The Bold Flavors That Make Pakistan's Chicken Karahi Stand Out
This recipe is easy to make, yet layered. It is driven by the flavors of a spice-infused, fragrant tomato sauce and ginger -- perfect for winter.
Read More-
-
The Simple Way To Upgrade A Box Of Tuna Helper
When it comes to Betty Crocker's Tuna Helper, there is an easier upgrade than chopping up whole veggies or other ingredients after a long day.
Read More -
The Perks Of Using Fresh Lasagna Sheets Over Boxed Ones
The only way you can do this Italian dish justice is to do it at home yourself or with a pasta machine. Here's why fresh lasagna sheets make such a difference.
Read More -
The 2 Simple Ingredients You Need For Homemade Gnudi
For those looking for the stuffing in ravioli but without the pasta, gnudi is the way to go. Here are two simple ingredients you need when making gnudi.
Read More -
Tandoori-Style Boneless Skinless Chicken Thighs Recipe
Enjoy tandoori-style chicken from the comfort of your own home with this easy weeknight recipe.
Read More -
What Is A Vinegar Mother?
Most kinds of vinegar will be fully fermented within three to four weeks and as they ferment, they will form something called a "mother." Here's what it is.
Read More -
How Using Whole Milk Will Impact The Texture Of Your Quiche
Quiche is a delicious comfort food that brings together savoriness with a fluffy texture. Here is how using whole milk in your quiche will impact that texture.
Read More -
Why It Pays To Cover Warm Cake In Plastic Wrap
You should try wrapping hot cake layers in a pantry staple — plastic wrap. It may not sound like the most gourmet solution, but it really works.
Read More -
The Fancy Ingredients Martha Stewart Uses To Top French Crepes
Since Martha Stewart is practically the queen of entertaining, it should come as no surprise that she enjoys "crepe stations" and fancy toppings for parties.
Read More -
Breakfast Restaurants Are Feeling The Impact Of Rising Egg Prices
Breakfast restaurants are feeling the pinch as inflated egg prices eat into their profit margins and force them to consider a host of unappealing options.
Read More -
Enoki Mushroom Warning Renewed As CDC Links It To 3 Illnesses
There's much to know about cooking with enoki mushrooms, but what's most important is staying on top of recalls to avoid purchasing high-risk ingredients.
Read More -
Why The Weight Of Liquids Matters For Layered Cocktails
With a quick rundown of different types of liquors and liquids, you can understand why the weight of your liquids matters when making layered cocktails.
Read More -
Mafé: The Senegalese Peanut Stew You Should Try At Least Once
Mafé, also known as domoda, was conceived in Mali, West Africa, and was taken to Senegal and The Gambia when they were occupied by European rulers.
Read More -
The Nigella Lawson Tip That Transformed Ina Garten's Chicken Orzo
Here's one way to ensure your whole pot of chicken orzo ends up flavorful, which Ina Garten learned from Nigella Lawson's cookbook.
Read More -
The Type Of Meat You Buy May Be Holding Up Your Deli Order
While working with more richly seasoned deli meats might mean faster meal assembly, it might not always be such a time-saving hack when you shop.
Read More -
How Long Will Tuna Casserole Keep In The Fridge Or Freezer?
If you don't make the dish often, you're probably wondering how long the leftovers will keep. Fridge or freezer, this is how long tuna casserole will last.
Read More -
The Fish Sandwiches That Lead To Tuna Salad
Despite its popularity waxing and waning over the century or so it's been available, canned tuna is a staple of many homes. Here's how it evolved.
Read More -
Simple Chicken Française Recipe
Forget chicken piccata — this simple chicken française recipe will become a classic weeknight favorite.
Read More -
Zinfandel Wine Didn't Originate In The US
Though Zinfandel was first made famous by U.S. wineries, a keen-eyed viticulturist and genetic researcher determined the grape variety's roots lie elsewhere.
Read More -
South Africa's Classic Chutney May Actually Be From Canada
Chutney is an Indian creation that has made waves in South Africa -- but the country's famous recipe might not have South African roots.
Read More -
Why You Should Swap Traditional Cake Frosting For Whipped Cream
When you've baked a homemade cake, you likely choose from buttercream, cream cheese frosting, or ganache. Here's why you should choose whipped cream instead.
Read More -
The 20 Absolute Best Buffets Across The US
Who doesn't love a buffet? If you're looking for the best one near you, or just want to try someplace new, we've rounded up the best buffets across the U.S.
Read More -
New Mystic Farm & Distillery Bourbon Will Be Aged In Space
A new line of bourbon will be aged in space by Mystic Farm & Distillery. Here's how they will take the amber-colored alcohol to new heights, literally.
Read More -
Couscous Vs. Israeli Couscous: What's The Difference?
Couscous is a small but satisfying dish that comes in various forms, such as its Israeli version. Here's what the difference is between the two.
Read More -
You Should Use Greek Yogurt For Your Next Parfait. Here's Why
The most notable difference between Greek and regular yogurt is that Greek yogurt is strained. So why is Greek yogurt a better option for parfaits?
Read More -
The Key To Microwaving Leftover Tuna Casserole Without Drying It Out
If you find yourself with leftover tuna casserole, reheating it in the microwave can easily dry it out. Luckily, there's a quick and easy tip to keep it moist.
Read More -
What Does It Mean When A Beer Is 'Foeder-Aged'?
Foeders were used in the late 1800s by a Belgian brewery, and other European breweries would employ them, too. What does this all mean? Well, dive in!
Read More
