Caraway Seeds Are The Perfect Complement In Your Next Cabbage Dish
Cabbage is a mainstay and is a key ingredient of many classic dishes - but it can be a little bland. Spice things up with some flavorful caraway seeds!
Read More-
-
Rawon Is The Indonesian Beef Soup That Requires A Nutty Special Ingredient
For a delicious foray into the flavorful world of Indonesian cuisine, seek out rawon, a beef soup made with a bouquet of aromatics and a special nut.
Read More -
Here's How Long Cream Cheese Can Safely Sit Out On Your Countertop
Cream cheese has a high moisture content and low acidity, creating the perfect conditions for bacteria to multiply when left at room temperature for too long.
Read More -
What Is Washington DC's Famous Mumbo Sauce?
Mumbo sauce is a sweet, spicy, and tangy sauce often served over fried chicken and fries, but its popularity stems from its versatility.
Read More -
What Is Batavia Lettuce And What Does It Taste Like?
Even if you're already a fan of iceberg or romaine lettuce, the flavors of Batavia lettuce may just make it the perfect choice for your next greens dish.
Read More -
The Tip To Remember When Adding Red Pepper Flakes To Meat Sauce
Red pepper flakes can add a new dimension to sauces, but not everyone wants the same level of spice. Here’s how you should be adding this spice to meat sauce.
Read More -
A Squeeze Of Lime Juice Is All You Need To Sweeten Up Watermelon
Watermelon has a pleasant fruity scent, but it's rather subtle. The robust citrusy aroma of lime can give your fresh watermelon slices a boost.
Read More -
Is There A Real Difference Between A Beignet And Donut?
At first glance, donuts and beignets may seem similar. But it turns out that while donuts and beignets may be close cousins, they're not identical.
Read More -
Why The Pork In Chinese Fried Rice Is Often Red In Color
The pork used in fried rice is typically char siu, a type of Chinese barbecued fried pork with a sweet flavor and crispy red exterior. But why is it red?
Read More -
Is It Safe To Eat Raw Eggs? Here's What You Should Know
Eating raw eggs can carry some risks. It's important to know what eggs to use and how in order to not only avoid sickness, but to also reap the raw rewards.
Read More -
The Difference Between A Grazing Table And Charcuterie Board
While different charcuterie boards may be part of a grazing table, these smaller boards of meat and cheese represent a different target group.
Read More -
How Pequenes Became A Popular Type Of Empanada In Chile
These vegetarian empanadas are on the rise in Chile and among recipe bloggers. We say seek them out for a tasty bite full of gentle spice and flavor.
Read More -
Cherry Pits: Are They Safe To Eat?
Cherries are delicious, but their pits can be toxic and problematic. Learn what to do if you eat one - and how to properly pit them to avoid issues altogether.
Read More -
If You Love Ultra-Runny Yolk, Dippy Eggs Are The Perfect Breakfast
Eggs with runny yolks (aka dippy eggs) are particularly popular in Pennsylvania, and locals have strong opinions about what constitutes a proper one.
Read More -
The Difference Between Red, Yellow, & Green Bell Peppers
Ever wonder why red bell peppers taste so different from green ones, or why some colors tend to cost more than others at the grocery store? Wonder no more!
Read More -
The Reason You Don't Need To Waste Time Peeling Acorn Squash
Peeling acorn squash can be time-consuming and sticky - but there's good news. You don't have to do it! Roast it with the edible skin on for easier peeling.
Read More -
What Is Turkey Ham And What Does It Taste Like?
Turkey and ham are long-beloved meat staples - but what about turkey ham? Here's what you need to know about this strangely named deli meat.
Read More -
Why You Should Try Eating Caviar Right Off Of Your Hand
If you ever get the chance, consider doing a caviar bump by eating the coveted fish eggs off the back of your hand for a more intimate and flavorful experience.
Read More -
How Mushrooms Can Help Improve The Flavor Of Old Red Wine
Fortunately, if you find yourself in a situation where your red wine is simply not as vibrant and tasty as it once was, there is a way to improve it: mushrooms.
Read More -
Cilantro Is The One Ingredient Lidia Bastianich Refuses To Add To Her Food
Lidia Bastianich is no stranger to cooking with herbs found in many cultural cuisines, but she's been open about why you won't find cilantro in her kitchen.
Read More -
Chickpea Butter Is The Savory, Protein-Rich Alternative To Nutty Spreads
Maybe you're allergic or you just don't like them - whatever your reason for steering clear of nut based spreads, chickpeas are here to save the sandwich!
Read More -
Andrew Zimmern's Tip For Cutting Whole Chicken In The Right Place
Buying a whole chicken and separating it is cheaper than buying cuts and it tastes better, too. Follow Andrew Zimmern's weighty tip for how to chop up the bird.
Read More -
What Is Swai And Is It A Nutritious Fish?
Swai is gaining international popularity -- but is it nutritious and safe? Here's what to know if you're considering adding it to your diet.
Read More -
Skip The Fancy Seasonings To Let The Natural Flavor Of Tuna Steak Shine
Sometimes, in the case of seasoning a prime tuna steak, we should remember the KISS acronym: Keep it simple, stupid. But it also depends on the type of tuna.
Read More -
Why Eric Ripert Prefers Not To Cook With Farm-Raised Seafood
Some farmed fish can be less sustainably produced than wild-caught, according to chef Eric Ripert. He notes how to go about buying the best quality fish.
Read More -
Tripleta Is The Hearty Puerto Rican Sandwich That Requires 3 Kinds Of Meat
You'll need to grab these hearty Puerto Rican sandwiches with two hands as they're fully stuffed with meaty goodness. But what should go into a tripletta?
Read More -
The Culinary Crime You Should Never Commit With Texas Chili
Authentic Texas chili looks quite different than other regional varieties of chili, and there's a major culinary crime you should never make with it.
Read More
