How To Cook Ribs In The Oven If You Don't Have A Grill
You don't need a bbq grill to cook delicious ribs! Here's how to get a sweet, smokey, and savory rack of ribs cooked to perfection in your oven.
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Stories By Joey DeGrado
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How Long Is Salsa Good For Once It's Been Opened?
An opened jar or can of salsa will typically last for up to one month as long as it's stored correctly in the refrigerator - fresh salsa will not last as long. -
Martha Stewart's 3-Ingredient Cacio E Pepe Is The Ideal Weeknight Dinner
Martha Stewart calls cacio e pepe a "lazy girl's dinner," and for good reason. It needs just 3 ingredients and a little time, but tastes like pure luxury. -
The Underrated Canned Ingredient That Makes Easy Vegan Scallops
While cans of corn and green beans might fill up your pantry, try the less utilized hearts of palm too, especially if you're vegan and looking for "seafood." -
The Safest Place To Store Raw Chicken In The Fridge
Chicken can be great to buy in bulk since it can be used in so many recipes, but when it comes to storing it, look to this safest spot in the fridge. -
The Rarest Pasta In The World Requires A 20 Mile Hike To Eat It
One of the rarest pastas in the world is found in Sardinia in Italy, and to eat it, people must hike 20 miles in the mountains to get a bowl. -
The Ice Cube Tip For The Best Stirred Cocktails
Stirred cocktails should be stirred (not shaken). But if you want the same ice-cold results, there's one big tip you should be using involving your ice cubes. -
How Your Crisper's Humidity Setting Could Be Sabotaging Your Produce
Is your produce spoiling prematurely? Have your fresh herbs gone soupy too soon? Then your crisper draw may not be set to the correct humidity setting. -
Add Curry Paste To Deviled Eggs For Just The Right Amount Of Spice
For deviled eggs with an herbal, aromatic kick and just the right amount of chili heat, reach for a flavorful curry paste that fits your spice tolerance. -
A Cooling Rack Is Key To Whipping Up Mashed Potatoes In A Flash
Mashed potatoes are a joy to eat, but can be a pain to make - unless you try this great tip to use a cooling rack on the spuds to speed up the process. -
The SodaStream Hack That Actually Keeps Salad Greens Fresh Longer
If you have a SodaStream or similar device, you can actually extend the life of your lettuce for longer. This trick also works with human breath. -
What Separates A Reuben From A Rachel Sandwich?
The delicious deli sandwiches called the Reuben and a Rachel sandwich sound and even look similar, but a subtle ingredient swap distinguishes their flavors. -
How Much Caffeine Is In Chocolate Covered Espresso Beans?
Though chocolate covered espresso beans taste more like a dessert, they are in fact brimming with caffeine. Here's how much you can find in each bean. -
Why Beer Was Once Illegal In Iceland
On March 1, 1989, the people of Iceland had one thing on their minds: beer. For the first time in nearly 75 years, full strength brews were available. -
How Long Can You Store Garlic Confit In The Fridge?
While most foods cooked confit-style last for a long time, garlic confit is a bit more delicate, and knowing how to properly make and store it is crucial. -
How To Prevent Turkey Meatballs From Turning Into A Dry Mess
Turkey can be a great replacement for meat if you're looking for a leaner meatball. But unfortunately that means it can be dry too - here's how to prevent that. -
Is Canned Coconut Milk Supposed To Separate?
If you're cooking with a can of coconut milk, and notice that the ingredients have separated when you go to open it, it's okay and totally normal. -
The Secret Ingredient For Creamy Tomato Soup Without Dairy
Simmer and then puree cauliflower into your tomato soup; the vegetable breaks down to create a silky-smooth and decadent consistency without dairy. -
The Reason Soft Serve Isn't Technically Considered Ice Cream
Soft serve, ice cream, frozen yogurt - aren't they all basically the same? Not so fast. Here's a big reason why it can't be considered one and the same. -
Why You Should Be Freezing Your Tofu Twice
Freezing your tofu twice creates pleasantly chewy textures and holes throughout its body, which both trap sauce and absorb it like a sponge. -
Here's How Long Fish Stays Fresh In The Fridge
Fish is best cooked as quickly as possible, but if kept in the refrigerator, raw fish will be at its absolute best within 24 hours of purchasing. -
Think Twice Before Storing Basil In The Fridge
The urge to put all your fresh herbs into the fridge is strong, but doing so can actually make basil, a warm weather plant, wilt faster. Here's how to store it. -
An Expert Weighs In On How To Add Vegemite To Everyday Dishes
Vegemite is a super popular Australian ingredient known for its savory notes. If you want to know how to use it in everyday dishes, consider these expert tips. -
A Cast Iron Skillet Is Key To Upping Your Pancake Game
Making pancakes is often a weekend ritual, but you might want to switch up your go-to habits a bit and cook them with a cast iron skillet. Here's why. -
What Imitation Crab Is Really Made Of (And Why It Tastes Similar)
Imitation crab does not contain any actual crab. Instead, it is primarily made of a fish paste called surimi that is bound together with starch and egg whites. -
Plot Twist — Eel Sauce Isn't Made Of Anything Fishy
Japanese eel sauce is a simple, delicious, versatile condiment with a long and proud history, and it's worth learning what goes into it (and what doesn't). -
The Best Fish To Use For Fried Fillet Sandwiches
Turn to a flaky white fish for the best homemade fried fish sandwich; they’re fairly mild, which means they'll complement the bold flavor of tartar sauce well.
