Muffin Tins Transform Clafoutis Into A Single-Serving Dessert
The separate compartments are ideal for the sweet fruity filling and when baked and cooled, can be distributed with ease among dinner guests or family members.
Read More-
-
The 14 Best Wineries In New Jersey
You might not think of wine when you think of New Jersey, but you should - the Garden State is a world-class wine region, and these are the best wineries in it.
Read More -
The Alcoholic Cacao Drink That Predates Chocolate As We Know It
Forget everything you thought you knew about the origins of chocolate. This alcoholic beverage from Mesoamerica is the earliest use of chocolate.
Read More -
These Are Andrew Zimmern's Top Picks For Dining Out In Miami - Exclusive
Whether you're looking for a casual lunch plate or a sophisticated sit-down meal, Andrew Zimmern has you covered with endless suggestions to whet your appetite.
Read More -
We Tried And Ranked Every Item On The Dunkin' Spring 2024 Menu
Dunkin's spring 2024 collection was just begging to be tried and reviewed, so that's exactly what we did. Here's the full menu, from donuts to coffee, ranked.
Read More -
The 3-Ingredient Glaze Jacques Pépin Uses For Salmon With A Sweet Heat
If you get tired of the more common ways to flavor salmon, there are plenty of fish glazes in the sea. Jacques Pépin makes one that combines sweetness and heat.
Read More -
Switch Up Breakfast By Turning Your Morning Oats Into A Savory Dish
It's time to give oats the respect they deserve for their versatility and expand your culinary creativity to think of morning recipes outside of the norm.
Read More -
Why Starting Your Slow Cooker On Warm Is A Huge Food Safety Mistake
If you are new to the slow cooker scene and don't understand the settings, you could make a big mistake by starting it on the warm setting to cook your food.
Read More -
Add Cherries To Your Next Batch Of Brownies For A Fruity Upgrade
Looking for something to kick your favorite brownie recipe up a notch? Consider adding cherries to your next batch to create fruity, chocolatey goodness.
Read More -
The Reason Vodka Cranberries Are Also Called Cape Codders
The Cape Codder is another name for a vodka and cranberry cocktail that traces its origins to the 1940s and the marketing efforts of a cranberry juice maker.
Read More -
How Social Media Played A Major Role In Pappy Van Winkle's Success
The Kentucky bourbon Pappy Van Winkle, which is distilled by Buffalo Trace, is difficult to find and owes its popularity in part to social media.
Read More -
A Squeeze Of Lemon Juice Is All You Need To Stop Caramel From Crystallizing
A chemical reaction occurs when you add lemon juice to sugar while you're making caramel. The result is a smooth, luscious treat to satisfy your sweet tooth.
Read More -
Toast Freshly Ground Black Pepper For An Elevated Cacio E Pepe
If you're looking to spice up your favorite cacio e pepe recipe, consider toasting the black pepper first to create a more flavorful experience.
Read More -
Jackfruit Is The Easy Vegan Substitute You Need For Sardines
Jackfruit is the new "it" food for vegan recipes. With its neutral flavor and chewy texture, jackfruit is a perfect substitute for dishes that use sardines.
Read More -
Can You Get Sick From Eating Eggshells?
Eggshells contain lots of calcium and protein as well as trace amounts of several minerals. But are they safe to eat? We did some digging to find out.
Read More -
12 Dishes To Avoid Ordering At An Irish Pub
There's a fine line between real, traditional Irish food and the Irish-American variety. Here are the dishes you'll want to avoid ordering at an Irish pub.
Read More -
Eat Like A Sumo Wrestler: Chanko Nabe Is The Soup Of Champions
This Japanese recipe is filled with meat and vegetables and helps sumo wrestlers pack on pounds before wrestling tournaments and challenging bouts.
Read More -
Out Of 10 Mouth-Burning Hot Sauces, This Had The Best Flavor-To-Spice Ratio
From tongue-torching to totally tame, the Mashed Bros tried & ranked 10 hot sauces for heat, taste, & design. Only one had a perfect balance of flavor & spice.
Read More -
Take A Cue From Jacques Pépin And Season Oven-Baked Fries With Herbs De Provence
Hailing from France's Provence region, the mix of dried herbs not only brings a boost of taste but also delivers health-supporting properties in a spoonful.
Read More -
Wooden Spoon Vs Silicone Spatula: Which Makes Fluffier Scrambled Eggs?
When you are whipping up your next batch of scrambled eggs and want to get the fluffiest eggs possible, should you use a wooden spoon or silicone spatula?
Read More -
For The Best Seafood Chowder, Use Whole Fish Filets Over Scraps
If you are planning on cooking up a batch of seafood chowder, when you are buying your fish make sure to select whole filets for the best chowder possible.
Read More -
Melon Is The Bright Fruit Pairing You Need To Try With Sake
One of the best parts of drinking a delicious sake is finding the exact right food pairing, and you should give melon a try the next time you open a bottle.
Read More -
All The Food, Drinks, And Kitchen Swag In The 2024 Oscars Official Nominee Gift Bags
Most Academy Award nominees are going to end up failing to win the golden trophy, but they certainly aren't going home empty-handed.
Read More -
Gordon Ramsay's Scoring Tip For Perfectly Crisp And Flavorful Salmon
When you're prepping salmon for dinner, Gordon Ramsey has a great scoring tip that will help you to ensure a perfectly crisp fish every time.
Read More -
A Pinch Of Nutmeg Gives Creamed Collard Greens A Slightly Sweet Finish
collard greens are a comfort food staple, but there isn't a singular set recipe for the dish. Customization is always an option, and nutmeg is a smart choice.
Read More -
Review: Sparkd' Energy From Dunkin' Has A Buzz Of Caffeine But Not Much Flavor
Dunkin' has joined in the mad dash to bring refreshing energy drinks to coffee chain menus. We gave its Sparkd' beverage a taste-test to see if it's worth it.
Read More -
Why You Shouldn't Try Molecular Gastronomy At Home, According To Albert Adrià - Exclusive
Despite Albert Adrià championing modernist techniques in his professional kitchens, he doesn't think it's a good idea for home cooks to follow in his footsteps.
Read More
