned fish, and what to do instead for the tastiest meals. -
New To Making Eggs Benedict? Remember These Expert Tips
Eggs Benedict can seem like a daunting dish to prepare, especially for those who are new to it. Here are some pro tips that will make the process easier. -
9 Trader Joe's Boxed Mixes, Ranked
Trader Joe's has some pretty amazing boxed offerings, including its boxed mixes. We decided to buy a bunch, bake them, and then tell you which ones to get. -
Tasso Is The Smoky And Spicy Ham That You Need To Start Cooking With
Spicy and savory, tasso is a beloved staple of Louisiana. We interviewed a James Beard award-winning New Orleans chef to learn all the details. -
The Ingredient To Add For Scrambled Eggs With Layers Of Umami Flavor
There are many great mix-ins for scrambled eggs, but this umami-laden ingredient recommended by an expert chef at the American Egg Board may surprise you. -
The Best Temperature For Frying Eggs Depends On How You Like Them
When it comes to frying eggs, no two people like them the same. According to an expert, changing your cooking method to suit your preferred texture is best. -
For Even Better White Sangria, Give It A Bubbly Finish
Effervescent and light, it looks gorgeous in the glass and lifts the fruity scents and flavors of white sangria, making every sip a celebration. -
The Simple Trick To Prevent Black Bean Burgers From Falling Apart
According to Remy Park, Recipe Developer and Author of 'Sesame, Soy, Spice,' preventing black bean burgers from falling apart comes down to one simple trick. -
Do You Need To Gut Canned Sardines Before Grilling Them?
Over the last few years the foodie world has embraced tinned fish in general, and specifically sardines. An expert explains how to prepare them. -
The Simple Tip To Keep In Mind When Pairing Foods With Red Sangria
No trip to Spain or even your local tapas bar is complete without a glass of sangria, but there's a simple tip to remember when pairing foods with red sangria.
